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Chicken Macaroni Soup
- Makes
6
Servings - Difficulty
Medium
By Sharon Wee
Published 2012
My mother liked to serve this soup at her popiah parties. I do not know how this came about—perhaps to feed children who may not have acquired a taste for popiah. To spiff it up, she threw in coriander leaves (cilantro), fried shallots, lots of croutons and chunky, meaty shreds of chicken.
Ingredients
1 10 cups 1 teaspoon
Method
- Rinse the chicken and pat dry. Trim off excess skin, fat and the tail end. Place in a stockpot and fill with the cold water (adding more water to cover the chicken if necessary), along with the black peppercorns. Bring to a boil, partially covered, and then turn heat down to a simmer, covered, for another 30 minutes. Skim the surface of the stock to remove impurities.
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