This creamy Filipino chicken macaroni soup, known as sopas, is comforting and full of flavor. Tender chicken, macaroni, and vegetables simmer in a savory broth enriched with evaporated milk and a touch of fish sauce for a distinctive, homey taste. It’s perfect for cool, rainy days or when you need a bowl of warm comfort.

I grew up eating this Creamy Chicken Sopas—my mother made it so often we’d ask for it any time we wanted something warm and satisfying. We’ve enjoyed it for breakfast, lunch, dinner, and even as a snack. There’s something especially comforting about a creamy noodle soup that warms you from the inside out.

In the Philippines, sopas becomes even more irresistible during the monsoon season when the skies are gray and the air turns chilly. I like to add a little patis (fish sauce) to the broth—just enough to deepen the flavor without overpowering the soup. That simple addition is what gives the dish its signature savory note.

There are many variations of chicken macaroni soup, but using fish sauce and evaporated milk makes this version distinctly Filipino and extra comforting.

My thoughts also go out to Filipinos affected by natural disasters; even a simple bowl of warm sopas can bring comfort during difficult times. Please keep them in your thoughts and prayers.

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

WHAT ARE THE INGREDIENTS FOR CREAMY CHICKEN SOPAS (FILIPINO CHICKEN & MACARONI SOUP)?

• 2 boneless, skinless chicken breasts, cooked then shredded (or thinly sliced)
• 1 1/2–2 cups uncooked macaroni noodles
• 3 tablespoons olive oil (or oil of choice)
• 1 medium yellow onion, diced
• 4 garlic cloves, chopped
• 2 medium carrots, sliced diagonally
• 2 celery stalks, sliced diagonally
• 8–10 cups low-sodium chicken broth *
• Salt and freshly ground black pepper, to taste
• 1–2 tablespoons fish sauce, or to taste *
• 1/2 small head cabbage, coarsely chopped
• 1 (12 oz) can evaporated milk or 8 oz half-and-half
• Green onions, chopped for garnish

Notes:

*You can substitute about 2 cups of shredded rotisserie chicken.

*If you boiled the chicken for this recipe, use the strained cooking liquid as the broth—this is a common method in the Philippines when commercial chicken broth isn’t available.

*Fish sauce (patis) adds a savory depth to the soup; use sparingly and adjust to taste.

HOW DO YOU MAKE CREAMY CHICKEN SOPAS (FILIPINO CHICKEN & MACARONI SOUP)?

1. Boil the chicken breasts in water until cooked through and tender. When cool enough to handle, shred with two forks or by hand. Reserve the cooking liquid if you’re not using store-bought chicken broth; strain if needed and set aside.

2. Cook the macaroni in boiling water until al dente—tender but not mushy. Drain and set aside while you prepare the soup base.

3. In a large pot, heat the oil over medium heat. Sauté the onion, garlic, celery, and carrots until the onion is translucent and the vegetables are tender, about 5 minutes. Season lightly with salt and pepper while sautéing.

4. Add the shredded chicken to the pot and pour in the chicken broth (or reserved chicken cooking liquid). Bring the mixture to a boil.

5. Stir in the evaporated milk (or half-and-half), then add the chopped cabbage. Season with fish sauce and simmer for 2–3 minutes, or until the cabbage softens. Taste and adjust seasoning with salt, pepper, or more fish sauce if needed.

6. To serve, place a portion of cooked macaroni into bowls and ladle the hot soup over the noodles. Garnish with chopped green onions and serve immediately.

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