There’s something magical about a steaming bowl of Filipino chicken macaroni soup that instantly transports me back to rainy afternoons at my lola’s house. I can still hear the rhythmic chopping of vegetables on her wooden board and smell the garlic sizzling in the pot, the comforting aromas that meant dinner would be ready soon. This simple yet flavorful dish was my childhood security blanket, always there to warm me up when I was sick or just needed a hug in a bowl. Today, it’s my go-to comfort food when I’m missing home or need a quick, nourishing meal that feeds both body and soul.
Why You’ll Love This Filipino Chicken Macaroni Soup
Trust me, once you try this recipe, it’ll become your new go-to comfort food. Here’s why:
- Quick & easy: Ready in under 45 minutes, perfect for busy weeknights when you need something hearty fast
- Comfort in a bowl: The tender chicken, soft macaroni, and savory broth feel like a warm hug on chilly days
- Bursting with flavor: That magical combo of garlic, onions, and fish sauce creates an umami-packed base you’ll crave
- Simple ingredients: Uses pantry staples you probably already have, no fancy grocery runs needed
It’s the kind of meal that makes everyone at the table ask for seconds, just like at my lola’s house!
Ingredients for Filipino Chicken Macaroni Soup
Gathering these simple ingredients is half the fun! Here’s everything you’ll need to make this soul-warming soup that tastes just like home:
Soup Base
- 2 tbsp olive oil – for that perfect sauté
- 1 onion, chopped – the aromatic foundation
- 3 cloves garlic, minced – because more is always better!
- 500g chicken breast, cut into bite-sized cubes – boneless makes it easier
- 6 cups chicken broth – homemade if you have it, but store-bought works great too
Pasta & Veggies
- 1 cup macaroni – the classic elbow shape holds the broth beautifully
- 1 carrot, diced – for that sweet, earthy crunch
- 1 potato, diced – adds wonderful heartiness
Seasonings
- 1 tsp salt – start with this, then adjust to taste
- ½ tsp black pepper – freshly cracked is best
- 1 tbsp fish sauce – our secret umami booster (don’t skip this!)
That’s it! Simple, right? I promise these basic ingredients come together to create something way more magical than the sum of their parts. Now let’s get cooking!
Equipment You’ll Need
No fancy gadgets required here, just a couple of trusty kitchen essentials:
- Large pot – big enough to hold all that comforting goodness (I use my 5-quart Dutch oven, but any sturdy pot will do)
- Wooden spoon – for stirring without scratching your pot (and because it just feels right when making soup)
That’s seriously all you need! Part of why I love this recipe is how it turns humble tools and ingredients into something extraordinary.
How to Make Filipino Chicken Macaroni Soup
Now for the magic! Follow these simple steps, and you’ll have a pot of comfort ready in no time. I’ve made this soup so often I could do it in my sleep, but I’ll walk you through each stage like I’m right there in your kitchen with you.
Cooking the Soup Base
First, let’s build those deep, savory flavors that make this soup so special:
- Heat 2 tbsp olive oil in your large pot over medium heat (not too hot, or the garlic will burn!).
- Add the chopped onion and sauté for about 2 minutes until it turns translucent and smells sweet.
- Stir in the minced garlic and cook for just 30 seconds more, you’ll know it’s ready when that amazing aroma hits you.
- Now add the cubed chicken breast. Cook for 3-4 minutes, stirring occasionally, until the pieces turn white with no pink spots. Don’t worry about browning them too much, we’re keeping things tender here!
Adding Vegetables and Macaroni
This is where the soup really starts coming together:
- Pour in the 6 cups chicken broth and bring everything to a gentle boil.
- Add the diced carrots and potatoes first, these harder veggies need about 5 minutes head start to soften up.
- Now stir in the 1 cup macaroni. The timing here is crucial, cook for about 8 minutes, or until the pasta is al dente (it’ll soften more as it sits in the hot broth).
Seasoning and Final Touches
Here’s where we make it sing with those signature Filipino flavors:
- Reduce heat to low and season with 1 tsp salt, ½ tsp black pepper, and that magical 1 tbsp fish sauce.
- Let everything simmer together for 2 more minutes so the flavors can marry, this is when the kitchen smells like my childhood!
- Most important step: taste and adjust! Maybe it needs a pinch more salt or another dash of fish sauce. Trust your palate, you’re the chef now!
And that’s it! Ladle it into bowls while piping hot. Watch how the steam carries all those comforting aromas, that’s your signal that you’ve just created something truly special.
Tips for the Best Filipino Chicken Macaroni Soup
After making this soup countless times (and eating even more bowls of it!), I’ve learned a few tricks that take it from good to “Oh my goodness, can I have the recipe?” level. Here are my secret weapons:
Don’t skip the fish sauce (even if you’re skeptical!)
I know, I know, fish sauce sounds intense if you’ve never cooked with it before. But trust me, it’s the magic ingredient that gives this soup its authentic Filipino flavor. It doesn’t taste fishy at all in the final dish, just adds this incredible depth of umami that’ll have people wondering what your secret is. Start with 1 tablespoon, then add more in tiny increments if needed. You’ll miss it if it’s not there!
Watch that macaroni like a hawk
Here’s where most first-timers go wrong, they cook the macaroni until it’s soft in the pot. Big mistake! The pasta keeps cooking even after you turn off the heat from the residual warmth of the broth. I pull mine when it’s still slightly firm to the bite (al dente). That way, by the time you serve it, you’ve got perfect, tender-but-not-mushy noodles that hold their shape beautifully.
Make it ahead (the flavors get better!)
This soup tastes good right away, but it’s amazing the next day after the flavors have had time to party together in the fridge. I often make a big batch in the evening, let it cool completely, then reheat portions as needed. The macaroni will absorb some broth, so just add a splash of water or extra chicken stock when reheating to bring it back to that perfect soupy consistency.
Freeze it right (no mushy pasta!)
Want to freeze some for later? Here’s my trick: remove and discard about half the macaroni before freezing (I know, it hurts!). The remaining pasta will still expand in the freezer, and this prevents it from turning into a starchy brick. When you’re ready to eat, thaw and reheat the soup, then cook fresh macaroni separately to stir in at the end. It’s extra work, but your future self will thank you when you’re enjoying perfect-textured soup on a busy night!
Variations and Substitutions
One of the things I love most about this Filipino chicken macaroni soup is how flexible it is! Over the years, I’ve played around with all sorts of variations depending on what’s in my fridge or who’s coming for dinner. Here are some of my favorite twists, all completely optional, of course!
Protein Swaps (When You’re Out of Chicken)
- Turkey: Works beautifully as a 1:1 substitute, just use the same amount of ground turkey or diced turkey breast
- Shrimp: Add peeled shrimp during the last 3 minutes of cooking for a seafood twist (my lola’s special occasion version!)
- Tofu: Extra-firm tofu cubes make a great vegetarian option, just brown them first like you would the chicken
Veggie Boosters (Because More Is Always Better)
- Celery: Dice up a stalk or two with the onions at the start for extra crunch and flavor
- Cabbage: Thinly slice and add during the last 5 minutes, it adds wonderful texture and sweetness
- Green beans: My aunt always throws in a handful of trimmed beans for color and bite
Pasta Possibilities (When Macaroni Isn’t Available)
- Shells: Small pasta shells catch the broth beautifully, just adjust cooking time as needed
- Ditalini: These tiny tubes are adorable and make the soup feel extra comforting
- Gluten-free: Use your favorite GF pasta, just add it later in the process since many varieties cook faster
The beauty of this soup is that it welcomes whatever you’ve got on hand. I’ve made it with frozen mixed veggies when I was in a pinch, and you know what? It was still delicious. That’s the magic of Filipino comfort food, it’s all about making it work and making it yours! If you enjoy exploring other comforting soup recipes, check out my collection of soup recipes.
Serving and Storing Filipino Chicken Macaroni Soup
Now comes the best part, serving up all that comforting goodness! Here’s how I like to present and preserve this soul-warming soup:
Garnishes That Make It Extra Special
While delicious plain, a few simple toppings can take your soup to the next level:
- Chopped green onions – my personal must-have for that fresh pop of color and flavor
- Crispy fried garlic bits – because you can never have too much garlic!
- Hard-boiled egg slices – my lola’s special touch for Sunday lunches
- Patis (fish sauce) on the side – for those who want an extra umami kick
Storing Leftovers Like a Pro
This soup keeps beautifully, making it perfect for meal prep:
- Refrigerator: Store in an airtight container for up to 3 days. The flavors actually improve as they meld!
- Freezer: Freeze (without all the macaroni, see my tip above!) for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating Without the Mush
My golden rules for perfect leftover soup:
- Always reheat on the stovetop over medium-low, microwaving can make the pasta gummy
- Add a splash of broth or water as it heats to loosen it up, the pasta absorbs liquid as it sits
- Stir gently but frequently to prevent sticking and ensure even warming
There’s something magical about pulling a container of this soup from the fridge after a long day, it’s like getting a warm hug from your past self who was thoughtful enough to make extra!
Nutritional Information
Okay, let’s talk numbers, but remember, these are just estimates because we all cook a little differently (and who measures every single noodle, right?). Here’s the general breakdown per comforting bowl:
- Calories: About 250 – perfect for when you want something satisfying but not too heavy
- Protein: 20g – thanks to all that lean chicken keeping you full
- Carbohydrates: 25g – mostly from the macaroni and veggies (the good stuff!)
- Fat: 8g – just enough to carry all those delicious flavors
A few notes from my kitchen experiments:
- Using homemade broth? Your sodium might be lower than the 800mg listed here
- Added extra carrots? That bumps up the vitamin A (over 2000 IU per serving!)
- If you skip the fish sauce or use low-sodium broth, the salt content drops significantly
The way I see it? This soup packs a nutritional punch while tasting like pure comfort. That’s what I call a win-win! For more ideas on quick, satisfying meals, feel free to browse my main meals section.
Frequently Asked Questions
Over the years, I’ve gotten so many questions about this beloved Filipino chicken macaroni soup recipe. Here are the ones that pop up most often, answered with all the tips and tricks I’ve learned through countless batches!
Can I use a different pasta shape?
Absolutely! While elbow macaroni is traditional, I’ve had great results with small shells, ditalini, or even broken spaghetti pieces. The key is to adjust cooking time, smaller pastas cook faster, so add them a few minutes later than the recipe states. Just make sure whatever you use is about the same size as the macaroni so it cooks evenly with the veggies.
How do I make this gluten-free?
Easy peasy! Simply swap regular macaroni for your favorite gluten-free pasta (I like brown rice or quinoa elbows). Here’s my pro tip: cook the GF pasta separately until just underdone, then add it to the soup at the end. This prevents it from getting mushy since GF pasta can be finicky about absorbing too much liquid.
Can I use chicken thighs instead of breasts?
You bet, and honestly, sometimes I prefer thighs! They add richer flavor and stay juicier. Just trim excess fat and cut into bite-sized pieces. Cook time remains the same. Bone-in thighs work too, simmer them whole to make the broth extra flavorful, then remove, shred the meat, and return it to the pot before adding veggies.
Why does my soup get so thick overnight?
Ah, the pasta strikes again! Macaroni keeps absorbing liquid even in the fridge. Don’t worry, just stir in some warm broth or water when reheating until it reaches your perfect consistency. I usually add about 1/4 cup per serving. If you know you’ll have leftovers, you can slightly undercook the pasta initially or reserve some cooked macaroni separately to add fresh when serving.
What’s the best fish sauce brand to use?
After trying dozens, I swear by Tiparos or Red Boat, they have the cleanest, most balanced flavor without being too fishy. But use what you can find! Just avoid super cheap varieties that can taste metallic. And remember, a little goes a long way! Start with 1 tablespoon, then add more by the teaspoon until it tastes right to you.
Nothing makes me happier than hearing when someone tries this recipe and falls in love with it as much as I have! Did you stick to the classic version, or did you put your own spin on it? Maybe you added extra veggies or used your grandma’s special fish sauce, I want to hear all about it!
Leave a comment below telling me how it turned out, was it just like you remembered from childhood, or did it become a new favorite in your home? And if you snapped a photo of your beautiful creation (we all know that steam rising off the bowl is Instagram gold). There’s nothing more fun than scrolling through everyone’s versions of this comfort food classic!
This recipe has brought so much joy to my kitchen over the years, and I’d love to hear how it’s warming hearts and bellies in yours too. Happy cooking, and don’t forget, the best recipes are the ones we share!
For more delicious recipes and cooking inspiration, check out Recipesloop.
Filipino Chicken Macaroni Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until fragrant.
- Add chicken and cook until no longer pink.
- Pour in chicken broth and bring to a boil.
- Add macaroni, carrot, and potato. Cook until vegetables are tender.
- Season with salt, black pepper, and fish sauce.
- Serve hot.
Notes
