Ingredients

The following ingredients have 4 Servings
  • 1 pound chicken breast or legs
  • 6 cups water
  • 2 cups macaroni (- elbow, shell or straight )
  • 2 tablespoons butter (- or margarine)
  • 1 medium onion (- chopped)
  • 2 cloves garlic (- minced)
  • 1 big bell pepper (- diced)
  • 1 medium carrot (- diced)
  • 1 stalk celery ((optional) - chopped)
  • 12 fluid ounces (1 can) evaporated milk
  • 1 cup Vienna sausage (- sliced )
  • 2 cups cabbage (- chopped)
  • salt (or more)
  • pepper

Instruction

  • Boil chicken breast in water with a little salt and pepper. Once cooked, remove from the stock and shred meat into smaller pieces using two forks.
  • In a pot, sauté garlic and onion in butter until tender. Add the chicken meat and noodles and cook for 5 minutes stirring from time to time to avoid burning the noodles.
  • Add the chicken stock to the pot and cover. Once it starts to boil add carrots, bell pepper, and celery and cover again.
  • Once the noodle is cooked al dente, add the milk and sausages. Add more salt and pepper if needed. Let it simmer for a few more minutes until the noodles are completely cooked and soup starts to thicken. Add water or milk if soup becomes too thick.
  • Add cabbage before turning off the stove and cover. Let the cabbage cook for at least 5 minutes from the residual heat. Transfer to serving bowls.