This was our lunch yesterday, Tuesday, October 7, 2008. I cooked it over lunch from the office - a quick and easy lunch.Ingredients:
2 Tbsp vegetable oil
2 cloves of garlic minced
1 red onion chopped
4 chicken breast fillets cubed
2 potatoes diced
1 carrot diced
6 cups of chicken stock or 2 Knorr chicken cubes in 1.5L of water
Patis to season
Evaporated milk to garnish
Elbow macaroni cooked to package instructions
Directions:
1. Saute garlic and onions in vegetable oil over medium heat until garlic is golden brown and onions are translucent.
2. Add the chicken cubes and stir fry until the meat turns whitish.
3. Add the carrots and potatoes and toss around for a bit.
4. Add chicken stock, bring to a boil then simmer until potatoes and carrots are done.
5. Season with patis to taste.
6. Assemble sopas in soup bowls with elbow macaroni and a splash of evaporated milk. Garnish with chopped spring onions if you like.
I don't put the macaroni in with the sopas bowl just in case there are leftovers. The pasta would mop up the soup and you'll get soggy macaroni over time. Best if you assemble your sopas just before serving.
Sopas is one way of using your leftover boiled or roast chicken and also all your veggie orphans in the veg bin of your ref. You can add cabbage, lettuce or even celery.
Enjoy!
Comments
Actually from this recipe you can make minestrone. Just add tomato sauce and skip the evaporated milk. :-D
If you're going for minestrone, add the tomato sauce with the chicken stock. Season with around 1/2 tsp of McCormick's Italian Seasoning. :-) Minestrone kasi is a home favorite din lalo na pag ang daming tirang carrots sa ref. hehehe.
Enjoy!