We just experienced Typhoon Egay a couple days ago and we’re now facing another one by the name of Typhoon Falcon. Classes have been suspended and some areas have already been flooded. Metro Manila is not spared at all. In fact, here in our place, it’s been raining hard. I probably haven’t told you that I’m afraid of the howling sound of the wind. So just go figure how scared I am when it thunders. And as of this writing, I’m alone in my room, waiting for hubby to arrive 🙁
Good thing there are a couple of things that grab my attention and some happy thoughts are here to keep me sane 🙂 First, my blog is turning one on June 26 and I’m celebrating that with a giveaway. Next, I just prepared something to keep me warm.
It’s really nothing fancy but a good old Filipino soup that I enjoyed eating back when I was a child, particularly during those days when I was already in my school uniform and the radio would announce that classes are suspended. I would happily crawl back into my pyjamas and wait until the Chicken Macaroni Soup is ready 🙂
- 400 grams macaroni, cooked as per package instructions
- 1/4 kilo chicken breast, boiled then shredded
- 3 cloves garlic
- 1 medium onion
- 2 carrots
- 1 head of cabbage, shredded
- 5 pieces hotdogs
- 6-8 cups of water
- 1 chicken bullion cube
- 1 can evaporated milk
- oil for sauteing
- salt and pepper to taste
In a large pot, saute garlic and onion with a small amount of oil. Drop in the chicken and stir until browned. Add the carrots. Pour over 6 cups of water and drop in the chicken bullion cube. Cover and bring to a boil.
When boiling, lower the heat and drop in the cooked macaroni, hotdogs, and shredded cabbage. Add more water if you want more stock. In my case, I added two more cups. Bring to a simmer or until the hotdogs and cabbage are cooked.
Turn off the heat. Put in the evaporated milk. Stir well and season with salt and pepper.