Heart-Healthy Filipino Chicken Sopas

Warm up with a nourishing bowl of Heart-Healthy Filipino Chicken Sopas, a lighter take on the traditional comfort food classic. This creamy chicken noodle soup features tender shredded chicken, whole wheat elbow macaroni, and a vibrant mix of fresh vegetables like carrots, celery, and bell peppers. The velvety broth, made with low-sodium chicken stock and unsweetened almond milk, delivers all the creaminess you crave without the extra fat or cholesterol. Perfectly seasoned with garlic, onions, and a touch of fresh parsley, this sopas is not only full of authentic Filipino flavors but also designed with heart health in mind. Ready in under 45 minutes, it’s an easy, guilt-free meal the whole family will love.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 500 grams boneless, skinless chicken breasts
• 200 grams whole wheat elbow macaroni
• 1200 milliliters low-sodium chicken broth
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 1 medium red bell pepper, diced
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 300 milliliters unsweetened almond milk
• 2 tablespoons extra virgin olive oil
• 1 bay leaf
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper

Directions

Step 1

Begin by poaching the chicken breasts. In a large pot, bring water to a simmer over medium heat. Add the chicken breasts and cook for about 15 minutes or until fully cooked. Remove the chicken from the pot and set aside to cool, reserving the poaching liquid.

Step 2

Once cooled, shred the chicken using two forks and set aside.

Step 3

In the same pot, heat olive oil over medium heat. Add the diced onions and minced garlic, and sauté for about 3-4 minutes, until the onions become translucent and fragrant.

Step 4

Add the diced carrots, celery, and red bell pepper to the pot. Sauté for another 5 minutes, stirring occasionally.

Step 5

Pour in the low-sodium chicken broth and add the bay leaf. Bring the soup to a gentle boil.

Step 6

Once boiling, reduce the heat to a simmer and add the whole wheat elbow macaroni. Cook according to the package instructions, usually about 8-10 minutes, or until al dente.

Step 7

When the pasta is almost cooked, stir in the shredded chicken and unsweetened almond milk. Season with salt and ground black pepper to taste.

Step 8

Let the sopas simmer for an additional 5 minutes, allowing all flavors to meld together.

Step 9

Remove the bay leaf. Ladle the sopas into bowls and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2718.1g)

Amount per serving	% Daily Value*
Calories	2057.3

Total Fat 57.5g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 0.9g
Cholesterol 425mg	0%
Sodium 3448.3mg	0%
Total Carbohydrate 191.5g	0%
Dietary Fiber 22.6g	0%
Total Sugars 25.9g
Protein 200.2g	0%

Vitamin D 116.4IU	0%
Calcium 781.7mg	0%
Iron 14.9mg	0%
Potassium 3043.7mg	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: 24.8%

Protein: 38.4%

Carbs: 36.8%