Creamy Chicken Sopas

Ingredients

• 12 oz. chicken breast (see notes)
• 1/2 piece cabbage (see notes)
• 3 stalks celery (see notes)
• 1 piece onion (see notes)
• 3 pieces hotdog (see notes)
• 3/4 cups carrots (see notes)
• 12 oz. evaporated milk
• 1 1/2 cups elbow macaroni
• 2 teaspoons minced garlic
• 1 piece Knorr Chicken Cube (see notes)
• 6 to 8 cups water
• 3 tablespoons cooking oil
• Salt and ground black pepper to taste

Instructions

1. 1

   Boil 3 cups water in a medium pot. Add the chicken breasts.

2. 2

   Cover and cook in medium heat for 15 to 18 minutes. You may add more water if needed.

3. 3

   Separate the chicken from the water. Let the chicken cool down and then shred. Set both shredded chicken and water aside.

4. 4

   Heat oil in a large soup pot. Sauté the garlic until it turns medium brown. Add onion, celery, and carrot. Continue to sauté for 2 to 3 minutes.

5. 5

   Add the shredded chicken. Stir and cook for 1 minute.

6. 6

   Add the hot dog. Quickly stir and then pour the water used to boil the chicken. Also pour the remaining water. Let boil.

7. 7

   Add the Knorr Chicken Cube. Stir. Cover and cook for 3 to 5 minutes.

8. 8

   Put the elbow macaroni in the pot. Cook for 10 minutes.

9. 9

   Add the cabbage. Stir and cook for 3 to 5 minutes. Note: you can add more water if needed.

10. 10

    Pour the evaporated milk. Stir, let boil, cover and cook for another 3 minutes.

11. 11

    Add salt and ground black pepper to taste.

12. 12

    Transfer to a serving bowl. Serve.

13. 13

    Share and enjoy!