Chicken Macaroni Soup

Chicken Macaroni Soup

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
• 2 cups elbow macaroni
• 2 cups chicken broth
• 2 cups water
• 1 can (14.5 oz) diced tomatoes
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook the Chicken:
   • In a large pot or Dutch oven, cook the chicken pieces over medium heat until browned. Remove the chicken from the pot and set aside.
2. Sauté the Vegetables:
   • In the same pot, add the diced onion, minced garlic, carrots, celery, dried basil, and dried oregano. Sauté for 2-3 minutes until the vegetables begin to soften.
3. Add Liquids and Macaroni:
   • Stir in the chicken broth, water, diced tomatoes (with their juices), and elbow macaroni. Season with salt and pepper to taste.
4. Simmer:
   • Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the macaroni is tender and the vegetables are cooked through.
5. Incorporate Cream and Cheese:
   • Stir in the heavy cream and grated Parmesan cheese. Cook for an additional 2-3 minutes, or until the cheese is melted and the soup is heated through.
6. Serve:
   • Ladle the soup into bowls and serve hot. Enjoy the creamy and comforting flavors of this chicken macaroni soup.

Optional:

• For extra greens, you can add some chopped spinach or kale during the last 5 minutes of cooking.

This chicken macaroni soup is perfect for a comforting meal on any day. The addition of heavy cream and Parmesan cheese makes it creamy and rich, while the vegetables add a nice texture and flavor. Enjoy!

Chicken Macaroni Soup

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
• 2 cups elbow macaroni
• 2 cups chicken broth
• 2 cups water
• 1 can (14.5 oz) diced tomatoes
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese

Instructions:

1. In a large pot or Dutch oven, cook chicken over medium heat until browned.
2. Add onion, garlic, carrots, celery, basil, and oregano. Sauté for 2-3 minutes until vegetables begin to soften.
3. Stir in chicken broth, water, diced tomatoes, macaroni, salt, and pepper.
4. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until macaroni is tender.
5. Stir in heavy cream and Parmesan cheese.
6. Cook for an additional 2-3 minutes, or until cheese is melted and soup is heated through.
7. Serve hot and enjoy!

Optional: For extra greens, you can add some chopped spinach or kale.

Chicken Macaroni Soup

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
• 2 cups elbow macaroni
• 2 cups chicken broth
• 2 cups water
• 1 can (14.5 oz) diced tomatoes
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese

Instructions:

1. In a large pot or Dutch oven, cook chicken over medium heat until browned.
2. Add onion, garlic, carrots, celery, basil, oregano and sauté for 2-3 minutes.
3. Stir in chicken broth, water, diced tomatoes, macaroni, salt, and pepper.
4. Bring to a boil, reduce heat to low, and simmer for 15-20 minutes, or until macaroni is tender.
5. Stir in heavy cream and Parmesan cheese.
6. Cook for an additional 2-3 minutes, or until cheese is melted and soup is heated through.
7. Serve hot and enjoy!

Optional: You can add some chopped spinach or kale for extra greens.