Of Macaroni Soup

There are time when all you really want is something warm. That's where macaroni soup comes in. It's definitely my go to winter soup. The funny part is that in my family, we always serve this with rice. (Ok, we serve everything with rice, even spaghetti. Weird, I know.) It was one of the first things I learned to cook when I was younger. 

This particular soup, though, is slightly different from the macaroni soup of my childhood days. Just slightly different. In the macaroni soup of the past, I would normally saute the onions and the garlic first then add the cooked chicken meat, the vegetables, the macaroni, chicken broth and finally the milk. In this one, I cooked everything in one pot. And, let me tell you, it still tastes great!

Macaroni Soup 

1/4 chicken, skin and bones one and cut into pieces

2 cups water

1/4 cup elbow macaroni

1 small onion or 1/4 large onion

1 small carrot, cubed

5 crimini mushrooms, halved

1/2 cup milk (evaporated or fresh)

1 chicken bouillon cube

1 handful of frozen peas

1 handful of frozen sweet corn

1/2 dried parsley

salt and pepper

In a pot, add the chicken pieces and pour water over it. Place the pot over medium high heat until it comes to a boil. Lower the heat and allow the chicken to cook. Fish the chicken pieces out of the pot and set aside.  Keep the pot with water on the heat and add the macaroni to the water. Once the macaroni is just about to be cooked, add the onion, the carrot and the mushroom. Cover the pot and allow them to cook. 

Meanwhile, shred the chicken with a fork. Then add the shredded chicken to the macaroni. Add the milk and the bouillon cube. Stir until the cube has dissolved. Add the peas and the corn. Simmer for 2 minutes and add the parsley. Season to taste and remove from the heat. Transfer to a serving dish.

Note:

• You can leave out the bouillon cube if you want, but I find that it enhances the flavor of the dish. Alternatively, you can substitute water with chicken stock and leave out the bouillon cube.
• You can also make this dish by first sauteing 3 cloves of garlic and the onion, then adding the shredded chicken. Pour the cooking water, milk, macaroni and vegetables in. Season to taste.
• Oh, and this serves two people.