Delicious and easy to prepare soup with chicken and vegetables. Perfect for cold and warm days. If you are on a diet, you can use cream with a lower fat content and in a smaller amount 🙂


200 g chicken breast
250 g elbow macaroni
3 tablespoon of butter
2 cloves of garlic, minced
1 onion, chopped
1 large carrot, peeled and diced
1 big stalk of celery, chopped
1 large potato, peeled and diced
1 small parsley, peeled and diced
200 g napa cabbage, sliced into strips
2-3 tablespoon of liquid seasoning (optional)
4 cups of chicken broth
100 ml cream 30%
salt pepper to taste


Boil water into a pot. Add the chicken and cook until tender. Remove the chicken from the pot and let it cool. Once cool, shred the meat by hands and set aside. Cook the macaroni al dente according to package instruction. Drain and set aside. Heat a large pot over a medium heat. Melt the butter. Saute garlic and onion. Add in carrots and celery and cook for 3 minutes. Add potatoes, parsley and cabbage and cook, stirring occasionally for another 5 minutes. Add in the shredded chicken. Pour in the broth, lower the heat and simmer for 20 minutes. Add in cooked macaroni. Stir in the liquid seasoning and cream, let it boil. Season with salt and pepper. Serve with green parsley 🙂


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