Sunday 4 October 2009

Simple chicken macaroni soup

Good when you are craving a simple home cooked meal and something soupy, or when you are at home nursing a flu.

PREP & COOK TIME 20-30 Min

Original recipe yield: Serves 2 as a main course.

2 cloves, finely chopped garlic (optional)
2 chicken breasts, deskinned and deboned
Macaroni (Elbow pasta), 2 cups (approximately 1/2 of the standard packet)
Spring onions, to garnish
Paprika / Chilli powder
Pepper, to taste
Salt, to taste
Chicken stock cube, 1/2
1 medium onion, slice into rings (optional)
2 carrots, chop coarsely (optional)

1.Rub the chicken breasts with salt and pepper. Boil the chicken breasts in half a pot of water. Throw in the carrots and onion rings for a nicer flavour (optional). Put in the halved chicken stock cube. Remove the chicken breasts once cooked and allow to cool. Shred the chicken breasts and leave aside.
2. Throw in the macaroni pasta and boil. Taste the soup, add water / salt / pepper as required.
3. At the side, on a heated saucepan, saute the small garlic pieces until slightly browned. Add some chilli powder to the mixture if required.
4. Garnish the cooked macaroni soup with the fried garlic and spring onions.


(a) For those who are privy to the magic of mirin and have a bottle at home, you can add in a tbsp when you are marinating your chicken breasts. It gives a wonderful flavour.

(b) Other than the carrots and onions, you can add in sweet corn / peas / radish etc. if you want the soup to be more naturally flavoured with the sweetness of these vegetables

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