In a large pot, melt butter (or heat oil) over medium heat. Sauté onion, garlic, carrots, and celery for 3–4 minutes until fragrant. Place chicken breasts into the pot. Pour in chicken broth. Add potato (if using), fish sauce (or salt), and pepper. Bring to a boil, then lower heat to a gentle simmer. Cook 15 minutes or until chicken is fully cooked.

Remove chicken breasts, shred with two forks, and set aside. Add elbow macaroni to the pot and cook for 8–10 minutes, until tender. Return shredded chicken to the pot. Add evaporated milk and sliced hot dogs (if using). Stir and let simmer for another 2–3 minutes.

Taste and adjust seasoning with fish sauce or salt if needed. Garnish with chopped green onions or parsley. Serve hot with pandesal or toasted bread on the side. 💡 Tips: If you want it extra rich, add ½ cup grated cheese before serving. Sopas thickens as it cools — add a splash of milk or broth when reheating.