Creamy Chicken Macaroni Soup (Filipino) made with tender chicken, elbow macaroni, carrots, celery, milk, and fish sauce — cozy and nostalgic.
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Planning to try this recipe soon? Pin it for a quick find later!
You know that kind of soup that somehow heals everything? Yeah, this is it. Chicken Macaroni Soup (Filipino) — or “sopas,” as most of us grew up calling it — was the cure for literally anything in our house. Fever? Soup. Heartbreak? Soup. Rainy day blues? Definitely soup.
I remember one time in college when it poured for three days straight. The streets flooded, classes were canceled, and I was stuck in my tiny apartment with nothing but half a chicken breast, a sad bunch of celery, and an old pack of macaroni. I called my mom (as you do when you’re desperate), and she laughed. “You’ve got everything you need for sopas,” she said.
And she was right. I followed her instructions — sautéed garlic, onions, added patis, and stirred that milky broth until the smell filled the whole place. By the time I took my first spoonful, it didn’t even matter that I was alone or that my shoes were still drying near the window. That bowl tasted like home.
Even now, every time I make Filipino Chicken Macaroni Soup, I think of that night — and my mom’s voice over the phone saying, “Add a bit more milk, it’s supposed to feel soft, not thick.” She was right about that too.
Why You’ll Love This Chicken Macaroni Soup (Filipino) Recipe?
This soup is comfort personified. It’s simple, creamy, and doesn’t try too hard — kind of like that old blanket you can’t get rid of because it just feels right. The combination of chicken, milk, macaroni, and veggies gives it that familiar Filipino warmth that feels like coming home after a long day.
And you know what I love most? It’s not fussy. You don’t need fancy ingredients or hours in the kitchen. Just basic stuff you probably already have. It’s the kind of meal that sneaks up on you — one minute you’re throwing things into a pot, the next you’re sitting at the table wondering how something this simple can make you this happy.
Also… can we talk about how this soup somehow smells like childhood? There’s that aroma of sautéed garlic and onion mingling with fish sauce that feels instantly comforting. It’s like being hugged by nostalgia.
Ingredient Notes:
I know every family makes their Chicken Macaroni Soup (Filipino) a little differently, but here’s how I do mine — and what each ingredient really brings to the party.
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Chicken: You can use shredded breast, thighs, or even leftovers from roast night. I once used leftover fried chicken (don’t judge), and it was amazing.
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Elbow Macaroni: Classic and dependable. It holds up well in the broth, so every spoonful feels hearty.
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Carrots & Celery: The heart of the base. My mom always said, “You can skip a few ingredients, but never these two.” She was right — again.
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Fish Sauce (Patis): Ah yes, the Filipino superpower. It’s strong at first, but give it time — it melts into the broth like magic.
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Milk: A splash gives it that signature creaminess. Some use evaporated milk (for that slightly sweet twist), but I like fresh milk for its mellow flavor.
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Chicken Stock: The soul of your soup. Homemade or store-bought, it ties everything together.
Sometimes I toss in corn kernels or even shredded cabbage — depends on what’s lying around. Like I said, this dish forgives everything.
How To Make Chicken Macaroni Soup (Filipino)?
Okay, before you start: Take off the pressure. This is one of those recipes where “close enough” is good enough. The best sopas is the one made with love (and maybe a little impatience).
Step 1: Sauté the Base.
Grab your biggest pot and heat up some oil. Add your onions, garlic, celery, and carrots. Cook until they’re soft and fragrant — that smell right there is the Filipino kitchen aroma. Add the fish sauce, stir it in, and try not to worry about the initial smell. It’s all part of the magic.
Step 2: Build the Soup.
Add your chicken and macaroni. Stir them gently so they soak up all that flavor. Pour in your chicken stock and let it simmer. This is where the transformation happens — the broth turns golden, the veggies soften, and the pasta plumps up just right. It’s simple, almost meditative.
Step 3: Finish with Milk and Seasoning.
When the macaroni’s tender, turn off the heat (important!) before adding your milk. This keeps it creamy, not curdled. Season with salt and pepper. Taste. Maybe it needs a little more patis — trust your tongue, not the recipe. Then serve it hot, in deep bowls that can handle generous scoops.
Sometimes I eat mine with a slice of pandesal on the side, dipping it straight into the broth until it’s soggy. Don’t knock it till you try it.
Want To Save This Recipe?
Storage Options:
Leftovers? Lucky you. Store your Filipino Chicken Macaroni Soup in an airtight container for up to five days. Just add a splash of broth or milk when reheating because macaroni loves to soak everything up overnight. You can freeze it too, but between you and me, it never lasts long enough in my house to make it to the freezer.
Variations and Substitutions:
Filipino recipes are flexible — we make do with what we’ve got, and somehow it always works. Here are some tweaks you can try if you’re feeling adventurous (or just running low on ingredients):
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Protein Swap: Use turkey, shredded rotisserie chicken, or even tofu if you’re going meatless.
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Go Creamier: Add more milk or a touch of cream if you want a thicker, richer broth.
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Spice It Up: A few slices of ginger or a pinch of chili flakes bring a lovely warmth.
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Veggie Boost: Corn, peas, or spinach fit right in. Filipinos love a “clean out the fridge” kind of soup.
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Sweet Touch: Some families swear by a bit of evaporated milk — it gives the soup that signature Filipino sweetness.
What to Serve with Chicken Macaroni Soup (Filipino)?
In my family, no bowl of sopas ever stood alone. Here’s what often made it to the table alongside it:
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Pandesal: Soft, slightly sweet, and perfect for dunking. If you’ve never had warm pandesal with soup… you’re missing out.
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Fried Lumpia: Because every Filipino meal deserves a little crunch.
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Rice: Yes, soup and rice. Don’t question it — just try it.
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Calamansi Juice: That tangy, refreshing drink that balances everything out beautifully.
Frequently Asked Questions:
Can I use raw chicken instead of cooked?
Oh, absolutely. Just simmer it in the stock first until tender, shred it, and continue with the recipe. Bonus — your broth will be extra flavorful.
Can I use evaporated milk?
Yes! In fact, many Filipino families prefer it. It adds a subtle sweetness and makes the soup creamier.
How do I stop the macaroni from turning mushy?
Cook it just until al dente. If you’re planning to store leftovers, cook the pasta separately and combine it when serving.
Sometimes, when I make Chicken Macaroni Soup (Filipino) late at night, it’s not even about hunger. It’s about missing home. It’s about that comforting sound of a spoon clinking against a bowl, the steam fogging up my glasses, the little quiet moments that remind me I’m still connected to where I came from — no matter how far away I am.
So if you make this, don’t just think of it as soup. Think of it as a love letter in edible form — warm, familiar, and maybe even a little imperfect, just like us.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Macaroni Soup (Filipino)
Ingredients
- 2 tablespoons vegetable oil
- 1 medium white or yellow onion finely chopped
- 2 cloves garlic minced
- 1 stalk celery finely chopped
- 1 cup diced carrots approximately 2 medium
- 1 tablespoon fish sauce patis, such as Red Boat
- 1 cup 8 ounces dry elbow macaroni pasta
- 1 cup 5.5 ounces cooked chicken, diced or shredded
- 2 cartons 32 ounces each chicken stock
- Kosher salt to taste
- ¼ teaspoon freshly ground black pepper or to taste
- ¼ cup milk
Instructions
Prepare the Aromatic Base
- In a large, heavy-bottomed pot over medium heat, heat the vegetable oil. Add the onion, garlic, celery, and carrots. Sauté for approximately 3 minutes, or until the vegetables are softened and fragrant. Stir in the fish sauce to enhance the flavor of the base.
Combine the Main Ingredients
- Add the elbow macaroni and cooked chicken to the pot, stirring gently to coat them with the aromatic mixture. Pour in the chicken stock and increase the heat to medium-high. Allow the soup to come to a gentle simmer.
Simmer and Cook the Pasta
- Once the liquid reaches a simmer, cover the pot with a lid, reduce the heat to medium-low, and cook for approximately 10 minutes, or until the macaroni becomes tender. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Adjust Seasoning and Add Milk
- Once the macaroni has reached the desired texture, season the soup with salt and freshly ground black pepper to taste. Turn off the heat before adding the milk to prevent curdling. Stir well until the soup achieves a smooth, creamy consistency.
Serve
- Ladle the Chicken Macaroni Soup (Filipino) into individual serving bowls. Serve immediately while hot, garnished with additional cracked black pepper if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
