Preparation time: 15 minutes
Cooking time: 25 minutes
Ingredients: Quarter chicken Half onion 4 garlic cloves 1 celery stalk 1/8 napa cabbage 3 brussel sprouts 1 tbsp chicken bouillon 12 fluid ounces evaporated milk 2 tbsp canola oil 1 cup macaroni pasta Salt & pepper Preparation: 1. Prepare garlic cloves. Mince. 2. Prepare onion. Mince. 3. Slice celery stalk thin. 4. Chop napa cabbage. 5. Peel & chop carrot. 6. Quarter slice Brussel sprouts. Cooking: 1. In a deep pot, boil 4 cups of water. Add 1 tsp of salt & whole black pepper. Add quarter chicken. Cook for 10 minutes. 2. Remove chicken & shred. Save chicken broth. 3. In another deep pot, heat 2 tbsp canola oil. Sauté onion & garlic. 4. Add 1 cup macaroni pasta, shredded chicken & chicken broth set aside earlier. Cover & boil for about 3 minutes. 5. Add 1 tbsp chicken bouillon. Add chopped carrots & celery. Cover & boil for about 5 minutes. 6. Add Brussel sprouts, napa cabbage, & evaporated milk. Boil for 2-3 minutes. Serve hot. Enjoy! Note: All times are approximations. Adjust flavors by increasing/decreasing amounts of ingredients.
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