Name: Creamy Chicken Sopas
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 2 quarts low-sodium chicken broth; 2 boneless, skinless chicken breasts (6 to 8 ounces each); Kosher salt and freshly ground black pepper; 3 tablespoons vegetable oil; 2 medium carrots, cut into small dice; 2 celery stalks, cut into small dice; 1 medium yellow onion, cut into small dice; 3 ounces ham steak or boiled ham slab, cut into small dice (about 1/2 cup); 3 cloves garlic, minced; 3 tablespoons fish sauce; 2 cups macaroni; One 10 1/2-ounce can condensed cream of chicken soup or one 12-ounce can evaporated milk; Chopped scallions, for garnish

Directions

Bring the chicken broth to a boil in a large saucepan over medium-high heat. Reduce the heat so the broth simmers.
Sprinkle the chicken with salt and pepper, add to the broth and poach until cooked through, 6 to 8 minutes. Turn off the heat and allow the chicken to cool in the broth for 5 minutes. Remove the chicken and shred it into bite-size pieces with your fingers or 2 forks. Reserve the chicken and broth separately.
Heat the oil in a Dutch oven over medium heat. Stir in the carrots, celery and onions and cook until softened, 4 to 5 minutes. Add the ham and garlic and cook until the garlic is slightly softened, about 1 minute. Stir in the fish sauce. Continue cooking until the flavors meld, 4 to 5 minutes.
Stir in the reserved chicken broth plus 2 cups water and bring to a boil. Add the macaroni and reduce the heat so the soup simmers. Cook, stirring frequently, until the macaroni is tender, 6 to 7 minutes. Stir in the cream of chicken soup until smooth. Add the shredded chicken and cook until heated through. Serve garnished with scallions.

Creamy Chicken Sopas

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages