Chicken Pasta Soup

A friend of mine makes this lovely chicken pasta soup and posts it online for others to salivate on. It always looks so irresistibly good, so I decided it was time to cook some at home too. After all, a nice bowl of delicious soup fresh from the stove is always good to have these cold winter nights.

Because this soup has meat, veggies and pasta in it, you can eat it by itself and it’s a complete meal. The first few times I made this, I cooked a lot. But as is common with pasta dishes, it’s always not so great anymore if you try to reheat it for the next meal. The pasta is already soggy or bloated, and the soup has mostly disappeared. So, recently, I came up with an idea on how to enjoy this dish for more than 1 mealtime, without compromising the pasta.



2 cups chicken fillet, skin removed and cut to cubes
8 cups of water
Dash of salt

4 tablespoons butter
1 brown onion, minced
6 cloves of garlic, crushed and minced
1 large carrot, diced
3 stalks celery, minced
1 cup ham, chopped
1 chicken cube
Boiling water
1 ½ cups chopped cabbage (optional)

225g elbow macaroni (can be substituted with any similar pasta)
1½ cup thick cream
Salt and pepper to taste

Grated/shredded cheese (optional topping)


Heat water in a pot. Add chicken and salt. Let boil until chicken is thoroughly cooked.

While the chicken is cooking, melt butter in a separate pan. Sauté onion and garlic until they are cooked, then add carrot, celery and cabbage. Cook for about 3 minutes.

Remove the chicken from the pot once cooked, but let the pot remain on the stove. Cook pasta in the same water and pot for 10 minutes.

Quickly shred cooked chicken into strips. Add chicken, ham and chicken cube into the pan with the veggies. Cook for 2 minutes.

When the pasta is almost cooked, carefully add the veggie-chicken mixture into the pot containing the pasta. Stir well.

Add cream, salt and pepper into the soup. Cook for about 2 minutes. Be careful not to get the pasta overcooked. Transfer to a serving bowl and serve with grated cheese on top.

It’s best to eat this soup in one sitting, otherwise the pasta will absorb the soup and become bloated and dry by the next meal time.

However, if you are time or energy poor (as many of us are) and wish to prepare this soup for two meals, but don’t want to compromise the quality of the cooked pasta, prepare the dish as is, BUT cook only half of the pasta required. Then, add only half of the veggie-chicken mixture and cream to the cooking pasta, reserving the other half for the next meal.

For the next meal, boil the remaining pasta, then add the reserved half of the veggie-chicken mixture when the pasta is almost cooked. Add the remaining cream and season according to taste.

Planning A Dinner For The Chinese New Year

Here’s the confession: I have Chinese ancestors (several generations ago), but I’m not that Chinese oriented. I don’t speak the language, never been to China, don’t celebrate Chinese new year at home, or do anything very Chinese at home…except maybe observing a bit of Feng Shui when it comes to architecture/interior design, because it might upset my mum if I go against, at least, the basic Feng Shui rules.

So why am I planning a dinner for the Chinese new year?

In our ward, we take turns feeding the missionaries. We’ve got four of them at present and, boy, have they got such a wide area to tackle stretching over several towns!

For this month, I thought I’d do something fun and not so ordinary, and I thought, why not a Chinese new year inspired dinner? On the Chinese new year?

So off I went, being best friends with Google again, and researched ideas for the menu and decorations.

For the menu, I’m planning:


Spring Rolls

Chinese noodles

Sweet and Sour Pork

Tapioca pudding

Chinese New Year Cake

Of course, there shall also be lots of citrus fruits: oranges, mandarins and the like.  I reckon I’ll make ginger tea and orange juice for the beverages. I’ve chosen these foods in hopes that I’d be able to prepare most of them (or at least, parts of each dish) the day before, or earlier in the morning, as I’d be working that day. I’ve read that you can make the tapioca dessert up to two or three days in advance, so that’s cool.

And yes, they shall be served with chopsticks. 🙂

For the decorations, I’ve bought a couple of red Chinese lanterns from the local variety store, an Asian-looking ceramic dish and a bamboo steamer from the Op shop, and some red papers to make more decors. I also intend to make small red lanterns using the red cardboard, and perhaps put some battery-operated tea lights inside each. Exciting!