Ingredients
- 1/2 cup elbow macaroni
- 1 cup cooked and diced chicken meat
- 1/2 cup cook3ed and diced chicken giblets
- 6 cups chicken broth
- 1 onion, sliced
- 2 clove garlic, minced
- 2 stalks green onions, minced
- 1/2 cup milk
- 1/8 tsp ground white pepper
- patis
- salt to taste
- oil for sauteing
Instructions
- Saute garlic and onion in a saucepan until light brown.
- Add diced chicken and giblets. Season with patis and salt to taste. Saute for another 5 minutes.
- Pour in chicken stock and allow to boil. Add macaroni and boil again. Cover the saucepan and reduce heat.
- Cook for 15 minutes, stirring occassionally until the macaroni is done. Stir in milk and sprinkle ground white pepper.
- Remove from heat. Garnish with green onions before serving.
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Do you have a better Macaroni Soup recipe?