Tuesday, January 16, 2007

Macaroni without cheese is in hot soup!

How can that be ? Macaroni in hot soup is healthier than macaroni with cheese. This is truly a homemade chicken macaroni soup. I bet you can never get it elsewhere. Even those chicken macaroni soup you get from stalls selling chicken rice does not use as many wholesome ingredients. Stalls usually use chicken broth (from boiling the chicken) and top the macaroni with shredded chicken, fried shallots and spring onions. Of course, that's already enough to be tasty. But when making this at home, I can add more vegetables and sweeten the soup even more.


Chicken macaroni soup (serves ~4)
Ingredients:
-1 whole chicken breast with rib
-5-6 stalks from a bunch of celery, washed and sliced
-0.75lbs baby carrot, washed and cut into halves
-2.5l water (adjust accordingly)
-1cup chicken broth(option)
-pinch of salt, to taste
-dash of pepper, to taste

Method:
1.Boil the chicken breast with rib in 2.5l water for 30-45mins, till cooked through
2.Remove boiled chicken breast from pot, to cool. When cooled, shred the chicken breast(use half of amount; keep the other half in the fridge for future use)
3.Throw the chicken rib back into the pot, add in celery and carrots, and continue boil for 30mins
4.Meanwhile, cook marcaroni in boiling water for 10-12mins
5.Pour soup of celery and carrots over the macaroni, top with shredded chicken
6.Garnish with fried shallots and parsley, and serve

P.S. You can add any seasonable leafy greens (bok choy, you cai, chinese spinach) to the chicken macaroni soup at the side, if you wish to have more vegetables. I added some chinese spinach that was blanced(1min) in the chicken broth of chicken ribs, celery and carrots.

Ummm....lots of veggies for my chicken macaroni soup!

Tag: , , ,