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Ingredients:
| 3 | tbsp | STAR MARGARINE CLASSIC |
| 1 | pc (40 g) | onion, chopped (1/4 cup) |
| 1 | clove | garlic, chopped (1 tsp) |
| 1 | stalk (45 g) | celery, chopped (1/4 cup) |
| 1 | pc (50 g) | carrot, chopped (1/4 cup) |
| 100 | grams | elbow macaroni, cooked according to package directions |
| 1/2 | kg | MAGNOLIA CHICKEN STATION BREAST, boiled and shredded (1 cup) |
| 4 | cups | chicken stock |
| 1 | cup | MAGNOLIA FULL CREAM MILK |
| 2 | pc | PUREFOODS TENDER JUICY HOTDOG CLASSIC, sliced |
| iodized fine salt and pepper to taste | ||
| 100 | grams | cabbage, shredded (1 cup) |
Procedure:
1. Melt margarine in a saucepan. Sauté onions and garlic.
2. Add celery, carrots then add macaroni, shredded chicken and chicken stock
3. Bring to a boil then add milk and hotdogs. Season with salt and pepper.
4. Boil for 5 minutes and then add shredded cabbage. Turn off heat. Serve hot.
Makes 5 servings.
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