Hearty Macaronni and Mushroom Soup

Hearty Macaronni and Mushroom Soup

Ingredients:

• 1 can 298g Jolly Cream of Mushroom Soup (and 2 cans of water)
• 500 g boiled chicken breast, cubed
• 250 g uncooked elbow macaroni
• 3 tbsp Jolly Heart Mate Canola Oil
• 2 cups broth
• 2 large onions, chopped
• 5 cloves garlic, minced
• 1 stalk celery, diced
• 1 large carrot, diced
• 150 ml evaporated milk
• dash of salt and pepper

Procedure:

1. In a pot, Jolly Heart Mate Canola Oil and sauté onions, garlic and celery.
2. Add the chicken breast (cooked and cubed) and sauté until the meat is slightly brown.
3. Add the broth and let it simmer. Then add macaroni and cream of mushroom soup. Stir and let it simmer until macaroni is al dente. Add carrots and simmer for another 2 minutes.
4. Remove from heat. Pour in the evaporated milk. Then season with salt and pepper.
5. Serve with toast or crackers.