In a medium pot, bring 3 cups of water to a boil. Add the chicken breasts. Cover and cook over medium heat for 15 to 18 minutes. Add more water if necessary. Once done, remove the chicken from the water, let it cool, and shred it. Set aside both the shredded chicken and the water.

Heat oil in a large soup pot. Sauté garlic until it turns medium brown. Add onion, celery, and carrot. Sauté for 2 to 3 minutes.

Add the shredded chicken and stir for 1 minute. Then, add the hot dog and pour in the water used to boil the chicken along with any remaining water. Let it boil. Add the Knorr Chicken Cube, stir, cover, and cook for 3 to 5 minutes.

Put the elbow macaroni in the pot and cook for 10 minutes.

Stir in the cabbage and cook for an additional 3 to 5 minutes. If needed, add more water.

Pour in the evaporated milk, stir, let it boil, cover, and cook for another 3 minutes. Season with salt and ground black pepper to taste.

Transfer the soup to a serving bowl and enjoy