Chicken Macaroni Soup
This is a recipe for an easy and tasty Chicken Macaroni Soup
- 1 whole rotisserie or baked chicken
- 2 medium carrots chopped
- 4 celery stalks chopped
- 1 medium yellow onion chopped
- 2 cups elbow macaroni
- 6 to 10 cups water
- Salt and ground black pepper to taste
Boil the water in a large pot.
Add the chicken, onion, carrot, and celery. Continue to boil in low heat for 40 to 50 minutes. Add more water if needed.
Remove the chicken from the pot. Let it cool down. Shred the meat using your fingers while you pull it out of the bone.
Discard the bone and skin. Add the shredded chicken back to the pot.
Add the macaroni. Continue to cook for 15 minutes.
Sprinkle some salt and pepper. Serve.
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