Chicken Macaroni Soup with Cabbage and Evaporated Milk

Introduction

You build this soup in one pot by sautéing onion and garlic, then gently cooking chicken on the bone so the broth stays light instead of turning dark. Evaporated milk gives it a creamy finish without making it heavy, and the elbow macaroni, carrot, and cabbage make it a full meal that works well for lunch or a simple dinner.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients

• 1 tbsp butter or olive oil
• 3 cloves garlic, minced
• 1 onion, finely chopped
• 250 grams chicken meat, still attached to the bones
• Salt
• Freshly ground black pepper
• 3-4 cups water
• 1 cup dried elbow macaroni
• 1 carrot, diced
• ½ head of cabbage, shredded
• 375 ml (1½ cups) evaporated milk

Instructions

1. Preheat oil in a pot. Add onion and garlic, and sauté them. Be careful not to burn them, as this will give your soup a burnt and bitter taste.
2. Add the chicken, salt, and pepper. Let it cook but don’t let it brown. Browning the meat will give you a dark broth with an unpleasant taste.
3. Pour in water and bring everything to a boil.
4. As soon as the water boils, the scum from the chicken will rise to the top-you can skim it off.
5. Season again with salt and pepper-this is called “layering” in cooking.
6. Add the elbow macaroni and cook for 7 minutes or so.
7. The macaroni will have absorbed some of the salt by now, so season again with salt.
8. Add the carrots and cabbage. Mix well.
9. Add in the milk but don’t let it boil-boiling will make the milk separate and ruin the soup’s texture.
10. Serve immediately because the elbow macaroni will absorb most of the milky broth if you let it stand too long.
11. Enjoy!

Variations

• Change 1 tbsp butter or olive oil based on the finish you want: butter gives the soup a fuller dairy note, while olive oil keeps the broth a little cleaner and lighter.
• Swap 250 grams chicken meat, still attached to the bones for boneless chicken thighs if needed. You will get an easier-to-portion soup, but the broth will be slightly less rich.
• Replace 1 cup dried elbow macaroni with another small pasta like ditalini or small shells. The texture stays similar, though different shapes hold the broth a little differently.
• Change ½ head of cabbage, shredded to napa cabbage for a softer, sweeter result. Regular green cabbage stays firmer and adds more bite.
• Reduce 375 ml (1½ cups) evaporated milk slightly and replace the missing volume with water if you want a lighter broth. The soup will be less creamy and a bit thinner.

Tips for Success

• Keep the onion and garlic from browning in the first step, especially the garlic, or the broth can take on a bitter taste.
• Follow the instruction to cook the chicken without browning it if you want a pale, clean-tasting soup.
• Skim the scum off as soon as the soup boils to keep the broth clearer and cleaner in flavor.
• Once you add the evaporated milk, keep the heat low and stop before it boils to avoid a grainy, separated texture.
• Serve the soup as soon as the elbow macaroni is tender, because it keeps absorbing broth as it sits.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Use a shallow container if you want it to cool faster and more evenly.

Freezing is not the best option for this soup. The macaroni softens further and the milk can separate, but if you need to freeze it, use a freezer-safe container for up to 1 month.

Reheat gently on the stovetop over low heat, stirring often, until hot. Add a splash of water or milk if the macaroni has absorbed too much broth. You can also reheat it in the microwave in short bursts at medium power, stirring between each one so the milk stays smooth.

FAQ

Can you use boneless chicken instead of chicken on the bone?

Yes. You can use boneless chicken thighs or breast, but the broth will be a little lighter and less flavorful.

Why did the soup get thick after sitting?

The elbow macaroni keeps absorbing the broth even after cooking stops. Add a splash of hot water or milk when reheating to loosen it.

Can you use regular milk instead of evaporated milk?

What kind of cabbage works best here?

Regular green cabbage is the standard choice because it keeps some texture in the soup. Napa cabbage also works if you want a softer, sweeter finish.