First, cook the macaroni pasta according to package instructions. Drain and set aside.
Melt the butter in a medium stockpot over medium-high heat.
Sautee the onions until translucent, then add the garlic and saute for a minute.
Add the chicken and stir for 5 minutes or until it turns white. Then, add the carrots. Stir and add the milk. Cover and bring to a boil.
Remove the cover; add the sausage and cabbage. Cover and bring to a boil.
Remove cover. Add 3-4 chicken cubes and ground black pepper to taste. Stir; add the cooked macaroni.
Cover and bring to a boil one more time. Remove cover and taste. Add more chicken cubes or black pepper if necessary. Serve hot or warm.