Because it is that good.
Ahh just the sight of this simple noodle soup makes me happy.
My mom has been making this soup (or sopas) ever since I was little and I don't think I'll ever grow tired of it.
With just a few ingredients and some TLC you'll be able to recreate this is no time!
So here is a rundown of what you'll be doing:
Cooking chicken; just fill a small pot with water and in goes the chicken!
Keep the broth because it will act as the base of the soup. 'Base soup'? Forgive me.
If you got steel for hands (aka you're actually Wolverine or a cousin) proceed to shred the now cooked (steaming hot) chicken. You can even cut it in cubes!
My favorite part of cooking! Sautéing!
The aroma of onion and garlic being cooked in butter is beyond this (well, my) world that it should convince you to sauté every time you cook.
Then take your chicken and carrots and toss them around; get them acquainted with one another. Add some black ground pepper and fish sauce to taste.
Toss them around some more.
Now in the same pot you cooked your chicken (or you may have to switch to a larger one), add some more water and in goes all the good stuff you just sautéed and then the pasta.
Pasta-wise, you can use any kind; elbow macaroni or heck, even trusty ol' spaghetti!
Then after all that pour a great amount of full cream milk into your soup.
Just try it, please! Though you can totally enjoy this soup without the milk for something light.
*stir, stir, stir!*
When the pasta is cooked, the soup is done!
Creamy Chicken Soup (sopas)
What you'll be needing:
1 chicken breast
2 tablespoons butter
1 tablespoon oil
1 red onion, chopped
2 garlic cloves, chopped
1 small carrot, cubed
370ml full cream milk
ground black pepper, to taste
fish sauce, to taste
2 celery stalks, chopped
1 pork stock cube
200g macaroni
What you'll be doing:
First, cook the chicken breast in a small pot filled with enough water.
Once the chicken is cooked, take it out and place it on a plate to cool slightly. Keep the chicken stock!
You can now proceed to chop the vegetables that need chopping (onion, garlic, carrot and celery).
When the chicken is manageable, shred or cut into small cubes. Set aside.
In a skillet over medium heat (I do things on medium heat all the time because I don't want to toast/burn anything), melt butter with the oil and cook the onions first until translucent. Then add the garlic. Add the shredded/cubed chicken and carrots and season with black ground pepper and fish sauce. Adjust to your preferences, friend! Once everything is nice and cooked, take off the heat and set aside.
In a pot, bring the stock to a simmer and add about 4 cups of water. Add the pork stock cube to the simmering water followed by the pasta and sautéed chicken. Lastly, pour in the full cream milk and stir everything to combine. Let pasta cook and et voilà!
You may enjoy this lovely soup with a piece of bread slathered generously with butter.
If you give this recipe a try, please comment or tag whichever social media you may reach me and I'd love to know your feedback!
Hope you'll love this one as much as I do!
Til the next post!
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