Sarah’s Creamy Chicken Macaroni Soup

Ingredients for Sarah’s Creamy Chicken Macaroni Soup

• 1/2 lb (200 g) macaroni noodles
• 2 frozen skinless chicken breasts
• 3 tbsp cooking oil
• 1 tsp minced garlic
• 1 medium onion, chopped
• 1/2 cup butter or margarine
• 1 small can Vienna sausage, drained and sliced
• 1 small carrot, peeled and cut into strips
• 1/4 cup frozen green peas
• 1/2 cup grated cheddar cheese
• 1 1/2 tbsp kosher salt
• 1 tbsp white sugar
• 1/2 tsp black pepper
• 2 tbsp fish sauce (patis)
• 10 cups chicken broth
• 1 tall can evaporated milk
• 1 cup green cabbage, sliced or roughly shredded
• Salt, pepper, or patis, to taste
• Fried garlic, for garnish

How to cook Sarah’s Creamy Chicken Macaroni Soup

1. 1.Boil chicken breasts in 4 cups water until cooked through. Remove chicken, reserve broth, and add water to make 10 cups; shred the meat.
2. 2.Cook macaroni in salted water until al dente, then drain.
3. 3.Heat oil over medium heat and sauté garlic and onion. Add butter, chicken, Vienna sausage, cheddar, carrot, peas, kosher salt, sugar, pepper, and patis; stir well.
4. 4.Pour in 10 cups broth and bring to a boil. Add evaporated milk, stirring until the soup returns to a boil.
5. 5.Add cabbage and macaroni. Adjust seasoning with salt, pepper, or patis, then serve hot topped with fried garlic.