Instant Homemade Chicken Noodle Soup
September 07, 2014
The night of the 20th of August was rainy and cold. We had left-over fried chicken and hard boiled eggs in the refrigerator. I wanted them to be consumed immediately.
The best dish to cook to make the night cozy and warm was of course a hearty soup. Well, I had something in mind.
The soup that I am talking about is always a winner for my kids. They love its milky and creamy texture or maybe because they don't have any choice! I hope not!
Anyway, here's how to cook it. You can do it in an instant!
Ingredients
3 liters water
200 grams macaroni
2 tetra bricks of 250 ml Alaska Evaporada
1 big red or white onion, cut into 4 parts
3 pcs. Knorr chicken cubes
1 big carrots, julienne
1 small cabbage, sliced thinly
1 tbsp butter or margarine
1 small can vienna sausage, sliced thinly (optional)
pepper and salt to taste
hard boiled eggs, shredded fried chicken, and chopped spring onions for plating
Procedure
1. Put water and onion in a big casserole. Bring to boil.
2. When the water is already boiling, put macaroni, chicken cubes, and carrots. Stir occasionally.
3. When macaroni is already cooked, put vienna sausage (optional), cabbage, a dash of pepper. You may add a pinch of salt (optional).
4. Turn off the stove, pour milk, and stir in butter or margarine. Remember, high heat can cause curdling of milk so make sure that you turn off the flame before putting it.
5. Best served while hot and topped with sliced hard boiled eggs, shredded fried chicken, and chopped spring onions.
"Soup
is a lot like a family. Each ingredient enhances the others; each batch
has its own characteristics; and it needs time to simmer to reach full
flavor."
- Marge Kennedy
