Low Sodium Filipino Chicken Sopas

Warm, creamy, and packed with wholesome ingredients, this Low Sodium Filipino Chicken Sopas is the ultimate comfort food for health-conscious souls. A lighter twist on a traditional Filipino favorite, this hearty soup combines tender shredded chicken, vibrant vegetables, and silky elbow macaroni simmered in a rich, low-sodium broth with a touch of creamy milk. Infused with the earthy flavors of bay leaves and thyme, it’s a perfect balance of nourishment and indulgence without the extra salt. Ready in just an hour, this one-pot wonder is ideal for weeknight dinners or cozy gatherings. Garnished with fresh parsley, it’s a wholesome, flavorful meal that proves you can enjoy all the comforting goodness of Filipino Chicken Sopas guilt-free.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic cloves, minced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 2 cups cabbage, shredded
• 6 cups unsalted chicken broth
• 2 cups low sodium milk
• 2 cups elbow macaroni
• 2 leaves bay leaves
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon dried thyme
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chicken breasts and cook for about 6 minutes on each side until cooked through. Remove from the pot and set aside to cool. Once cooled, shred the chicken using two forks.

Step 2

2. In the same pot, add the remaining tablespoon of olive oil. Sauté the chopped onions until translucent, about 5 minutes.

Step 3

3. Add the minced garlic and sauté for an additional 1 minute until aromatic.

Step 4

4. Stir in the diced carrots and celery and cook for 3-4 minutes until they start to soften.

Step 5

5. Pour in the unsalted chicken broth and add the bay leaves, shredded chicken, ground black pepper, and dried thyme. Bring to a simmer and let cook for about 10 minutes.

Step 6

6. Add the elbow macaroni to the pot and simmer for 8-10 minutes until the pasta is cooked al dente.

Step 7

7. Stir in the shredded cabbage and low sodium milk. Let the soup come back to a gentle simmer and cook for an additional 5 minutes.

Step 8

8. Taste and adjust seasoning if needed with more black pepper. Remove the bay leaves before serving.

Step 9

9. Garnish each bowl with freshly chopped parsley. Serve hot and enjoy your low sodium Chicken Sopas!

Nutrition Facts

Serving size	(3116.9g)

Amount per serving	% Daily Value*
Calories	2259.2

Total Fat 56.7g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 405.6mg	0%
Sodium 851.3mg	0%
Total Carbohydrate 224.4g	0%
Dietary Fiber 19.5g	0%
Total Sugars 49.0g
Protein 197.4g	0%

Vitamin D 262.7IU	0%
Calcium 938.5mg	0%
Iron 15.2mg	0%
Potassium 3449.3mg	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: 23.2%

Protein: 35.9%

Carbs: 40.8%