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Recipes » Chicken Ham Macaroni Soup

Chicken Ham Macaroni Soup

By Kate Morgan Jackson

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This easy recipe for chicken ham macaroni soup with tomatoes adds a little cheese and herbs for a lunchtime favorite that is brimming with flavor!

chicken ham macaroni soup

I’m interrupting my parade of St. Patrick’s Day recipes to bring you one of my most beloved soup recipes.

I have had this recipe longer than I have had my house (we’re talking my New Jersey house, not this new North Carolina one), my Southern daughter, 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 guy cannot sit still.  

Here’s a picture of him from one of our vacations up in Vermont.

man reading

That’s him.  Reading.  While walking around.  

It’s one of the many mysterious things that makes me crazy about the guy.  Among other things, it DOES keep him in tip-top shape.  But I digress!

As you might have guess from the title, this is not your regular chicken noodle soup, although it does have both chicken and noodles.

For reasons I can’t even remember (but probably have something to do with whatever was hanging out in the leftover area of my fridge when I first made it), this soup also has ham.

Ad tomatoes. And a little cheese. I call it the “something for everyone” soup, and it is always a crowd pleaser, especially if you serve up some nice crusty bread on the side.

Here’s how you make chicken ham macaroni soup!

First up, the ingredients! 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.

Obviously it’s a great use for leftover ham (and Easter is coming!) but you can also pick up a ham steak at the supermarket which will work just fine.

First up, you are going to put some olive oil, some minced garlic and a little dried thyme in a large pot (and pro tip: I always add chopped garlic with oil, before the oil gets hot. That way it cooks up slowly instead of turning into little charred pieces of garlic).

Add in some tomato paste, and then a whole lotta chicken broth and some white wine (and yes, you can use all chicken broth if you are not a white wine person).

When it is nice and simmering, add the chicken breast and let them cook in your glorious broth until they are done, and then take them out and shred them up.

In my house this job belongs to the Southern husband, and he uses his Bear Paws Shredder Claws that my little sis gave him.

While the shredding is happening, add some canned diced tomatoes and the pasta to the soup and let it cook away until the pasta is tender.

All you have left to do now is stir in the chicken and the ham, season it up with a little sea salt and pepper, and ladle it up!

chicken and ham tomato soup

I like to garnish it with a little parsley and a whole lotta grated Parmesan.

I’ll be back soon with my mama’s soda bread, but in the meantime…soup’s on!

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easy chicken and ham tomato soup

Chicken Ham Macaroni Soup


  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 1x
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: American
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Description

This easy recipe for chicken ham macaroni soup with tomatoes adds a little cheese and herbs for a lunchtime favorite that is brimming with flavor!


Ingredients

  • 1 tablespoon olive oil
  • 2 large garlic cloves, peeled and minced
  • 1 teaspoon dried thyme
  • 2 tablespoons tomato paste
  • 5 cups chicken broth (I like Imagine and Pacific brands)
  • 1 cup white wine (you can sub in another cup of chicken broth if you prefer)
  • 3 large boneless chicken breast halves
  • 1 cup  chopped canned tomatoes with their juice
  • 1 cup elbow macaroni
  • 4 ounces cooked ham, cut into 1/2 inch cubes
  • Sea salt and pepper
  • 1/4 cup chopped fresh parsley
  • 1/4 cup freshly grated Parmesan cheese

Instructions

  1. Put the oil, garlic and thyme into a large pot, turn heat to medium high and sauté until fragrant, about one minute.
  2. Mix in tomato paste. Add chicken broth and wine and bring to a simmer.
  3. Add the chicken, cover pot and simmer until chicken is just cooked through, about 15 minutes.
  4. Use tongs to remove chicken to plate and let cool. Add the chopped tomatoes and the macaroni to the pot and simmer for 12 minutes or until the macaroni is tender.
  5. While the macaroni is cooking, shred chicken into bite sized pieces and return to pot. Stir in the cooked macaroni and the chopped ham and cook until heated through, about 5 minutes. Season to taste with salt and pepper.
  6. Ladle soup into bowls. Garnish with parsley and cheese and serve!

Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!

Equipment

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Garlic Press

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Measuring Spoons

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Ladle

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Measuring Cup

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Large Pot

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Sea Salt

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Bear Paws Shredder Claws

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2842.4 g690.3 mg7.5 g1.8 g0 g15.7 g1.5 g31.8 g92.7 mg

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Updated (and made even more delicious!) from a previously published Framed Cooks post!

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

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Published on March 13, 2021

Good for: Comfort Foods, Kate's Favorites, One Pot Suppers

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  1. Theresa M Murphy says

    March 15, 2021 at 7:14 am

    That sounds delicious! I’ve always got straggler pasta in the pantry so this would be perfect to use them up. And the weather has turned cold again here in Iowa after a short stint of warm-enough-to-melt-all-the-snow-into-a-muddy-mess temps. Soup is so homey, especially served with some homemade bread. Perfect timing with this one, Kate! Looking forward to making it!

    Reply
    • Kate Morgan Jackson says

      March 15, 2021 at 10:50 am

      Isn’t it SO satisfying to empty out those boxes with bits and pieces of pasta? The weather has turned chilly here too, after a good run of sunny and in the 70s, so I’m in a soup frame of mind too! xo

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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