CREAMY CHICKEN SOPAS

Creamy Chicken Sopas image

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 13

2 quarts low-sodium chicken broth
2 boneless, skinless chicken breasts (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
2 medium carrots, cut into small dice
2 celery stalks, cut into small dice
1 medium yellow onion, cut into small dice
3 ounces ham steak or boiled ham slab, cut into small dice (about 1/2 cup)
3 cloves garlic, minced
3 tablespoons fish sauce
2 cups macaroni
One 10 1/2-ounce can condensed cream of chicken soup or one 12-ounce can evaporated milk
Chopped scallions, for garnish

Steps:

Bring the chicken broth to a boil in a large saucepan over medium-high heat. Reduce the heat so the broth simmers.
Sprinkle the chicken with salt and pepper, add to the broth and poach until cooked through, 6 to 8 minutes. Turn off the heat and allow the chicken to cool in the broth for 5 minutes. Remove the chicken and shred it into bite-size pieces with your fingers or 2 forks. Reserve the chicken and broth separately.
Heat the oil in a Dutch oven over medium heat. Stir in the carrots, celery and onions and cook until softened, 4 to 5 minutes. Add the ham and garlic and cook until the garlic is slightly softened, about 1 minute. Stir in the fish sauce. Continue cooking until the flavors meld, 4 to 5 minutes.
Stir in the reserved chicken broth plus 2 cups water and bring to a boil. Add the macaroni and reduce the heat so the soup simmers. Cook, stirring frequently, until the macaroni is tender, 6 to 7 minutes. Stir in the cream of chicken soup until smooth. Add the shredded chicken and cook until heated through. Serve garnished with scallions.