Macaroni Soup

Sunday is my favorite day because this is only the day my family can have time to play, relax and have fun together. Of course, when you say relax it means for us to watch a movie and eat a good meal.

So today, I prepared macaroni soup; this is a counterpart version of chicken noodle soup. Basically, milk is added to the base soup and macaroni as a noodle as the main ingredients.

This is an easy, comforting homemade soup, I’m sure everyone will love.

 Ingredients:

250 grams elbow macaroni

8 oz. chicken breast, boiled and shredded

3 cloves garlic, minced

½ cup minced onion

2 Tbsp. butter

1 Tbsp. olive oil

1 carrot, cut into strips

2 cups shredded cabbage

6 oz. evaporated milk

8 cups chicken broth

2 Tbsp. fish sauce

1 tsp. ground black pepper

Procedure:

1. Melt butter and add olive oil in a large pot, sauté garlic and onion until fragrant.

2. Add the macaroni and sauté for 2 minutes, season it with fish sauce and black pepper.

3. Pour in the broth and simmer until macaroni gets al dente.

4. Add the shredded chicken and carrot.

5. Lastly, pour in the milk and add the cabbage. Simmer for 2 minutes.

6. Serve while it is hot.

Easy Macaroni Soup

Macaroni soup is normally prepared in Philippines for breakfast or occasionally during special events. For countries, that have winter season this a perfect soup to keep you warm. Try it and enjoy every sip.

Ingredients:


1 lb. Pasta noodles can be (elbow, ziti or shell)
5 c Water
300 g Chicken breast
4 pcs. Beef frank hotdogs chopped
1 cube chicken bouillon
1 can (13 oz) evaporated milk
1 Large size carrot
3 Stalks celery chopped
1 Medium onion
4 Cloves garlic minced
3 Tbsp. Butter
1 Tbsp. Olive oil
Quarter slice of cabbage shredded
Ground pepper and salt to taste.

Procedure:

1. Boil the chicken breast in 5 cups water until the meat get tender.
2. Separate the meat to the broth. Shred the chicken breast. Set aside.
3. Heat the oil and melt the butter or margarine in a large pot, saute the garlic, onion and add the macaroni noodles,beef frank hotdogs and the shredded chicken breast, saute for 2 minutes.
4. Pour in the broth.
5. Bring it to boil until the noodle soften, you can add some more water as necessary.
6. Put in the carrots and the chicken bouillon. Simmer for 2 minutes.
7. Slowly stirring while pouring the evaporated milk. Simmer for few more minutes.
8. Add in the shredded cabbage and celery.
9. Season it with ground pepper and salt.
10. Serve while it's hot and perfect match with garlic bread.