Low Fat Filipino Chicken Sopas

Lighten up a beloved comfort food with this delicious recipe for Low Fat Filipino Chicken Sopas, a creamy and hearty soup packed with wholesome ingredients. Made with tender bites of boneless, skinless chicken breast, nutrient-rich whole wheat elbow macaroni, and an array of fresh vegetables like carrots, celery, and cabbage, this dish offers a healthier twist on a Filipino classic. The broth, infused with the natural flavors of sautéed garlic and onion, is made rich and velvety with skim milk instead of traditional heavy cream. Perfect for chilly days, this nourishing soup is low in fat but big on flavor, taking only 45 minutes to prepare. Serve it steaming hot for a dish that’s satisfying, heartwarming, and guilt-free—ideal for those seeking a healthy yet comforting meal. Keywords: Low Fat Filipino Chicken Sopas, healthy chicken soup recipe, low-fat comfort food, Filipino recipes, creamy chicken sopas.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 cup whole wheat elbow macaroni
• 1 medium carrot
• 2 stalks celery stalks
• 3 cloves garlic cloves
• 1 medium onion
• 1 cup cabbage
• 6 cups low-sodium chicken broth
• 1 cup skim milk
• 1 tablespoon oil
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Begin by finely mincing the garlic cloves, chopping the onion, and slicing the carrot and celery stalks thinly. Shred the cabbage into small pieces.

Step 2

Heat 1 tablespoon of oil in a large pot over medium heat. Add the minced garlic and chopped onions, sautéing them until the onions become translucent, about 3-4 minutes.

Step 3

Add the sliced carrots and celery to the pot. Cook for another 5 minutes, stirring occasionally, until they begin to soften.

Step 4

Cut the chicken breast into small, bite-sized pieces. Add them to the pot, cooking until they are no longer pink, roughly 5 minutes.

Step 5

Pour in the 6 cups of low-sodium chicken broth, bringing the mixture to a boil.

Step 6

Once boiling, add the whole wheat elbow macaroni, reducing the heat to medium-low. Simmer the soup until the pasta is al dente, approximately 8-10 minutes.

Step 7

Stir in the shredded cabbage and skim milk. Let it simmer for an additional 3-4 minutes, allowing the flavors to meld.

Step 8

Season the soup with salt and black pepper to taste.

Step 9

Serve hot, garnished with freshly ground pepper if desired.

Nutrition Facts

Serving size	(2657.7g)

Amount per serving	% Daily Value*
Calories	1576.2

Total Fat 36.4g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 392.9mg	0%
Sodium 2163.4mg	0%
Total Carbohydrate 132.5g	0%
Dietary Fiber 14.8g	0%
Total Sugars 34.1g
Protein 181.6g	0%

Vitamin D 130.0IU	0%
Calcium 533.7mg	0%
Iron 9.7mg	0%
Potassium 2652.5mg	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: 20.7%

Protein: 45.9%

Carbs: 33.5%