In a large pot, combine bone-in chicken parts, quartered onions, peppercorns, garlic, bay leaves, salt, and enough water to cover the ingredients. Bring to a rolling boil over medium-high heat, then reduce to a simmer. Skim off any scum that rises to the surface, and let it cook for 20-30 minutes until the chicken is tender and fully cooked.

Once the chicken is tender, carefully remove it from the pot and set aside to cool slightly. Strain the broth through a fine mesh to remove solids, then return the strained broth to the pot. Return the bones to the pot for additional flavor, and let it simmer on low heat for another 30 minutes to an hour.

In a separate large pot, heat canola oil over medium heat. Add sliced hot dogs and sauté them until they’re lightly browned, about 3-5 minutes. Remove the hot dogs from the pot and set aside.

In the same pot used for the hot dogs, add chopped onions, celery, and carrots. Sauté these vegetables until they soften and become fragrant, approximately 3-5 minutes.

Stir in the elbow macaroni to the softened vegetable mixture, ensuring the pasta is coated with the flavorful oil. Sauté for 1-2 minutes. Next, pour in the reserved chicken broth, bringing everything to a boil.

Once boiling, reduce the heat to low and let the macaroni simmer in the broth for 8-10 minutes, stirring occasionally, until the pasta is tender and cooked through.

Stir in the evaporated milk, shredded chicken, and sautéed hot dogs. Mix well until everything is heated through and flavors meld together, about 3-5 minutes. Season with additional salt and pepper as needed.

Add the napa cabbage to the pot, stirring just until the cabbage is wilted and tender, about 1 minute. Remove the pot from heat.

Ladle the hot Chicken Sopas into bowls, garnishing each with slices of hard-boiled eggs and a sprinkle of green onions. Enjoy!