Chicken Macaroni Soup

Serving 4 paxs
Preparation Time 2 hrs 25 mins
Skill Intermediate

1kg Whole Chicken Bones (about 4-5 whole pieces)
500g Chicken Drumsticks (about 4) skin removed
2 stalks Celery (leaves included) sliced thinly
1 Carrot peeled and diced
3 Garlic cloves bruised
1 Bay Leaf optional
2.5 litres Water
4 servings Macaroni
2-4 stalks Cai Xin or Xiao Bai Cai (baby bok choy) blanched in boiling water for about 30 seconds


  1. Blanch chicken bone and drumsticks in a pot of boiling water. Rinse and drain; set aside.
  2. In a soup pot, add blanched chicken, celery, carrot, garlic, bay leaf and water. Bring to a boil, reduce heat and simmer for 2 hours, season to taste with salt. For best results, keep warm in thermal pot for a few hours.
  3. Sieve the chicken stock to get particle-free soup. You may want to reserve the carrots and celery. Shred chicken from chicken drumsticks. Set aside.
  4. Cook macaroni in salted, boiling water. Drain. Divide cooked macaroni, shredded chicken and blanched vegetables into 4 serving bowls. Ladle hot chicken stock over and serve immediately.

Recipe courtesy of  Noob Cook

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