Creamy Chicken and Pasta Soup

    1 hour

    I love chicken noodles soups and this is a great version that uses elbow pasta instead of traditional noodles and also has milk for an additional twist.

    2 people made this

    Serves: 10 

    • 1kg chicken thighs
    • 1 pinch salt, to taste
    • 100g elbow macaroni
    • 2 cloves garlic, diced
    • 1 medium onion, diced
    • 2 tablespoons olive oil
    • 1 pinch salt and pepper, to taste
    • 700ml chicken stock
    • 1 carrot, julienned
    • 1 cup (250ml) milk
    • 100g cabbage, thinly sliced

    Preparation:40min  ›  Cook:20min  ›  Ready in:1hour 

    1. Boil chicken in 2 cups water with salt for 10 minutes. Cool and shred chicken. Discard skin and bones.
    2. Cook elbow macaroni al dente or just right. Drain and set aside.
    3. Saute garlic and onion in olive oil until onion is translucent.
    4. Add shredded chicken, salt and pepper to taste. Mix well and cook for 2 minutes.
    5. Add half of the chicken stock and boil for another 3-4 minutes.
    6. Add carrots and cook another 2 minutes.
    7. Add all the reserved liquid, macaroni and milk. Mix thoroughly and cook another 2 minutes.
    8. Add the cabbage cook another 2 minutes. Best served hot.

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