Macaroni Sopas

Ingredience

100g Elbow

Macaroni

200g Shredded

Chicken

5 Cloves Garlic minced

1 Small Onion chopped

1/2 Carrot diced

100g Cabbage shredded

1 tbsp Oil

Salt & Pepepr

4 cups Chicken

Stock

Evaporated Milk

Pokyny

1. Boil chicken over medium heat until tender (20-30 mins), then cool, shred, and set aside. Save about 4 cups of chicken stock.

2. In the same pot, heat oil and sauté onion and garlic until fragrant. Add the shredded chicken and cook for a few minutes.

3. Pour in the chicken stock and bring to a boil.

4. Add macaroni and carrots. Cook until the macaroni is tender.

5. Stir in cabbage and evaporated milk. Simmer for another 3-5 minutes. Season with salt and pepper.

6. Ladle into bowls. Serve hot and enjoy!