Mama's Chicken Sopas

Mama’s Sopas is totally BEBOT! So when my Mom was still with us, she could only cook a handful of entrees. I mean, she was up for cooking everything and anything but usually if it’s not the handful of items I’m about to list, well… its not the best. Below are her specialties:

  • Sopas (Filipino version of the classic chicken soup)
  • Beefsteak (A really simple but super savory and dank meal. Sorry. Dank: very tasty, can’t say no even you iz full ‘kinda meal)
  • Fried Pork Chop (Currently praying that you know what fried pork chop is… if not, please comment down below and give me the honor to introduce you to LIFE)
  • Homemade Tocino (Sweetly marinated pan-fried pork made from sca-ratch)

I can definitely say that my mom literally puts her thoughts into her cooking.  And even with her specialties, sometimes it still comes out a little too bland or too salty when she's a little salty herself. Even with her Sopas, sometimes she puts the milk in at the wrong time to where the milk curdles. She’s a mess! But that’s my Mama. And there’s no way I would ever change her, nor this recipe of a Mother’s love translated to a classic chicken soup, Filipino style.


  • 1/2-stick BUTTER (ayyee) 
  • 1 Clove of Garlic
  • 1 Onion
  • 5 Carrots (sliced)
  • 5 stalks of Celery (sliced)
  • Patis (Fish Sauce … find it in the Asian aisle) (to taste)
  • Knorr Chicken Bouillon (to taste)
  • 1 Whole Chicken (she was old school so she would do the whole, boil the chicken thing until its very dead because no chicken broth in a can compares to the stock that is made with a very dead chicken. I am new school when it comes to cooking, so I use my fave rotisserie chicken [Costco], give it a shred, leave out bones, and add extra Knorr Chicken Bouillon cubes as the base for my chicken stock) #ayntnobodygottimetoboilawholechicken 
  • 1 Cup Half and Half
  • 1 Bag of Elbow Pasta
  • Fresh Cracked pepper (to taste)

Lets start cooking shall we:

  • Boil chicken until very dead. Save chicken broth of course. Cool very dead chicken, then shred, opt the bones of course and the skin. My mama and our fam didn’t mind the skin so we kept #thatpart. Once shredded and separated, set that meat aside gurlll.
  • My fave part: sauté lots of chopped garlic, onions, and sauté that in butter!
  • Enjoy the aroma while sautéing. Pause, breathe it in. You’ll thank me.
  • Once the ingredients are close to getting brown, add the patis. I think this is the one ingredient in this recipe that makes this chicken soup recipe “Filipino” so don’t get intimidated by patis. I promise this sopas will not taste fishy! Adding patis will give your soup a more deeper, robust and full flavor. TRUST. But if you scared, it is what it is, leave it out and add some boring salt.
  • Ok so once everything is Gucci, go ahead and add the chicken stock from the very dead chicken, add the li’el bouillons to taste (start with no more than 2) and bring stock to a boil.
  • Add pasta to boiling broth. Turn fire to low then let simmer for a good 10 minutes and close and DON’T open the lid! Chill and let it do its thang. *OMG my mouth is watering as I write this.
  • Add carrots and celery. Add the shredded chicken. Mix Bebots, MIX. Turn your fire as low as it goes and let it simmer for another 5 minutes.
  • And thennnn, turn the fire completely off and add half and half. Crack some fresh pepper on that good-good and mix, close lid, let it sit and do its thang. Only open when ready to serve and only serve to special people. (I served this dish to Booskie. Peep last pic of this post. Look at that smile, she approves. You'll get to know her throughout this blog. She's pretty special.)
  • New school addition so totes optional: Garnish with parsley to make it look cutes for the IG.

Oh by the way, some Filipino moms go HAM with this soup. They add sliced hot dogs, chopped lettuce, even potatoes sometimes, and even quail eggs which I actually don’t mind. Yes I said quail eggs. I’ll explain some other time.

What’s one recipe that just ultimately takes you back to a person that’s special to you? Will you try this recipe? And can you please please let me know if you did and let me know if you enjoyed it?

Til next time Bebots. I love you more and more.

Always w/ Love, G$