Mac and Chicken Soup Lazy Darren |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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If you are like me who cant wait for hours to make a chicken broth and I have only my wife and I to feed, this is comfort food to come home to and best for hangovers. Ingredients:
2 (300 ml) cans swanson chicken broth |
1 carrot, sliced |
1 medium white onion, quartered |
4 garlic cloves, peeled |
2 pieces frozen corn, pre-sliced |
1/2 cup frozen peas |
150 g skinless chicken breasts |
4 cups macaroni |
1 head broccoli, chopped |
200 ml cold water |
Directions:
1. Again, as mentioned in my other posts, I do not like to waste time due to waiting. I like to be as efficient as I can. So these are the steps.
2. Boil about 800ml of water. Add about 1 tablespoon of salt to the water.
3. Once boiled, throw in the macaroni. Cook for about 15 minutes.
4. Meanwhile, empty chicken stock into a pot. Add 200 ml of cold water.
5. Add chicken breast, carrots, onions, corn, garlic and frozen peas and bring to boil.
6. Instead of adding salt, let the stock boil (medium flame) and reduce to taste.
7. Once macaroni is done, scoop it out. Turn off the fire and put the broccoli in, or you could sieve out the macaroni and pour the hot water into a bowl with the broccoli pieces. Let it cook slowly.
8. Remove chicken breast and place it in cold water.
9. Once cooled, shred the chicken by peeling of the meat with your hands.
10. Share out the macaroni into 2 bowls and pour the chicken stock over, together with the vegetables.
11. Add the broccoli and shredded chicken.
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