Chicken Macaroni Soup

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
• 2 cups elbow macaroni
• 2 cups chicken broth
• 2 cups water
• 1 can (14.5 oz) diced tomatoes
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese

Instructions:

1. In a large pot or Dutch oven, cook chicken over medium heat until browned.
2. Add onion, garlic, carrots, celery, basil, oregano and sauté for 2-3 minutes.
3. Stir in chicken broth, water, diced tomatoes, macaroni, salt, and pepper.
4. Bring to a boil, reduce heat to low, and simmer for 15-20 minutes, or until macaroni is tender.
5. Stir in heavy cream and Parmesan cheese.
6. Cook for an additional 2-3 minutes, or until cheese is melted and soup is heated through.
7. Serve hot and enjoy!

Optional: You can add some chopped spinach or kale for extra greens.