Beat the cold weather blues with a hearty and comforting bowl of this one-pot, creamy chicken soup recipe.
1 cup uncooked elbow macaroni pasta
1/2 kilo chicken fillet, cut into cubes
1 medium onion, peeled and quartered
4 cloves garlic, peeled and minced
1 medium onion, peeled and chopped
2 medium carrots, peeled and diced
1 can can evaporated milk, (around 12 ounces)
salt and pepper to taste
1 In a pot over medium heat, cook macaroni in about 5 cups of salted boiling water for about 7 to 8 minutes or until firm to bite. Remove from pot, rinse and drain well. Set aside.
2 In a large pot over medium heat, combine chicken, quartered onions, peppercorns, 2 cloves of the garlic, bay leaves and about 10 cups water. Bring to a boil, skimming scum that may float on top. Once the broth clears, lower heat and cover.
3 Continue to cook for about 20 to 30 minutes or until chicken is cooked through and fork-tender. With a slotted spoon, remove chicken from the broth. Set aside chicken to cool. Once the chicken is cool to the touch, cut it into cubes.
4 In another pot over medium heat, add butter. When it begins to melt, add the chopped onions and the remaining 2 cloves of garlic. Cook, stirring regularly, until limp. Add carrots and celery and cook, stirring occasionally.
5 Add the broth used to cook the chicken and bring to a boil. Add pasta and chicken. Add evaporated milk. Season with salt and pepper to taste. Lower heat and continue to cook for about 7 to 8 minutes or until heated through. Serve warm.