Using a large pot on medium high heat, add chicken breast in about 4 cups of boiling water. Season with salt. Cook for about 10-15 minutes or until the chicken is cooked through.
Remove the chicken from heat and allow to cool before shredding (we use 2 forks) and set aside. Keep the chicken stock for use later.
In another large pot on medium high heat, sauté 1 onion and 6 cloves of garlic in oil until soft (about 2 minutes). Add your shredded chicken, stir, and cook for another 3 minutes or so (you want the chicken to brown a little).
Add 2 tsp salt, 2 tsp dried oregano and 1/2 tsp black pepper. Continue cooking for another 2 minutes.
Pour 6 cups of chicken broth and 2 cups of chicken stock. Bring to a boil (about 10 minutes).
Then add the rest of the ingredients (except the cabbage and the milk). Stir to combine and bring to a boil again until the macaroni is close to al dente (about 8 minutes).
Stir in the cabbage and the milk. Bring down to a simmer until cabbage is cooked (10-12 minutes). Serve immediately. Top with boiled egg and green onions (optional).