Macaroni in Soup

Macaroni and ham in soup has always been one of my favorite breakfast choices growing up. It is simple, yummy, warm and filling - great brunch idea on a lazy late Sunday morning.

Last week, I decided to re-create this simple dish and turn it into a hearty lunch before my workout. I was also able to clear out the leftover chicken leg in the fridge!


 List of ingredients

Macaroni - half a cup
Broccoli - half medium crown
Egg - one medium
Chicken leg (leftover) - one
Sesame oil - drizzle
White sesame seed - sprinkle
Salt - a pinch or two

1. Follow instructions on package to cook pasta, drain and set aside.

2. Cook broccoli in boiling water until softened. Add a pinch of salt and drizzle of sesame oil for flavor. Set aside broccoli. Poach egg into simmering soup. Save broth for soup base.

3. Re-heat leftover chicken leg.

4. Combine pasta, chicken leg, broccoli and soup in a large bowl. Garnish with white sesame seeds. Ready to serve!

Note: You can use vegetable/chicken broth as the soup base instead of water. If you don't have leftover meat at home, you can add lean roasted turkey, chicken, beef or ham slices for extra protein. For vegetarian option, you can add tofu to the soup.


This lunch is really easy to make and you can switch up the ingredients to match your preference! Remember to make the biggest portion of your meal with vegetable for fiber, nutrients and satiety.

Create your combination in your own bowl!