Soups & Stews
This Acorda soup recipe brings a taste of Filipino comfort food to your kitchen, blending tender rice cakes with hearty broth and fresh vegetables. đ The dish is traditionally made with puto (rice cakes), meat, and a rich broth that simmers for hours to develop deep, savory flavors. What makes this recipe special is its ability to combine texturesâsoft rice cakes, tender meat, and crisp vegetablesâall in one comforting bowl.
The beauty of Acorda lies in its simplicity and versatility. You can use chicken, pork, or even a vegetarian option with tofu or mushrooms, making it adaptable to any dietary preference. The broth is the soul of the dish, infused with garlic, onions, and a blend of herbs that create a fragrant base. Preparing the rice cakes ahead of time ensures they soak up the broth just right, becoming tender and flavorful.
What youâll end up with is a warm, hearty soup thatâs perfect for chilly days or family gatherings. The rice cakes absorb the rich broth, while the vegetables add freshness and crunch. This recipe is not just about the foodâitâs about the experience of bringing a traditional Filipino dish to life in your own kitchen. Ready to dive in?
The best part is how easily it can be customized. Add your favorite vegetables, adjust the spice level, or even make it a one-pot meal for convenience. Whether you're serving it as a main dish or a cozy side, Acorda soup is sure to become a staple in your meal rotation. Letâs get cooking!
Ingredients for acorda soup
Pantry staples and fresh herbs create this comforting Filipino-inspired soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Puto (Rice Cakes) đ | 12 whole | Store-bought or homemade |
| Chicken Breast đ | 1 Âœ lb | Boneless, skinless, cubed |
| Onions đ§ | 2 large | Yellow or white, chopped |
| Garlic Cloves đ§ | 6 cloves | Minced for aroma |
| Carrots đ„ | 3 medium | Julienned or thinly sliced |
| Celery Stalks đż | 3 whole | Chopped, fresh preferred |
| Chicken Broth đ§ | 6 cups | Low-sodium preferred |
| Fresh Spinach đ± | 2 cups | Chopped, for freshness |
| Fresh Basil Leaves đż | ÂŒ cup | Chopped, for garnish |
| Olive Oil đ« | ÂŒ cup | For sautĂ©ing |
| Salt đ§ | 1 Âœ tsp | Adjust to taste |
| Black Pepper đ¶ïž | Âœ tsp | Freshly ground |
| Bay Leaves đ | 2 whole | For depth of flavor |
| Fresh Thyme đż | 1 tbsp | Chopped, or dried |
The rice cakes are the starâFilipino markets carry them pre-made, but you can also find them in the Asian aisle at Walmart or Target. If you're making them from scratch, they take about 30 minutes to steam. The chicken can be swapped for pork or tofu if you prefer. Look for boneless, skinless breastsâthey stay tender longer. Fresh herbs make all the difference here, but dried works in a pinch (use half the amount). For the broth, low-sodium is keyâyou'll be adding plenty of salt later.
No rice cakes? Steamed cauliflower florets work in a crunchy pinch, though they won't absorb broth the same way. Swapping chicken for pork? Use pork shoulderâit stays juicier. Fresh spinach is ideal, but frozen works too (thaw and drain well). The carrots and celery can be pre-chopped from the bagâTrader Joe's has great pre-cut veggie mixes. For extra depth, add a splash of soy sauce or fish sauce (just a teaspoon), but it's totally optional. The bay leaves add that classic brothy flavor, so don't skip them.
The rice cakes keep in the fridge for 3 days if stored in an airtight container. The broth can be made ahead and reheatedâit actually tastes better the next day. If you're meal prepping, store the components separately and assemble when ready to eat. The soup reheats beautifully on the stove or in the microwave (cover it, though). Leftovers keep for 4-5 days in the fridge, and the rice cakes freeze well tooâjust thaw before using.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe because it turns ingredients I already have into something specialâno last-minute grocery runs. The puto soaks up the broth like a sponge, while the chicken stays tender without falling apart. Honestly, itâs the kind of meal that makes me feel like Iâve actually cooked, even when I didnât.
- Garlic Bomb: That first whiff of garlic sizzling in oil? Chefâs kiss. The cloves caramelize just enough to add depth, but the real magic happens when the puto absorbs the flavorâcrispy edges, creamy inside, all swimming in a savory broth. Between us, Iâve been known to eat it straight from the pot.
- Leftover Hero: This soup tastes even better the next day. The puto softens just enough to melt in your mouth, and the broth thickens into something heartierâperfect for packing lunches or reheating for dinner. Iâll be real: my freezerâs always stocked with portions because itâs my go-to when Iâm too tired to think.
- Budget Win: Chicken breast is affordable, carrots stretch the broth, and puto costs pennies at Filipino markets. I stretch a single breast into two servings without sacrificing taste, and the veggies add color without breaking the bank. Itâs the kind of recipe that makes me proud of my grocery bill.
Step-by-step instructions for Acorda soup
Here's how to transform simple ingredients into a hearty Georgian-inspired soup with satisfying crunch.
đł Step 1: SautĂ© the Base Vegetables
Heat the 0.25 cup olive oil in a large pot over medium heat. Add the 2 large chopped onions, 3 medium julienned carrots, and 3 chopped celery stalks. Cook for 5-6 minutes until the vegetables soften and the onions turn translucent.
Here's where it gets goodâthe aromatic foundation. You'll smell that sweet onion and celery caramelizing, which builds the soup's depth. If the vegetables stick, add a splash of chicken broth to deglaze and scrape up those flavorful browned bits from the bottom of the pot. This step ensures your soup won't be bland.
đł Step 2: Cook the Chicken and Add Aromatics
Push the vegetables to one side of the pot and add the 1.5 lb cubed chicken breast to the empty space. Cook for 5-6 minutes until the chicken develops a golden crust on all sides. This searing locks in juices and adds texture.
Once the chicken is browned, stir it into the vegetables. Add the 6 minced garlic cloves, 1 tbsp chopped fresh thyme, 2 whole bay leaves, 1.5 tsp salt, and 0.5 tsp black pepper. Stir everything together and cook for 1 minute until the garlic becomes fragrant. This is the moment that mattersâthe aromatic herbs infuse the chicken and vegetables with their signature flavors.
đ„ Step 3: Simmer the Soup Base
Pour in the 6 cups chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer uncovered for 15-20 minutes until the chicken is cooked through and the vegetables are tender. You'll know it's ready when the chicken easily separates with a fork and the broth has reduced slightly.
I know it seems like a long wait, but this simmering time is crucial. It lets all the flavors meld together and ensures the chicken stays juicy. If the soup reduces too much, add a little more broth laterâyou want a brothy consistency, not a stew.
đšâđł Step 4: Add Spinach and Prepare the Puto
Stir in the 2 cups chopped fresh spinach and cook for 2-3 minutes until just wilted. Remove the 2 whole bay leaves before serving. While the soup simmers, prepare the 12 whole puto (rice cakes) by lightly toasting them in a dry skillet over medium heat for 1-2 minutes per side until golden brown. This adds that satisfying crunch that makes this soup special.
Don't skip toasting the putoâthey should be crispy but not burnt. You'll want them to hold their shape when added to the soup. If they're too soft, toast them longer. The contrast between the warm soup and the cool, crunchy puto is what makes this dish so satisfying.
đ„ Step 5: Assemble and Garnish
Ladle the hot soup into bowls, placing 3 toasted puto in each. Garnish with 0.25 cup chopped fresh basil leaves and serve immediately. The puto should float on top, adding that delightful crunch with every spoonful. This is the moment you've been waiting forâeach bite combines the hearty soup with the satisfying texture of the rice cakes.
I like to serve this with a side of crusty bread to soak up any remaining broth. The combination of the warm soup, crispy puto, and fresh basil makes this a truly comforting dish. Enjoy it while it's hot, and don't forget to taste as you goâadjust the seasoning if needed.
Pro Tips For Making Acorda Soup
- SOAK PUTO FIRST: I learned this the hard wayâdry puto turns to mush in broth. Toss the rice cakes in warm water for 10 minutes before adding them to the soup; theyâll absorb just enough to keep their shape while still releasing that chewy texture. Drain well, but donât wring them outâsqueeze gently or theyâll fall apart.
- SEAR CHICKEN IN BATCHES: Crowding the pan makes the chicken steam instead of brown. Cut the breast into 1-inch chunks and cook them in two batches over medium-high heatâgolden crust means flavor, not just color. Skip the oil splash; the chickenâs own fat will release if you let it sit 2 minutes per side.
- PEEL GARLIC WRONG: My grandmother swore by this, and she was right: smash the garlic cloves with the flat side of your knife before mincing. The skins slide off easier, and you get finer, more even pieces that toast faster in the oil. No more picking out stubborn cloves mid-stir.
- SIMMER LOW AND LONG: Acorda needs time to marry flavors, not race to boil. After adding the broth, reduce heat to the lowest setting that keeps a gentle bubbleâabout 15 minutes simmering will make the carrots tender without turning the puto into porridge. Patience here separates good soup from great.
Creative variations of this recipe
Filipino-Inspired Twist
For a true taste of the Philippines, swap the thyme for 1 tbsp chopped lemongrass and 1 tsp ground corianderâthese herbs add that signature Southeast Asian brightness. Use pork shoulder instead of chicken, and add 1 cup coconut milk to the broth for richness. Garnish with cilantro and a squeeze of lime for that zesty finish. đż
Vegetarian Version
Replace the chicken with 1 lb extra-firm tofu (pressed and cubed) or 1 lb mushrooms (shiitake or portobello). For extra protein, add 1 cup cooked chickpeas. Boost the broth flavor with 2 tbsp soy sauce or 1 tbsp fish sauce (if vegetarian, use 1 tbsp vegetarian fish sauce). The puto will soak up all the savory goodness just the same. đ
Spicy Kick Option
Add 1-2 tbsp sriracha or 1 chopped Thai chili to the broth for heat. For a smoky twist, stir in 1 tsp smoked paprika while sautĂ©ing the vegetables. Top each bowl with crushed red pepper flakes and a drizzle of chili oil before serving. This version is perfect for those who love a little fire with their soup! đ¶ïž
Slow-Cooker Adaptation
Transfer all ingredients (except puto and basil) to a 6-quart slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The slow cooking deepens the flavors, making the broth even more aromatic. Toast the puto separately and add them just before serving to keep them crispy. This is a great hands-off option for busy days. â°
Crunchy Toppings Bar
Set out a toppings bar with toasted sesame seeds, crushed peanuts, fried shallots, and extra basil for customization. Let everyone add their own crunch and freshness. You can also include quick-pickled carrots (slice thin, soak in rice vinegar and sugar for 10 minutes) for a tangy contrast. đ„
Meal Prep Hack
Make the broth and cook the chicken and vegetables ahead of timeâstore them separately in the fridge for up to 3 days. When ready to serve, reheat the broth and chicken on the stove, then add the puto and fresh spinach just before serving. This keeps the rice cakes from getting soggy. Perfect for busy weeknights! đ
Nutrition facts
Frequently asked questions
What exactly are puto (rice cakes), and where can I find them?
Puto are traditional Filipino steamed rice cakes made from rice flour, coconut milk, and sugar, giving them a soft, slightly sweet texture. You can find them in the Asian or international foods section of major grocery stores like Walmart, Target, or Asian markets. Look for pre-made packages labeled "puto" or "rice cakes." If unavailable, you can make them from scratch using rice flour and coconut milk.
Can I make this soup without puto? What's a good substitute?
If you can't find puto, try steamed cauliflower florets or crispy fried wonton wrappers for a similar texture. For a heartier option, use toasted bread cubes or crusty baguette slices. Just ensure your substitute can handle the broth without falling apartâavoid soft ingredients like plain bread or crackers.
How do I prevent the puto from getting soggy in the soup?
Toast the puto in a dry skillet until golden and crispy before adding them to the soup. This creates a protective barrier. Add them to the bowl just before serving, or use a slotted spoon to place them on top of the soup so they stay crunchy longer. Avoid adding them to the hot broth directly.
Is there a way to make this soup spicier?
Add 1-2 tablespoons of sriracha or 1 chopped Thai chili to the broth while simmering. For smoky heat, stir in 1 teaspoon smoked paprika when sautéing the vegetables. Garnish with crushed red pepper flakes or a drizzle of chili oil before serving for extra kick.
Can I make this soup in a slow cooker? How long does it take?
Yes! Combine all ingredients (except puto and basil) in a 6-quart slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Toast the puto separately and add them just before serving to keep them crispy. The slow cooker enhances the broth's depth, making it even more flavorful.