Filipino Chicken Sopas

• 6 cups water, or more as needed
• 1/2 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
• 1/2 teaspoon ground black pepper
• 1/2 (16 ounce) package elbow macaroni
• 1/2 cup evaporated milk
• 3 tablespoons butter
• salt and ground black pepper to taste (optional)

1. 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.
2. Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon, and black pepper.
3. 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.

water, onion, chicken, garlic, onion powder, carrots, fish sauce, chicken bouillon granules, ground black pepper, elbow macaroni, milk, butter, salt

Taken from www.allrecipes.com/recipe/263557/filipino-chicken-sopas/ (may not work)