Low Carb Filipino Chicken Sopas

Delight in the comforting flavors of this Low Carb Filipino Chicken Sopas, a lighter twist on the classic Filipino creamy soup. Packed with tender shredded chicken, vibrant vegetables like cabbage, celery, and spiralized zucchini, this recipe swaps traditional pasta for low-carb zucchini noodles, creating a guilt-free yet hearty meal. Infused with the savory richness of low-sodium chicken broth, a touch of evaporated milk, and an optional splash of fish sauce, this dish provides a perfect harmony of creaminess and umami. Ready in just an hour, this keto-friendly sopas is perfect for cozy weeknight dinners or meal prep. Garnish with fresh green onions for a pop of color and extra flavor, and enjoy the delicious combination of health-conscious ingredients and Filipino comfort food traditions.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 500 grams Chicken breast
• 6 cups Water
• 4 cups Low-sodium chicken broth
• 2 cloves Garlic, minced
• 1 medium Onion, chopped
• 1 cup Carrots, diced
• 1 cup Celery, diced
• 1 cup Cabbage, shredded
• 2 medium Zucchini, spiralized
• 2 tablespoons Butter
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Evaporated milk
• 1 tablespoon Fish sauce (optional)
• 0.5 cup Green onions, chopped for garnish

Directions

Step 1

In a large pot, bring the 6 cups of water to boil. Add the chicken breast and reduce the heat to a simmer. Cook for about 15 minutes or until the chicken is fully cooked.

Step 2

Once the chicken is done, remove it from the pot and let it cool slightly before shredding it into bite-sized pieces. Set aside.

Step 3

In the same pot, discard half of the water used to cook the chicken. Add the chicken broth, bring to a simmer, and keep warm.

Step 4

In a separate pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant. Add the chopped onion and cook until translucent.

Step 5

Add the diced carrots and celery to the pan and sauté for about 3 minutes, or until they begin to soften.

Step 6

Transfer the sautéed vegetables (garlic, onion, carrots, and celery) into the pot with the chicken broth.

Step 7

Stir in the shredded cabbage and bring the mixture to a gentle boil. Simmer for about 5 minutes.

Step 8

Add the shredded chicken back into the pot and season with salt, black pepper, and fish sauce if using. Stir to combine.

Step 9

Pour in the evaporated milk, and let it heat through, being careful not to boil.

Step 10

Finally, add the spiralized zucchini noodles to the pot. Simmer for an additional 2-3 minutes until the zucchini is just tender yet not mushy.

Step 11

Ladle the soup into bowls and garnish with chopped green onions before serving.

Nutrition Facts

Serving size	(4192.1g)

Amount per serving	% Daily Value*
Calories	1443.8

Total Fat 46.0g	0%
Saturated Fat 18.1g	0%
Polyunsaturated Fat 3.2g
Cholesterol 505.9mg	0%
Sodium 6470.3mg	0%
Total Carbohydrate 87.0g	0%
Dietary Fiber 17.5g	0%
Total Sugars 62.3g
Protein 180.8g	0%

Vitamin D 206.1IU	0%
Calcium 1241.5mg	0%
Iron 7.7mg	0%
Potassium 4930.7mg	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: 27.9%

Protein: 48.7%

Carbs: 23.4%