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
- Blanch chicken bone and drumsticks in a pot of boiling water. Rinse and drain; set aside.
- 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.
- 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.
- 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