Marty, my 3-year old uber cute nephew, spent the day at home playing with my Sam. Our place was literally fully charged, alive and brightened up by this little boy’s presence that Sam almost never let him go.
As if possesed by the same positive energy, I suddenly found myself cooking away in the kitchen with chicken sopas in the lead role for today’s menu. This dish had the perfect triumvirate of what kids usually look for in their choice of food– chicken, pasta and soup! Okay, the cream or milk is the welcome bonus.
I just love sipping this soup whether on a rainy or in hot, humid weather. The yumminess is simply timeless, universal and makes you go for seconds.
1/2 kilo thigh fillet
3 pcs small-sized chicken soup pack
1/2 kilo macaroni shells (elbow or salad)
2 large onions, chopped
3 cloves of garlic, minced
1 carrot, cut into strips
3 tbsps patis (fish sauce)
1 box all purpose cream
3 pcs celery sticks, chopped
1 small head of cabbage, choped (optional)
salt and pepper to taste
Season chicken parts with salt and pepper. In a cooking pot, boil chicken along with 1 quartered onion. Bring to a boil until chicken becomes tender. Once cooked, drain and shred the chicken thighs . Meantime, remove and shred chicken meat from the soup pack pieces. Save the stock.
Meantime, in a separate cooking pot, saute garlic and onion. Add celery, carrots and shredded chicken (do not include the bones this time). Season with patis. Add chicken stock. Pour macaroni shells. You may add about 1/2 liter (or more) of water if stock is not enough to cover the mixture. Cook until macaroni becomes al dente in texture. NEVER overcook the macaroni shells. Add all purpose cream and cabbage. Adjust taste by seasoning with salt and pepper or dropping a piece of chicken cube. Serve hot.