Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | butter | 1 tbsp | 108 kcal0g protein · 0g carbs · 12g fat | Buy |
| 2 | garlic | 3 clove | 22 kcal1g protein · 5g carbs · 0g fat | Buy |
| 3 | onion | 1 piece | 47 kcal1g protein · 11g carbs · 0g fat | Buy |
| 4 | chicken meat | 250 g | 300 kcal56g protein · 0g carbs · 7g fat | Buy |
| 5 | Salt | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 6 | Freshly ground black pepper | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 7 | –4 cups water | 4 cup | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 8 | dried elbow macaroni | 1 cup | — | Buy |
| 9 | carrot | 1 piece | 21 kcal1g protein · 5g carbs · 0g fat | Buy |
| 10 | cabbage | 250 g | 150 kcal3g protein · 20g carbs · 8g fat | Buy |
| 11 | evaporated milk | 375 ml | 293 kcal14g protein · 21g carbs · 17g fat · 0g fibre | Buy |
Directions
Preheat oil in a pot. Add onion and garlic, and sauté them. Be careful not to burn them, as this will give your soup a burnt and bitter taste.
Add the chicken, salt, and pepper. Let it cook but don't let it brown. Browning the meat will give you a dark broth with an unpleasant taste.
Pour in water and bring everything to a boil.
As soon as the water boils, the scum from the chicken will rise to the top—you can skim it off.
Season again with salt and pepper—this is called "layering" in cooking.
Add the elbow macaroni and cook for 7 minutes or so.
The macaroni will have absorbed some of the salt by now, so season again with salt.
Add the carrots and cabbage. Mix well.
Add in the milk but don't let it boil—boiling will make the milk separate and ruin the soup's texture.
Serve immediately because the elbow macaroni will absorb most of the milky broth if you let it stand too long.
Enjoy!
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