Skip to main content

Chicken and Macaroni Soup

We usually make Chicken macaroni soup if there are leftover pasta used in making salads. But at times, we just miss the home-made goodness of a hot and creamy macaroni soup that we just make one on the spot.


It is very easy to make and the recipe is very versatile that you can make use of what available in the fridge and pantry.

Here's a simple recipe on how to make a hearty chicken macaroni soup.




Ingredients
  • 1/2 kilo macaroni pasta (Elbow-type)
  • 2 cups shredded chicken (or even more)
  • 1 cup carrots, cut into strips
  • 1 cup cabbage, shredded
  • 5 cups chicken broth (or water with chicken broth cubes)
  • Evaporated milk
  • salt
  • pepper
  • 3 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • Oil
How to cook Chicken Macaroni Soup
  1. Cook macaroni according package instructions. Set aside
  2. In a pan with oil in medium heat, saute garlic and onions.
  3. Add shredded chicken and stir fry.
  4. Add chicken broth and season with salt, pepper and/or chicken broth cubes. (You can also use ready mix chicken soups or those related like cream of mushroom soups etc.)
  5. Bring to a boil then add carrots, cabbage and macaroni.
  6. Simmer for 1-2 minutes.
  7. Finally add evaporated milk. Just adjust the amount according on how rich and creamy you want the broth to be. make final flavor adjustments.
  8. Serve and enjoy.


You can also add chopped ham and vegetables like pechay among others. At times, we also add grated cheese for a creamier soup and it comes out more delicious! And don't forget adding some eggs too. More often I add lots of ground pepper to my bowl of chicken sopas or any soup for that matter. Enjoy!
Labels:

Comments

Post a Comment

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa
CLICK FOR MORE INFO or RECIPE...