Ingredients

• 1 cup macaroni pasta
• 1 medium onion, minced
• 3-4 cups chicken stock
• 3 ounces cooked chicken meat, shredded or 4-6 ounces bone-in chicken piece/s, boil and shred meat, reserve broth
• 1 small carrot, about 2.5 ounces
• 4 ounces cabbage, thinly sliced or shredded
• 2 cloves garlic minced
•  salt and pepper to taste or fish sauce (patis)
• 3/4- 1 cup evaporated milk or full cream milk
• 2-3 pieces of vienna sausage, sliced
• 1 boiled egg, sliced for garnish

 

Instructions

1. In a  pot, heat about a tablespoon of olive oil. In it saute minced onion, carrots and uncooked macaroni; sprinkle about a teaspoon of granulated garlic and season with a little salt and pepper, cook for about a minute.
2. Pour in the 3 cups of chicken stock; bring to a boil and lower the heat a little and let it simmer for about 5 minutes.
3. Add the cooked chicken, simmer for about 2 minutes then add the cabbage, simmer for a couple of minutes then add milk and vienna sausage. Have a taste and adjust seasoning accordingly.
4.  Cook for a few minutes more or until pasta is tender.
5. Transfer to a bowl. Garnish with slices of boiled egg. Serve hot.