PASTA SOUPS

Turn chicken tinola into a steaming bowl of macaroni soup....

Ingredients:

8 cloves garlic, crushed

2 pcs chorizo de bilbao, diced

1 cup leftover chicken meat from tinola or binakol, flaked

1 to 2 tsp fish sauce

1 chicken bouillon cube

150 grams Del Monte shell macaroni

100 grams white gourds (upo), diced

1-1/2 to 2 cups leftover chicken tinola, strained and mixed with 4-1/2 to 5 cups water to make 6-1/2 cups

Procedure:

1. Brown garlic in oil. Set aside.

2. Using the same pan, saute chorizo and leftover chicken meat. Season with fish sauce and 1/4 tsp pepper. Add chicken bouillon cube, shell macaroni and broth. Simmer for 10 minutes.

3. Add white gourds(upo) and simmer for 3-5 minutes more or until tender. Add garlic.

NUTRITION TIP:

High in Vitamin B1 that prevents beri-beri.