Macaroni Sopas w Crispy Chicken Skin

A classic Filipino kids’ favourite, reimagined in my version with Maggi sauce and a crunchy chicken skin topping that takes it to the next level. This creamy chicken soup is soft, comforting, and incredibly toddler-friendly. Made with simple pantry staples and gentle flavours that even picky eaters will say “yum” to.

We use every part of the chicken thigh here: the skin is crisped up for topping, the fat is rendered into oil for sautéing, and the bones simmer into a rich, homemade broth. The result? Deep flavour, less waste, and a warm bowl that feels like a hug.

Why I Love It:

✔️ It’s one of the easiest comforting soups to make, no fancy ingredients needed
✔️ Toddler-approved, even on fussy days
✔️ Great way to use every part of a chicken thigh with zero waste
✔️ Creamy, nourishing, and easy to reheat
✔️ I add more chicken and less macaroni for a higher-protein, more filling meal

Ingredients: (Serves 2 adults + 1 toddler)

• 3 bone-in chicken thighs (skin removed, fat trimmed - save both)
• 3 garlic cloves, minced
• 1 small onion, diced
• 1 carrot, diced
• 1 stalk celery, diced
• 1 bunch spinach (or any leafy vegetable)
• 1 cup macaroni
• 3/4 cup evaporated milk
• 1.5L water or chicken stock
• Maggi seasoning (or fish sauce / soy sauce)
• ½ tsp salt + extra salt for chicken skin
• ½ tsp sugar
• White pepper to taste

Instructions:

For Macaroni Sopas:

1. Trim excess fat and remove the chicken skin. Save both. The fat will be used for sautéing, and the skin can be air-fried later for topping.
2. Add the chicken fat to a pot and render it over medium heat until golden and the oil is released. (Substitute with regular oil if preferred.)
3. Add garlic, onion, carrot, and celery. Sauté until soft and fragrant.
4. Add water or stock.
5. Add chicken thighs, salt, sugar, and a few splashes of Maggi seasoning.
6. Pressure cook for 20 minutes (natural release), or simmer on the stovetop for 30–60 minutes until the chicken is pull-apart tender.
7. Remove the chicken, shred the meat, discarding the bones.
8. Return the broth to a simmer, add macaroni, and cook until almost tender. (Top up with more water if the soup reduces too much.)
9. Stir in the shredded chicken, evaporated milk, and spinach on a gentle simmer.
10. Taste and adjust seasoning with more Maggi, salt, and pepper if needed.

For Crispy Chicken Skin Topping:

1. Lightly oil your AirFryer rack or tray.
2. Lay chicken skin flat in a single layer, don’t overlap.
3. Sprinkle with a pinch of salt.
4. Air fry at 180°C for 20–25 minutes, or until golden and crisp.
5. Serve as a topping, it’s the best bite of the whole bowl.

👶🏻 Toddler-Friendly Tip:

Let the veggies and macaroni go very soft and cut the chicken shreds shorter for easier spoon feeding. Remove toddlers portion before adding seasoning for adults.
This one’s a hit on sick days, teething days, or any quiet night in.