**IMPORTANT: I am having lighting issues at home so please pardon the quality of my photos
that have gone from bad to worse**
I’ve been craving for piping hot sopas (macaroni soup) the past few days and thank goodness my mother was craving for it too so yay! Sopas for lunch today, a very calm and blessed Sunday (the last Sunday of November).
Yes, I am claiming it. Do not get me wrong, this is still fairly affordable (costs about P300 if not for the macaroni and evaporated milk I found on our stash) and can feed seven to 10 people.
- Bring the chicken soup pack to a boil with carrots, onions, bay leaf, garlic and salt.
- Once the chicken is cooked, take it out and bring to room temperature; set aside chicken stock.
- When the chicken has cooled, remove the flesh from the bones.
- Saute the chopped onion, garlic, carrots, ground beef, chicken strips and cheesedog. The trick is to add a tiny pinch of salt for every layer of ingredient. This intensifies the flavors. Since I love spicy, I added cayenne pepper to my meat base (yum).
- Pour one can of evaporated milk to the (approximately) three cups of chicken stock. Bring to a boil.
- As soon as the stock boils, pour the “dry ingredients”, simmer for some five minutes.
- Add the elbow macaroni. Let it cook.
- When the macaroni starts to soften in texture (al dente anyone?) include the cabbage.
- Season with salt and pepper.
- Finish off with two tablespoons of butter.
Share and enjoy!