Melt butter in a cooking pot.

Sauté garlic and onion. Once the onion softens, add the chicken. Cook until it turns light brown in color.

Add ham. Sauté for 2 minutes.

Pour 3 cups of water into the pot. Let it boil.

Add Knorr Chicken Cube and elbow macaroni. Stir and cover the pot. Let the liquid re-boil.

Adjust the heat to medium setting. Boil for 8 minutes.

Combine Knorr Cream of Mushroom Soup with 2 cups of water. Stir until well blended. Pour the mixture into the cooking pot.

Add carrots and corn. Cover the pot and continue cooking for 8 minutes.

Season with salt and ground black pepper as needed.

Transfer to a serving bowl. Serve hot. Share and enjoy!