Equipment
▢ Measuring Spoons
▢ Medium to Large Pan, with lid
▢ Strainer
▢ Chopping Board
▢ Kitchen Knife
▢ Pyrex Measuring Cups
Ingredients
▢ 1/3 cup evaporated milk
▢ 1 piece dried bay leaf
▢ 6 whole peppercorns
▢ 2 pieces chicken bouillon cubes
▢ 1 tablespoon fish sauce
▢ salt and pepper, for additional seasoning
▢ 1/2 piece chicken breast (about 250 grams or 1/2 pound), with skin and bones
▢ 2 tablespoons oil
▢ 2 cloves garlic, minced
▢ 1 small onion, finely chopped
▢ 1 medium carrot, peeled and chopped into small dice
▢ 1 stalk celery, chopped into small dice
▢ 1 cup hotdog, chopped
▢ 100 grams macaroni (3.5 ounces or about 3/4 to 1 cup)
Instructions
Combine chicken breast, bay leaf, peppercorns, and four cups of water in a medium saucepan.
Cover with a lid, place it over medium-high heat, and bring to a boil — remove any scum floating on top.
Adjust the heat to low and simmer until the chicken is cooked, then remove it from the water and let it cool.
Once the chicken is cool enough to handle, separate the meat from the skin and bones, shredding it with your hands —- set aside.
In another medium to large saucepan, heat oil over medium-high heat.
Add garlic and onion and cook until the onion becomes translucent.
Add carrot and celery; mix for a couple of minutes.
Add the chopped hotdog and the shredded chicken, mixing to combine everything.
Use a strainer to pour the liquid from the chicken, then add the bouillon cubes and a tablespoon of fish sauce.
Cover with a lid, boil, adjust the heat, and simmer for about twenty minutes.
Add the macaroni.
Cover and lower heat — then continue simmering your sopas until the macaroni is cooked.
Pour the evaporated milk.
Mix, taste, and adjust seasoning by adding ground black pepper or fish sauce.
Remove your pot of chicken sopas from the heat.
Transfer into serving bowls