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–+ servings
chicken noodle soup with elbow macaroni.
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4.60 from 5 votes

Chicken Soup with Macaroni

Made with tender chicken, vegetables, and herbs, each spoonful of this chicken soup with macaroni is a taste of pure comfort!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Soup
Cuisine: American
Keyword: chicken soup with macaroni
Servings: 8 servings
Calories: 295kcal
Author: Lois

Equipment

Ingredients

For the Chicken:

  • 1 pound boneless skinless chicken tenderloins
  • 2 tablespoon olive oil
  • Salt and Pepper to taste

For the Soup:

  • 2 tablespoon olive oil
  • 3 carrots peeled and diced
  • 3 stalks celery diced
  • 1 onion diced
  • 32 oz chicken stock
  • 4 cups water
  • 1 bay leaf
  • 1 ½ cups elbow macaroni noodles cooked according to package directions
  • salt and pepper to taste
  • Fresh dill or parsley as garnish

Instructions

  • Heat oil in a cast iron skillet on medium-high heat. Add chicken and brown both sides, cooking until chicken is cooked through and juices run clear. Allow chicken to rest for 2-3 minutes before chopping into bite sized pieces. Set aside.
  • While chicken is cooking, start the soup by heating a large stock pot on medium heat. Add oil.
  • Add carrots, celery and onion to the stock pot – and stir to coat with oil. Cook for 8 minutes, stirring occasionally.
  • Add salt, chicken stock, water and a bay leaf.
  • Adjust heat to high and bring soup to a boil. Once boiling, adjust heat to a medium-low temperature and simmer soup for 30 minutes before adding the cooked elbow macaroni noodles.
  • Taste broth and add salt if needed.
  • Stir in chicken and continue cooking for a few minutes till everything is combined.
  • Just before serving, remove the bay leaf.
  • Garnish with fresh chopped dill or chopped parsley before serving.

Notes

  • Cook the elbow macaroni according to the package directions, then add it to the cooked soup right before serving.
  • You can easily prepare this soup using a rotisserie chicken or even leftover chicken from a Roast Chicken.
  • Make sure you cook the chicken to an internal temperature of 165°F. Use a digital meat thermometer to check for doneness.

Nutrition

Serving: 1g | Calories: 295kcal | Carbohydrates: 14g | Protein: 24g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 63mg | Sodium: 328mg | Fiber: 1g | Sugar: 3g