Filipino Style Chicken Noodle Soup

Almost every country in every continent in the world have a version of Chicken noodle soup.

This is mine..growing up in the Philippines even though its hot & humid most of the time.. we love our soup anytime of the day.Since I live abroad now..this just bring back a lot of memories to me everytime I make this dish.This is also the best way to used leftover roasted chicken.

Ingredients:

1/2 a box of 14.5 oz of dried pasta ( any shape of pasta is ok)

roasted chicken,shredded (white/dark)

1 quarted of green cabbage,shredded

1 medium size carrots,sliced

2 cloves of garlic,minced

1 cup of 2 percent milk

1 bouillion chicken flavor cube

2 Tbsp. of olive oil

5 cups of water or chicken broth

Salt & Pepper to taste

How to:

Pre-cooked the pasta to prevent pasta from getting soggy(In a large pot boil about 5 cups of water .Once the water come to a boil add a handful of salt and cook the pasta for 6 minutes).Meanwhile in a soup pot put some oil and saute the carrots,then the cabbage and garlic.Then keep it aside on a plate.Place some water or chicken broth on the pot then add the bouillion cube then let it simmer to a boil.Once,the water/broth is boiling add the noodles,chicken and the vegetables stir together then let it boil for about 5 to 10 minutes.Then taste it.Add salt & pepper to taste..then turn off the heat..add the milk stir and let it sit for 5 minutes to cool down & serve.