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Velvety Chicken Macaroni Soup

By: John Goins from
Velvety Chicken Macaroni Soup
Velvety Chicken Macaroni Soup

"Milk, chicken, and pasta: the best combination for a lovely dish. This recipe uses all three of them to create a light but soulful soup that can be eaten as a main dish. A soup that contains all the essential vitamins to get you through the day or the night. With vegetables as an additional ingredient, this can be a great meal for the family. You can add more vegetables such as broccoli, cauliflower, spinach, and lovely squash. You can also substitute the pasta for beans. Adding drops of chili garlic oil will enhance the dish by intensifying the heat and adding a depth of flavor. You can also add a roux to thicken the soup if you want it to be thicker rather than a soupy texture."

Preparation Time10 min

Cooking Time30 min

Cooking MethodSkillet


  • 1 pound chicken breast
  • 2 ounces ham
  • 1 pound macaroni
  • 2 ounces celery
  • 1 ounce onion
  • 2 ounces carrots
  • 2 cups cabbage
  • 4 cups chicken stock
  • 1 cup full cream milk
  • 1 tablespoon butter


  1. Cook the macaroni according to the package.

  2. Add oil to a heated saucepan.

  3. Sauté minced onions and celery for 3 minutes and add a tablespoon of butter.

  4. Add the minced carrots and sliced chicken breast.

  5. Sauté for 3 minutes until caramelized.

  6. Add the stock and simmer for 15 minutes.

  7. Mix in the chopped cabbage.

  8. Continue to simmer for 2 minutes.

  9. Add the milk and bring to a quick boil and reduce to simmer

  10. Stir in the cooked Macaroni and season with salt and pepper.

  11. Serve.

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