Creamy Macaroni Soup

Ingredients:

70g UFC Cream of Mushroom

250g elbow macaroni

125ml all-purpose cream

500-700ml water (adjust for desired soup thickness)

1 medium carrot, diced

100g ham, diced

1 small bunch parsley, chopped

1 chicken breast, diced or shredded

2 cloves garlic, minced

1 small onion, chopped

1 chicken cube/1 tbsp chicken bouillon

Salt and pepper, to taste

Olive oil or cooking oil, 1 tbsp

Cooking Instructions:

1.  Heat up your pan until medium heat then saute your onion and garlic until fragrant.
2. Add diced chicken breast and cook until lightly browned.
3.  Add vegetables and ham:
4. Toss in diced carrot and ham. Cook for 2-3 minutes.
5. Add liquids and seasoning:
6. Pour in water (start with 500ml, you can add more later).
7. Crumble in the chicken cube and stir until dissolved.
8. Bring to a gentle boil.
9. Cook macaroni:Add elbow macaroni to the boiling soup. Cook until tender (about 8-10 minutes).
10. Add cream and mushroom soup: 
11. Stir in Cream of Mushroom and all-purpose cream.
12. Reduce heat to low and simmer for 3-5 minutes, stirring occasionally. 
13. Season and finish:
14. Taste and adjust salt and pepper. 
15. Sprinkle chopped parsley on top before serving.