How to cook Chicken Cream Soup

Ingredients

Makes 4-6 servings


3 tablespoons vegetable oil
1/2 medium onion, chopped
1 teaspoon garlic, minced
2 tablespoons chopped tomatoes
8 ounces (1 cup) cooked chicken, shredded
5 cups chicken broth
6 ounces thin spaghetti, broken in half and then half again
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon oregano
1 cup evaporated milk


Directions


1. Heat the oil in a medium-size pot. Fry the chopped onion, garlic, tomato, and shredded chicken until golden.

2. Add the broth and bring to a boil. Next, add the spaghetti and cook for 7-10 minutes or until the pasta is fully cooked. Add the salt, pepper, and oregano.

3. Just before serving, stir in the evaporated milk and heat through.

4. Serve in individual bowls with spoons and forks to twirl the spaghetti.