Leftover Rotisserie Chicken Macaroni Soup

Preparation time

15 Minutes

Cooking time

30 Minutes

Serves

4

Cook a bowl of hearty, piping hot macaroni soup with the ingredients you already have in the pantry and fridge.

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Save a dollar or two by keeping that rotisserie chicken you had for dinner yesterday! This is the ultimate leftover soup you can make when you don’t feel like cooking - it is that simple.

Ingredients

Leftover Roast Chicken
, meat removed and shredded, bones set aside
1.5
Litres
Water
, for boiling chicken + extra for boiling the eggs
500
millilitres
Chicken Stock
4
slices
Ginger
1
Yellow Onion
, peeled and cut in quarters or halves
1
Carrot
, cut into big chunks
1
teaspoon
Soy Sauce
1 1/2
teaspoons
Salt
2
cups
Macaroni
, cooked until just al dente
1
bunch of
Lettuce
, washed and cut finely
a handful of
Cilantro
, roughly chopped
2
Eggs
, hardboiled and peeled
1
Fresh red Chilli
, optional, finely sliced
Tong Chye
, for garnishing
Spring Onions
, for garnishing

Directions

Start by boiling 2 pots of water. One big pot for the chicken stock and the other small pot for the eggs. Cut the ginger, onions and carrot while waiting for the water to boil.
Pour the water and chicken stock into a pot. When the liquid is boiling, add the ginger, onion, carrot and chicken bones, into the big pot.
Boil the chicken stock under low heat for at least 10 minutes until you are ready to use the stock.
Not shown in video: At the same time, place the eggs in the small pot to boil.
Not shown in video: Boil the eggs for 10 minutes and remove the eggs to cool down before removing the shells.
Not shown in video: While waiting for the eggs to cook, prepare your spring onions, wansoy and red chilli. It’s faster to use scissors to cut them in a glass.
In your medium to large bowls, place the macaroni, lettuce and shredded chicken. Do not over-fill your bowl because you need to add the soup.
Not shown in video: Remove all the bones from the soup and add the soy sauce and salt and pepper to taste.
Not shown in video: Remove the shells from the eggs, slice them and add to the bowl with the macaroni.
Finally, add the boiling soup into the bowl with all the ingredients.
Top with a bit of spring onions, wansoy and red chilli, fried shallots and tong chye. Serve with light soy sauce and red cut chilli.

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