Step 1

In a pot or deep pan, bring water to a boil. Reduce to a simmer and add one bay leaf and a pinch of salt.

Step 2

Add the chicken, making sure it is fully submerged in water. Simmer for 8 to 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. (Chicken tenders will take less time to cook than large chicken breasts.)

Step 3

Remove the chicken from the water and place it on a plate. Let cool for 15 to 20 minutes.

Step 4

Once the chicken has cooled, shred with your hands or two forks. Set aside.

Step 5

While the chicken is cooling, you can start cooking the vegetables. To a large pot, add two tablespoons of oil over medium-high heat.

Step 6

Add the onions, celery, carrots, and red bell pepper. Cook until fragrant and slightly tender, about 5 minutes.

Step 7

Add the minced garlic and cook for another 30 seconds.

Step 8

Add the broth, water, salt, pepper, and one bay leaf. Simmer for 15 minutes.

Step 9

Add the uncooked macaroni and simmer for about 10 minutes, or until it's nearly cooked.

Step 10

Add the cabbage, chicken, and milk. Start with 1/2 cup milk, then add more according to your preference.

Step 11

Simmer for another 1 to 3 minutes to heat all the ingredients. Add more broth or water, if needed.

Step 12

Taste and add more salt and pepper, if necessary.

Step 13

To serve, remove the bay leaf and spoon into bowls. Top with chopped scallions and boiled eggs, if you'd like. Enjoy!