There's just something so comforting about creamy soup especially during cold winter nights. This soup brings back memories of my grade school days!
This is the Filipino version of chicken noodle soup. If you have not tried this soup yet, I would recommend making it if you are under the weather or just want some comfort food during this time of the year - cold and gloomy.
Ingredients
1 lb. elbow macaroni
1 lb. chicken chicken tenders
4 stalks celery, chopped
1 large carrot, thinly sliced
1/2 medium cabbage, bite-sized pieces
1 medium onion, chopped
4 cloves garlic, finely chopped
3 tbsp. olive oil
12 cups water
8 cup chicken broth
3 cups fresh milk
Instructions
*You can also use a whole rotisserie (shredded) if you don't have time to boil the chicken tenders
- Boil the chicken tenders into low to medium heat for about 30 minutes until cooked
- Remove the chicken from the heat and let it cool. Once it reaches room temperature or cool enough to handle, shred the meat using fork or with your hands
- In a large pot, heat the oil. Sauté the garlic, onion, celery and carrots and cook for at least 3 minutes
- Stir in the chicken and cook for another 3 minutes
- Add the water and chicken broth; Let it boil and season with salt and ground black pepper
- Add the elbow macaroni, cook for at least 30 minutes over medium heat. Add more water if needed
- Once cooked, add the cabbage and fresh milk. Cook for another 4 minutes. Adjust seasoning if needed
- Transfer into bowls and garnish with scallions.
- Serve and Enjoy!
Posted in Everything Filipino, Filipino Cuisine