Creamy Chicken Sopas

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  12 oz or 340g

• Cabbage

  Chinese (pe-tsai), raw

  50g

• Celery

  Raw

  3 stalks, large (11 inches long) or 192g

• Onions

  Sweet, raw

  1 onion or 331g

• Carrots

  Raw

  ¾ cup chopped or 96g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  340g

• Macaroni

  Dry, enriched

  1 ½ cup elbow shaped or 158g

• Garlic

  Raw

  2 tsp or 6g

• Chicken

  White, Homestyle, Oven Roasted - Oscar Mayer

  100g

• Water

  Plain, clean water

  7 cup or 1.66kg

• Oil

  Submarine Sandwich - Wegmans

  3 tbsp or 42g

• Salt

  Table

  1 dash or 0.4g

• Spices Ground Black Pepper

  Compliments

  100g

Directions

1. Boil 3 cups water in a medium pot. Add the chicken breasts.
2. Cover and cook in medium heat for 15 to 18 minutes. You may add more water if needed.
3. Separate the chicken from the water. Let the chicken cool down and then shred. Set both shredded chicken and water aside.
4. Heat oil in a large soup pot. Saute the garlic until it turns medium brown. Add onion, celery, and carrot. Continue to saute for 2 to 3 minutes.
5. Add the shredded chicken. Stir and cook for 1 minute.
6. Add the hot dog. Quickly stir and then pour the water used to boil the chicken. Also pour the remaining water. Let boil.
7. Add the Knorr Chicken Cube. Stir. Cover and cook for 3 to 5 minutes.
8. Put the elbow macaroni in the pot. Cook for 10 minutes.
9. Add the cabbage. Stir and cook for 3 to 5 minutes. Note: you can add more water if needed.
10. Pour the evaporated milk. Stir, let boil, cover and cook for another 3 minutes.
11. Add salt and ground black pepper to taste.
12. Transfer to a serving bowl. Serve.
13. Share and enjoy!
14. Recipe by: Vanjo Merano (source: https://panlasangpinoy.com/creamy-chicken-sopas/)