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[Leftover] Chicken Sopas
with chopped side salad

Active: 45 Total: 45

This cozy Filipino soup is comfort and simplicity at its finest. It has just a few ingredients, so the savory flavor of the chicken really shines. The addition of some half and half at the end gives it richness and depth. 

Dependency
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
[Leftover] Chicken Sopas:
  • Pasta, elbow macaroni - 4 oz (sub any small pasta shape)
  • Onions, medium - 1 , chopped
  • Celery - 2 stalks , thinly sliced
  • Carrots - 6 oz , diced (3 oz equals approximately 1 medium carrot)
  • Roasted chicken (leftover from Monday) - ~2 cups , chopped or shredded
  • Butter - 2 Tbsp
  • Stock, chicken - 6 cups (sub any type of stock)
  • Half and half - 1/2 cup (sub cream or milk)
Chopped Side Salad:
  • Vinegar, rice - 2 Tbsp
  • Lemon juice - 2 tsp
  • Honey - 2 tsp
  • Mustard, Dijon - 1 tsp
  • Oil, olive - 2 Tbsp
  • Lettuce, romaine - 2 hearts , chopped
  • Cucumbers - 6 oz , sliced
  • Tomatoes, cherry or grape - 1 cup , halved

Prep

  1. Pasta - Bring a saucepan of well-salted water to boiling and cook pasta until al dente (tender but not soggy). Drain. If prepping ahead of time, toss with a bit of oil to prevent sticking. (Can be done up to 5 days ahead)

  2. Onions / Celery / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)

  3. Chicken - Separate meat from the bones and chop or shred into bite-sized chunks. (Can be done up to 5 days ahead)

  4. Make vinaigrette - Whisk together vinegar, lemon juice, honey, and mustard. Slowly add olive oil while whisking. Taste and season with some salt and pepper. (Can be done up to 5 days ahead)

  5. Lettuce / Cucumbers / Tomatoes - Prep as directed.

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Make

  1. Place a Dutch oven over medium heat and add butter. When butter is melted and bubbly, add onions, celery, and carrots with a pinch of salt. Saute vegetables until crisp-tender, ~5 minutes (reduce heat if they begin to brown too quickly).

  2. Stir in stock and chicken with another big pinch of salt, bring to a simmer, and reduce heat to low. Cover with a lid and simmer gently until the flavors have come together and the vegetables are tender, 10 to 15 minutes.

  3. While the soup is simmering, combine lettuce, cucumbers, and tomatoes in a serving or mixing bowl.

  4. Return to soup and stir in half and half. Taste the soup and season with some additional salt and pepper, if needed.

  5. If noodles were made ahead, warm them in the microwave.

  6. Toss salad with vinaigrette until it is dressed to your liking.

  7. Divide noodles among serving bowls and ladle soup over top (store leftover soup and noodles separately to prevent the noodles from soaking up too much broth).

  8. Serve chicken sopas with salad on the side. Enjoy!


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