Start by pouring 5 cups of water into a large pot. Bring it to a boil over medium heat. Once boiling, drop in 1 Knorr chicken bouillon cube. Stir it gently until the cube fully dissolves, imparting its rich flavor into the water.

Once the bouillon has dissolved, toss in 1 ½ cups of elbow macaroni. Cook it according to package instructions, typically around 8-10 minutes, or until al dente. Once done, drain and set it aside for now.

In a separate pan, melt 3 tablespoons of unsalted butter over medium heat. Add 1 medium onion (finely minced) and 3 cloves of minced garlic. Sauté until the onions become translucent and fragrant, approximately 3-5 minutes.

It’s time to mix in the protein. Add 2 ounces of diced chicken breast and 2 ounces of ham (cut into small cubes) to the sautéed onions and garlic. Cook until the chicken turns white. Afterward, stir in 2 medium diced carrots and 8 ounces of corn kernels. Allow everything to cook together for another 4 minutes.

Return to the pot with your boiled broth. Pour in the sautéed ingredients, ensuring to scrape any browned bits from the bottom of the pan for extra flavor.

Stir in 62 grams of Knorr cream of mushroom soup. This will give your broth that creamy texture that Jollibee’s version is known for. Mix everything together until well incorporated.

Now, season to taste. Add salt, freshly ground black pepper, 1 teaspoon of dried thyme, and 1/4 teaspoon of smoked paprika for that smoky warmth. Blend these seasonings throughout the soup.

Finally, it’s time to reincorporate the macaroni. Add the drained elbow macaroni back into your pot. Allow the soup to simmer for about 5 minutes to meld the flavors together.