Chicken Macaroni Soup Recipe,is a rich chicken noodle soup dish that I really enjoy having during cold weather, or even on an ordinary day — usually in the mid afternoon. I have had chicken macaroni soup ever. This soup has been my favorite; I remember having this every afternoon as some sort of snack.
I used to have chicken macaroni soup with chicken liver in it. If you have not tried this soup dish yet, it might sound different. However, that version is the real deal. Chicken liver improves the taste of chicken macaroni soup; it makes this soup dish more appetizing and enjoyable.
This chicken macaroni soup recipe does not use chicken liver — rather chopped ham is added enhance the flavor. This chicken soup version is simple, rich, and very tasty. I’m sure that you will love it.
Try this Filipino Chicken Macaroni Soup recipe. Enjoy!
Chicken Macaroni Soup Recipe
Chicken Macaroni Soup Recipe This chicken macaroni soup recipe does not use chicken liver — rather chopped ham is added enhance the flavor. This chicken soup version is simple, rich, and very tasty. I’m sure that you will love it.
Make chicken stock by boiling the water, chicken and half the onion for 10 minutes or until the chicken is cooked. Scoop out the chicken, and shred or cut into bite size pieces. Set aside.
On a separate pan, heat the butter and saute the garlic and onion. Add the shredded chicken, fish sauce, carrots and macaroni. Cook for 2 minutes.
Transfer the sauteed chicken mix to the stockpot and mix in the Knorr chicken cube. Bring to a boil.
Turn the heat down and simmer for 10 minutes.
Add the evaporated milk and simmer for another 5 minutes.
Season with salt and pepper, and serve hot.
For a nice, richer soup, try using light cream or half and half instead of the evaporated milk. They're in the refrigerated milk section of the supermarket.
Add shredded cabbage if you prefer. Add towards the end of cooking so they don't get too soggy.