Bring stock to a boil. Add baby corn and carrots. Simmer on low heat for 5 minutes.
Adjust to medium heat and add leafy vegetables and cook for 2 minutes.
Add the fishcake.
Dish macaroni into individual bowls then divide the soup and vegetables.
Notes
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.
Recipe by at http://simplymommie.com/2010/09/chicken-macaroni-soup-recipe.html