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Ingredients
For the Chicken Broth
- 500 g bone-in chicken breast
- 1 L water, or enough to cover
- Salt, to taste
For the Sopas
- 400 g elbow macaroni
- 25 quail eggs
- 20 g garlic
- 70 g onion
- 200 g carrots
- 250 g cabbage
- 4 jumbo chicken hotdogs
- 130 g whole corn kernels
- 60 g Chicken and Corn Soup Mix
- 300 ml milk
- 2 L water
- 2 Tbsp patis
- White pepper, to taste
- Cooking oil or butter, as needed
- Celery, optional
- Parsley, optional, for garnish
How to Make It
- Add the bone-in chicken breast to a pot and pour in enough water to cover. Season lightly with salt, bring to a boil, then lower the heat and simmer until fully cooked.
- While the chicken cooks, boil the quail eggs until fully set, then transfer them to an ice bath. Peel and set aside. Regular chicken eggs may be used instead.
- Remove the chicken from the pot, strain and reserve the broth, then shred the chicken once cool enough to handle.
- Mince the garlic, dice the onion and carrots, slice the cabbage, and cut the hotdogs into pieces.
- Heat a large pot over medium heat and add cooking oil, butter, or a combination of both.
- Sauté the carrots until lightly browned, then remove. Sauté the hotdogs until lightly browned, then remove.
- In the same pot, sauté the onion until softened, then add the garlic and cook until fragrant.
- Add the shredded chicken, season with salt and white pepper, and sauté until some of the edges are lightly browned. Remove and set aside.
- Pour in the reserved chicken broth and scrape the bottom of the pot to loosen the browned bits.
- Add the remaining water, cover, and bring to a boil.
- Add the elbow macaroni and cook according to the package instructions.
- When the macaroni is nearly cooked, dissolve the Chicken and Corn Soup Mix in a little water, then pour it into the pot while stirring.
- Return the carrots, chicken, and hotdogs to the pot, then add the corn kernels.
- Pour in the milk and keep the heat gentle. Avoid boiling aggressively once the milk has been added.
- Turn off the heat, then add the cabbage and peeled eggs. Mix gently and let the residual heat soften the cabbage.
- Taste and adjust with patis, white pepper, or salt as needed.
- Serve hot and garnish with parsley if desired.
Kubo Tips
- Bone-in chicken gives you a more flavorful broth for the soup.
- For easier peeling, gently roll quail eggs with your fingertips instead of your whole palm to avoid crushing them.
- Sautéing the carrots, hotdogs, and shredded chicken is optional, but the extra browning adds more flavor.
- Use butter instead of oil, or a mix of both, for a richer flavor.
- White pepper keeps the soup looking cleaner, but black pepper works perfectly fine.
- Regular red hotdogs give sopas that more classic flavor and slightly pink broth.
- Use less Chicken and Corn Soup Mix if you prefer your sopas lighter and more soupy.
- Add the cabbage after turning off the heat so it keeps a little texture.
- Taste before adding the final seasoning since the soup mix and patis already add saltiness.
- For leftovers, store the broth separately from the solids to keep the macaroni from getting too soft.
- When reheating, add more water, broth, or milk if needed.