Cream of Chicken Macaroni Soup

Servings: 4

Ingredients:

• Macaroni - 2 cups (raw)
• Cream of chicken condensed soup - 2 cans
• Chicken breast fillet - 1, boneless, cubed
• Sweet peas - 1 cup
• Carrot - 1 cup, chopped
• Onion - 1 med, chopped
• Black pepper - 1 tsp
• Salt - to taste (the canned soup will be salty)
  
• Garlic powder - 1 tsp
• Jalapeno - 1 , chopped
• Parmesan Cheese - 1/2 cup (optional)
• Curly parsley - 1/2 cup, chopped (optional)
  

Methods:

• 1. Cook the macaroni according to the package instructions, drain and set aside.
  
• 2. Chop and prepare the veggies, set aside.
• 3. In a large non-stick pot, heat 2 tbsp of oil. Add the chopped up chicken cubes, onion, garlic powder, black pepper and a pinch of salt. Saute on high heat for 3-5 min.
• 4. Add the chopped up veggies. Saute on high heat for 2-3 min till the veggies have softened a bit.

• 5. Lower the heat to medium. Add the 2 cans of the condensed soup with 3 cups of hot water. Stir to combine. Simmer on medium heat for 8 - 10 min, uncovered, until the soup thickens a bit. Remember to stir in occasionally to avoid any lumps at the bottom.
  
• 6. Stir in the cooked macaroni. Stir to combine. Check for seasoning, if required add some more black pepper and salt. Check the soup for your desired consistency off thickness. I like it quite thick rather than runny. Stir in the parsley and turn the heat off and let it rest for 10 min before serving
• 7. Serve topped with Parmesan cheese.