Sunday, September 2, 2012

Chicken Macaroni Soup

100 g macaroni, boiled
2 tablespoons of cooking oil
1/2 onion, thinly sliced
2 cloves garlic, crushed
200 g chicken fillets, cut into pieces
1 stalk celery, conclude
1 carrot, cut into pieces
50 ounces of peas
1 stalk spring onion, cut into pieces
salt and nutmeg to taste
750 ml of water

Heat oil and saute onions and garlic until fragrant.
Add chicken, and cook until it changes color. Pour the water, put celery, and cook until boiling.
Add the carrots and cook until tender. Enter the macaroni, green onions, peas, salt, and nutmeg, and cook briefly. Remove and serve.

Result: 3 servings

No comments:

Post a Comment