Chicken Macaroni Soup
A dish best served hot (and in a big bowl),
many of us Pinoys (Filipinos) consider this as a soup for the soul.
One sip of the soothing milky broth,
infused with the flavor of tender chicken meat,
is enough to make you feel the comforts of a home sweet home.
Cooked this with Chicken-Pork Adobo and Grilled Tanguigue for lunch today.
"Nyaga ta"
(let's have lunch),
guys?!! ☺
my homemade Chicken Macaroni Soup ♥
Ingredients:
3/4 cup elbow macaroni
1 piece onion, chopped
2 cloves garlic, minced
1 piece medium carrot, diced
1 piece red bell pepper, diced
1 piece green bell pepper, diced
Campbell's Condensed Cream of Mushroom Soup
2 cups fresh milk
2 pieces chicken breast fillet
1/2 cup butter
2 tablespoons fish sauce or *"patis"
(*I use "Rufina Patis". I took after my Tagala mother, originally from Cavite. My Mom uses "Rufina Patis" whenever fish sauce is needed in her cooking.)
Parsley, chopped
Salt and pepper
Olive oil
Procedure:
1. Slice the chicken into small strips.
Set aside.
2. Boil water in a pot.
Add cooking oil and a pinch of salt.
Once water is boiling, put the elbow macaroni.
Cook pasta for nine to 11 minutes.
3. On a frying pan, combine the butter and olive oil.
Saute the onion, and once it has caramelized, add the garlic.
4. Add the chicken and saute it until it browns.
Add salt and pepper.
5. For the broth, add water to the mixture.
9. Transfer cooked pasta.
Add salt and pepper.
Mix.
10. Add the red and green bell peppers, carrot, parsley, and patis.
Mix.
Add Campbell's Condensed Cream of Mushroom Soup.
Then add the fresh milk.
Stir.
Serve hot.
Enjoy!
Love ~ SAL ♥
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