Chicken Macaroni Soup

Recipe Courtesy of Bubut Sarao

Chicken Macaroni Soup
½      kg chicken backbones
8       c water
1       t salt
2       T butter
5       cloves garlic
1       medium onion, chopped
1       small carrot, cut into thin strips
1       medium potato, cut into thin strips
1       t salt
1       T fish sauce
¼      t pepper
1       (158 ml) can evaporated milk
1       c cabbage, shredded
25     g cheese, grated
·        Place chicken bones in a medium casserole with 8 cups water and 1 teaspoon salt. Boil until chicken is tender. Take the chicken meat then discard the bones. Set aside the broth.
·        Melt butter then sauté garlic and onion. Add the carrots and potatoes. Season with salt, fish sauce and pepper.
·        Pour in the broth and let it boil. Simmer until vegetables are cooked then add the milk. Continue simmering for 2 minutes then add the cabbage. Turn off the fire.
·        Serve hot in individual bowls.  Sprinkle with grated cheese.

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