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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 5 |
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You can fix this soup in a short amount of time. Ingredients:
1 (13 3/4 ounce) can reduced-sodium chicken broth |
3/4 cup elbow macaroni |
2 carrots, sliced |
2 tablespoons finely chopped onions |
3 tablespoons butter |
2 tablespoons flour |
2 1/2 cups milk |
1 1/2 cups shredded wisconsin cheddar cheese |
Directions:
1. Bring chicken broth to boil in 2 quart saucepan.
2. Add macaroni and carrots and simmer 7 minutes, stirring occasionally.
3. Remove from heat and set aside.
4. Saute onion in butter in 3 quart saucepan.
5. Reduce heat to low and blend in flour.
6. Gradually add milk and stir in macaroni mixture.
7. Cook, stirring constantly, until thickened.
8. Remove from heat.
9. Add cheese; stir until melted.
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