Cold afternoons are inspiration for me to cook up big pots of soup and share them with my family and relatives who live nearby. I have learned to cook chicken macaroni soup from my aunt when I was still young and over the years I developed my own recipe by using various herbs and different flavors.
The other Sunday's version of the chicken macaroni soup was different from my usual combination. The following is the recipe. Try to fix yourself something like it if you want. It's really goooood!!! :D
Ingredients:
2 tablespoons oil
2 cloves garlic (finely chopped)
1 medium onion (chopped)
ginger (finely chopped)
2 chicken breast fillets (chopped)
3 medium sized carrots (chopped)
3 celery stalks (chopped); leaves (finely chopped)
1 small can evaporated milk
1 chicken bouillon cube
2 liters water
elbow macaroni (cooked according to package instructions)
dash of ground dried oregano
salt and pepper to taste
grated cheese and celery leaves for garnish
Directions:
- In a big pot, heat oil and toast garlic until golden. Once garlic turns golden remove from oil and set aside.
- In the same oil, sauté the chopped onion and ginger. Add chopped chicken and continue cooking until tender.
- Add the carrots and celery stalks to the sautéed chicken. Stir up for a few minutes.
- Add water, milk, and chicken cube in the pot and let boil.
- Add pre-cooked macaroni.
- Add a dash of oregano, salt, pepper, the toasted garlic and the finely chopped celery leaves to the soup and simmer for a few minutes.
- Serve in bowls with grated cheese and celery leaves on top.
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