INGREDIENTS:
- 3 cups uncooked macaroni pasta (elbow or shell)
- 2 pcs chicken breast
- 1 cup chicken neck and ribs
- 3 pcs regular hot dogs or chorizo de bilbao, sliced crosswise
- 1 pc medium sized carrot, cut into strips
- 1 pc small head cabbage, hard part removed, chopped
- 1 medium can evaporated milk
- 6 cups water
- 1 pc chicken bouillon cube
- 1 tbsp butter
- 3 cloves garlic, minced
- 2 pcs medium sized onions, minced
- Dash salt and pepper
- 1 tbsp cooking oil
HOW TO COOK:
- In a large saucepan, place the chicken, water, pepper, salt, and bouillon cube.
- Heat, cover, and bring to a boil.
- Once boiling, reduce heat and simmer for 45 minutes to 1 hour.
- Remove chicken and allow to cool (save the chicken stock).
- Debone the chicken breast and shred the meat using your fingers. Set aside.
- In another large saucepan, apply medium heat and melt butter in the oil.
- Sauté the garlic and onion.
- Add the hotdog or chorizo and the chicken meat and stir fry for about 3 minutes.
- Remove the chicken bones from the stock then pour the chicken stock into the chicken-sausage mixture.
- Bring to a boil.
- Check if the water hasn’t dried up, add more if needed.
- Add- in the macaroni pasta then cook until almost al dente.
- Add- in the carrots and cabbage.
- Simmer for another 5 minutes or until both the pasta and the vegetables are done.
- Remove from heat then season with pepper.
- Pour some milk before serving to your desired creaminess. Serve and enjoy!
IMAGE: panlasangpinoy.com
Also try: Chicken Corn Soup
