Creamy Macaroni Chicken Soup

Creamy Chicken Macaroni Soup


  • 500 g chicken breast
  • chicken broth
  • 4 cloves garlic (minced)
  • 2 white onions (minced)
  • 1 large bell pepper (seeded and sliced into strips)
  • freshly ground black pepper
  • 2 carrots (sliced into thin strips)
  • 350 g macaroni noodles
  • 2 cups evaporated milk
  • 1 medium cabbage (roughly shredded)
  • 2-3 pieces of vienna sausage, sliced
  • fish sauce / patis
  • rock salt
  • chopped spring onions


In a 2-quart saucepan or pot, heat about a tablespoon of olive oil. In it saute minced onion, garlic, carrots and uncooked macaroni; season with a little salt and pepper, cook for about a minute.

Pour in the 3 cups of chicken stock; bring to a boil and lower the heat a little and let it simmer for about 5 minutes. Add the cooked chicken, simmer for about 2 minutes then add the cabbage, simmer for a couple of minutes then add milk and vienna sausage. Have a taste and adjust seasoning accordingly. Cook for a few minutes more or until pasta is tender.

Let cool a little before serving. Garnish with slices of boiled egg.


You can leave a response, or trackback from your own site.

Leave a Reply


Sponsored by Curry and Spice