Butter - 1/4 or 50g

White Onion - 1 pc medium size, minced

Garlic - 1 pc medium size, minced

Carrots - 1 pc large size, diced

Celery stalk - 1/2 cup, chopped

Chicken cubes - 2 pcs

Chicken breast - 500g to 750g

Water

Salt - 1 tablespoon

Ground black pepper -2 tablespoon

Fish sauce / Patis - 3 tablespoon or adjust to taste

Cooking oil - 2 tablespoon

Cabbage - 1 pc small size, shredded

Elbow Macaroni pasta - 400g pack

Evaporated milk - 370ml

Procedure:

High heat setting:

Add 3 liters of water on a cooking pot

Add Chicken breast and boil it for 30 minutes

After 30 minutes, set aside the Chicken and let it cool

Do not dispose of the boiling water because we will use it as Chicken stock

Medium heat setting:

Add 3 liters of water on a cooking pot

Add 1 tablespoon salt

Add 2 tablespoon Cooking oil

Let the water boil

Once the water boils, add Elbow Macaroni Pasta

Boil for 10 to 15 minutes, or pasta is firm to the bite

While waiting for the Pasta, shred the Chicken breast

Once the pasta is ready, set it aside

Medium heat setting:

On a cooking pot, add Butter then melt it

After melting the butter, add Onion

Saute Onion for 30 seconds

After sauteing the Onion, add Garlic

Saute Garlic for 15 seconds

After sauteing the Garlic, add Celery stalk, Carrots, and Shredded Chicken breast

Saute all ingredients for 1 minute

After 1 minute, add the Chicken stock

Add 2 pcs of Chicken cubes

Add ground black pepper

Stir the soup then cover it for 5 minutes

After 5 minutes, add evaporated milk

Add Fish sauce / Patis

Stir until soup becomes yellowish white in color

After stirring, add shredded Cabbage then cover the pot for 5 minutes

After 5 minutes, your Chicken Macaroni soup is ready!

Serve hot and Enjoy!