For this recipe, we will need the following:1. Cabbage2. Carrots3. Onion4. Chicken bullion5. Elbow macaroni6. Chicken, cubedOopss! I forgot to mention, you will also need evaporated milk for this recipe!
First, get the veggies, wash, and cut into small pieces. I love dicing both the cabbage and the carrots because I do not like chunky bits of veggies on my soup, but you can also just shred the cabbage and julienne the carrots if you want.
Next, heat a bit of oil in pan then saute the onions. Once caramelized, add the chicken chunks the wait until cooked and golden brown. You can also add hotdogs or ham at this point if you wish to do so. Pork mince would also be a perfect substitute for this recipe.
Next, add a cup or so of water into the pan then add you elbow macaroni. Bring to a boil and wait for a few minutes until the pasta is al dente.
Once the elbow macaroni is tender, add milk. The more milk you add, the creamier your soup will be, but do not overdo the milk because your soup will be salty if you add too much. You can now also add the chicken bullion at this point. Add a bit of salt and pepper to taste. I love adding lots of pepper to mine to give the soup some heat.
Finally, you can now add the veggies and let it cook for a bit. I want my veggies a bit crunchy so after I add the veggies, I cover the pan then jut turn off the heat.
Serve your soup hot :) Super yummy!
Hope you enjoyed today's recipe :)Til next time! Have a great week guys and thanks for always reading my blog!
