Tuesday, January 16, 2007

Chicken macaroni soup

Chicken macaroni soup (serves ~4)
-1 whole chicken breast with rib
-5-6 stalks from a bunch of celery, washed and sliced
-0.75lbs baby carrot, washed and cut into halves
-2.5l water (adjust accordingly)
-1cup chicken broth(option)
-pinch of salt, to taste
-dash of pepper, to taste

1.Boil the chicken breast with rib in 2.5l water for 30-45mins, till cooked through
2.Remove boiled chicken breast from pot, to cool. When cooled, shred the chicken breast(use half of amount; keep the other half in the fridge for future use)
3.Throw the chicken rib back into the pot, add in celery and carrots, and continue boil for 30mins
4.Meanwhile, cook marcaroni in boiling water for 10-12mins
5.Pour soup of celery and carrots over the macaroni, top with shredded chicken
6.Garnish with fried shallots and parsley, and serve

P.S. You can add any seasonable leafy greens (bok choy, you cai, chinese spinach) to the chicken macaroni soup at the side, if you wish to have more vegetables. I added some chinese spinach that was blanced(1min) in the chicken broth of chicken ribs, celery and carrots.

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