CHICKEN SOPAS

CHICKEN SOPAS

~INGREDIENTS


3 tablespoons butter
1 medium sized onion, diced
1 lb boneless skinless chicken breast, diced
32 ounces chicken broth (about 4 cups)
2 cups elbow macaroni
3/4 cup celery stalk, chopped
3/4 cup carrots, diced
3/4 cup cabbage; shredded
3/4 cup fresh or evaporated milk
1 mug water
Salt and ground black pepper to taste

~METHODS


1. Heat a cooking pot and put-in the butter. Allow the butter to melt.

2. Add onions and chef until the texture becomes soft.

3. Put-in the boneless chicken breasts and chef for 3 to 5 minutes.

4. Sprinkle some salt and ground black pepper and stir.

5. Add chicken broth and bring to a boil.

6. Pour-in water and milk and wait to re-boil. Simmer for 15 to 20 minutes.

7. Add the elbow macaroni and cook for 8 minutes while stirring once in a while.

8. Put-in the carrots and celery and simmer for 3 minutes.

9. Add the cabbage and cook for 2 minutes more.

10. Turn-off the heat and transfer to a serving plate.

11. Serve warm. Share and enjoy!