Creamy Chicken Macaroni Soup

We’re already halfway through February and the snow continues. When is winter ever going to end?! I suppose being cooped up at home has it’s perks. One of them includes being surrounded by loved ones over a comforting meal! This past weekend, we had a post Valentine’s Day luncheon with both my parents and The Baron’s parents where we all enjoyed a feast of Filipino dishes. I’ll be sharing the recipes that were prepared all this week so stay tuned! For our starter course, we warmed up to this Creamy Chicken Macaroni Soup. This is more fondly known as Filipino Sopas where macaroni noodles, chicken breast, and a melange of aromatic vegetables simmer in a creamy chicken broth before garnishing with chopped egg and green onions.

My mom has been making this soup since I was young and given the cold weather we’ve been having, she included this dish as part of our luncheon menu. To me, this is the comforting chicken noodle soup that comes to mind since it’s what I had growing up. There are other variations to this soup since everyone makes it a bit differently with their own twist, but nothing comes close to how my mom prepares it. She just has that type of magic…

3 tablespoons butter

2 stalks green onion, finely sliced

In a dutch oven set over medium high heat, melt butter. Add garlic and onion, sautéeing until softened. 

Once softened add the bell pepper and carrot, cooking until slightly softened, about 3-5 minutes.

Add the chicken broth and salt and pepper to taste. Stir to combine.

Add the cooked macaroni, shredded cooked chicken and evaporated milk. Stir and simmer for 10 minutes until warmed through.

Just before serving, stir in hard boiled eggs.

Serve and garnish with green onion.