Macaroni Soup |
| Name: |
Rowena Baker |
| Base: |
NAS San Diego |
| Recipe: |
2 lbs. boneless chicken, cut up 4 cloves garlic, chopped
1 T. cooking oil 1 tsp. salt or fish sauce
2 c. milk 2 1/2c. macaroni, uncooked
2 c. water 1/4 head cabbage, chopped
2 carrots, chopped 1 green pepper, chopped
1/2 onion, chopped
Boil chicken; save the broth. When chicken is cool cut up and cook chicken in oil. Add milk, water carrots, onion and garlic with salt or fish sauce. Add the macaroni and cook until done. Add cabage and green pepper. Cook until all are tender. |
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