Macaroni Sopas

Ingredients:
2 tablespoons cooking oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 carrot, peeled and sliced into thin rounds
1/2 cup celery, chopped (optional)
1 cup cooked chicken, shredded (you can use rotisserie chicken or boiled chicken)
6 cups chicken broth (or water with chicken bouillon cubes)
1 1/2 cups elbow macaroni (or any small pasta)
1 bay leaf
1 cup evaporated milk (or fresh milk)
Salt and pepper to taste
1/4 cup green onions, chopped (optional, for garnish)
1/2 cup grated cheese (optional, for topping)
Instructions:
1. Cook the Vegetables:
Heat the oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until they become soft and fragrant, about 2-3 minutes.
Add the carrots and celery (if using), and continue to sauté for another 2-3 minutes until the vegetables are slightly tender.
2. Add Chicken and Broth:
Stir in the shredded chicken and cook for another 2 minutes to combine the flavors.
Add the chicken broth and bay leaf, and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
3. Cook the Pasta:
Add the elbow macaroni to the pot and cook according to the package instructions (usually about 8-10 minutes), or until the pasta is tender. Stir occasionally to prevent the pasta from sticking.
4. Add Milk and Seasonings:
Once the pasta is cooked, stir in the evaporated milk and bring the soup to a gentle simmer. Let it cook for another 2-3 minutes.
Season with salt and pepper to taste. Adjust the seasoning according to your preference.
5. Serve:
Ladle the Macaroni Sopas into bowls. Garnish with chopped green onions and a sprinkle of grated cheese, if desired.