chicken sopas or creamy chicken macaroni soup

1 whole chicken with bones and skin; thoroughly rinse then rub inside
of chicken with salt and cracked peppercorns or ground pepper
1 lb chicken parts or wings, neck, legs (optional)
12 cups water
1 medium onion, chopped

Fill pot with 12 cups of water, add chicken parts and onions. Bring to a boil.
Add whole chicken; simmer for 45-50 minutes.Simmer gently for broth to be clear, not cloudy.
When the meat is no longer pink inside, set aside to cool; when cool, shred or cut into small bite size pieces.

2 cloves garlic, minced
1 medium onion,  chopped
2 tbsps. oil or butter
2 carrots, diced
4 stalks celery, chopped
2 cups/1/2 cabbage or bokchoy
1 lb. elbow macaroni
1 can/2 cups evaporated milk
minced green onion (optional for garnish)

Saute garlic and onions in oil/butter until fragrant.
Add carrots.
Add the rest of the veggies and chicken.
Add chicken broth, season with salt/pepper if necessary. Bring to a boil.
Add pasta and cook until al dente.
Turn off heat (for conduction cooktop) or turn heat to low (for flame stovetop).
Add milk, stir. DO NOT ALLOW TO BOIL or else milk will coagulate and soup won’t be creamy. Serve. 

This recipe is based on these:


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