Chicken Sopas (My Inang Daling recipe)

My version of my Inang Daling Chicken soup.

Yummy sopas with cheese puto!

My Grand Ma Inang Daling always prepare this for Christmas or Easter celebration.This soup goes along with her home made puto(rice cake) topped with Magnolia processed cheddar cheese.This recipe is the healthy version of her sopas.

2-chicken breast with bones, remove all visible fat and skins.Simmer it with enough water and seasoned with salt and pepper and cook it for 45- 50 minutes.Simmer it gently so the broth is clear not cloudy.When the meat is no longer pink inside set aside and cool.De boned the cooked meat and cut into small bite size pieces.

2-carrots diced
4-stalks celery cut into bite size
2c. shredded cabbage or the bokchoy(Chinese cabbage)
2- cloves garlic minced
1- small onions  chopped
1-small red sweet pepper diced or green pepper will do too.
1c. fresh green beans cut into bite size
minced green onions(optional for garnish)
2T. oil
1/4c. evaporated milk ( I used the fresh milk 2% or 1%),
1 1/2 c. pasta uncooked (wholegrain is better or the high fiber pasta)macaroni,spaghetti or whatever you have in hand.

Saute garlic and onions with 2 T. oil until fragrant, add carrots and green beans.Add the rest of the veggies and cooked meat. Add about 8c. of chicken broth,season with salt /pepper cover.When the broth is boiling add the pasta cook until noodles are tender or al dente(a little bite to it)Add the milk ,put the lid and turn off the heat.