INGREDIENTS:
| 2 tbsp. canola oil 2 garlic cloves, crushed, chopped 1 medium onion, peeled, chopped 1 carrot, peeled and chopped 1/2 cup sweet peas 1 tbsp. patis 1 cup diced cooked chicken 1 cup diced ham | 2 cups cooked macaroni 2 cups defatted chicken broth 2 tbsp. cornstarch dissolved in 2 tbsp. cold water 4 cups milk 1 tsp. salt 1/2 tsp. ground pepper 1/4 cup minced green onions |
DIRECTION:
- Heat oil in big saucepan, brown garlic, sauté onions until caramelized. Add carrots and peas, season with patis. Cook for 5 minutes.
- Add chicken, ham, macaroni and chicken broth. Simmer for another 5 minutes.
- Add cornstarch mixture to thicken broth. Stir for 5 minutes until thick.
- Add milk, salt and pepper, cooking stirring until just heated through. Correct the seasoning. Serve hot with a sprinkling of minced green onions.
Note: If serving the leftovers, or cooking this ahead for a party, drain the broth and store it separately from the chicken macaroni mixture. If left in the broth, the macaroni will absorb all the liquid and the soup will turn pasty.
Preparation and cooking time: 45 minutes
Serves: 8
