Chicken Mushroom Sopas

This is a recipe that was brought out because we had leftover elbow macaroni and we had chicken and we wanted to incorporate mushroom soup, and we were lazy to cook rice.

Ingredients:

• 3 tbsp olive oil
• 1 tbsp butter
• 1 whole garlic, chopped
• 1 whole medium-sized onion, chopped
• 500g chicken fillet, diced
• 250g elbow macaroni
• 750ml water (adjust if needed)
• 1 can of button mushrooms (sliced)
• 1 can Campbell's Cream of Mushroom soup or Cream of Chicken and Mushroom soup.
• Salt
• Pepper
• Dried basil leaves

Cooking Instructions:

1. Heat saucepan. Add in the oil and butter. 
2. After the butter has melted, add in the garlic. Saute until the aroma comes out, then add in the chopped onions and saute until they become translucent.
3. Add in the chicken fillet and saute until it becomes brown.
4. Add in the water to cook the chicken.
5. When the chicken is already half-cooked, add in the elbow macaroni and cook using the instructed time.
6. When the pasta has been cooked, the chicken should already be also cooked at this time. Add in the canned soup. Bring to a boil until the condensed soup has been completely dissolved.
7. Add in the sliced mushrooms, stir in and boil for around 2-3 minutes.
8. Add a dash of salt, pepper and dried basil leaves.
9. Serve hot.

The finished product, serves 3-4: