Make the Chicken Broth: Start by boiling a whole chicken (around 3–4 pounds) in a big pot of water. Let it simmer gently for about 45 minutes until it's nice and tender. This gives you a rich broth that's the soul of your sopas
Shred the Chicken: Once it’s cool enough to handle, take the chicken out, remove the skin and bones, and shred the meat. Set it aside — you’ll add it back in soon.
Sauté the Veggies: In another pot, melt some butter with a bit of oil. Toss in chopped onions, diced carrots, and celery. Sauté for about 3 minutes until everything smells amazing.
Add Chicken and Ham: Now, add your shredded chicken and some chopped ham (about 1 cup). Let it cook together for a couple of minutes. The ham gives it a nice smoky flavor that really works with the creamy soup.
Pour in the Broth: Add your homemade broth back into the pot, along with 2–3 extra cups of water if needed. Bring it to a boil, then reduce to a simmer for 20 minutes so all the flavors come together.
Add the Macaroni: Time for the carbs! Add 1 cup of elbow macaroni and cook for about 15 minutes, or until the pasta is soft. You can always add more water if it gets too thick.
Make It Creamy: Finally, stir in 1 cup of milk (fresh or evaporated works great). Season with salt and pepper to taste. Let it gently boil once more — and you’re done!
