Instructions

1. Cook the Chicken:
   • In a large pot, bring 8 cups of water to a boil.
   • Add the chicken breast pieces and cook until fully done (about 10-15 minutes).
   • Remove the chicken from the pot and set aside. Reserve the chicken broth.
2. Sauté the Aromatics:
   • In the same pot, melt the butter over medium heat.
   • Add the minced garlic and chopped onion. Sauté until fragrant and the onion becomes translucent.
   • Add the sliced carrots and cook for 2-3 minutes.
3. Cook the Macaroni:
   • Add the elbow macaroni to the pot and stir to coat it with the butter and aromatics.
   • Pour in the reserved chicken broth (from step 1) and raise the heat to high.
   • Stir often and cook until the macaroni is tender (about 8-10 minutes).
4. Combine Ingredients:
   • Add the cooked chicken back into the pot.
   • Drop in the chicken bouillon cube and stir until dissolved.
   • Let the soup simmer for 5 minutes.
5. Add Vegetables:
   • Stir in the shredded cabbage and chopped celery (if using).
   • Cook for another 3-5 minutes until the vegetables are tender.
6. Make it Creamy:
   • Pour in the evaporated milk and stir well.
   • Let the soup simmer for 2-3 minutes. Do not boil vigorously to prevent curdling.
7. Season the Soup:
   • Season with salt, pepper, and fish sauce (if using). Adjust to taste.
8. Serve:
   • Ladle the creamy macaroni soup into bowls and serve hot.
   • Enjoy with crusty bread or on its own!

Tips:

• For a richer flavor, you can substitute evaporated milk with fresh cream or coconut milk.
• Add other vegetables like potatoes or green beans for extra texture and nutrition.
• If the soup thickens too much upon cooling, add a little water or broth when reheating.

Let me know if you’d like further adjustments or additional recipes! 😊