Take a pot and pour in 6 cups of water and boil the chicken in low to medium heat for 45 minutes or until tender.

Remove the chicken and let cool. Set-aside the water used to boil the chicken. We'll use this later.

Once the chicken reaches room temperature, shred the meat using your hands. Discard the bones.

Take a large pot and pour in the butter and oil. Once the butter and oil becomes hot, sauté the onion, carrot, and celery for 3 minutes.

Add the shredded chicken and chopped ham. Cook for 2 minutes.

Pour-in the chicken broth and the remaining water used to boil the chicken. Stir and let boil. Simmer for 20 minutes.

Add the elbow macaroni. Cook for 15 minutes. Add more water if needed.

Pour-in the milk. Stir and let boil.

Add salt and pepper to adjust the taste. Transfer to a serving bowl. Share and enjoy!