"CREAMY MACARONIO CHICKEN SOUP"

• 500 g chicken breast
• 4 cloves garlic (minced)
• 2 white onions (minced)
• 1 large bell pepper (seeded and sliced into strips)
• freshly ground black pepper
• 2 carrots (sliced into thin strips)
• 350 g macaroni noodles
• 2 cups evaporated milk
• 1 medium cabbage (roughly shredded)
• 2 Tbsp margarine
• fish sauce / patis
• rock salt

• chopped spring onions

Creamy Macaroni Chicken Soup Cooking Instructions

• Boil the chicken in 4 cups water. Save the broth to be used later.
  
• Shred the Chicken meat with your fingers. Set aside.
• Saute garlic and onion in oil over medium heat.
  
• Add the bell pepper and cook until aromatic.
  
• Stir in the shredded chicken.
  
• Season lightly with ground black pepper.
  
• Add the carrots, a quick sauté then the macaroni. Give it a stir to get the fat all around the pasta.
  
• Pour in the chicken broth and 5 cups water. Simmer.
  
• Pour in the milk, stirring gently.
  
• Add the cabbage. From this point, the macaroni and the cabbage will cook at about the same time.
  
• Add the margarine.
  
• Season with patis or salt.