05 August 2014

Chicken Wings and Macaroni Soup

Rainy days ~ I don't love it as much as I am excited about summer but if you're armed with enough activities, movies and food at home, you can welcome the cabin fever with open arms (or empty tummy haha). In fact, it kinda inspired me to cook those hearty comfort food best eaten when it's raining. For today's recipe, not only this dish is great for the weather but it's also fail-proof perfect for your little ones!

Based on the photo above, I took the chicken in the title quite literally. Fret not, there is still chicken in the soup — the broth itself! I boiled the chicken wings with a bit of fish sauce, ground pepper, onion powder and chicken cubes in 4 cups of water for a few minutes before frying it. 

What I like best in cooking macaroni soup is that you can add other veggies aside from the usual carrots and cabbage; you can use other cold cuts like ham, sausage or bacon instead of the usual hotdog. For this recipe, I used cheesedog and pepperoni! The latter smelled so good in hot oil. Yum. Gosh, it's making me hungry again. I know you are, too so let's begin. Shall we?


- 3 pcs chicken wings (plus your own favorite marinade or breading)
- 3/4 cup elbow macaroni
- 2 pcs regular sized cheesedog, cubed
- 1/3 cup cubed pepperoni (around 12 pcs)
- 1 can green peas
- 1 medium carrot, cubed
- celery stalk and leaves, chopped
- 1 1/2 cups shredded cabbage
- 3 tablespoons all purpose cream
- cooking oil (for frying and a bit for sauteing)
- fish sauce (patis), onion powder and ground black pepper to taste
- 1 chicken broth cube or powder mix
- 4 cups of water


1. Boil the chicken wings in water. Add fish sauce, ground pepper, onion powder and chicken cubes/ powder mix. Cover and let it simmer in low fire for at least two minutes.

2. Set aside the chicken wings and broth in separate bowls.

3. In a different pot, heat oil and stir fry pepperoni and cheesedog until it browns a bit. Add the chopped celery stalk. Pour in the broth, and let it boil.

4. Put the elbow macaroni and cook just a bit before al dente (or firm to the bite). Do not overcook. I'm sure you don't like a slimy soup. Ewwness.

5. While you were waiting for the macaroni to be cooked, you may fry the chicken wings in a separate pan. Multitasking kitchen queens rock! Focus, don't panic and never neglect the chicken wings. Deal?

6. When the macaroni's half-cooked, add the carrots, green peas and celery leaves. Cook for 30 seconds or a minute.

7. Put off the fire. Stir in the cream with a wooden spoon. Add the cabbage. You may turn on the fire again (low heat only) or just allow the remaining heat in the broth to cook the cabbage. I always say this and I strongly believe in it — read: carry-over cooking.

8. Scoop the soup in a bowl and top it off with golden crispy fried chicken wings. Call the army of your little hungry monsters and chow! ♥

For more of my recipes, click here. Happy cooking! 

No comments:

Post a Comment