Chicken macaroni soup is a chicken soup, which I like to eat in every weather, even on an especially day (usually in the afternoon). I have eaten chicken macaroni soup since childhood. This soup is my favorite. I remember the snacks every afternoon.
Ingredients for Soup Macaroni:
- 700 g chicken bones.
- 10-12 chili.
- 4 cloves of garlic.
- 1/2 inch ginger slices.
- 1 teaspoon salt.
- 8 glasses of water.
- 5-6 tomatoes (open).
- 1 tablespoon garlic (sliced).
- 1 tablespoon green pepper (chopped).
- 1 cup of macaroni.
- 1 cup sweet corn.
- 1 cup chili (sliced).
- 1 cup carrot (sliced).
- 4 cups of chicken broth.
- 1 teaspoon corn starch (mixed with water).
- 1 tablespoon red pepper flakes.
- 1 tablespoon oregano (dry).
- 1/2 teaspoon salt.
- 1 tablespoon ground black pepper.
- 2 tablespoons soy sauce.
- 2 tablespoons hot pepper sauce.
- 1/2 cup shallots.
- 1 cup thinly sliced chicken.
Method for Soup Macaroni:
In a pot, add chicken, water, pepper, garlic, ginger, salt, and cook for 5 to 6 minutes.
Remove the absorbent cotton. Cover and cook for 20 to 25 minutes.
The chickens collided, tensioning the rootstock and shelving.
Description of the soup:
In a blender, add peeled tomatoes and mix until you get a nice paste.
In a pan, heat the oil, add garlic, green peppers and fry for one minute.
Then add tomato mixture, chicken broth, elbow macaroni and cook for 10 to 15 minutes.
Then add sweet corn, bell pepper, carrot, chili flakes, oregano, salt, pepper, soy sauce, and chili sauce.
Bake for another 8 to 5 to 6 minutes.
Then add the onion flour, cornflour mixture and cook until the soup thickens to the desired consistency.
The service is hot and enjoyable.
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