Chicken Macaroni Soup

Recipe Courtesy of Bubut Sarao

Chicken Macaroni Soup

½      kg chicken backbones

8       c water

1       t salt

2       T butter

5       cloves garlic

1       medium onion, chopped

1       small carrot, cut into thin strips

1       medium potato, cut into thin strips

1       t salt

1       T fish sauce

¼      t pepper

1       (158 ml) can evaporated milk

1       c cabbage, shredded

25     g cheese, grated

·        Place chicken bones in a medium casserole with 8 cups water and 1 teaspoon salt. Boil until chicken is tender. Take the chicken meat then discard the bones. Set aside the broth.

·        Melt butter then sauté garlic and onion. Add the carrots and potatoes. Season with salt, fish sauce and pepper.

·        Pour in the broth and let it boil. Simmer until vegetables are cooked then add the milk. Continue simmering for 2 minutes then add the cabbage. Turn off the fire.

·        Serve hot in individual bowls.  Sprinkle with grated cheese.