ELBOW MACARONI SOUP

Ingredients:

1 (90 g)	pc	medium onion, chopped
2	cloves	garlic, chopped
1/2	kg	MAGNOLIA CHICKEN STATION BREASTS, boiled and cut into cubes
		chicken stock (from boiled chicken breasts)
1 (200 g)	pack	elbow macaroni
1 (100 g)	pc	medium carrot, sliced
1 (200 g)	pc	medium cabbage, sliced
1/4	kg	PUREFOODS TENDER JUICY HOTDOG CLASSIC, sliced
1 (370 mL)	can	evaporated milk
		iodized fine salt and pepper to taste

Procedure:

Sauté onions and garlic. Add chicken and chicken stock. Let boil for a few minutes then add macaroni. Cook until macaroni is tender.
Put vegetables, hot dogs, and milk. Season with salt and pepper to taste.

Makes 5 servings.

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