Chicken Macaroni Soup

Ingredients:
½ lb. elbow macaroni
1 lb. chicken breast
1 ½ cups celery chopped (1/4”)
1 ½ cups carrots cut in strips (1/4”)
1/2 head of cabbage cut in strips about 1” wide
1 medium onion chopped
1 chicken cube or 1 tbsp chicken powder flavoring
6 cups water
3 tablespoons cooking oil
1/2 tsp Salt
1/2 tsp Black pepper

Instructions:
Boil the chicken in 4 cups of water in a pot covered for 20 minutes.

Take out and shred the chicken. Set aside. Save the water for later use.

Heat oil in a pot
Sauté onion, celery and carrot
Add the shredded chicken. Cook for 2 minutes.
Add the water used to boil the chicken and the other 2 cups of water, chicken cube or powder.
Boil for 10 minutes.
Add the elbow pasta and cabbage
Cover and cook for 15 to 18 minutes.
Add more water if it gets dry or if you want it more soupy.
Add salt and pepper, adjust according to your taste.
Mix and cook for 2 minutes.
Serve hot.

Stefan if you want you can add milk about 1/2 cup. It is more flavorful.