Description
Learn how to make a delicious Chicken Macaroni Soup from scratch with this easy recipe. Perfect for a cozy and comforting meal any day of the week!
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 tablespoon vegetable oil (15 ml)
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 2 garlic cloves, finely chopped
- 1 tablespoon (15 ml) fresh thyme, finely chopped
- 1 tablespoon (15 ml) fresh rosemary, finely chopped
- 1/4 teaspoon (1 ml) red chili flakes
- 2 chicken breasts (about 3/4 lb / 350 g)
- 6 cups (1440 ml) (1.5 liters) chicken stock
- 1 cup (100 g) elbow macaroni
- 5 oz (100 g) cream cheese
- 1 cup (200 ml) coconut cream (single cream)
- Salt and freshly ground black pepper to taste
Instructions
- Warm the olive oil and vegetable oil over medium heat in a large pot or Dutch oven.
- Incorporate the onion, carrot, and celery, cooking for about 5-7 minutes until they become tender.
- Introduce the garlic, thyme, rosemary, and red chili flakes, and cook for an additional minute until aromatic.
- Place the chicken breasts into the pot and add the chicken stock.
- Allow the mixture to reach a boil, then lower the heat and let it simmer for 15-20 minutes until the chicken is fully cooked. Cooking time may vary based on the size of the chicken pieces.
- Take the chicken breasts out of the pot and shred them using two forks.
- Add the macaroni to the pot, cooking for another 10-12 minutes until the pasta becomes soft, ensuring to stir frequently to prevent it from sticking.
- Once the pasta is cooked to an al dente texture, return the shredded chicken to the pot.
- Blend in the cream cheese and coconut cream, stirring until the cream cheese is melted and the soup is thoroughly warmed.
- Adjust the seasoning with salt and freshly ground black pepper as desired, then serve promptly.
Notes
- For a lighter option, substitute low-fat cream cheese for regular cream cheese for a healthier version without losing any flavor.
- To add a hint of smokiness, swap red chili flakes for smoked paprika for a more subtle smoky flavor.
- For a thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry and add it to the soup, simmering until thickened.
