Ingredients:
1 cup elbow macaroni
1 lb chicken breast, diced
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
4 cups chicken broth
1 cup milk or heavy cream
1 tsp thyme
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions:
Cook the pasta: Boil elbow macaroni according to package instructions until al dente. Drain and set aside.
Cook the chicken: In a large pot, heat olive oil over medium heat. Add diced chicken and cook until no longer pink, about 5-7 minutes. Remove from the pot and set aside.
Sauté the veggies: In the same pot, sauté the onion and garlic until translucent. Add the carrots and celery, cooking for 3-4 minutes until they begin to soften.
Simmer the broth: Pour in the chicken broth, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 10-12 minutes until the vegetables are tender.
Add the chicken and cream: Stir in the cooked chicken, milk (or heavy cream), and cooked macaroni. Let the soup simmer for another 5 minutes, stirring occasionally until everything is heated through and the soup becomes creamy.
Serve: Garnish with fresh parsley and cracked black pepper. Enjoy this comforting, creamy soup!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 350 kcal per serving
