Filipino-style creamy chicken macaroni soup loaded with hotdogs, veggies, and eggs—perfect rainy-day comfort in one big pot.
Prep time
20 min
Cook time
35 min
Total time
55 min
Servings
8
Chef's Tips
If you plan to reheat the sopas the next day, cook the pasta separately and add only to the bowls when serving so it stays al dente.
Add the cabbage towards the end so it stays slightly crisp and bright in colour.
Taste before adding more salt because the fish sauce and broth cubes are already salty.
Use full-fat evaporated milk and a splash of cream if you want an ultra-rich, almost chowder-like texture.
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Ingredients
Ingredients
Servings
8 servings1×
Scale
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Soup Base
Creamy Base & Pasta
Veggies & Hotdogs
Toppings & Seasoning
Instructions
Build the Flavour Base
- 1
Heat the oil and butter in a large soup pot over medium heat until the butter melts and starts to foam.
- 2
Add the sliced onions and cook until soft and lightly golden around the edges.
- 3
Stir in the minced garlic and cook for another minute until fragrant, stirring so it doesn’t burn.
- 4
Add the thinly sliced chicken breast and cook until the pieces turn opaque and lightly coloured.
- 5
Season with fish sauce and crumble in the chicken broth cubes, stirring so they dissolve into the chicken and aromatics.
Simmer the Soup
- 1
Pour in the water and scrape the bottom of the pot to release any browned bits.
- 2
Bring the mixture to a gentle boil, then lower the heat to a simmer.
- 3
Skim off any foam, cover the pot, and simmer for about 10–15 minutes so the chicken cooks through and flavours the broth.
- 4
Taste and adjust seasoning with more fish sauce if needed.
Cook the Pasta and Make It Creamy
- 1
Add the uncooked pasta directly into the simmering broth and cook until almost al dente, stirring occasionally so it doesn’t stick to the bottom.
- 2
Pour in the evaporated milk and stir well. Keep the heat on low to avoid curdling.
- 3
If using, add the cream and stir until the soup looks thick, glossy, and very creamy.
- 4
Add a splash of vinegar and simmer for 1–2 minutes more. Do not boil hard at this stage.
- 5
If the soup looks too thick, add a little hot water; if it feels too thin, simmer a few minutes more.
Add Hotdogs and Veggies
- 1
Stir in the sliced hotdogs and cook for 2–3 minutes until they are heated through and some pieces float to the top.
- 2
Add the julienned carrots and cook for another 2 minutes so they start to soften but still hold their shape.
- 3
Fold in the shredded cabbage and cook just until wilted but still slightly crisp.
- 4
Season with black pepper and a pinch of salt only if needed.
Finish and Serve
- 1
Turn off the heat and let the sopas sit for a minute so the flavours settle and the pasta finishes cooking in the residual heat.
- 2
Ladle the soup into deep bowls, making sure each serving has chicken, pasta, hotdogs, carrots, and cabbage.
- 3
Top each bowl with pieces of hard-boiled egg and a generous sprinkle of toasted garlic.
- 4
Serve immediately while piping hot, with extra fish sauce and black pepper on the side if people want to adjust their own bowls.
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Why You’ll Love This Extra Creamy Sopas
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.
Ingredients
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
Instructions
Instructions
Build the Flavour Base
- Heat oil and butter in a large soup pot over medium heat.
- Sauté onions until soft and edges are slightly golden.
- Add garlic and cook until fragrant, stirring constantly.
- Add chicken breast slices and cook until opaque.
- Season with fish sauce and stir in chicken broth cubes.
Simmer the Soup
- Pour in water and scrape up browned bits from the pot.
- Bring to a gentle boil, then reduce to simmer.
- Skim off foam, cover, and simmer 10–15 minutes until chicken is cooked.
- Taste and adjust with more fish sauce if needed.
Cook the Pasta and Make It Creamy
- Add uncooked pasta to simmering broth. Cook until nearly al dente.
- Stir in evaporated milk and lower heat.
- Add cream (if using) and simmer until thick and creamy.
- Splash in vinegar and simmer 1–2 more minutes. Avoid boiling hard.
- Adjust consistency with water or by simmering longer.
Add Hotdogs and Veggies
- Stir in hotdogs and cook 2–3 minutes until heated through.
- Add carrots and cook another 2 minutes.
- Fold in cabbage and cook until just wilted.
- Season with black pepper and salt if needed.
Finish and Serve
- Turn off heat and let soup rest briefly.
- Ladle into bowls ensuring even portions of everything.
- Top each bowl with egg quarters and toasted garlic.
- Serve hot with extra fish sauce or pepper on the side.
Chef's Tips
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!
Nutrition Facts
Nutrition Facts
Serving Size: 1 large bowl (about 450 g)
Calories 52026%
% Reference Intake*
Total Fat 26g37%
Saturated Fat 12g60%
Trans Fat 0g
Cholesterol 145mg
Sodium 1150mg
Total Carbohydrates 44g17%
Dietary Fiber 3g
Sugars 9g10%
Protein 30g60%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
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Share your experience and help others.
Janelle
· 13 Nov 2025Perfect pang potluck. Nagdagdag lang ako ng extra cabbage and carrots para mas daming gulay—naubos pa rin agad.
Marco
· 13 Nov 2025Medyo maalat nung una dahil sa broth cubes at fish sauce so next time half cube lang muna. Pero super sarap, lalo na yung creamy sabaw!
Lyn
· 13 Nov 2025Ginaya ko yung tip na hiwalay na niluto ang pasta para hindi labog kinabukasan—game changer, hindi nagburo ang sopas.
Rose
· 13 Nov 2025Tried this on a rainy Sunday and my kids went straight for the hotdogs and eggs! Creamy and super filling.
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