Okay, I promise this is the last soup recipe for a while. The even better news is, I saved my favorite soup recipe for last. I have had this recipe longer than I have had my dog, my house, my teenager, and almost everything else except for my Southern husband. Yep, he’s the only thing older than this soup, but you’d never know it to look at him. It probably has something to do with the fact that the man cannot sit still. Here’s a picture of him from one of our vacations up in Vermont.
This chicken macaroni soup is the perfect quick, hearty and still good for you soup-for-supper dish. It’s also great for a crowd, especially if you serve up some nice crusty bread on the side. Make sure you get good chicken broth to make it with (I like the Imagine and Pacific brands, which come in a box, not a can). It calls for elbow macaroni, but it also works equally well with any short pasta you have hanging around. I frequently take this soup as a chance to finally empty out all those pasta boxes with teeny amounts of pasta still lurking in the bottom of them.
This concludes Soup Week on Framed Cooks. I’ll be back to my evil bacon ways next week.