Garlic Chicken Macaroni Soup


For the soup:
1 package of 16 oz. elbow macaroni, cooked and drained
2 chicken breasts, skinless and boneless (or chicken thighs if you prefer dark meat)
1 cup of carrots, chopped
2 cups of choy sum, an Asian leafy vegetable (you can substitute with spinach, bok choy, chinese cabbage or regular cabbage)
1 large fishcake, lightly pan fried to reheat then sliced thinly (optional)
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. ginger powder (optional -- you can also use a few slices of fresh ginger )
1/2 cup Shaoxing rice wine
2 stalks of green onion/scallion, chopped
6 cups of low sodium chicken stock
2 tbsp. fish sauce
1 tbsp. sesame oil
1 tsp. sugar
Salt to taste

For the garlic topping/garnish:
4 large pieces of garlic, minced
1/2 cup vegetable oil


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