Boil 3 cups water in a medium pot. Add the chicken breasts.
6 to 8 cups water, 12 oz. chicken breast
Cover and cook in medium heat for 15 to 18 minutes. You may add more water if needed.
Separate the chicken from the water. Let the chicken cool down and then shred. Set both shredded chicken and water aside.
Heat oil in a large soup pot. Sauté the garlic until it turns medium brown. Add onion, celery, and carrot. Continue to sauté for 2 to 3 minutes.
3 stalks celery, 1 piece onion, 2 teaspoons minced garlic, 3 tablespoons cooking oil, ¾ cups carrots
Add the shredded chicken. Stir and cook for 1 minute.
Add the hot dog. Quickly stir and then pour the water used to boil the chicken. Also pour the remaining water. Let boil.
3 pieces hotdog
Add the Knorr Chicken Cube. Stir. Cover and cook for 3 to 5 minutes.
1 piece Knorr Chicken Cube
Put the elbow macaroni in the pot. Cook for 10 minutes.
1 ½ cups elbow macaroni
Add the cabbage. Stir and cook for 3 to 5 minutes. Note: you can add more water if needed.
½ piece cabbage
Pour the evaporated milk. Stir, let boil, cover and cook for another 3 minutes.
12 oz. evaporated milk
Add salt and ground black pepper to taste.
Salt and ground black pepper to taste
Transfer to a serving bowl. Serve.
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