Chicken Macaroni Soup

Name: Chicken Macaroni Soup
Cuisine: British
Ingredients: 12 oz. boneless chicken breasts; 1/2 head small cabbage sliced; 1 medium onion diced; 3 pieces hotdog sliced; 3/4 cups carrots diced; 12 oz. evaporated milk; 1 1/2-2 cups elbow macaroni; 2 teaspoons minced garlic; 1 Knorr Chicken Cube; Butter; 6-8 cups water; 3 tablespoons cooking oil; to taste Salt and ground black pepper

Marian Grace Bato @cook_13932336

Chicken Macaroni Soup

Marian Grace Bato @cook_13932336

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Ingredients

12 oz.boneless chicken breasts
1/2 headsmall cabbage sliced
1medium onion diced
3 pieceshotdog sliced
3/4 cupscarrots diced
12 oz.evaporated milk
1 1/2-2 cupselbow macaroni
2 teaspoonsminced garlic
1Knorr Chicken Cube
Butter
6-8 cupswater
3 tablespoonscooking oil
to tasteSalt and ground black pepper

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Steps

1

Melt butter in a large soup pot. Sauté the garlic until it turns medium brown. Add onion, and carrot. Continue to sauté for 2 to 3 minutes.
2

Add the shredded chicken. Stir and cook for 1 minute.
3

Add the hot dog. Quickly stir and then pour the water used to boil the chicken. Also pour the remaining water. Let boil.
4

Add the Knorr Chicken Cube. Stir. Cover and cook for 3 to 5 minutes.
5

Put the elbow macaroni in the pot. Cook for 10 minutes.
6

Add the cabbage. Stir and cook for 3 to 5 minutes. Note: you can add more water if needed.
7

Pour the evaporated milk. Stir, let boil, cover and cook for another 3 minutes.
8

Add salt and ground black pepper to taste.