Emelita's Chicken Noodle Soup

    1 hour

    This soup is a special treat with siopao or with any other snacks.

    Rizal, Philippines
    1 person made this

    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

    Prep:40min  ›  Cook:20min  ›  Ready in:1hr 

    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

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