This Asian Fusion Chicken Macaroni Soup is so healthy yet incredibly delicious. It’s creamy, full of healthy vegetables, and lovely macaroni pasta. It’s so warming, it’s the perfect autumn or fall recipe. My children love to eat this soup, it’s one of their favourite dishes, and it’s one if the best ways to cook chicken breast.
Jollibee Style Chicken Macaroni Soup
A creamy warming delicious chicken macaroni soup.
Ingredients
- ½ cabbage small
- 1 tbsp bouillon powder heaped
- 1½ tsp Celtic sea salt
- 1 tbsp olive oil extra virgin
- 1 tbsp sesame oil optional
- 1 tbsp black pepper
- 1 cup double (heavy) cream
- 325 grams chicken breast fillets
- 250 grams macaroni elbow pasta
- 50 grams salted butter
- 2 bell peppers mixed colours
- 4 spring onions
- 2 carrots medium
- ½ red onion large
- 4 cloves garlic
- 1 chicken stock cubes
- 1 vegetable stock cubes
- ¾ litre boiling water x 3
Instructions
Prepare the ingredients
- Slice up the chicken breast into strips
- Chop up the spring onions into pieces, but the separating the white and green halves of the spring onions
- Cut the stem out of the cabbage, cut into quarters and then into small slices
- Cut the peppers into quarters, remove the seeds and then cut into small slices
- Top and tail the carrots, peel and cut into two inch batons
- Peel the skins off the garlic cloves, smash with a knife and cut into small pieces
- Chop up the red onion into small pieces
Cooking the soup
- Put your pot on the stove on a high heat, wait for it to warm up
- Add the butter to the pot and let it melt down
- Add the chopped garlic and chopped red onion, and stir
- After a minute or so, add the sliced chicken and stir it in
- Add the Celtic sea salt (or other granulated sea salt)
- Add the extra virgin olive oil and (optionally) the sesame oil
- Add the chicken stock cubes and vegetable stock cubes
- Stir and mix everything into until the stock cubes have dissolved
- Add the elbow pasta and stir it in
- Add the boiling water to the soup (see ingredients for quantity)
- Put the lid on the put and cook for 4 minutes
- Add the vegetable bouillon powder, stir in, put back the lid and cook for another 8 minutes
- Add more boiling water to the soup (see ingredients for quantity), put back the lid and cook for another 4 minutes
- Add the black pepper, sliced carrots and the white half of the spring onion and stir in
- Add the sliced red, green and yellow peppers and stir in
- Put back the lid and cook for 2 or 3 minutes
- Add more boiling water to the soup (see ingredients for quantity), but leave at least a couple of inches room from the top of the pot
- Add the sliced cabbage to the pot, mix in everything together really well
- Do a taste test of your soup, add more sea salt and black pepper to taste
- Add the double / heavy cream to the soup and stir in and cook for a minute or so
- Add the green chopped part of the spring onions to the soup
- Stir everything together and cook for another minute or two
Tried this recipe?Let us know how it was!