Jolly Hearty Macaroni and Mushroom

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2  Tablespoons JOLLY Heart Mate Canola Oil

1  piece  onion, chopped

4  cloves  garlic, minced

1 stalk celery, peeled and diced

300 grams boiled chicken breast, cubed

3 cups broth, from boiled chicken

250 grams uncooked elbow macaroni

1 can Jolly Cream of Mushroom Soup (add 2 cups of water)

1 piece carrot, diced

150 ml evaporated milk

1    teaspoon salt

1/2 teaspoon white pepper, ground


  1. In a large pot, add Jolly Heart Mate Canola Oil. Sauté onions, garlic, celery and chicken breast.
  2. Add broth, simmer then add the macaroni. Stir and let it simmer until macaroni is al dente.
  3. Add Jolly Cream of Mushroom Soup, let it simmer while stirring. Then add carrots.
  4. When soup is ready, pour in the  evaporated milk. Season with salt and pepper.
  5. Garnish with chopped parsley and serve with toasted bread.

Yield: 5- 6 servings


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