Gluten-Free Filipino Chicken Sopas

Warm, hearty, and naturally gluten-free, this Filipino Chicken Sopas recipe is the ultimate comfort food with a delicious twist. It's a creamy, soul-soothing chicken noodle soup made with tender shredded chicken, gluten-free elbow macaroni, and a bounty of fresh vegetables like carrots, celery, cabbage, and potatoes. Simmered in a rich, gluten-free chicken broth and finished with a splash of evaporated milk, this dish delivers a luscious, velvety texture that's perfect for chilly days or when you're in need of a nutritious pick-me-up. Easy to make in under an hour, this family-friendly meal is packed with flavor and perfect for those who love creamy soups without the gluten. Serve it piping hot and enjoy every spoonful of this Filipino classic!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 lb Chicken breast, boneless and skinless
• 2 cups Gluten-free elbow macaroni
• 8 cups Chicken broth, gluten-free
• 1 large Carrot, diced
• 2 Celery stalks, diced
• 1 medium Potato, peeled and diced
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 cup Cabbage, shredded
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Unsalted butter
• 1 cup Evaporated milk

Directions

Step 1

Begin by bringing a large pot of water to a boil over medium-high heat. Once boiling, add the chicken breast and cook for about 15-20 minutes or until fully cooked. Remove the chicken from the pot and let it cool slightly before shredding with two forks.

Step 2

In a separate pot, bring water to a boil for the gluten-free elbow macaroni. Cook the macaroni according to the package instructions until al dente, drain, and set aside.

Step 3

In a large soup pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.

Step 4

Add the diced carrots, celery, and potatoes to the pot. Stir well and cook for about 5 minutes to soften the vegetables slightly.

Step 5

Pour in the gluten-free chicken broth, bringing the mixture to a gentle boil. Reduce the heat to a simmer, cover, and cook for 15 minutes or until the vegetables are tender.

Step 6

Stir in the shredded chicken and gluten-free macaroni into the soup pot. Add the shredded cabbage, salt, and black pepper, mixing well.

Step 7

Slowly add the evaporated milk while stirring continuously to ensure it integrates smoothly with the soup.

Step 8

Simmer the soup for another 5 minutes to allow the flavors to meld together. Taste and adjust the seasoning as necessary.

Step 9

Serve the sopas hot in bowls. Enjoy the comforting and creamy gluten-free chicken sopas with your family and friends.

Nutrition Facts

Serving size	(3791.7g)

Amount per serving	% Daily Value*
Calories	3163.9

Total Fat 52.5g	0%
Saturated Fat 20.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 457.6mg	0%
Sodium 10137.2mg	0%
Total Carbohydrate 454.3g	0%
Dietary Fiber 21.4g	0%
Total Sugars 46.6g
Protein 207.0g	0%

Vitamin D 260.6IU	0%
Calcium 1127.7mg	0%
Iron 14.2mg	0%
Potassium 4518.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.2%

Protein: 26.6%

Carbs: 58.3%