16
Aug
Sour cream cheddar cheese macaroni butter onion ham cream of chicken soup. Sour cream cheddar cheese macaroni butter onion ham cream of chicken soup.
Preheat oven to 350 degrees F then cook macaroni noodles according to package directions.
Creamy chicken macaroni soup recipe. Preheat oven to 350 degrees F then cook macaroni noodles according to package directions. Place a medium saucepan over medium heat and melt butter. Then add flour milk half of the cheddar cheese soup.
Cook over medium heat or until melted stirring occasionally. Rich and Creamy Chicken Sopas make use of both butter and evaporated milk. These are the two components that make it rich and creamy.
Butter can be omitted if you do not prefer to have this ingredient. Aromatics are also important for this soup to smell and taste good. I am referring to carrots celery and onion.
Make sure that these ingredients are cooked properly to ensure optimal results. Chicken liver improves the taste of chicken macaroni sopas. It makes this soup dish more appetizing and enjoyable.
This chicken macaroni sopas recipe does not use chicken liver rather chopped ham is added enhance the flavor. This chicken sopas version is simple rich and very tasty. Im sure that you will love it.
It is not creamy compared to the Pinoy sopas because milk is not part of the ingredient. However it is so good and tasty that to the point that you wont think about milk or any other ingredient to add. I think that the secret to that awesome chicken taste has something to do with the state of the chicken that was used to make the dish.
I used cooked rotisserie chicken when I made it. Cook the macaroni al dente not mushy still retaining some bite. While waiting for the pasta water to boil prepare the vegetables.
In a large pan heat the oil. Saute the onions garlic celery and carrots until the onions become translucent and the vegetables are tender about 5 minutes. Turn the heat down.
Add spam milk shredded chicken salt and pepper into the pot. Mix the soup well simmer for 15 minutes or until the pasta is cooked and taste. Add more salt if you want or milk if you like it creamier.
Boil the chicken in 4 cups water. Save the broth and add enough water to measure 10 cups to be used later. Shred the Chicken meat with your fingers.
Saute garlic and onion in oil over medium heat. Add butter or margarine and stir in shredded chicken sliced vienna sausage grated cheddar cheese carrot strips frozen peas. Keep on stirring and add seasonings.
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Sour cream cheddar cheese macaroni butter onion ham cream of chicken soup.