Chicken Pho

Ingredients

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• 6 cups water, or more as needed
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• ½ onion, chopped
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• 1 pound bone-in chicken thighs, skin removed
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• 1 teaspoon garlic powder
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• 1 teaspoon onion powder
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• 2 carrots, diced
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• 2 tablespoons fish sauce, or more to taste
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• 4 teaspoons chicken bouillon granules
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• ½ teaspoon ground black pepper
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• ½ (16 ounce) package elbow macaroni
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• ½ cup evaporated milk
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• 3 tablespoons butter
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• 1 pinch salt and ground black pepper to taste
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Instructions

1. 1
   Combine water and onion in a pot and bring to a boil. Add chicken, garlic powder, and onion powder. Bring back to a boil and reduce heat to medium-low. Simmer broth until chicken thighs are tender, about 30 minutes.
2. 2
   Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon, and black pepper.
3. 3
   Shred chicken meat and discard bones; return meat to the broth and simmer until carrots are tender, about 10 minutes. Add macaroni; cook until tender, about 20 minutes, adding more water if needed. Stir in evaporated milk and butter; simmer until butter is melted. Add more fish sauce and season with salt and pepper to taste. Pour soup into serving bowls.