Macaroni Soup with Shredded Chicken

In her younger days, when the Swallow had fevers or colds, she was usually offered bread with milk (a mixture of condensed milk and warm water).  This was a simple solution for a meal as there was no wastage if the Swallow's appetite was poor.  A sign that she was recovering from her illness would be when thoughts of a warm bowl of Macaroni Soup or a bowl of Chicken Porridge assail her, and she would request for something more appetizing than the bread with milk.

Macaroni Soup is a versatile dish.  It can be served when someone is feeling under the weather, or when he is in the pink of health.  It can be served in an elaborate way with all the extras thrown in, or in a simple way by just putting some meat, a stock cube and pasta together.  It can be served at a family's meal-time, or for a get-together between friends.

The following recipe is for Macaroni Soup cooked in an elaborate way.  Yes, it does entail a little more time in the preparation but the time spent is well worth it.  The soup, when cooked this way, nourishes and provides the body with a highly-nutritious fluid content.  The aroma of freshly-boiled soup also whets the appetite.  For these reasons, the Swallow will promptly serve up this version of Macaroni Soup when someone in the family is feeling poorly, or is recovering from a bout of illness.

MACARONI SOUP WITH SHREDDED CHICKEN (serves 4 - 6)

Macaroni Soup
with Shredded Chicken

Ingredients

• 1 whole chicken
• 2 additional chicken carcasses (easily found in supermarkets nowadays)
• 2 leeks, separated into whites and greens
• 6 garlic cloves
• 1 pc thumb-sized old ginger
• 3 carrots
• about 4 ltrs water
• 250g beansprouts (optional)
• 300g siow bai chai
• 400g elbow pasta
• salt & pepper, to taste
• fried shallots (optional)
• spring onions, sliced (optional)

Method

1. Bring water to a boil.
2. Add the chicken (backbone side down first), chicken carcasses, white parts of the leeks, garlic, ginger and carrots into the boiling water.  This will make the soup base.  Leave the pot uncovered and bring the soup back to a boil over medium heat.  This will take about 25 minutes.  Turn the chicken over mid-cooking.
3. When the soup is boiling again, turn off the heat and cover the pot.  Leave the chicken in the pot for another 25 minutes.  Remove the chicken.
4. After removing the chicken, bring the soup back to a boil.  Lower the heat and simmer the soup for about 2 hours or until soup has a pale white colour.
5. Meanwhile, separate the chicken into pieces.  Shred the chicken breast and fillet.  Return the bones back to the soup for boiling.  (The drumsticks and thighs may be eaten as they are or use them in Hakka Salted Chicken).  Set aside the shredded chicken.
6. Cook the pasta according to the manufacturer's instructions.  Drain and rinse to stop the cooking process.  Set aside.
7. If using beansprouts, rinse then blanch them in boiling water for 1 - 2 minutes and drain. Set aside.
8. Rinse the siow bai chai.  Blanch them in boiling water for 1 - 2 minutes and drain.  Set aside.
9. When the soup is done, remove the carrots. Slice them and set aside.  Discard all the other ingredients in the soup.
10. Add the green parts of the leeks into the soup and boil for another 5 minutes.
11. Season with salt and pepper to taste.
12. To serve, put pasta into a bowl.  Add the sliced carrots, beansprouts, siow bai chai and shredded chicken.  Add the soup.
13. Garnish with fried shallots and spring onion, if required.  Eat hot or warm.

Notes

• For a spicy and sour kick, have a side dish of cut red chilli drizzled with some soya sauce and freshly squeezed juice of limes.
• If eating the chicken pieces as they are, serve them with some Garlic Chilli Sauce.
• Siow bai chai may be replaced by mustard greens or baby spinach.