My mama's chicken soup

When I decided to commit to a Pescetarian way of eating which was about 2 years ago, more than any other reason, my primary goal was to eat food that would be kinder to my digestion and also foods that are more ethical to consume.

To those who are not very familiar with Pescetarian Diet, it is simply a diet that excludes land animals and birds, but includes fish, mollusks, and crustaceans in addition to fruits, vegetables, plants, legumes, nuts, and grains. Dairy products may or may not be included.
As someone who cooks all the time and runs a catering business, my work requires me to taste everything I make whether it has beef or chicken. I believe a good cook always tastes what comes out of his/her kitchen no matter how many times one dish has been made.
Although I don't ever miss red meat or poultry and it seems I've been perfectly happy with my variety of sea creatures and vegetables there is one dish that I do miss, that is my mama's chicken soup.
My mama was not adventurous in the kitchen, she was always conservative even in her cooking but those dishes she made on a regular basis were meals definitely perfected.
When I moved to LA from the Philippines she gave me the sweetest gift. I received a handwritten compilation of all her recipes in Tagalog- (Filipino native language) bound in a simple folder. It was a labor of love. She knew that being able to cook dishes that are familiar to me growing up will always bring me back home in an instant.
So here I would love to share my "Mama's Chicken Soup" recipe and I hope that if/when you try it, it will bring you warmth and comfort.

• 4 pieces chicken thighs & breasts
• 1 lb elbow macaroni noodles
• 1 small yellow onion, chopped
• 5 garlic cloves, finely minced
• 4 celery stalks, cubed
• 2-3 medium carrots, cubed
• whole or evaporated milk

Boil the chicken pieces in water until cooked through and set aside. When the chicken is cool to touch, shred the meat by hand into bite size pieces. Set aside the broth for later.
In a stock pot saute garlic and onions, cooking slowly so the onions can caramelize slightly. Then add the celery and carrots. When the onion turns golden then add the shredded chicken. At this point, season with freshly ground pepper and salt or fish sauce (which my mom prefers to use). Give it a few minutes for the chicken to absorb the seasoning then go ahead and pour the broth wherein the chicken pieces were cooked. Let it boil then add the elbow noodles. Stir from time to time and let simmer until the noodles are tender. When ready to serve, pour unto soup bowls and top with a splash of the milk.