My daughter was craving for the fastfood chain Macaroni soup for sometime now, but everytime we tried to order, it is unavailable for delivery. So i thought of making once for her for merienda. The soup was a success! I bet this Macaroni Soup will be a hit to your children as well, since it is tasty and creamy with milk as its soup base.


1 1/2 cup elbow macaroni, uncooked
1/2 chicken breast, boiled and shredded, reserve the chicken stock
3 pcs chorizo de bilbao, sliced
2 Tbsp Canola oil
2 cloves garlic, minced
1 onion, diced
1 carrot, cubes
1/4 head cabbage, cutup
1 big can evaporated milk
1 knorr chicken bouillon cube
1 1/2 cup chicken stock
About 2 1/2 cup water
Salt (or fish sauce) and pepper to taste

In a pot, heat canola oil, fry the chorizo de bilbao for 1 minute, remove and set aside. In the same pot, saute garlic and onions; add the chicken bouillon cubes, mash it and add the shredded chicken; season with pepper. Add the chorizo slizes, chicken stock, evaporated milk and some water. Let boil and add the elbow macaroni and carrots. Let simmer. Season with salt (or fish sauce) and pepper. You may add more water if necessary. When the macaroni is al dente, add the cabbage, mix, let boil once and turn off heat. Serve the Macaroni Soup while hot.

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