Food + Health

Chicken Macaroni Soup


I am a big fan of soups, and basically eating well. Every Mondays and Tuesdays, I make it a point to plan the dinner menu and cook for my household. Last week I felt very strongly for macaroni soup. I went to the supermarket on Monday morning to pick up all the goodies to make us a decent dinner. Instead of using pre-made chicken stock cubes, I used the recipe of what you will find in ABC soup to make my broth.  Here’s sharing my super easy one-dish recipe!


1 stalk of celery

1 carrot

2 tomatos

2 white onions

2 garlic cloves

2 dried scallops

2 red dates


1 can of button mushroom

400g of chicken breast

Sea salt

Spring onion (up to your preference)

Chilli (up to your preference)



Chop the tomato, white onions and carrot into cubes. Don’t simply throw the entire onion into the soup.

Crash your garlic slightly using the flat side of the knife. This makes removing the skin a breeze.

Soak 2 dried scallops in water. Don’t throw the water away, simply pour it back into the soup.

Slice the celery, chili and spring onion

Cut up the broccoli


Fill your pot with about 1 litre of water.

Throw in the tomato, white onions, carrot, celery, button mushroom, dried scallops, broccoli, garlic, red dates and chicken breast into the soup. Boil at high heat for 15 minutes, subsequently switching over to low fire for the next 135 minutes.

Cook your macaroni  (cooking instructions at the back) separately as I find that the pasta absorbs the soup and causes a “milky” residue.

Once done, sprinkle with spring onions and chili. If you have fried garlic, that would be lovely.


Serves: 4 pax 

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