Chicken Macaroni Soup
Chicken Macaroni Soup is a hearty soup that I don’t mind having every week. I remember my grandma making this soup using vegetables she harvested from her garden. It’s easy to make, and you probably have these ingredients already in your pantry and refrigerator to make this recipe. A simple dish but very flavorful.
Chicken Macaroni Soup
Hearty and very flavorful soup. Loaded with vegetables, shredded rotisserie chicken, and a nice blend of spices. It's an easy dinner during busy weeknights.
Equipment
- Stockpot
- Ladle
- knife
- Chopping board
Ingredients
- 2 tablespoon olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 2 celery stalks, diced
- 1 medium sized carrot, diced
- 1 bell pepper, deseeded and diced
- 1 zucchini, diced
- 1 teaspoons dried basil
- 1 teaspoon tarragon
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon ground pepper
- 2 cups rotisserie chicken, shredded
- 1 cup uncooked short pasta, like macaroni, bow tie, shell, etc.
- 32 oz. or 4 cups chicken broth
- 1/4 cup chopped cilantro, for garnish
- 1 tablespoon freshly squeezed lime juice
Instructions
- Heat a stock pot, medium-high heat with oil, and add onion, cook until tender or translucent. Add the garlic, continue sauteing until aromatic.
- Stir in the rest of the vegetables, except cilantro, cook until crisp tender. Season with dried basil, dried tarragon, salt, and pepper.
- Add the rotisserie chicken and dried pasta, stir to combine. Pour the chicken broth. Lower the heat, cover, simmer for 15 minutes or until the pasta is tender. Taste and adjust the seasoning to your likings. Garnish with chopped cilantro and squeeze lime juice before serving.
Notes
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