Chicken Macaroni Soup

Recipe cover image

Chicken Macaroni Soup

Level

moderate

Cooking

120 min

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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