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Chicken Macaroni Soup

Jaime Inez
The classic chicken-and-macaroni soup recipe was first developed in the nineteenth century and is now one of the most popular comfort foods in the United States. The ingredients include blanched chicken, celery, carrots, bay leaf, water and salt. Bring the mixture to a boil and simmer for two hours. Season with salt and pepper and serve hot with garlic bread. To make this dish vegan, omit the cheese, add a can of coconut milk and eat it cold.
Prep Time 15 mins
Cook Time 10 mins
Course Soup
Cuisine Filipino
Servings 4 servings
Calories 265 kcal


  • 400 g Chicken breast cut in strips
  • 200 g Chicken liver at least, cut
  • 100 g Bacon cut in small cubes
  • 5-7 cloves Garlic crushed and chopped
  • 1 whole Onions chopped
  • 1 whole Carrots julienned
  • 200 g Green beans at least, cut in strips
  • ¼ whole Cabbage cut in shreds
  • 2.5 cups Macaroni pasta
  • 2 tbsp Fish sauce
  • Salt and pepper to taste
  • ¼ cup Evaporated milk
  • 6 cups Chicken broth

If no chicken broth available, use 6 cups of water instead and 1 chicken broth cube.

  • 50 g Grated cheese (optional but desired)
  • 2-3 tbsp Cooking oil


  • Put oil in a heated deep dish or pan.
  • Saute the garlic under medium heat.
  • When the garlic turns golden, put in the onions.
  • When the onions sweat, put in the chicken. Stir well.

Cooking the chicken may take a while. Continue stirring until it releases its fats and they start to turn brown. When this happens, proceed to the next step.

  • Add in the bacon. Continue stirring well.

Continue cooking the chicken with the bacon under medium heat. When the bacon starts to release its oil and turns a bit brown, proceed to the next step.

  • Add in the chicken liver. Continue stirring.

The liver cooks very quickly. You don’t want it overcooked. Proceed to the next step after half a minute.

  • Add in the carrots and beans. Stir for 2-3 minutes.
  • Add the chicken broth or the water and the chicken cubes.
  • When the water boils, add the macaroni pasta.

I used fusilli pasta for this recipe. It doesn’t really affect the taste of the dish; just the presentation.

  • Cover with the lid and wait for the pasta to cook. Stir in occasionally to prevent overcooking them.

You’ll know that the pasta is ready when there’s no center in the middle when you bite through it.

  • When the pasta cooks, add in the cabbage and the evaporated milk. Continue stirring.
  • If using cheese, now is the time to put them in. Stir until it melts.
  • Season with salt and pepper.
  • Turn off the heat. Do not cover.
  • Serve hot.



Done! So easy! So tasty! Remember me when you cook!
Keyword chicken, chicken soup