Sopas

Ingredients:

2 cups Elbow Macaroni
1 pound Chicken Breast
1/2 cup Evaporated Milk
4 tablespoons Butter or Margarine
1/2 cup cubed Carrots
1 pc. Knorr Chicken Cubes
1 tablespoon Fish Sauce (Patis)
4 cloves Garlic, minced
1 large Onion, chopped
salt and pepper to taste
8 - 10 cups Water

Cooking Procedure:

1. Make chicken stock by boiling the water, chicken and half the onion for 10 minutes or until the chicken is cooked. Scoop out the chicken, and shred or cut into bite siZe pieces. Set aside.
2. On a separate pan, heat the butter and saute the garlic and onion. Add the shredded chicken, fish sauce, carrots and macaroni. Cook for 2 minutes.
3. Transfer the sauteed chicken mix to the stockpot and mix in the Knorr chicken cube. Bring to a boil.
4. Turn the heat down and simmer for 10 minutes.
5. Add the evaporated milk and simmer for another 5 minutes.
6. Season with salt and pepper, and serve hot.


Tips:

•For a nice, richer soup, try using light cream or half and half instead of the evaporated milk. They're in the refrigerated milk section of the supermarket.
•Add shredded cabbage if you prefer. Add towards the end of cooking so they don't get too soggy.