Page 25 - Student Cook Book
P. 25
Chicken Macaroni Soup
Ingredients:
5 cloves of garlic ( minced )
1 medium onion ( chopped )
3 tablespoon of olive oil
250 grams chicken breast ( diced ) 1 cup carrots ( diced )
1 cup broccoli ( ite size )
1⁄2 cup red bell pepper ( diced ) 1⁄2 cup celery ( thinly sliced )
1 cup cabbage ( shredded ) 100 grams below macaroni
1 cup whole milk
1 liter of water
Salt and pepper to taste
Method:
1. Saute garlic until fragrant, then add onion and continue to stir until translucent.
2. Add chicken, cook for 3 minutes then add water.
3. Bring to boil then add the elbow macaroni, let it simmer in low fire for 5 minutes then
4. add all vegetables except cabbage and broccoli.
5. Let everything cook in low medium fire or until macaroni becomes al dente.
6. Add the rest of the vegetables then season with salt and pepper, let it simmer for another
3 minutes then add the milk. Let it simmer again for another 2 minutes then turn off the
fire.
7. Best to serve hot with any bread :)
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