Right now I'm simmering a bit over half a kilo (around 1 1/4 pounds) of bone-in chicken breast pieces along with two hot siling labuyo chile peppers for a hint of spiciness, two sachets of Maggi Magic Sarap seasoning granules (chicken-based with salt, onion, garlic, MSG and a few other things) and one chicken stock cube in a small stock pot with enough water to fill the pot 4/5ths full to make a chicken stock. Later I'll let it cool, remove the chicken and refrigerate the stock so I can easily remove the fat.
Tomorrow I plan to make something kind of like Filipino sopas which is a creamy and thick macaroni, chicken and vegetable soup. They usually add sliced hot dogs and use evaporated milk, but I plan to skip the 'dogs and use cream along with a can of cream of mushroom soup for mine, with some mild red peppers similar to bell peppers, a carrot, some pechay (bok choy), onion, garlic, all diced, plus some chopped green onions, elbow macaroni, the shredded chicken meat and some of the stock. It's a Philippine comfort food that's probably best on cool, rainy days but what the heck (it's summer here and pretty warm, but today it's mostly cloudy and cooler than yesterday, so I'm at least prepping the stock. I saw the recipe on a box of chicken broth cubes a few years ago and decided to go ahead and try it.
