Chicken Macaroni Soup

Here’s a comforting and flavorful recipe for Chicken Macaroni Soup:

Chicken Macaroni Soup

Ingredients:

• 2 tbsp vegetable oil
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 2 medium carrots (diced)
• 1 celery stalk (diced)
• 1 bell pepper (diced)
• 1 lb (450g) boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
• 1 cup elbow macaroni (or other small pasta)
• 6 cups chicken broth
• 1 cup frozen peas
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (optional, for added creaminess)
• Fresh parsley or cilantro (chopped, for garnish)

Instructions:

1. Prepare the Base:
   • Heat the vegetable oil in a large pot over medium heat.
   • Add the diced onion and cook until translucent, about 5 minutes.
   • Add the minced garlic, carrots, celery, and bell pepper. Cook for another 5 minutes until the vegetables start to soften.
2. Cook the Chicken:
   • Add the chicken pieces to the pot and cook until they are no longer pink, about 5–7 minutes.
3. Add Liquids and Seasonings:
   • Pour in the chicken broth and add the thyme, oregano, and bay leaf. Stir well.
   • Bring the soup to a boil, then reduce the heat and let it simmer for about 10 minutes.
4. Add Pasta and Vegetables:
   • Add the elbow macaroni to the pot and cook according to the package instructions until al dente (usually about 8 minutes).
   • About 5 minutes before the pasta is done, add the frozen peas and corn.
5. Finish the Soup:
   • Remove the bay leaf.
   • If using cheese, stir it in now until melted and the soup is creamy.
   • Season with salt and pepper to taste.
6. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley or cilantro.

This Chicken Macaroni Soup is hearty and perfect for a cozy meal. Enjoy!