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Hearty Chicken Sopas

Light and Hearty Homemade Chicken Sopas (soup) made from #leftover roasted chicken. This comforting soup comes without the cream and calories!

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Chicken Soup Recipe


  • oil (for sauteing)
  • Leftover chicken with bones
  • 1 Chicken cube
  • onion, quartered
  • celery, chopped
  • carrots (cut lengthwise and quartered)
  • laurel leaves (2)
  • 1 tsp dried thyme (@McCormickCulinaryPH or if you have fresh thyme, use 1 tbsp)
  • 1 tbsp patis (fish sauce)
  • 8 cups of water
  • any pasta (macaroni, egg noodles, spaghetti) cooked according to instructions
  • onion -1, chopped
  • celery -1, chopped
  • carrots (cut lengthwise and quartered) -1
  • salt and pepper



  1. Separate bones and chicken. Leave 1/2 cup of chicken and skin and set aside the rest.
  2. Saute onions, bones and 1/2 cup of shredded chicken including skin.
  3. Add onion, celery and carrots. Cook 2 minutes.
  4. Add water, patis, and chicken cubes and simmer broth for 1 hour. (not boiling, just a light simmer)
  5. Strain stock and discard bones and vegetables.


  1. Saute carrots 1, celery 1, carrots 1 till cooked and wilted.
  2. Add soup and bring to a boil.
  3. Add cooked pasta. Add shredded chicken. Cook about 3 – 5 minutes more.
  4. Season with salt and pepper according to taste.


You can bottle this and put on the ref. Consume up to 3 days. If frozen, consume in a month.

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