Creamy Chicken Sopas

Creamy Chicken Macaroni Soup

Since it's been chilly lately, my son requested for something soupy and filling. This Chicken Sopas is the first thing I thought of. It is easy to make and all the ingredients are already available in my kitchen.
Chicken macaroni sopas is a hearty and very satisfying  mid-afternoon snack.  This can also be served for breakfast or dinner, or any time of the day. We Filipinos always crave for sopas, goto and champorado during cold weather and rainy days, they are just very comforting, especially when it is paired with our favorite kakanin (goodies) such as puto (steamed ground rice cake), suman (rice cake wrapped in banana leaves), Bibingka or biko (sweet rice cake) just to name a few.
There are many variations of macaroni soup and ways of cooking it. I usually use chicken. It can be substituted by pork or beef. Different vegetables can also be added such as celery,  green pepper, red bell pepper and cabbage. When I cook sopas, I opt not to put cabbage, it's just my personal preference.

Ingredients:

• 2 cups Macaroni Noodles
• 1 lb. Boneless / Skinless Chicken Thigh (sliced in small pieces)
• 4 pcs. Hotdogs or 1 can Vienna Sausage Optional (cubed)
• 2 medium size Carrots (cubed)
• 6 cloves Garlic (minced)
• 1 medium size Onion (cubed)
• 1/2 Red Bell Pepper (cubed)
• 1 can Evaporated Milk
• 1 can chicken Broth
• 3 cups Water
• 4 tbsp.  Butter
• 3 tbsp. Fish Sauce/Patis
• Salt and Pepper to taste
  

Let's Cook!

1. Heat a large casserole in medium heat and add butter.
2. Saute garlic and onion until aromatic and translucent.
3. Add Chicken. Season with fish sauce and pepper. Simmer for 5 minutes.
4. Add hotdog or vienna sausage. Simmer for 2 minutes.
   
5. Pour in chicken broth and water. Let it boil.
6. Add macaroni noodles. Stir occasionally until al dente.
7. Pour in milk.
8. Add the rest of the vegetables and adjust seasoning with salt or fish sauce and pepper. (I always add the vegetables last or to the time that I'm about to turn off the heat to retain it's natural color and nutrients, also to avoid over cooking).
9. Serve hot with your favorite side goodies.
   

Buttered Puto with Cheese

Buttered Rice Cake with Cheese

Growing up, I remember this really nice older gentleman who sold puto and kutsinta, he always stopped by our front gate and gave us puto and kutsinta for free. He did this at least 2 or 3 times a week, early in the morning or in the afternoon. Although, we always wanted to pay him, but for some reason he didn't want to accept any payment. Once we heard his horn blowing, we would run right away towards the gate with a plate on our hands, and we see him smiling and preparing our puto and kutsinta. He always served it with freshly grated coconut, which made the puto creamier in taste.

Puto, or rice cake, is a popular snack in the Philippines. This can be eaten as it is, or with freshly grated coconut. It is also best served with Dinuguan (Blood Stew), Sopas (chicken or pork macaroni soup), Goto to name a few. 

In this puto recipe, I used ordinary all-purpose flour instead of rice flour. As always, I used whatever is available in my cupboard. For a very easy way of cooking puto, an instant puto mix can also be used and can be bought at the grocery store that sells Asian products. All you need to do is add water and sugar, then steam. However, I wanted to make it from scratch. I also baked it with water under the baking tray, instead of steaming it a regular steamer.

 Ingredients:

• 4 cups All Purpose Flour or Rice Flour (sifted)
• 2 cups White Sugar (sifted)
• 2-1/2 tbsp. Baking Powder (sifted)
• 2-1/2 cups Water
• 1 can Evaporated Milk
• 1/2 cup Butter (melted)
• 1/4 tsp. Pandan Essence or Vanilla
• 2 pcs. Eggs
• Grated Cheese

Let's Bake!

1.  Place a large roasting pan on the top rack of the oven. Fill half of the tray with water and put the drip tray on top of the roasting pan.
2. Preheat oven to 325ºF.
3. Grease muffin pan with butter or non-stick spray or line with paper cups. I used silicon molds, but I still sprayed them with non-stick spray. I just wanted to make sure it will come out easily from the mold.
4. Combine all dry ingredients together (flour, sugar, and baking powder) and sift using a flour sifter to remove any lumps and to incorporate all the ingredients. Set aside.
5. In a separate bowl, combine all the wet ingredients  (butter, water, milk, eggs, pandan essence or vanilla) Mix thoroughly.
   
6. Gradually add the wet mixture to dry mixture and carefully fold with a spatula.
7. When the batter starts to form, use a wire whisk to blend the mixture thoroughly.
   
8.  Pour the mixture to the greased mold, filling about 2/3 of the mold.
   
9. Place the molds or muffin pan tray on top of the drip tray with steaming water at the bottom.
10. Steam-bake for at least 15 minutes or until the toothpick comes out dry when inserted.
11. Add the grated cheese on top of the puto and bake for another 2 or 3 minutes.
12. Turn off oven and remove from the puto oven. Let it cool.
13. With the use of a spatula, carefully remove the puto from the molds.
14. Dish out with your favorite soup or serve as it is.
15. Share and enjoy!