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
Ingredients:
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
Directions:
·
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.
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