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| Product(s) Used for this Recipe |
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Swanson Chicken Macaroni Soup |
| Ingredients |
1L SWANSON CLEAR CHICKEN BROTH
500ml Water
400g Macaroni Pasta (cooked)
Half cup Tiger Prawn
8 pcs Quail egg (pre-cooked)
8 pcs Carrot (scooped out using a melon ball scoop or cut into cubes)
8 pcs White Radish (scooped out using a melon ball scoop or cut into cubes)
8 pcs Zucchini (scooped out using a melon ball scoop or cut into cubes)
1tbsp Garlic (minced)
4 tbsp White Onion (diced)
1 tbsp Olive Oil |
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| Methods |
1) Heat up a non-stick pan with olive oil, fry the onion and garlic till fragrant.
2) Add in Swanson Clear Chicken Broth, water, carrot and radish. Bring it to a boil and simmer, allowing the carrot and radish to cook in the stock for 4 minutes.
3) Add in the remaining ingredients. Once the shrimps are cooked, the macaroni is ready to be served. |
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