Attempt 14: Creamy Macaroni Chicken Vegetable Soup

My father requested a soup for dinner since we have been frying most of the time.

Ingredients: 250grams of elbow macaroni, 3 chicken breasts, a medium size carrots, 1 canned mushrooms, parsley, 1pack of Knorr Cream of Chicken.

Cook the macaroni separately. When the water boils, sprinkle sufficient amount of salt into the boiling water. Then put the macaroni gloriously into the salted boiling water. Make sure that you keep an eye to avoid soggy macaronis. To determine if your macaroni is cook - take one macaroni and slice it into 2 if the the center of the macaroni does not show white stream then it is cook. Strain the water and let it cool.

Cook the chicken breast separately as well. When the water boils, place the 3 pieces of chicken breast with the chicken broth cube. Take out the chicken breast from the boiling pot when it is cook. Fillet the chicken meat and chop it. Set aside.

Chop the carrots, parsley and mushrooms(if your can of mushrooms is whole).

To make the soup, put 5 cups of hot water into the pots. When the water is boiling put the Knorr Cream of chicken and let it dissolve. Put the carrots followed by the mushrooms with constant stirring of the ladle. When carrots have lessen its firmness, put the chopped fillet chicken breast with constant stirring. Add a cup of water with frequent stirring. Place the elbow macaroni and the chopped parsley. best served while it is hot.

Surprisingly this is one attempt that had its praises.