Don Signature Crab - Singapore Food Guide

Chicken Macaroni Soup

A comforting Singapore-style chicken macaroni soup — tender chicken simmered with macaroni in a fragrant clear broth, perfect for kopitiam breakfasts or cosy family suppers.

Chicken Macaroni Soup

About this dish

Chicken macaroni soup is a familiar, comforting bowl you’ll find in many kopitiams and home kitchens across Singapore — the kind of simple, soothing food that hits the spot after a late-night shift or as a light family dinner. This version keeps to the hawker-style roots: a clear, fragrant chicken broth, al dente macaroni, tender shredded chicken and a hit of white pepper and sesame oil for that classic kopitiam finish.

In the heartlands from Tiong Bahru flats to East Coast estates, families and office workers love this soup for its gentle, savoury flavour and quick prep time. It’s versatile — use a chicken drumstick or leftover roast chicken, add fishballs or luncheon meat for a nostalgic twist, or make it creamier with a dash of evaporated milk like some stalls do. The texture balance between springy macaroni and soft chicken makes it great for kids, busy parents, recovery meals, or late-night suppers after a kopi run.

Flavour-wise expect a light but layered broth: long-simmered chicken gives savoury depth, aromatics like ginger and onion add warmth, and finishing touches — chopped spring onion, fried shallots, a drizzle of sesame oil and a sprinkle of white pepper — bring it home. Serve it with kaya toast or a simple achar for breakfast, or with steamed rice and a fried egg for an easy weeknight family meal. This recipe is practical for Singapore kitchens and tips include local substitutions and make-ahead options for busy weekdays.

Ingredients

  • 300 g bone-in chicken (drumsticks or thigh pieces)
  • 1 L water (or 900 ml water + 100 ml store-bought chicken stock)
  • 150 g dried macaroni (elbow macaroni)
  • 1 medium onion, peeled and halved
  • 4 slices ginger (about 20 g), smashed
  • 1 carrot, peeled and cut into 1 cm slices
  • 1 stalk celery, sliced (optional, adds sweetness)
  • 2 cloves garlic, lightly crushed
  • 1 tbsp light soy sauce
  • 1 tsp white pepper powder (plus extra to taste)
  • 1 tsp sesame oil, for finishing
  • 1 tsp salt (adjust to taste)
  • 1 tsp sugar (balances the broth)
  • 2 tbsp vegetable oil
  • 2 spring onions, finely sliced (green parts for garnish)
  • 2 tbsp fried shallots (for garnish)
  • 1 tbsp chopped coriander (optional garnish)
  • 100 g fishballs or sliced luncheon meat (optional, for hawker-style twist)
  • 50 ml evaporated milk or full-cream milk (optional, for creamier soup)
  • 1 chicken stock cube (optional, for extra depth if not simmering bones long)

Step-by-Step Method

  1. Prepare the chicken: rinse and pat dry. If using bone-in pieces, trim excess fat. Blanch the chicken in boiling water for 1 minute to remove scum, then drain and set aside.
  2. Make the broth: in a large pot, heat vegetable oil over medium heat. Add onion halves, smashed ginger and garlic, sauté for 2–3 minutes until fragrant but not browned—this builds aroma similar to kopi-kitchen bases.
  3. Add the blanched chicken pieces and pour in the water (or water + stock). Bring to a rapid boil over high heat, then reduce to a gentle simmer. Skim any foam that rises for a clear broth.
  4. Simmer the soup for 25–30 minutes until the chicken is tender and the broth is flavoured. Add carrot and celery halfway through the simmer. If using a stock cube, add it now and taste.
  5. Remove the chicken, shred the meat off the bones and discard bones. Return shredded chicken to the pot. Season the broth with light soy sauce, white pepper, sugar and salt; adjust to taste like you would at a zi char stall.
  6. Cook the macaroni separately in a pot of boiling salted water according to package instructions until al dente (usually 7–9 minutes). Drain and rinse briefly under hot water to stop cooking.
  7. If you prefer a creamier soup, stir in evaporated milk now and warm through on low heat—do not boil vigorously after adding milk. Add fishballs or luncheon meat at this stage to heat through.
  8. Assemble: divide drained macaroni among bowls, top with shredded chicken, then ladle hot broth and vegetables over. Drizzle with sesame oil, sprinkle sliced spring onions and fried shallots, and finish with an extra dusting of white pepper.
  9. Serve immediately with toasted kaya or crusty bread for breakfast, or alongside achar and a fried egg for a heartland dinner.
  10. Leftovers: cool quickly and refrigerate within 2 hours. Reheat gently on medium heat; add a splash of water if the pasta has absorbed too much broth.

Tips & Serving Ideas

  • Short on time: use store-bought low-sodium chicken stock plus a few slices of ginger to save simmering time; available at NTUC FairPrice and Cold Storage.
  • For classic kopitiam flavour, finish with a tiny drizzle of sesame oil and a good grind of white pepper right before serving.
  • If using leftover roast chicken, add it near the end to warm through — you’ll still get good flavour without long simmering.
  • Cook macaroni separately and add to bowls just before serving so it doesn’t go soggy; keep extra broth on the side for top-ups.
  • Adjust spice: white pepper gives the traditional mild heat — reduce to 1/2 tsp for children, or add a pinch of chilli padi for those who like a kick.
  • Make-ahead: the broth can be made 1–2 days ahead and refrigerated; skim solidified fat from the top before reheating for a cleaner finish.
  • Leftovers reheat best gently on low-medium heat; add a splash of water or stock to loosen the pasta if it has absorbed too much broth.

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