Chicken Sopas

Method

1. Simmer the chicken with water, peppercorns, bay leaves, and 1 teaspoon salt, skimming the surface, for 25–30 minutes until fork-tender and 74°C (165°F) at the thickest part.
2. Remove the chicken. Strain the broth into a heatproof jug or bowl and measure 8 cups, topping up with hot water if needed; keep it aside. Discard the bones, shred the meat, then rinse and dry the empty pot for sautéing.
3. Heat the oil in the clean pot over medium heat. Brown the hot dogs for 2 minutes and remove them.
4. Cook onion, garlic, celery, and carrot in the same pot for 4–5 minutes, until fragrant and beginning to soften.
5. Add the measured broth and bring to a boil. Add macaroni and cook for 2 minutes less than the packet time, stirring the base often.
6. Return chicken and hot dogs. Lower the heat, stir in evaporated milk, and keep the soup at a gentle simmer so it stays smooth.
7. Add cabbage, fish sauce, pepper, and remaining salt. Cook 2–3 minutes, until cabbage and macaroni are tender; add hot water if too thick.
8. Adjust the seasoning and consistency immediately, top with spring onions, and serve hot before the macaroni absorbs too much broth.