Vietnamese Chicken Soup (With Elbow Macaroni)


4 pounds of chicken bone-in (preferred) or 3 pounds of boneless chicken
1 large yellow or white onion (or 2 medium sized onions), quartered.
2 tablespoons salt
1 tablespoon sugar
1 teaspoon MSG (optional)
1 bag elbow macaroni, 16 ounces
cilantro, chopped
scallion, chopped


  1. Add chicken, onion, salt, sugar, and MSG into a large pot. Bring to a boil and reduce to simmer for ~8 minutes. It should take about 10-15 minutes after it hits a boil.
  2. Meanwhile, boil your macaroni in a separate pot of water until al dente, then drain.
  3. Check the doneness of the chicken as each 1-2 minutes pass. The chicken should be white in the center and have the juices run clear. Adjust seasoning as needed.
  4. Remove chicken, let it cool, then pull into shreds with your fingers or a fork.
  5. Add to a bowl macaroni, some broth, chicken, and garnish with chopped cilantro and scallion. Top with sambal and serve!
Source : Hungry Huy

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