Creamy Macaroni Soup

Ingredients

For the Soup Base & Add-Ins

1½ cups   elbow macaroni

250g   chicken breast or thighs, boiled and shredded

1 cup   sweet ham, diced

½ cup   carrots, finely diced

½ cup   hotdog or Vienna sausage, sliced into coins

3 cloves   garlic, minced

1 medium   white onion, chopped

2 tbsp   butter or cooking oil

For the Blender Velvety Mix

1 medium   potato, peeled and boiled until tender, then cooled to room temperature

½ cup   evaporated milk or cooking cream

¼ cup   grated cheddar cheese

1 cup   chicken broth, at room temperature

For Simmering and Seasoning

4 cups   chicken broth

Salt and ground black pepper, to taste

Chopped spring onions, for garnish

Nutritional Information

Estimated per serving (based on a 6-portion yield)

Approximately 380 calories, 14g fat, 42g carbs, 3g fiber, 5g sugar, 22g protein.

Nutritional values are estimates and can vary depending on the specific ingredients, cheese amounts, or types of hotdogs/ham used.

A clever twist on the classic Filipino creamy chicken macaroni soup often served during Noche Buena and holiday gatherings. By blending a portion of the vegetable and cheese base, you get an ultra-rich, velvety broth packed with traditional holiday mix-ins.

Directions

1. Boil the macaroni: Cook the elbow macaroni in a pot of boiling salted water according to package instructions until al dente. Drain and set aside.

2. Sauté aromatics and meats: In a large pot, melt the butter or heat the oil over medium heat. Sauté the garlic and onions until fragrant. Add the shredded chicken, diced sweet ham, sliced hotdogs or Vienna sausage, and carrots. Cook for 3–5 minutes until lightly browned.

3. Blend the creamy thickening base: Let the boiled potato and any heated broth cool to room temperature before blending. In a vented blender pitcher, combine the potato chunks, grated cheddar cheese, evaporated milk or cooking cream, and 1 cup of chicken broth. Blend on medium speed for about 1 minute until completely smooth and velvety.

4. Simmer the broth: Pour the remaining 4 cups of chicken broth into the pot with the meat mixture and bring to a gentle simmer. Pour in the blended potato-cheese purée, stirring well to combine into a rich, creamy soup base.

5. Combine and serve: Add the cooked elbow macaroni into the pot, let it heat through for 2 minutes, and season with salt and pepper to taste. Ladle into warm bowls and garnish with chopped spring onions.

NEVER use a sealed single-serve nutribullet Cup to blend hot, warm, or carbonated ingredients.
DO NOT blend for more than one minute when using the nutribullet Cup.

For this recipe, always use a vented pitcher and let heated components cool to room temperature before blending. Add the blended potato-cheese base to the pot afterward to simmer.