Creamy Filipino Macaroni Soup Recipe

Creamy Filipino Macaroni Soup Recipe


  • 4 cups broth broth comes from boiling and cooking shreds of meat or bones
  • ½ cup cabbage shredded
  • ½ cup carrots chopped into tidbits
  • 2 tablespoons butter or oil you may want to make sure that you use only the oils that are good for olive oil or virgin coconut oil
  • 1 ½ cup elbow macaroni pasta uncooked
  • fish sauce or patis in Filipino optional
  • 2 cloves garlic
  • 1/2 cup milk evaporated
  • 1 medium-sized onion minced
  • salt and pepper to taste
  • 400 grams shreds of chicken cooked or leftover bones of chicken, beef, pork, or turkey
  • 4 cups water


  • Heat oil in a pot. Sauté garlic and onions. Add in cooked shredded chicken or leftover bones and cook even more until browned. Flavor the meat with fish sauce, pepper, and salt.
  • Add in carrots and sauté.
  • Pour broth into the sautéed meat and vegetables.
  • Place macaroni and cook for about 10 minutes.
  • Add in cabbage and cook.
  • Add in more broth for a thick soup or water for a thin soup. More salt and pepper can also be sprinkled to make the soup full of flavor.
  • Remove pot from heat.
  • Pour milk into the soup.


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