Macaroni Sopas with Ham, Chicken and Vegetables

“If you have chicken bones you can make a bone broth,” urged my son Tim.

“Try clear soup like the Macaroni Sopas with Ham, Chicken and Vegetables you always cook. You’ll feel better, ” suggested my younger son, Toby. Both our sons were concerned that the flu bug going around this winter had hit our home. Though my grown sons live away from home they stay in touch daily. They found out I had been feeling under the weather and gave me suggestions for making this classic Filipino soup. They remembered how I took care of them when they were little and I made chicken soup to soothe their ailments.

I knew it was time for me to stir the pot with one of my favorite soups: Macaroni Sopas with Ham, Chicken and Vegetables. This was a Filipino favorite which was so easy to make. I  took out the large stockpot, dropped some chicken breasts, added the broth and seasonings. It all just came together. After simmering,I added the pasta, chicken cubes, and threw in some ham pieces and green peas.The aroma of a hearty chicken broth nearly overflowing on the stove warmed up the day.  It was the kind of soup that was a soothing elixir. And within seconds of a few slurps, I already felt better.

Print Recipe

Macaroni Sopas with Ham, Chicken and Vegetables

This Macaroni Sopas with Chicken, Ham and Vegetables, a Filipino classic soup, makes you want to just sink into the swirling rich flavors of the hearty chicken broth, chunks of chicken, macaroni pasta, slivers of ham, sweet peas, carrot cubes and celery slices. This is an Asian In America recipe by Elizabeth Ann Quirino.

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Dinner, Lunch, Soup

Cuisine: Asian, Filipino

Keyword: Macaroni Sopas Ham Chicken Vegetables

Servings: 4 people

Calories: 366kcal

Author: Elizabeth Ann Quirino

Equipment

• Large stock pot - 10 quarts or 12 quarts; Or a Dutch oven

Ingredients

• 1 Tablespoon vegetable oil
• 1 whole medium-sized onion sliced
• 2 cloves garlic minced
• 1 cup sliced celery about 2 stalks
• 1 cup cubed carrots
• 1 whole cooked carcass of a roast chicken bone-in, with some meat left (from roast chicken leftovers)
• 1/2 pound boneless chicken breasts boneless chicken breasts
• 8 cups soup stock
• 1 cup elbow macaroni pasta
• 3/4 cup cooked ham cut in 1/2-inch cubes
• 3/4 cup frozen green peas
• 1 teaspoon salt
• 1 teaspoon ground black pepper powder
• 1 Tablespoon chopped fresh parsley for garnish

Instructions

• Over medium high heat, in a large, deep stock pot, add the vegetable oil. Saute the onions and garlic for a minute. Add the carrots and celery.

  Add the whole chicken carcass from leftovers plus the chicken breasts. Braise the breasts for 1 to 2 minutes. Pour the soup stock and cover.

  Let the broth come to a boil after a few minutes. Then lower the fire to a slow simmer.

  Continue cooking for about 40 minutes till chicken breasts are cooked thoroughly.

  Remove the chicken carcass from the stockpot. If there are slivers of chicken left on the bones, strip them off and add the small meat pieces back to the pot.

  Once the chicken breasts are cooked completely, remove from stockpot and cut into 1/2-inch sized cubes. Return the cut-up chicken breasts to the pot

  Add the ham cubes and elbow macaroni. Stir and continue cooking for 8 minutes till the pasta is done.

  Toss in the frozen green peas. Season with salt and black pepper powder. Stir and simmer for five minutes more till peas are soft. Garnish with chopped fresh parsley and serve warm.
• Copyright Notice:
•       Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and  recipe content I wrote, on your website, films or videos  without my permission. If you want to republish this recipe or content on another website or news article, please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]

Nutrition

Serving: 1g | Calories: 366kcal | Carbohydrates: 44g | Protein: 21g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 895mg | Potassium: 184mg | Fiber: 1g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 1mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]