Pro Tips
**Chef's Tips & Troubleshooting:**
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Chicken and Ham Sopas
Filipino chicken macaroni soup — creamy, hearty, and loaded with shredded chicken and vegetables. Rainy day food.
Instructions
- Warm up a deep cooking pot.
- Put-in the butter to melt.
- Add-in the onions once the butter becomes hot.Cook for 2 minutes.
- Put-in the celery ribs. Cook for 1 minute.
- Add the ground chicken and ham. Cook for 3 minutes.
- Pour-in the chicken broth and water. Let boil. Simmer for 30 minutes.
- Add in the carrots and potato. Cook for 5 minutes.
- Pour-in the evaporated milk. Allow to boil, and then simmer for 10 minutes.
- Put-in the noodles and thyme. Cook for 12 to 15 minutes.
- Add salt and pepper to taste.
- Transfer to a serving bowl.
- Serve.
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Pro Tips & Troubleshooting
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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