Chicken Macaroni Soup

 

This soup is like a combination of macaroni and cheese and chicken noodle soup. A delicious combination of the two makes a creamy and comforting soup. 

Along with the soup is a cheesy toasted baguette, a must for this soup. It makes the most delicious addition. I cut my mine up and added it to the soup, but you could leave it whole and dip it in the soup. It all comes down to personal preference.

Chicken Macaroni Soup

Ingredients:

Toasted Cheesy Crostini

• 1 French baguette, cut into 1 inch slices
• 2 tablespoons olive oil
• 2 ounces cheddar cheese, shredded
• 1/8 teaspoon crushed red pepper flakes

Soup

• 2 boneless skinless chicken breasts
• black pepper, to taste
• 2 tablespoons canola oil
• 2 tablespoons unsalted butter
• 3 carrots, cut into 1/8 inch slices
• 1 rib celery, cut into 1/8 inch slices
• 1 yellow onion, diced
• 4 cups low sodium chicken broth
• 1/4 cup semi-dry or dry white wine
• 1/4 teaspoon dried thyme
• 3/4 tablespoon dijon mustard
• 8 ounces small pasta shells
• 2 cups half and half
• 2 ounces Swiss cheese, shredded
• 4 ounces colby jack cheese, shredded
• 2 ounces cheddar cheese, shredded

Directions:

Toasted Cheesy Crostini

1. Preheat the oven to 375º F. Line a baking sheet with aluminum foil.
2. Place the baguette slices onto the prepared baking sheet and drizzle with olive oil.
3. Bake for 10 minutes, turn each on over and bake for an additional 5-10 minutes or until crispy and golden brown.
4. Just before serving, set the oven to broil.
5. Top each crostini with heaping mound of cheese and very light sprinkle of crushed red pepper flakes.
6. Broil for 2-3 minutes or until the cheese has melted.

Soup

1. Pat the chicken breasts dry and season both sides with black pepper.
2. In a large pot heat the olive oil over medium heat. Add in the butter followed by the chicken breasts. Cook the chicken for 3-5 minutes or until golden brown. Flip the chicken over and cook on the other side for 3-5 minutes or until golden brown and completely cooked. Transfer the chicken to a plate.
3. To the hot pot, add in the carrots and celery. Cook for 3 minutes, stirring occasionally.
4. Add in the onions and cook for another 3 minutes or until the onions are soft and translucent.
5. Slowly pour in the chicken broth, while stirring to deglaze the bottom of the pan. Add in the wine and bring to a boil.
6. Add in the thyme, mustard and pasta. Stir well and bring the mixture back to a boil. Reduce the heat to medium-low and allow the soup to simmer for 30 minutes, or until the pasta is cooked and both thickened slightly.  
7. Meanwhile, shred the chicken breasts.
8. After the soup simmers for 30 minutes, turn the heat up to medium and add in the half and half and shredded chicken. Bring the mixture to almost a boil and reduce the heat to low. Cook for 10 minutes or until it has thickened slightly.
9. Slowly add in all of the shredded cheeses and stir until completely melted. Season with black pepper, if desired.
10. Serve the soup with a slice of crostini or cut a slice into pieces and add to the soup.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 707
Total Fat		35.2g
Saturated Fat		15.9g
Trans Fat		0g
Polyunsaturated Fat		1.9g
Monounsaturated Fat		7.4g
Cholesterol		133mg
Sodium		846.4mg
Total Carbohydrates		52.9g
Dietary Fiber		4.7g
Sugars		8.5g
Protein		37.5g
Calcium		55.3%
Iron		44.3%
Potassium		352.3mg
Vitamin A		8.2%
Vitamin C		6.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Cookie Rookie.