INGREDIENTS
- broth (4 cups; broth comes from boiling and cooking shreds of meat or bones)
- cabbage (about ½ cup; shredded)
- carrots (about ½ cup; chopped into tidbits)
- butter or oil (about 2 tablespoons; you may want to make sure that you use only the oils that are good for the heart like olive oil or virgin coconut oil)
- elbow macaroni pasta (1 ½ cup; uncooked)
- fish sauce or patis in Filipino (optional)
- garlic (about 2 cloves)
- milk (1/2 cup; evaporated)
- onion (medium-sized; minced)
- pepper
- salt
- shreds of chicken (about 400 grams; cooked) OR leftover bones of chicken, beef, pork, or turkey (cooked)
- water (4 cups)
method
1.Heat oil in a pot. Sauté garlic and onions. Add in cooked shredded chicken or leftover bones and cook even more until browned. Flavor the meat with fish sauce, pepper, and salt.
2.Add in carrots and sauté.
3.Pour broth into the sautéed meat and vegetables.
4.Place macaroni and cook for about 10 minutes.
5.Add in cabbage and cook.
6.Add in more broth for a thick soup or water for a thin soup. More salt and pepper can also be sprinkled to make the soup full of flavor.
7.Remove pot from heat.
8.Pour milk into the soup.
