Chicken Noodle Soup

What to do with all those excess pasta when you happen to prepare more that what is needed for your usual pasta dishes? Well I think one of the easiest thing to do is to turn them into chicken noodle soup. Simple ingredients can sometimes make a hearty soup which you can enjoy for dinner with bread.

Ingredients:

½ kg Chicken breast (cut into thin strips)

¾ tsp. Iodized salt

1/3 cup Evaporated milk

4 cups. Water

2 tbsp. Garlic (minced)

1 pc. Onion (medium, sliced thinly)

½ tsp. Black pepper (powder)

1 tbsp. Safflower oil

2 cups. Leftover pasta (cooked)

Cooking Instruction:

Heat oil in pressure cooker and sauté garlic and onion until garlic is golden brown and onion starts to caramelize. Toss in the chicken and stir. Cook for 1 minute and add the salt, black pepper, and water. Cover and pressure cook for 20 minutes. After 20 minutes, turn off the flame and allow to cool normally. Do not vent the steam, the additional time for normal cooling is used for further cooking to extract as much of the flavour as possible. Open the pressure cooker after cooling down which takes about 10-15 minutes and skim off any fat that may float to reduce the fat content of the dish. Add the milk and turn on the heat. Toss in the cooked pasta and heat so that the broth starts to boil. Continue boiling for about a minute and turn off the heat. Serve hot with bread.