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Monday, June 1, 2015

macaroni chicken soup

I got a sore throat last week and live far away from my mom. I was so craving for this dish. It is my comfort food but noone made this for me beside my mom. I wipe my tears then make it alone in the night lol

  • 1 lb. chicken leg quarters
  • ½ lb elbow macaroni
  • 4 stalks celery, minced (I didn't have it that night)
  • 1 medium Bombay onion, minced
  • 3 tablespoons butter, melted
  • 1 large carrot, diced
  • 4 cups chicken broth
  • 6 cups water
  • 1 tablespoon cooking oil
  • Salt and pepper to taste
  1. Bring the water to a boil.
  2. Add the chicken. Boil the chicken in low to medium heat for 45 minutes or until tender.
  3. Remove the chicken and let cool. Set-aside the water used to boil the chicken. We'll use this later.
  4. Once the chicken reaches room temperature, shred the meat using your hands. Discard (throw away) the bones.
  5. Meanwhile, heat a clean large cooking pot.
  6. Pour-in the butter and oil. Once the butter and oil becomes hot, sauté the onion and carrot for 3 minutes.
  7. Add the shredded chicken  Cook for 2 minutes.
  8. Pour-in the chicken broth and the remaining water used to boil the chicken. Stir and let boil. Simmer for 20 minutes.
  9. Add the elbow macaroni. Cook for 15 minutes. Add more water if needed.
  10. Add salt and pepper to adjust the taste.
  11. Transfer to a serving bowl. Serve.
  12. Share and enjoy!

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