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Filipino Chicken Macaroni Soup

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PREP TIME
10 min
COOKING TIME
70 min
TOTAL TIME
80 min
SERVINGS
6 servings
Dinner Asian Filipino
Filipino Chicken Macaroni Soup
Ingredients
  • 6 cups water, or more as needed
  • 1/2 onion, chopped
  • 1 pound bone-in chicken thighs, skin removed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 carrots, diced
  • 2 tablespoons fish sauce, or more to taste
  • 4 teaspoons chicken bouillon granules
  • 1/2 teaspoon ground black pepper
  • 1/2 (16 ounce) package elbow macaroni
  • 1/2 cup evaporated milk
  • 3 tablespoons butter
  • 1 pinch salt and ground black pepper to taste
Instructions
1
Combine water and the finely chopped onion in a large cooking vessel, bringing it to a rolling boil.
2
Add boneless, skinless chicken breast or thighs, garlic powder, and onion powder to the pot.
3
Return the mixture to a boil and then gradually decrease the heat to a low simmer.
4
Allow the broth to cook for approximately 30 minutes, or until the chicken is tender and falls apart easily.
5
Next, remove the cooked chicken from the pot and discard any bones or excess fat.
6
Add sliced carrots to the broth, stirring in 2 tablespoons of fish sauce, chicken bouillon cubes, and a generous amount of black pepper.
7
Shred the cooked chicken into bite-sized pieces and return it to the pot, stirring gently.
8
Continue cooking the broth for an additional 10 minutes, or until the carrots are tender and easily pierced with a fork.
9
Add macaroni to the pot, stirring occasionally as it cooks until tender.
10
If necessary, add more water to achieve the desired consistency.
11
Once the macaroni is cooked, stir in 1/2 cup of evaporated milk and 2 tablespoons of melted butter.
12
Continue cooking the soup for an additional 5 minutes, or until the butter has fully incorporated and melted.
13
Finally, add a small amount of fish sauce to taste and season the soup with salt and pepper according to your preference.
14
Ladle the hot, creamy soup into individual serving bowls and serve immediately.