Creamy Chicken Sopas

This discovery I was so happy about. See, our girls love chicken sopas. I mean no matter how I make it, even during times when the end product was really just so so, like when I am doing several other tasks while cooking or when I just whip it up with some missing ingredients (specially homemade broth). But what really made me love this new version of this chicken sopas was the reception it received from the Fam. They really loved this way better than the other times I used to make it. Even the Expat Daddy noticed the difference. It's thicker and creamier and the chicken flavor more enhanced. This thanks to the Knorr Cream of Chicken powdered soup that I have added into the ingredients. It just changed the whole meaning of chicken sopas for the girls, and I know they wouldn't like it any other way now! :)
Ooops! Don't get wrong, this is not a sponsored post, but I really just loved to highlight how it tasted so much better than before. Actually, I am not really fond of powdered instant soups. I just find it so starchy and really really tasting like flour. So I really don't know what made me think of adding the cream of chicken to the chicken sopas I was making. Well, maybe just because it's been in the cupboard for a long while now. That's just me, I buy things for the simple reason that I may need it sometime and it would be out of stock in the supermarket. Oh yes, a small note, the Knorr packet I was referring to was the one imported from the Philippines. There are lots in the supermarket really, those which were manufactured in the region, but we don't like that. They have this distinct flavor that I think people in the region prefer. Not really to my Filipino taste. I usually buy Philippine products really, when it comes to sauces and seasonings. Just to play it safe. 
And so yes, as I've said, we just love this creamy version of chicken sopas and I don't think I'll ever do it any other way. :)

Ingredients:
1 pack macaroni (cooked as per package instructions)
1 cooked chicken breast
1 carrot, sliced
1/2 celery stalk, sliced
1/4 small cabbage, sliced
3 cloves garlic, minced
1 onion, finely chopped
3 tbs cooking oil
6 cups chicken broth (or water with 2 chicken broth cubes)
1 pack Knorr Cream of Chicken powder (Philippine made)
1/2 small can evaporated milk


Method:
Cook macaroni, drain and set aside.
Boil chicken breast. Remove from broth, when cool, pull the meat and set aside. 
Keep the stock aside. Use this to dissolve the cream of chicken powder and set aside.
In a deep sauce pan, heat oil then add the onions. Cook for about 2-3 minutes then add the garlic. Saute until soft and fragrant.
Add the pulled chicken breast. Saute for another 5 minutes then add the carrots. 
Saute for 5 more minutes then add the rest of the vegetables and the macaroni.
Saute to ensure that the noodles don't stick to the bottom of the pan.
Add the chicken broth (or water and broth cubes). Stir then cover.
Simmer for about 15-20 minutes, stirring from time to time to infuse the flavor to the macaroni.
Add the dissolved cream of chicken powder. This time with continuous stirring to blend completely with the rest of the ingredients in the pan. 
Simmer for another 5 minutes with continuous stirring.
Turn off heat. Add the milk, stir then cover. Let sit for 2-3 minutes before serving. Enjoy!




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