3 to 4 oz. macaroni
1 (14 oz.) can chicken broth
2 (10 3/4 oz.) cans cream of chicken soup
1 c. milk
2 c. chopped ham
1 onion, diced
2 carrots, peeled and sliced
2 ribs celery, diced
1/2 c. butter
1 (16 oz.) can tomatoes
2 c. cooked chicken
salt and pepper to taste
1 pt. half and half

Prepare macaroni according to directions and set aside. In a medium sized bowl, combine macaroni and broth, soup and milk. Set aside. In a large soup pot, sauté ham, onion, carrots and celery in the butter. Add broth mixture and simmer over medium-low heat for 10 minutes. Stir in the tomatoes, chicken and seasoning. Add half and half and gently heat through.

Serves 8 to 10.