INGREDIENTS:
- 1 lb boneless skinless chicken breast, diced
- 2 cups elbow macaroni
- ¾ cup celery stalk, chopped
- ¾ cup carrots, diced
- ¾ cup cabbage, shredded
- ¾ cup fresh or evaporated milk
- 32 oz (about 4 cups) chicken broth
- 1 cup water
- 3 tbsp butter
- 1 medium sized onion, diced
- Salt and ground black pepper, to taste
HOW TO COOK:
- In a cooking pot, put- in the butter and heat.
- Allow the butter to melt.
- Add the onions and cook until the texture becomes soft.
- Put- in the boneless chicken breasts and cook for 3 to 5 minutes.
- Sprinkle some salt and ground black pepper, then stir.
- Put- in chicken broth and bring to a boil.
- Put- in water and milk and wait to re-boil.
- Simmer for 15 to 20 minutes.
- Add the elbow macaroni and cook for 8 minutes (stir once in a while).
- Put- in the carrots and celery and simmer for 3 minutes.
- Put- in the cabbage and cook for 2 more minutes.
- Turn off the heat and transfer to a serving plate. Serve hot and enjoy!
IMAGE: choosephilippines.com
Also try: Chicken Sotanghon Soup
