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Macaroni Soup (Sopas)

Olive
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Ingredients
  

  • 1 CUP MACARONI PASTA
  • 1 MEDIUM ONION MINCE
  • 3-4 CUPS CHICKEN STOCK
  • 3 OUNCES COOKED CHICKEN MEAT SHREDDED OR 4-6 OUNCES BONE-IN CHICKEN PIECE/S, BOIL AND SHRED MEAT, RESERVE BROTH
  • 1 SMALL CARROT ABOUT 2.5 OUNCES
  • 4 OUNCES CABBAGE THINLY SLICED OR SHREDDED
  • GRANULATED GARLIC I USED THIS INSTEAD OF FRESH BECAUSE IT’S MORE KID- FRIENDLY
  • SEA SALT AND PEPPER TO TASTE OR FISH SAUCE PATIS
  • 3/4- 1 CUP EVAPORATED MILK OR FULL CREAM MILK
  • 2-3 PIECES OF VIENNA SAUSAGE SLICED
  • 1 BOILED EGG SLICED FOR GARNISH
  • NOTE: I MADE THIS USING LEFTOVER CHICKEN WHICH I SHREDDED. YOU CAN OF COURSE BOIL 1-2 PIECES BONE-IN CHICKEN PART/S AND SHRED THE MEAT; THE BROTH CAN BE USED AS CHICKEN STOCK OR IN ADDITION TO IT.

Instructions
 

  • IN A 2-QUART SAUCEPAN OR POT, HEAT ABOUT A TABLESPOON OF OLIVE OIL. IN IT SAUTE MINCED ONION, CARROTS AND UNCOOKED MACARONI; SPRINKLE ABOUT A TEASPOON OF GRANULATED GARLIC AND SEASON WITH A LITTLE SALT AND PEPPER, COOK FOR ABOUT A MINUTE.
  • POUR IN THE 3 CUPS OF CHICKEN STOCK; BRING TO A BOIL AND LOWER THE HEAT A LITTLE AND LET IT SIMMER FOR ABOUT 5 MINUTES. ADD THE COOKED CHICKEN, SIMMER FOR ABOUT 2 MINUTES THEN ADD THE CABBAGE, SIMMER FOR A COUPLE OF MINUTES THEN ADD MILK AND VIENNA SAUSAGE. HAVE A TASTE AND ADJUST SEASONING ACCORDINGLY. COOK FOR A FEW MINUTES MORE OR UNTIL PASTA IS TENDER.
  • LET COOL A LITTLE BEFORE SERVING. GARNISH WITH SLICES OF BOILED EGG.
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