Chicken Sopas (Chicken Macaroni Soup)

Here’s What You Need: 

3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 small white onion, peeled and chopped
2 tablespoons fish sauce (patis)
1 chicken breast
5 cups chicken broth
1 chicken bouillon
1 carrot, peeled and chopped
1 stalk celery, chopped
1 small can vienna sausage
2 hard boiled eggs, sliced
1 small can vienna sausage
1 cup uncooked macaroni, bowtie or shell pasta
1/3-1/2 cup evaporated milk
Salt and pepper to taste

Here’s How: 

In a large sauce pan boil chicken with 5 cups of water and a tablespoon of salt  for 20 minutes. Take out the chicken and let it cool. Reserve chicken broth for later use. Shred chicken into small pieces. Set aside.

In a large pot, heat oil and saute the garlic until golden, add  onions and season with fish sauce. Add the shredded chicken and stir-fry for 2 minutes. Add the reserved chicken broth and let it boil. Add the macaroni and let it simmer for 10 minutes. Add the carrots, celery, vienna sausage, and stir in the evaporated milk. Cover and  let it simmer for another 5 minutes. Season with salt and pepper to taste or add more water if necessary. Turn off heat and let it rest for 5 minutes before serving.  Transfer in soup bowls and garnish with hard boiled egg. Serve with warm bread.

Variations: Leftover roasted turkey or roasted chicken can be use on this recipe. Use 2 cans (14 oz. each) of low sodium chicken broth plus 1-1/2 cups of water and follow the directions above.

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