Chicken Macaroni Soup


  • 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


  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.

Article Categories:
Soup Recipes


  • Can’t wait to try it

    Karen Speece January 17, 2023 10:16 pm Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Don't Miss! random posts ..