Extra Creamy Sopas with All the Hotdogs

Why You’ll Love This Extra Creamy Sopas

This isn’t your average sopas. It’s packed with hotdogs (as requested by the younger crowd), extra creamy from both evaporated milk and cream, and rich with comforting flavours that only Filipino-style chicken macaroni soup can deliver. One big pot, one happy family.

Whether you’re battling a rainy day or prepping for potluck comfort food, this recipe brings warmth and joy in every spoonful.

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Ingredients

Soup Base

• 30 ml (2 tbsp) cooking oil, for sautéing
• 30 g (2 tbsp) butter, adds richness and flavour
• 2 medium red onions, sliced
• 30 g (2 tbsp) garlic, minced
• 500 g (1.1 lb) chicken breast fillet, thinly sliced
• 30 ml (2 tbsp) fish sauce, for seasoning
• 2 chicken broth cubes
• 2.5 litres (10.5 cups) water

Creamy Base & Pasta

• 400 ml (1.75 cups) evaporated milk, full-fat for best flavour
• 250 ml (1 cup) single or double cream (optional)
• 400 g (14 oz) pasta of your choice (macaroni or similar), uncooked
• 15 ml (1 tbsp) vinegar, helps preserve the soup

Veggies & Hotdogs

• 2 medium carrots, julienne
• 12 pcs hotdogs, sliced
• 600 g (6 cups) cabbage, chiffonade (thinly shredded)

Toppings & Seasoning

• 10 pcs hard-boiled eggs, peeled and quartered
• 15 g (2 tbsp) toasted garlic, for topping
• Freshly ground black pepper, to taste
• Salt, only if needed

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Instructions

Build the Flavour Base

1. Heat oil and butter in a large soup pot over medium heat.
2. Sauté onions until soft and edges are slightly golden.
3. Add garlic and cook until fragrant, stirring constantly.
4. Add chicken breast slices and cook until opaque.
5. Season with fish sauce and stir in chicken broth cubes.

Simmer the Soup

1. Pour in water and scrape up browned bits from the pot.
2. Bring to a gentle boil, then reduce to simmer.
3. Skim off foam, cover, and simmer 10–15 minutes until chicken is cooked.
4. Taste and adjust with more fish sauce if needed.

Cook the Pasta and Make It Creamy

1. Add uncooked pasta to simmering broth. Cook until nearly al dente.
2. Stir in evaporated milk and lower heat.
3. Add cream (if using) and simmer until thick and creamy.
4. Splash in vinegar and simmer 1–2 more minutes. Avoid boiling hard.
5. Adjust consistency with water or by simmering longer.

Add Hotdogs and Veggies

1. Stir in hotdogs and cook 2–3 minutes until heated through.
2. Add carrots and cook another 2 minutes.
3. Fold in cabbage and cook until just wilted.
4. Season with black pepper and salt if needed.

Finish and Serve

1. Turn off heat and let soup rest briefly.
2. Ladle into bowls ensuring even portions of everything.
3. Top each bowl with egg quarters and toasted garlic.
4. Serve hot with extra fish sauce or pepper on the side.

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Chef's Tips

• Cook pasta separately if storing leftovers to avoid soggy sopas.
• Add cabbage last so it retains texture and colour.
• Go easy on added salt—broth cubes and fish sauce are salty.
• Want ultra-rich soup? Use full-fat milk and cream!