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

Cook Time 40

Total Time 50

Course Soup

Cuisine American

Servings people

Calories 287 kcal

Ingredients

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: 287kcalCarbohydrates: 25gProtein: 16gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 33mgSodium: 414mgPotassium: 445mgFiber: 1gSugar: 4gVitamin A: 3776IUVitamin C: 4mgCalcium: 144mgIron: 1mg

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