3chicken breast filletsboiled and flaked or 2 lbs bone-in chicken breast (if making homemade broth)
1cupchicken livercut into small pieces (optional)
15cupschicken broth or homemade*(recipe below)
1onionfinely chopped
4clovesgarlicfinely chopped
¼cupbutter
1can Vienna sausage(or ½ lb hotdogs), thinly sliced
2large carrotscut into small cubes
3celery stalks(1 cup), chopped
½head of a small cabbagechopped (small squares)
1can(354ml) evaporated milk
Salt or Patis(fish sauce), to taste
Ground black pepperto taste
Homemade Chicken Broth:
2lbsbone-in chicken breast or thigh
2large carrotscut into 2 inch chunks
2large onionshalved
5garlic clovesslightly smashed
1 ½teaspoonswhole peppercorns
1tablespoonsea salt
2bay leaves
Water(to fill the pot ¾ full)
Instructions
Proceed to Step 2 if using store-bought chicken broth Homemade Chicken Broth (optional): Add all the ingredients in a large stockpot (7 or 8 qts). Fill the pot with water until it reaches ¾ full. Cover and bring to a boil. Simmer ( on the lowest setting) for 1 hour. Gently remove the chicken and separate all the meat from the bones. Shred the meat and set aside for the Sopas. Add the bones back to the pot and continue simmering for at least 30 minutes. Taste and add seasoning (salt and ground black pepper), if needed.
Melt the butter in a large stockpot using medium heat. Saute onions until translucent then add the garlic. Add chicken liver (if using) and mix until it changes color. Next, add carrots, celery and sausage slices (or hotdogs). Cook for about 20 seconds then the pasta and the chicken broth. Stir and bring to a boil (covered). Then reduce the heat to the lowest setting and simmer until the pasta is fully cooked (about 10 minutes).
Add the flaked chicken, cabbage and pour in the evaporated milk. Stir and let it come to a boil (covered). Taste and add salt or fish sauce, if needed. Simmer for 2 more minutes for the flavors to marry. Turn the heat off.