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Elbow Macaroni Chicken Noodle Soup
Servings:
6
Prep Time:
15
minutes
mins
Cook Time:
4
hours
hrs
Total Time:
4
hours
hrs
15
minutes
mins
Author:
Sandy / Reluctant Entertainer
Course:
Soup
Cuisine:
American
Ingredients
4
boneless skinless chicken breasts
,
cut into thirds
2
cups
carrots
,
peeled and sliced
1
medium sweet onion
,
diced
1
fennel bulb
,
thinly sliced (optional)
3
stalks celery
,
sliced
3-4
cloves
garlic
,
minced
3
Tbsp.
extra virgin olive oil
½
teaspoon
dried thyme
1
bay leaf
8
cups
chicken broth
1
cup
water
Salt and freshly ground black pepper
,
to taste
¾
cup
uncooked elbow macaroni pasta
,
I use DeLallo brand
6
Tbsp.
fresh chopped basil
Instructions
In a large crock pot, add chicken breasts, carrots, onion, fennel, celery, garlic, olive oil, thyme and a bay leaf.
Pour chicken broth and water over the chicken mixture and season heavily with salt and pepper to taste.
Cover and cook on low heat 3-4 hours.
Remove cooked chicken breasts with a slotted spoon and set aside; shred with a fork.
In the hot broth, add the elbow macaroni pasta and basil. Cooke until the noodles are tender, about 8-10 minutes (on low heat).
Add the chicken back in; gently mix together. Serve with fresh Parmesan cheese!
Notes
reposted from July 2016