Chicken macaroni soup recipe

[Post updated in 2014]

chicken macaroni soup recipe

We buy a rotisserie chicken from the supermarket sometimes for dinner and whether we’ll just devour the chicken as is, or I make aglio olio with it, one thing’s for sure – the carcass and bones are never wasted.

The carcass and bones of the rotisserie chicken make a fine rotisserie chicken stock for cooking a soupy meal the next day or even for chicken porridge. We normally can’t finish a whole chicken at a go so I always reserve half a breast from the chicken for my lunch with the kids. And by soupy meal, I mean this light chicken macaroni soup!

Chicken macaroni soup recipe

Chicken macaroni soup recipe
Cook time: 
Total time: 
Serves: 2
  • ½ chicken breast (about 80g)
  • 20g baby corn, sliced
  • 30g carrot, sliced
  • 80g leafy vegetables, washed and plucked
  • 50g fishcake, sliced
  • 160g dry macaroni
  • 1L stock
  1. Shred rotisserie chicken breast. (see note)
  2. Cook macaroni as per package instructions.
  3. Bring stock to a boil. Add baby corn and carrots. Simmer on low heat for 5 minutes.
  4. Adjust to medium heat and add leafy vegetables and cook for 2 minutes.
  5. Add the fishcake.
  6. Dish macaroni into individual bowls then divide the soup and vegetables.
If using overnight rotisserie chicken, blanch the shredded chicken meat in the soup. Otherwise, just top the macaroni soup with shredded chicken.
If using fresh chicken, steam the chicken breast till cooked (depends on thickness of the breast). Set aside to cool then shred it.


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2 Responses to Chicken macaroni soup recipe

  1. Yuna says:


    Can I know after you have prepare the soup stock, you will freeze them inside freezer? So if I were to use the freezer soup based? How do I de-freeze? Can I put the freeze soup base one night before and put inside the fridge? Do I need to add any hot water to the soup based when I cook?
    Do you still prepare soup stock now since your 2 kids are bigger now?

    Thanks 🙂

    • simplymommie says:

      Hi, Yes, I’ll freeze the soup base after it has cooled. I will store them in portions that I will use. To defrost, you can transfer the Frozen stock to the fridge the night before or two nights before as it will take time to thaw in the fridge. Even if you forget to defrost it in the fridge, you can place the container of frozen stock in a bowl of water at room temperature. You can add some water to the stock when cooking if desired, provided you add fresh ingredients in to cook, otherwise the soup will be diluted.
      I still freeze stock as it’s convenient for home cooking. 🙂

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