Creamy Chicken and Pasta Soup

Ingredients:

• 2 liters of lightly salted chicken broth
• 2 chicken breast fillets (180–220 g each)
• 3 tablespoons of vegetable oil
• 2 medium carrots, finely diced
• 2 stalks of celery, finely diced
• 1 medium yellow onion, finely diced
• 0.5 cups chopped ham (about 90 g)
• 3 cloves garlic, crushed
• 3 tablespoons fish sauce
• 2 cups short pasta
• 1 can (300 g) of canned chicken soup or 1 can (340 g) of unsweetened condensed milk
• Chopped green onions, for serving

Preparation:

1. In a large saucepan, bring to a simmer over medium-high heat. chicken broth Bring to a boil. Reduce heat so that the broth barely simmers.
2. Season the chicken with salt and pepper, add to the broth, and simmer until tender, 6–8 minutes. Turn off the heat and let the chicken cool in the broth for 5 minutes. Remove the breasts and tear them into small pieces using your fingers or two forks. Keep the chicken and broth separate.
3. Heat oil in a large Dutch oven over medium heat. Add carrots, celery, and onion and cook until softened, 4–5 minutes. Add ham and garlic and cook until slightly softened, about 1 minute. Add fish sauce. Continue cooking until the flavors meld, 4–5 minutes.
4. Add chicken broth and 2 cups water and bring to a boil. Add the pasta and reduce heat to a simmer. Cook, stirring frequently, until the pasta is tender, 6–7 minutes.
5. Stir in the canned chicken soup until smooth. Add the shredded chicken and cook until heated through. Serve garnished with green onions.