Chicken Macaroni Soup

Name: Chicken Macaroni Soup
Yield: Makes 6 Servings
Ingredients: ½ bunch coriander leaves (cilantro), stems removed; 400 g or 1 pound uncooked macaroni pasta (also called elbow pasta); 400 g or 1 pound uncooked macaroni pasta (also called elbow pasta); 20 cups cold water; 8 slices white bread; 2 cups corn oil; 140 g or 5 ounces shallots, peeled and sliced finely; ½ bunch coriander leaves (cilantro), stems removed; 1 teaspoon salt; ½ teaspoon white pepper powder; 1 teaspoon light soy sauce; ½ teaspoon sesame oil; 1 whole chicken, about 1.2 kg or 2½ pounds; 10 cups cold water; 1 teaspoon whole black peppercorns

Preparation info

Makes
6
Servings

Difficulty
Medium

Appears in

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.

Ingredients

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

Soup

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.