July 17, 2008

MACARONI SOUP






Macaroni Soup Ingredients:

1/2 cup elbow macaroni
1 cup cooked and diced chicken meat
1/2 cup cook3ed and diced chicken giblets
6 cups chicken broth
1 onion, sliced
2 clove garlic, minced
2 stalks green onions, minced
1/2 cup milk
1/8 tsp ground white pepper
patis
salt to taste
oil for sauteing

Macaroni Soup Procedures:
1. Saute garlic and onion in a saucepan until light brown.
2. Add diced chicken and giblets. Season with patis and salt to taste. Saute for another 5 minutes.
3. Pour in chicken stock and allow to boil. Add macaroni and boil again. Cover the saucepan and reduce heat.
4. Cook for 15 minutes, stirring occassionally until the macaroni is done. Stir in milk and sprinkle ground white pepper.
5. Remove from heat. Garnish with green onions before serving.



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4 responses to "MACARONI SOUP"
cess said:
April 4, 2010

what kind of milk can be used?

admin said:
April 7, 2010

You can use either full cream milk or evaporated milk.

miya said:
January 21, 2011

which of the two is creamier? or tastier? the full cream or evap

Johnson said:
November 21, 2011

how many servings can this pro
duce?

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