INGREDIENTS:
- 2 boneless, skinless Chicken breasts, cooked then shredded (or sliced thinly)
- 1 1/2-2 cups uncooked Macaroni Noodles
- 3 tablespoons, Olive Oil or Coconut Oil
- 1 medium yellow onion, diced
- 4 Garlic cloves, chopped
- 2 medium Carrots, sliced diagonally
- 2 Celery stalks, sliced diagonally
- 8-10 cups low socidum Chicken broth,*
- Salt and freshly ground Black Pepper, to taste
- Fish sauce, 1 Tablespoon or to taste
- 1/2 head of a small cabbage, coarsely chopped
- 1 (12 oz) can Evaporated milk or 8 oz Half and Half
- Green Onions, chopped for garnish
* You can use the water/liquid where Chicken was boiled in. This is what we usually use in the Philippines as pre-made Chicken broth are not readily available.
INSTRUCTIONS:
- Boil the chicken breasts until tender and cooked. When cool enough to handle shred with a fork or with your hands. Retain the liquid where it was boiled (if not using chicken broth). Strain if necessary. Set aside.
- Boil enough water for the pasta. Cook the macaroni al dente (not mushy, still retaining some bite). While waiting for the pasta water to boil, prepare the vegetables.
- In a large pan, heat the oil. Saute the onions, garlic, celery and carrots until the onions become translucent and the vegetables are tender about 5 minutes. Season with a little salt and pepper.
- Stir in the shredded chicken. Add the broth (or water). Season with some fish sauce, if using or just more salt, to taste. Bring to a boil. Add the cabbage, cooked macaroni and evaporated milk and cook for another 2-3 minutes or just until the cabbage leaves are soft. Adjust seasoning if needed. Ladle into bowls. Garnish with some chopped Green Onions, if you wish to. Enjoy!
Source:Manila Spoon
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