Chicken Macaroni Soup

Chicken Macaroni soup is  one of the most popular soup in the Philippines. The soup is so easy to prepare and can be cooked in many ways and with whatever ingredients you have in the pantry along with the macaroni and chicken. It can be a breakfast, snack, an appetizer or a meal itself. Growing up, my mother always cooks this for us.

Ingredients:

• 1 cup elbow macaroni
• 1/2 chicken breast, boiled and diced
• 1cup fresh milk
• 1/2 cup diced potato
• 1/4 cup diced celery stalk
• 1/2 cup cubed Carrots
• 1/2-1  chicken cubes
• 1 tablespoon tiparos sauce or fish sauce (patis)
• 3 cloves garlic, minced
• 1 small onion, chopped
• 2 tablespoons cooking oil
• 1/2 cup heavy cream  (optional)
• 3-4 cups chicken broth

Broth and chicken preparation:

1. Boil the chicken in 4 cups water.Season with salt and pepper. 
2. Remove the chicken, diced or shred, whatever you prepare. 
3. Set aside. 
4. Save the broth  for the soup.

Direction:

1. Saute garlic and onion in oil over medium heat.
2. Stir in diced chicken. Season with fish sauce and ground black pepper.Stir fry for few minutes. 
3. Add the chicken broth and chicken cubes. Stir well Cover and cook pasta until al dente or chewy texture but not soft. 
4. Turn to low heat, add all the diced vegetables, milk and heavy cream. Stir well.
5. Simmer until the vegetable are all done. Season with salt and pepper. 
6. Turn off heat. Add  a tablespoon  margarine or butter. 
7. Put in a bowl, topped with hard boiled egg and garnished with chopped parsley. 
8. Serve hot.

Tips:

• Cook the eggs and chicken together to save time and gas, just make sure to wash the eggs well before putting them in. 
• Light cream is 20% fat, where milk is only 3% and heavy cream is up to 38%. It makes the soup or any recipe especially dessert creamier. You can find it at the refrigerator section of the grocery.
• You can add shredded cabbage towards the end of cooking so they don't get soggy.