Souper Meals: Chicken Macaroni Sopas in Bread Cups

11 months ago


Got stale pandesal and leftover chicken? Give them a new life by making this chicken sopas recipe.



Recipe by Idda Aguilar

Photographed by Idda Aguilar

Makes 4 servings


2 cloves Garlic, minced

1 Medium onion, diced

1 Medium red bell pepper, diced

2 Tbsps Butter or margarine

½ kilo Choice cut chicken pieces (or shredded leftover chicken)

1 cup Uncooked elbow macaroni

2 tsps Patis

1 Medium carrot, peeled and diced

1 Medium potato, peeled and diced

1 cup Chicken stock

4 cups Fresh milk

  • Salt and pepper, to taste

4 Medium to large round bread, such as days-old pan de sal or dinner rolls

  • Fresh parsley, to garnish


  1. Bring a large pot to medium high heat. Sauté the garlic, onion, and bell pepper in butter until softened. Add the chicken pieces and cook until lightly browned. Stir in the macaroni, patis, carrots, and potato. Simmer for about 1-2 minutes. Add the chicken stock and milk, then cover and let simmer over low heat for around 15-20 minutes, or until the chicken and macaroni are cooked through.
  2. Slice the tops off of the bread and hollow out the insides. Toast for 2-3 minutes to harden.
  3. To serve, scoop the soup into each bread piece and garnish with fresh parsley. Serve immediately.


Feeling “souper”?

Farmer’s Soup

Carrot Basil Soup

Corn and Bacon Chowder

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