Chicken Macaroni Soup
Search
Shopping cart
Cart
Recipe cover image

Chicken Macaroni Soup

Gathering more reviews
ยท
Rate this recipe
Recipe info icon

Level

moderate

Recipe info icon

Cooking

120 min

Recipe info icon

Preparation

145 min

Ingredients

Servings

4
Chicken Bones
about 4-5 whole pieces
1 kg
Chicken Drumsticks
skin removed
500 g
Pasta Macaroni
Celery
leaves included, sliced thinly
2 stalks
Xiao Bai Cai
3
Carrot
peeled and diced
1
Bay Leaf
optional
1
Garlic
cloves bruised
3
Water
2.5 l

How to cook

Prepare ingredients

  • Blanch chicken bone and drumsticks in a pot of boiling water. Rinse, drain and set aside.
  • Cook vegetables & macaroni separately in salted, boiling water. Drain.

Cook chicken stock

  • In a soup pot, add blanched chicken (bone & drumsticks), celery (thinly sliced), carrot (diced), 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.

Assemble & serve

  • Shred meat from chicken drumsticks. Set aside.
  • Divide cooked macaroni, shredded chicken and vegetables into 4 serving bowls.
  • Ladle hot chicken stock over and serve immediately.
Tried this recipe? Rate it!
Shop ingredients