Best 6 Chicken Soup Philippine Style Recipes

FILIPINO STYLE CHICKEN SOUP

Steps:

• Peel ginger and cut into thin slices. Peel onion and garlic and chop finely. Peel chayote and cut into bite-sized pieces. Rinse bok choy leaves, dry, coarsely chop green parts, slice white parts. Rinse and spin dry spinach. Chop coarsely.
• Rinse chicken, pat dry, divide into 10 parts. Heat oil in a saucepan and cook chicken until browned. Season with salt and pepper. Remove chicken. Sauté ginger, garlic, onion, white parts of bok choy and chayote in the same pan. Add broth and simmer for 5 minutes. Return chicken. Season with fish sauce, salt and pepper and cook for another 15 minutes. Finally, add spinach and green parts of bok choy. Let stand for 2 minutes. Pour into bowls and serve.

TINOLA (FILIPINO GINGER-GARLIC CHICKEN SOUP)

Steps:

• Heat oil in a large pot over medium heat. Add onion, ginger and garlic; cook, stirring, until the onion starts to turn translucent, about 3 minutes. Add chicken and broth; cook, stirring, until the chicken is just cooked through, about 5 minutes. Add papaya (or chayote), malunggay (or bok choy), fish sauce, salt and pepper; continue simmering until the vegetables are tender and the flavors have melded, about 5 minutes more.

FILIPINO CHICKEN SOPAS

Steps:

• Combine water and onion in a pot and bring to a boil. Add chicken, garlic powder, and onion powder. Bring back to a boil and reduce heat to medium-low. Simmer broth until chicken thighs are tender, about 30 minutes.
• Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon, and black pepper.
• Shred chicken meat and discard bones; return meat to the broth and simmer until carrots are tender, about 10 minutes. Add macaroni; cook until tender, about 20 minutes, adding more water if needed. Stir in evaporated milk and butter; simmer until butter is melted. Add more fish sauce and season with salt and pepper to taste. Pour soup into serving bowls.

CHICKEN TINOLA

Steps:

• Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.

CHICKEN SOUP (PHILIPPINE STYLE)

Steps:

• Cut the whole chicken in pieces. This will help it to cook faster! Boil chicken until cooked, then take them out and place them in a large bowl to cool. SAVE THE CHICKEN STOCK! (You will need this!)
• As you're waiting for the chicken to cool down, start preping your veggies.
• Slice the carrots in 3, dice the celery, dice the onion, and shred the cabbage. Set these all aside.
• Now that the chicken is cooled down, shred it.
• In a large stock pot, place 3/4 of a stick of butter into the pot to melt. Add the onions and cook until transparent, and then add the chicken and garlic powder to saute. When the chicken is all nice and aromatic with the onion and garlic --
• POUR the stock into the pot. (I told you that you would need this!).
• When it comes to a boil, add the carrots, celery, cabbage, macaroni (or shells) and chicken bullion. Mix it good!
• Add the remaining butter to the soup. It will look like OIL, but it is not. This brings out the flavor of the soup!
• Let simmer and when the macaroni (or shells) are all done, you're ready to eat it!
• We always add CARNATION EVAPORATED MILK for a creamer soup, but it's all up to you. Most people don't like to do that becuase they THINK it will spoil. It's NOT fresh milk! So you can add it!
• We usually serve this with GARLIC BREAD topped with Parmesan cheese!
• This will become a favorite in your house too!

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.