Chicken Macaroni Soup (Print Version)
# Ingredients:
01 -
1 French baguette, sliced.
02 -
2 tablespoons olive oil.
03 -
½ cup shredded cheese.
04 -
⅛ teaspoon red pepper flakes.
05 -
2 chicken breasts (or 3 cups cooked).
06 -
Salt and pepper to taste.
07 -
2 tablespoons vegetable oil.
08 -
2 tablespoons unsalted butter.
09 -
3 carrots, sliced.
10 -
1 celery rib, sliced.
11 -
1 yellow onion, diced.
12 -
4 cups chicken stock.
13 -
¼ cup white wine (optional).
14 -
1 teaspoon fresh thyme.
15 -
¼ teaspoon nutmeg.
16 -
¾ tablespoon Dijon mustard.
17 -
½ pound small shell pasta.
18 -
2 cups whole milk or half-and-half.
19 -
½ cup Gruyère cheese.
20 -
1 cup Colby Jack cheese.
21 -
½ cup Cheddar cheese.
22 -
Parsley and paprika for garnish.
# Instructions:
01 -
Bake baguette slices with oil at 375°F for 15-20 minutes. Top with cheese and broil until melted.
02 -
Season and brown chicken in oil and butter, about 3 minutes per side. Remove.
03 -
Sauté carrots, celery, onion until soft.
04 -
Add stock, wine, thyme, nutmeg, mustard and pasta. Simmer 30 minutes.
05 -
Add milk, chicken, and cheeses. Heat until thickened. Top with crostini.
# Notes:
01 -
Can use pre-cooked chicken.
02 -
Wine is optional.
03 -
Reheats well with added milk.