2pieceschicken breast or bone in chicken(boiled, save broth for later)
1 ½cupmacaroni pasta
6cupswater
1piecelarge onion
2clovesminced garlic
1piecesliced medium sized carrot
1cupdiced cabbage
2tablespoonbutter
1tablespooncooking oil
1 ½cupevaporated milkkaffeemilch
2piecessliced hotdog or vienna sausage
2tablespoonfish sauce
salt & pepper to taste
½stalkcelery (optional)
Instructions
Boil chicken in water with a little salt and pepper. Once cooked, remove from the stock and shred or dice meat into smaller pieces. Save broth for use later.
In a medium pot, sauté garlic and onion in butter and cooking oil until onion is translucent. Add fish sauce and chicken meat, brown a little bit to get this extra flavor.
Add the chicken stock to the pot and scrape pot bottom, then let it boil. Once it starts to boil, add macaroni.
After 3 minutes, add carrots, let it simmer for another 5 minutes. Reduce heat to low then add evaporated milk and hotdogs. Add salt and pepper and adjust according to your taste.
Let it simmer for a few more minutes until the noodles are cooked. Add the cabbage and turn off the heat. Let the cabbage cook, covered, from the residual heat for at least 5 minutes.
Notes
I did not use the celery on this recipe since I do not like the taste of it in my soup.
Do not overcook your noodles! Soggy noodles are not fun to eat.
If you do not have fish sauce, you may use salt or chicken broth cubes for extra flavor. I am not a fan of broth cubes, so I ommited it on this recipe, but feel free to use one if you like it.
I strongly suggest using evaporated milk as fresh milk tends to have a bland flavor when used in this soup.