Chicken Soup (Philippine Style)
"This soup is PERFECT during any time of the year, especially the RAINY SEASON or the WINTER SEASON!"
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
15
ingredients
- 1 whole chicken
- 340.19 g package baby carrots (cut in 3)
- 1 stalk celery (diced)
- 3 small onions (diced)
- 1 large red cabbage (shredded)
- 453.59 g elbow macaroni
- 118.29 ml chicken bouillon
- 59.14 ml garlic powder
- 236.59 ml butter
directions
- Cut the whole chicken in pieces. This will help it to cook faster! Boil chicken until cooked, then take them out and place them in a large bowl to cool. SAVE THE CHICKEN STOCK! (You will need this!)
- As you're waiting for the chicken to cool down, start preping your veggies.
- Slice the carrots in 3, dice the celery, dice the onion, and shred the cabbage. Set these all aside.
- Now that the chicken is cooled down, shred it.
- In a large stock pot, place 3/4 of a stick of butter into the pot to melt. Add the onions and cook until transparent, and then add the chicken and garlic powder to saute. When the chicken is all nice and aromatic with the onion and garlic --
- POUR the stock into the pot. (I told you that you would need this!).
- When it comes to a boil, add the carrots, celery, cabbage, macaroni (or shells) and chicken bullion. Mix it good!
- Add the remaining butter to the soup. It will look like OIL, but it is not. This brings out the flavor of the soup!
- Let simmer and when the macaroni (or shells) are all done, you're ready to eat it!
- We always add CARNATION EVAPORATED MILK for a creamer soup, but it's all up to you. Most people don't like to do that becuase they THINK it will spoil. It's NOT fresh milk! So you can add it!
- We usually serve this with GARLIC BREAD topped with Parmesan cheese!
- This will become a favorite in your house too!
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Reviews
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you sure know filipino cooking
RECIPE SUBMITTED BY
I'm 30 years old.
ALL of my recipes are for LARGE amounts. This is why:
My uncle was blind (my dad's brother). His wife had a mental illness. My two (male) cousins were "truant teens" and my uncle could not control them. So my uncle asked by dad (a retired Marine) to move in and help straighten out his kids. So, we moved in, my mother, father, 2 older sisters, 1 older brother and I. A household of 4 became a household of 10!
This is when my journey in cooking started. Instead of going outside to play, I would help my mom prepare meals. She always told me, and she continues to tell me "Nakakahiya kung hindi marunong mag luto ang babae" which in English means "It's a shame if a woman does not know how to cook."
So from age 11 on, I've started cooking and experimenting with different foods, and have MASTERED some, but not all. I don't think I would EVER be a better cook than my mom.
Anyhow, you will notice that in almost ALL of my recipes, I call for ONION POWDER and GARLIC POWDER. I use this as a substitute for FRESH ONION AND GARLIC (unless otherwise specified) for a reason...
I DON'T WANT CHUNKS IN THE RECIPES! I just looks better, and it leaves questions in peoples minds if I've used onion and garlic or not. BY ALL MEANS, use fresh onion and fresh garlic if you like. I prefer the powder forms.
I hope you all enjoy my recipes. Thanks to my mom. She's 59 years old AND STILL GOING STRONG!
