📝 About This Recipe
A soul-warming Filipino classic, Sopa de Gallo (often simply called Sopas) is the ultimate comfort food for rainy days and recovery. This creamy chicken noodle soup is distinguished by its rich, milky broth, hearty elbow macaroni, and a colorful medley of vegetables and Vienna sausages. It is an exquisite fusion of Spanish influence and Filipino ingenuity, delivering a velvety texture and a savory-sweet profile that feels like a warm hug in a bowl.
🥗 Ingredients
The Chicken and Broth
- 500 grams Chicken Thighs (bone-in, skinless for better flavor)
- 8 cups Water (or low-sodium chicken stock)
- 2 tablespoons Fish Sauce (Patis) (adjust to taste)
- 2 pieces Bay Leaf (dried)
Aromatics and Base
- 5 cloves Garlic (minced)
- 1 piece Yellow Onion (medium-sized, diced)
- 2 tablespoons Butter (unsalted)
- 1 tablespoon Cooking Oil (neutral oil like canola)
The Heart of the Soup
- 2 cups Elbow Macaroni (uncooked)
- 1 cup Carrots (small cubes or batons)
- 1/2 cup Celery (finely chopped)
- 2 cups Cabbage (shredded)
- 1 can Vienna Sausage (sliced into rounds)
- 1 cup Evaporated Milk (full cream for best richness)
Seasoning and Garnish
- to taste Salt and Pepper (freshly cracked black pepper is best)
- 2 stalks Green Onions (sliced for garnish)
- 3 pieces Hard-boiled Eggs (halved, optional)
👨🍳 Instructions
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1
In a large pot, combine the chicken thighs, water (or stock), and bay leaves. Bring to a boil, then lower the heat to simmer for 20-25 minutes until the chicken is tender.
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2
Remove the chicken from the pot and let it cool slightly. Shred the meat into bite-sized pieces, discarding the bones. Reserve the broth in the pot.
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3
In a separate large heavy-bottomed pot or Dutch oven, heat the oil and butter over medium heat. The oil prevents the butter from burning.
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4
Sauté the onions until translucent, then add the garlic and cook for 1 minute until fragrant but not browned.
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5
Add the shredded chicken and the sliced Vienna sausages. Cook for 3-4 minutes until the chicken edges are slightly golden.
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6
Pour in the fish sauce (patis) and stir for 1 minute to allow the chicken to absorb the savory umami flavor.
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7
Pour the reserved chicken broth into the pot. Bring the mixture to a gentle boil.
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8
Add the elbow macaroni. Cook for about 8-10 minutes, or until the pasta is nearly al dente. Stir occasionally to prevent the macaroni from sticking to the bottom.
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9
Stir in the carrots and celery. Cook for another 3-5 minutes until the vegetables are tender-crisp.
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10
Lower the heat to medium-low and slowly pour in the evaporated milk while stirring constantly to prevent curdling.
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11
Add the shredded cabbage. Let it cook for just 1-2 minutes until it wilts but retains a slight crunch.
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12
Season with salt and a generous amount of freshly cracked black pepper. Taste and adjust seasonings as needed.
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13
Turn off the heat. The macaroni will continue to absorb liquid, so if it becomes too thick, you can add a splash of hot water.
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14
Ladle into deep bowls. Garnish with sliced green onions and a half of a hard-boiled egg for a truly traditional presentation.
💡 Chef's Tips
Use evaporated milk rather than fresh milk for that signature Filipino 'Sopas' richness and creamy mouthfeel. Don't overcook the macaroni; it should be slightly firm when you turn off the heat as it will continue to swell in the hot broth. If you want a deeper flavor, you can add a chicken bouillon cube along with the water. For a healthier version, you can substitute the Vienna sausage with diced ham or skip it entirely, though it is a traditional staple. Always add the milk at the end over low heat to ensure the broth stays smooth and doesn't separate.
🍽️ Serving Suggestions
Serve hot with a side of toasted 'Pandesal' (Filipino bread rolls) for dipping. A drizzle of calamansi or lime juice just before eating adds a bright acidity that cuts through the creaminess. Pairs wonderfully with a side of crispy fried garlic bits sprinkled on top. Enjoy with a cold glass of iced tea or a warm calamansi juice drink. Perfect as a stand-alone merienda (afternoon snack) or a light dinner.