Créé avec l’IA
Creamy Chicken Macaroni Soup
50 min 408 kcal par portion Moyen
Ingrédients
4 Portions
- chicken thighs400 g
- evaporated milk140 ml
- elbow macaroni250 g
- water1,5 liters
- onion1 medium
- carrot1 medium
- cabbage100 g
- garlic3 cloves
- butter1 tablespoon
- saltto taste
- pepperto taste
Instructions
- 1
Begin by preparing the ingredients: chop the onion, carrot, and cabbage into small pieces, and mince the garlic.
- 2
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent.
- 3
Add the chicken thighs to the pot and cook until they are lightly browned on all sides.
- 4
Pour in the water and bring it to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the chicken is cooked through.
- 5
Remove the chicken from the pot, shred it using two forks, and return it to the pot.
- 6
Add the chopped carrot, cabbage, and elbow macaroni to the pot. Cook for about 10 minutes, or until the macaroni is al dente.
- 7
Stir in the evaporated milk and season with salt and pepper to taste. Let it simmer for another 5 minutes.
- 8
Serve the soup hot, garnished with additional pepper if desired.
