Recipe for Chicken Macaroni Soup


  • Chicken breast 1 large (cut in very small pieces with 4 tbsp water)
  • Macaroni 1 cup (small size any shape boiled with 1/2 tsp salt, 2 tbsp oil and drained)
  • Unsalted butter 50g
  • Mushrooms canned or fresh 1 cup (finely chopped)
  • Carrot 1 medium (finely chopped)
  • Onion 1 small (finely chopped)
  • Bay leaves 3
  • Black pepper powder 1 tsp
  • Salt 1/2 tsp
  • Fresh ginger 1tbsp (finely chopped)
  • Fresh garlic 1 tbsp (finely chopped)
  • Plain flour 2 tbsp (heaped)
  • Double cream 1/2 cup
  • Chicken cubes 2 (knor)
  • Hot water 8 cups

Cooking Directions

Mix chicken cubs in hot water.

Melt butter add bay leaves, ginger, garlic, onion, carrots, mushrooms, cook on low to medium flame till the vegetables get soft.

Then add chicken, salt, black pepper powder mix and cook on medium flame till the chicken is cooked.

Add plain flour and cook for a minute on medium flame.

Now add the chicken stock and mix well with a whisk so they are no lumps, add boiled macaroni & cook on high f lame till the soup gets thick (do not cook over or the soup will get to thick).

Now add the cream mix well.

Serve hot with garlic bread.

Chicken Macaroni Soup Photos

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