CHICKEN MACARONI SOUP

Ingredients

• 1.4 lbs boneless chicken breast
• 1 pc sweet onion diced
• 6 cloves garlic minced
• 2 tbsp canola oil
• 2 tsp salt
• 2 tsp dried oregano
• ½ tsp ground black pepper
• 6 cups chicken broth
• 2 cups elbow macaroni
• 4 stalks celery diced
• 2 pcs carrots diced
• 1 pc bell pepper seeded and diced
• ½ pc cabbage shredded
• 1 12 oz can evaporated milk
• boiled egg to serve
• sliced green onions to serve

Instructions 

1. Using a large pot on medium high heat, add chicken breast in about 4 cups of boiling water. Season with salt. Cook for about 10-15 minutes or until the chicken is cooked through.  
2. Remove the chicken from heat and allow to cool before shredding (we use 2 forks) and set aside. Keep the chicken stock for use later.
3. In another large pot on medium high heat, sauté 1 onion and 6 cloves of garlic in oil until soft (about 2 minutes). Add your shredded chicken, stir, and cook for another 3 minutes or so (you want the chicken to brown a little).  
4. Add 2 tsp salt, 2 tsp dried oregano and ½ tsp black pepper. Continue cooking for another 2 minutes.
5. Pour 6 cups of chicken broth and 2 cups of chicken stock. Bring to a boil (about 10 minutes). 
6. Then add the rest of the ingredients (except the cabbage and the milk). Stir to combine and bring to a boil again until the macaroni is close to al dente (about 8 minutes).
7. Stir in the cabbage and the milk. Bring down to a simmer until cabbage is cooked (10-12 minutes). Serve immediately. Top with boiled egg and green onions (optional).