Emelita's Chicken Noodle Soup

Ingredients :

Serves: 10

    1 kg chicken thighs
    113 g elbow macaroni
    690 ml chicken broth
    230 ml fresh milk
    1 medium onion
    2 cloves garlic
    1 carrot, julienne cut
    113 g cabbage, shredded
    salt and pepper to taste
    2 tbsp olive oil

Preparation method :

Prep: 40 mins    | Cook: 20 mins

1. Boil chicken in 2 cups water with salt for 10 minutes. Cool and shred chicken. Discard skin and bones. Set aside broth.

2. Cook elbow macaroni al dente or just right. Drain and discard broth. Set aside.

3. Saute garlic and onion in olive oil until onion is translucent.

4. Add shredded chicken. Salt and pepper to taste. Mix well and cook 2 minutes.

5. Add half of the chicken broth, boil for another 3-4 minutes.

6. Add carrots and cook another 2 minutes.

7. Add all the broth, macaroni and milk. Mix thoroughly and cook another 2 minutes.

8. Add the shredded cabbage cook another 2 minutes. Best if served hot