Heat olive oil over medium-high heat. Season chicken pieces with salt and pepper.
1 tbsp. olive oil, 1 ½ # boneless skinless chicken thighs, ½ tsp. salt, ½ tsp. black pepper
Add chicken to the pot and cook until pieces brown on the outside, about 3-4 minutes. The chicken doesn't need to be fully cooked through yet.
Add chopped bell pepper and onion to the pan. Continue cooking until the chicken finishes cooking and the pepper and onion begin to soften, about another 3-4 minutes. Add the minced garlic and cook for another minute.
1 cup green bell pepper, 2 cloves garlic , 1 cup yellow onion
Pour in canned soup, diced tomatoes, chicken broth, Worcestershire sauce, bay leaf, paprika and Italian seasoning. Stir well and bring mixture to a simmer.
2 10.5 oz. cans condensed tomato soup, 1 14.5 oz. can diced tomatoes, 2 cups chicken broth, 3 tbsp. Worcestershire sauce, 1 bay leaf, 2 tsp. paprika, 2 tsp. Italian seasoning
Stir in uncooked noodles, cover and reduce heat to medium. Continue to simmer 15-20 minutes until pasta is cooked and much of the liquid is absorbed.
8 oz. elbow macaroni
Remove from heat. Remove the bay leaf and stir in cheddar cheese before serving.
1 cup cheddar cheese
