- chicken, skin removed 1 pound
- ham, chopped 2 ounces
- macaroni 1/2 pound
- celery, minced 4 stalks
- yellow onion, minced 1
- large carrot, diced 1
- cabbage, chopped 1 cup
- Chicken broth 4 cups
- Water 6 to 8 cups
- Whole Milk 1 ½ cup
- Butter 3 tbsp • 717 kcal
- salt and pepper to taste • 1 kcal
Packed with vegetables, chicken, ham, and tasty pasta, chicken macaroni soup is a much-loved Filipino comfort food whose popularity has spread far and wide. It's a richly flavored, hearty soup whose mouthwatering flavor is enhanced with milk. Both children and adults love this creamy soup and it's ideal for chilly nights or to help ward off colds. Macaroni soup is incredibly easy to prepare, with very little active cooking time, making it a wonderful choice when you're in the mood for something nourishing that'll warm you from the inside out.
Tips for Making the Best Chicken Macaroni Soup
– This wonderful soup is easy to customize to your family's tastes. Add in extra vegetables, swap chicken for minced beef or turkey, or add some garlic or a sprinkling of your preferred seasonings.
– For extra flavor, add a dash of fish sauce to your macaroni soup.
– For an even simpler version of chicken macaroni soup, make it in your Instant Pot. For Instant Pot versions, it's easiest to use diced chicken breasts as opposed to a whole chicken. Set it to Saute, and cook the vegetables until tender, then brown the chicken. Add the broth, salt, pepper, and pasta and set the Instant Pot to High for 5 minutes, followed by a 5-minute natural release. Turn the pot back to Saute, stir in the milk, and cook for 3 minutes.
How to Store and Freeze Chicken Macaroni Soup
Place leftover soup in an airtight container and refrigerate for up to 3 days. You can also freeze your macaroni soup, however, if you're planning on freezing it, it's best to leave the pasta out until you're ready to eat as pasta doesn't freeze well. When frozen, macaroni soup will stay fresh for up to 3 months.
How to Make Macaroni Soup
- Boil the water in a large pot. Place the chicken in the water and reduce the heat to low. Simmer the chicken for 45 minutes.
- Using tongs, remove the chicken from the water and allow it to cool. Set the water used to boil the chicken aside.
- Shred the cooled chicken, making sure to remove the bones.
- In a second large pot, heat butter over medium heat. Add onions, carrots, cabbage, and celery, cooking for 3 to 5 minutes. Stir in chicken and ham and cook for another 2 to 3 minutes.
- Pour in the broth and the reserved water used for boiling the chicken. Bring to a boil, stir, then reduce to a simmer and cook for 20 minutes.
- Stir in the pasta and cook for 10 to 15 minutes, until tender.
- Stir in the milk, salt, and pepper, and let the soup simmer for another 2 to 3 minutes.
You can substitute the whole milk for one can of evaporated milk for a richer soup.