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Chicken Macaroni Soup Jollibee Recipe

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Citra's Home Diary My Chicken macaroni Soup
Citra's Home Diary My Chicken macaroni Soup from myhomediaryinturkey.blogspot.com

Chicken Macaroni Soup is a popular comfort food in the Philippines. It's a warm and hearty soup that is perfect for cold and rainy days. If you're a fan of Jollibee's Chicken Macaroni Soup, you can now make it at home with this recipe. This version is easy to follow and uses simple ingredients that you can find in your local grocery store.

Description

Jollibee's Chicken Macaroni Soup is made with chicken, macaroni, and vegetables in a creamy broth. The soup is seasoned with salt, pepper, and garlic for added flavor. This recipe is a copycat version of the original Jollibee recipe, but it tastes just as delicious.

Prep Time

15 minutes

Cook Time

45 minutes

Ingredients

  • 1 lb boneless chicken breast, cut into small pieces
  • 1 cup elbow macaroni
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 6 cups chicken broth
  • 1 cup evaporated milk
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cooking oil
  • Salt and pepper to taste

Equipment

  • Large pot
  • Medium-sized pan
  • Chopping board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon
  • Ladle

Method

  1. Heat cooking oil in a medium-sized pan. Add chicken and cook until brown. Set aside.
  2. In a large pot, melt butter over medium heat. Add onions and garlic and saute until onions are translucent.
  3. Add the diced carrots and celery and cook for 5 minutes.
  4. Pour in the chicken broth and bring to a boil. Add the macaroni and cook until tender.
  5. Add the cooked chicken and stir well.
  6. In a separate bowl, mix the flour and evaporated milk until smooth.
  7. Add the milk mixture to the pot and stir well. Simmer for 10 minutes.
  8. Season with salt and pepper to taste.
  9. Serve hot and enjoy!

Notes

You can add more vegetables to this soup if you like. Some good options include corn, peas, and green beans. You can also use chicken thighs instead of chicken breasts if you prefer.

Nutrition Info

Serving Size: 1 cup

  • Calories: 200
  • Total Fat: 7g
  • Saturated Fat: 3g
  • Cholesterol: 50mg
  • Sodium: 500mg
  • Total Carbohydrates: 17g
  • Dietary Fiber: 1g
  • Sugars: 4g
  • Protein: 18g

Recipes FAQ

Can I use chicken broth instead of chicken stock?

Yes, you can use chicken broth instead of chicken stock. The difference between the two is that chicken stock is made with chicken bones and vegetables, while chicken broth is made with chicken meat and vegetables. Both will work well in this recipe.

Can I use skimmed milk instead of evaporated milk?

No, you cannot use skimmed milk instead of evaporated milk. Evaporated milk has a thicker consistency and a richer flavor than skimmed milk. If you don't have evaporated milk, you can use whole milk or cream instead.

Can I freeze this soup?

Yes, you can freeze this soup. Let it cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and heat in a pot over medium heat until hot.

Recipe Tips

  • Cook the chicken in batches to ensure that it browns evenly.
  • Use low-sodium chicken broth if you're watching your salt intake.
  • If the soup is too thick, add more chicken broth until you reach your desired consistency.
  • For added flavor, you can saute the vegetables in bacon fat instead of butter.
  • Top the soup with grated cheese or croutons for added texture.

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