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One rainy evening I decided to cook chicken macaroni soup for dinner. The kids are used to having pasta for lunch or dinner so I figured this is going to be a welcome treat especially since it was a rainy night when I prepared this for dinner.
And because it was a rainy night, the husband decided to go home early. So our early dinner was “interrupted” just as we were about to start. And the chicken macaroni soup was “forgotten” as the children and the hubby exchanged words, hugged, kissed and talked about how their day went. Anyway, below is the chicken macaroni soup, with less “soup” and more pasta:
Ingredients in order of adding in the pot:
- garlic and onion sauteed in butter
- corn and carrots (canned corn and carrot bits I cut from a fresh carrot)
- chicken breast fillet cut in small pieces
- meat broth or just plain water if you have none
- milk for cooking (OR use half and half: half milk, half all-purpose cream)
- cooked elbow macaroni
- salt and pepper to taste
I don’t really use measurements when I cook so I can’t give exact amount of ingredients used.
