Chicken Macaroni Soup


Preparation info

  • Makes


    • Difficulty


Appears in

Growing Up In A Nonya Kitchen

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

  • About

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.


  • 1 whole chicken, about 1.2 kg or 2½ pounds
  • 10 cups cold water
  • 1 teaspoon


  1. 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.