Brown cut chicken (breasts work well) and cut into small pieces. Place in pot.
Add 4-6 cups of water.
Add chopped onion, garlic, and celery.
Add chicken bouillon to taste (4-5 tsp) or replace 1 cup water with chicken broth.
Add carrots and other veggies. Just before serving add macaroni.
Sprinkle with grated cheese.
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One Response to “Homemade Chicken Soup”
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July 19th, 2009 at 6:31 am
Okay, this recipe has really changed since Kristin was young.
I now use mirepox…my own mix of celery, onions and carrots cooked in a bit of olive oil til soft. Throw in some garlic. Add the chicken to brown…don’t let it get too brown. Then add a large container of Chicken Stock (can be found in organic or in the soup aisle). You will want to really get all of the browned bits for extra flavor. Simmer for a bit. Then I add whatever veggies I’m in the mood for. Just before the veggies are cooked throw in pasta…the dilatini is the one I prefer. Freshly grated parm of your choice. Depending on my mood, I might throw in some wine, red or white.
Great on a crisp Fall day or cold, snowy night. The Dilly bread goes well with this.