Chicken Sopas is a comforting Filipino chicken noodle soup perfect for chilly nights. This dish includes tender chicken thighs, creamy coconut milk, and a mix of vegetables and chickpea pasta, providing a warm and hearty meal.
1: In a pot with avocado oil, brown chicken thighs seasoned with salt and pepper on both sides, about 5-7 minutes each. Set aside.
2: Cook prosciutto in the same pot until crispy; remove and keep the fat.
3: Lower heat, add more oil if needed, and sauté garlic and onion until onion is translucent.
4: Deglaze with a bit of broth, add carrots and bok choy, cooking until they start softening.
5: Add remaining broth, bring to simmer. Add chickpea pasta, cook until al dente.
6: Put chicken back in, simmering until tender, about 10-15 minutes.
7: Remove chicken, shred it, and return it to the pot.
8: Mix in prosciutto and coconut milk, heating through without boiling. Season to taste.
9: Serve hot, garnished with green onions and a squeeze of lemon or calamansi juice.
