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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 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dinner, Lunch, Soup
Cuisine: Asian, Filipino
Keyword: Macaroni Sopas Ham Chicken Vegetables
Servings: 4 people
Calories: 366kcal
Author: Elizabeth Ann Quirino


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


  • 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


  • 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.
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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