Chicken Macaroni Soup One Pot Meal

This recipe provides you with 34 yummy, nutritious frozen toddler meals.

Place 7 boneless, skinless chicken thighs in a stockpot. Wash, peel, and chop 1 carrot into large pieces. Add it to the pot.

Add 2 minced garlic cloves and 1 bay leaf to the pot.

Add about 1 cup chopped onion to the pot.

Finally, add 8 cups of water to the pot. Bring it to a boil, reduce to a low simmer, cover, and cook for about 20 minutes.

Remove from heat and allow to cool. After it has cooled, remove the chicken from the broth and set aside.

Using a colander, strain and reserve the broth and set aside.

Pour 1 tablespoon of olive oil into your stockpot and add 1 cup diced onions. Sauté until translucent.

Add the following vegetables to the pot:

3 carrots, washed, peeled, & cubed.

1 pint grape tomatoes, halved.

1 small zucchini (this one is really big, so I only used 1/2) cubed.

2 yellow squash, cubed.

10 stalks of asparagus, cut small like you would chop a green onion.

1 1/2 – 2 cups sliced mushrooms.

2 heaping cups kale or spinach.

Sauté lightly.

Add 2 cloves minced garlic, 1/2 tsp creole seasoning, and 1 tsp sea salt to the vegetables.

Add 5 cups of low-sodium broth to the pot. I used the reserved chicken broth and 1 cup vegetable broth this time, but you can use all chicken, all vegetable, or even beef, or some combination.

Bring broth to a boil, reduce to a simmer, cover, and cook for 20 minutes, or until all vegetables are tender.

While vegetables are simmering, cook 1 cup dry macaroni (preferably whole grain) according to package directions. Set aside.

Shred or chop chicken into bite-sized pieces, throwing out the fat as you go. Set aside.

Once vegetables are finished, remove from heat and allow to cool.

Using an immersion blender, blend the vegetable mixture until smooth. I use my Cuisinart Smart Stick for this and I love it. This thing serves as an immersion blender, a chopper, and a whisk–it was one of my best kitchen purchases.

Add 15 ounces tomato sauce and mix well.

Finally, add cooked macaroni and chicken to the vegetable purée. Stir so that all ingredients are well combined.

Pour into muffin tins and freeze overnight. I prefer to use silicone muffin tins because they’re easier to manipulate.

Remove from tins and store in ziploc freezer bags.

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