Heat a cooking pot. Put the sliced bacon into the pot. Continue to cook while stirring until oil is extracted from the bacon.
Add butter. Let it melt.
Saute carrot, celery, and onion for 3 minutes or until soft.
Put the shredded rotisserie chicken into the cooking pot. Stir and cook for 2 to 3 minutes.
Pour chicken broth. Let boil. Cover the pot and continue to cook in medium heat for 15 minutes.
Add cabbage. Cook for 5 minutes.
Put the elbow macaroni into the pot. Cover and cook for 15 minutes.
Pour evaporated milk. Stir. Continue to cook for 2 minutes.
Season with ground black pepper and salt
Transfer to a serving bowl. Serve!
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