Chicken Macaroni Soup
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Chicken Macaroni Soup

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Level

moderate
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Cooking

120 min
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Preparation

145 min
Ingredients
Servings
4
Chicken Bones
about 4-5 whole pieces
1 kg
Chicken Drumsticks
skin removed
500 g
Macaroni
4
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.
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