Filipino Chicken Sopas

Name: Filipino Chicken Sopas
Total time: 80
Yield: 6
Ingredients: 6 cups water, or more as needed; 0.5 onion, chopped; 1 pound bone-in chicken thighs, skin removed; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 carrots, diced; 2 tablespoons fish sauce, or more to taste; 4 teaspoons chicken bouillon granules; 0.5 teaspoon ground black pepper; 0.5 (16 ounce) package elbow macaroni; 0.5 cup evaporated milk; 3 tablespoons butter; 1 pinch salt and ground black pepper to taste

Recipe by Shela F Diehr from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

6 servings

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6 cups water, or more as needed
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0.5 onion, chopped
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1 pound bone-in chicken thighs, skin removed
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1 teaspoon garlic powder
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1 teaspoon onion powder
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2 carrots, diced
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2 tablespoons fish sauce, or more to taste

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4 teaspoons chicken bouillon granules
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0.5 teaspoon ground black pepper
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0.5 (16 ounce) package elbow macaroni
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0.5 cup evaporated milk
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3 tablespoons butter
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1 pinch salt and ground black pepper to taste

Instructions

Combine water and onion in a pot and bring to a boil. Add chicken, garlic powder, and onion powder. Bring back to a boil and reduce heat to medium-low. Simmer broth until chicken thighs are tender, about 30 minutes.
Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon, and black pepper.
Shred chicken meat and discard bones; return meat to the broth and simmer until carrots are tender, about 10 minutes. Add macaroni; cook until tender, about 20 minutes, adding more water if needed. Stir in evaporated milk and butter; simmer until butter is melted. Add more fish sauce and season with salt and pepper to taste. Pour soup into serving bowls.