M
macro01
Guest
Ingredients:
8 cups (or 2 quarts) chicken stock
1 lb pasta (either shell or elbow, medium size)
1-2 cups pre-cooked strips/cubes of chicken(leftover roast chicken, for example)
1/4 cabbage, cut into strips
1 medium carrot, peeled, then prepare "thin slices" using peeler
1/4 to 1/2 cup heavy cream or milk (depends on how creamy you want it)
salt and pepper to taste
Instructions:
Boil chicken stock. Maintain on high heat.
Add pasta, stir frequently during first few minutes and let cook for about 8 minutes with occasional stirring.
Add pre-cooked meat and veggies. Adjust taste with salt and pepper.
Turn off heat (for conduction cooktop) or turn heat to lowest (for flame stovetop) and add the heavy cream or milk while still hot, continuously stirring. DO NOT ALLOW TO BOIL. It should only be steamy but not boiling, or else milk will coagulate and soup won't be creamy. Stop when you have achieved your desired consistency, and completely removed from heat source.
8 cups (or 2 quarts) chicken stock
1 lb pasta (either shell or elbow, medium size)
1-2 cups pre-cooked strips/cubes of chicken(leftover roast chicken, for example)
1/4 cabbage, cut into strips
1 medium carrot, peeled, then prepare "thin slices" using peeler
1/4 to 1/2 cup heavy cream or milk (depends on how creamy you want it)
salt and pepper to taste
Instructions:
Boil chicken stock. Maintain on high heat.
Add pasta, stir frequently during first few minutes and let cook for about 8 minutes with occasional stirring.
Add pre-cooked meat and veggies. Adjust taste with salt and pepper.
Turn off heat (for conduction cooktop) or turn heat to lowest (for flame stovetop) and add the heavy cream or milk while still hot, continuously stirring. DO NOT ALLOW TO BOIL. It should only be steamy but not boiling, or else milk will coagulate and soup won't be creamy. Stop when you have achieved your desired consistency, and completely removed from heat source.