In a large pot or Dutch oven, cook the chicken pieces over medium heat until browned. Remove the chicken from the pot and set aside.

Sauté the Vegetables: In the same pot, add the diced onion, minced garlic, carrots, celery, dried basil, and dried oregano. Sauté for 2-3 minutes until the vegetables begin to soften.

Add Liquids and Macaroni: Stir in the chicken broth, water, diced tomatoes (with their juices), and elbow macaroni. Season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the macaroni is tender and the vegetables are cooked through.

Stir in the heavy cream and grated Parmesan cheese. Cook for an additional 2-3 minutes, or until the cheese is melted and the soup is heated through.

Ladle the soup into bowls and serve hot. Enjoy the creamy and comforting flavors of this chicken macaroni soup.

For extra greens, you can add some chopped spinach or kale during the last 5 minutes of cooking.

This chicken macaroni soup is perfect for a comforting meal on any day. The addition of heavy cream and Parmesan cheese makes it creamy and rich, while the vegetables add a nice texture and flavor. Enjoy!

In a large pot or Dutch oven, cook chicken over medium heat until browned.

Add onion, garlic, carrots, celery, basil, and oregano. Sauté for 2-3 minutes until vegetables begin to soften.

Stir in chicken broth, water, diced tomatoes, macaroni, salt, and pepper.

Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until macaroni is tender.

Stir in heavy cream and Parmesan cheese.

Cook for an additional 2-3 minutes, or until cheese is melted and soup is heated through.

Serve hot and enjoy!

Add onion, garlic, carrots, celery, basil, oregano and sauté for 2-3 minutes.

Bring to a boil, reduce heat to low, and simmer for 15-20 minutes, or until macaroni is tender.

Optional: You can add some chopped spinach or kale for extra greens.