Remember those cold days growing up when grandma would bring us in after a day of building snowmen and sledding? We were so cold and she would set us down and bring in piping hot bowls of Macaroni Soup—NO—I don’t remember those days either, but this soup sure would have been good. Here it is.
Old Time Macaroni Soup
ü 2 chicken breast fillets (chopped into approximately 1/2 inch squares)
ü 2 tablespoons oil
ü 1 med sized onion (chunked into medium piece)
ü 1 garlic clove or 1/2 teaspoon of granulated garlic
ü 3 medium sized carrots (chopped about same size as onion chunks)
ü 2 celery stalks (chopped); leaves (finely chopped) – I don’t like the texture of celery but I do like the taste, I substitute celery seed about a ¼ teaspoon
ü 1 small can evaporated milk
ü 2 chicken bouillon cubes (don’t forget to take the little yellow wrappers off)
ü 2 quarts of water
ü 1 cup elbow macaroni (cooked according to package instructions I really hope no one has to still read these)
ü Salt and pepper (heavy on the pepper and very light on the salt – I do not use salt as the bouillon seems to have enough salt)
ü Splash of oregano, and thyme (to taste)
ü Grated cheese-medium cheddar or fresh parmesan sprinkled on top –don’t overdo it
· In a Large pot, heat oil and toss in the garlic and onions until golden. (Please- do not do this step if you are using granulated garlic)
· Add chopped chicken to the oil, stirring and flipping all the time until browned nicely
· Add the carrots and chopped celery to the mix chicken.
· Boil the macaroni to a firm – al dente state.
· Add milk, and sautéed chicken cube mixture to the pot
· Bring to a boil then reduce heat and simmer for an hour (low heat)
· Add your seasonings
· Serve in bowls with grated cheese – can add celery leaves or parsley for color
· At Christmas time we like to sprinkle the soup with a bit of paprika and parsley-fun and extremely festive for this ol’ Wyoming boy.