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Super Easy Chicken Macaroni Soup Recipe
Eleanor Craig
This Chicken Macaroni Soup Recipe is a great way to warm up your rainy afternoon or during winter. This recipe is easy to make!
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course
Soup
Cuisine
Italian
Servings
6
people
Calories
287
kcal
Ingredients
US Customary
Metric
1x
2x
3x
250
grams
chicken breast
-
skinless, minced (leftover chicken is fine too, just have them minced)
1
cup
celery
1
cup
carrots
1
cup
macaroni
-
uncooked
1
tablespoon
garlic
-
minced
¼
cup
white onion
-
sliced
¼
cup
green onions
-
sliced
3
tablespoon
butter
250
milliliter
milk
-
fresh
3
tablespoon
vegetable oil
2
cups
water
1
pinch
salt
-
to taste
1
pinch
ground black pepper
-
to taste
Instructions
First, cook 1 cup of uncooked macaroni according to packaging or al dente. Drain and set aside.
In a sauce pot, sauté 1 tablespoon of minced garlic and ¼ cup of sliced white onions in butter.
Add in the 250 grams of chicken and cook until light brown.
Add one cup of carrots, followed by one cup of celery. Let it simmer, and add 2 cups of water. Cook until the chicken is tender.
Once the chicken and veggies are tender, add one cup or 250 milliliter of fresh milk.
Add the macaroni.
Stir constantly. Let it simmer for about 7 to 10 minutes. Don’t overcook the veggies.
Lastly, top with green onions. Serve with garlic bread, and enjoy. This will make about 6 servings.
Nutrition
Calories:
287
kcal
Carbohydrates:
25
g
Protein:
16
g
Fat:
14
g
Saturated Fat:
2
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
2
g
Trans Fat:
0.1
g
Cholesterol:
33
mg
Sodium:
414
mg
Potassium:
445
mg
Fiber:
1
g
Sugar:
4
g
Vitamin A:
3776
IU
Vitamin C:
4
mg
Calcium:
144
mg
Iron:
1
mg
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