The 30-Minute Chicken Soup I Make All the Time
I make this comforting Flipino chicken noodle soup all fall and winter long. It comes together in under 30 minutes, 3 steps, and uses easy-to-find ingredients. A secret ingredient makes this recipe extra special.
Whenever I bring a rotisserie chicken from the grocery store, my family quickly grabs the thick legs, meaty thighs, crisp wings—anything with dark meat and skin. The chicken breasts clinging to the carcass are the leftovers.
The Filipino in me was taught never to throw away leftover food, especially half a chicken with a lot of meat left on it. I learned early on from my mother various ways to use roast chicken after the favorite parts had been devoured.
I repurpose the leftovers into a bubbling stockpot of sopas, a classic Filipino chicken noodle soup, with tender chicken nestled next to elbow macaroni and carrots swirling in a savory, creamy broth. The transformation, which takes under 30 minutes, is magical.
Make It Your Own
When my children were small, this sopas was a creative way to make them eat vegetables. I added cooked green beans in small pieces, corn kernels, green peas, cabbage strips, or shredded greens like bok choy, spinach, or kale. Add your favorites if you’d like to amp up the vegetable content.
Here are some more tweaks I can recommend:
- Other varieties of macaroni or pasta can be used instead of elbow macaroni.
- In place of store-bought stock, use homemade stock made from the carcass of the chicken. Or use water plus a chicken bouillon cube or concentrate.
- Instead of whole milk for the broth, use fat-free, lactose-free, or even evaporated milk.
- Add leftovers like ham, soup dumplings, or beef and pork strips to the sopas for a hearty all-in-one soup.
More Chicken Soups
- Copycat Olive Garden Chicken & Gnocchi Soup
- One-Pot Chicken and Rice Soup
- Teriyaki Chicken Noodle Soup
- Chicken Pot Pie Soup
Sauté the base ingredients:
In a large pot (6 quarts or larger) over medium heat, add the oil. Sauté the onion, garlic, celery, and carrot until soft and fragrant, about 3 minutes. Add the fish sauce and stir.
Build the soup:
Add the pasta and chicken and stir to combine. Add the chicken stock. Increase the heat to medium-high heat and bring to a simmer, then cover and reduce the heat and let cook until the macaroni is tender, about 10 minutes.
Season and serve:
Season with salt and pepper to taste. Turn off the heat and add the milk (this will help prevent curdling). Stir so that all ingredients combine well. Serve piping hot in individual soup bowls.
Store leftovers in an airtight plastic container for up to 5 days. Or freeze for up to 1 month.
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