Chicken Macaroni Stew
Submitted by tnjayman
A hearty one-pot stew with diced chicken, elbow macaroni, tomatoes, and mixed vegetables simmered in chicken broth. Cozy, filling, and ready in under an hour.
YIELD
2 servingsPREP
20 minCOOK
30 minREADY
50 minSome nights you just need a bowl of something warm and simple that fills you up without emptying the pantry.
This stew is exactly that. Canned tomatoes, mixed vegetables, elbow macaroni, and cooked chicken all simmer together in chicken broth with oregano and a bay leaf. The pasta cooks right in the pot, thickening the broth into something stew-like and satisfying.
It’s the kind of recipe your grandmother probably made without ever writing it down. No fuss, no fancy ingredients, just honest food in a bowl.
Kitchen Tips
- Use broth from a stewed chicken if you have it. Store-bought works fine, but homemade broth gives this stew a richer backbone.
- Stir every few minutes while the macaroni cooks. It likes to stick to the bottom of the pot.
- Add the chicken at the very end and just heat it through. It’s already cooked, so extended simmering will dry it out.
Ingredients
Directions
Break up large pieces of tomatoes.
Place all ingredients except chicken into saucepan.
Bring to a boil. Reduce heat and boil gently, uncovered, until macaroni is tender--about 15 minutes.
Stir several times to prevent macaroni from sticking.
Add chicken.
Heat to serving temperature.
Remove bay leaf.
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