Macaroni and Cheese Soup With Chicken |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 7 |
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COMFORT FOOD!! A creamy cheese soup which will satisfy big appetites! There is a hug in every spoonful! Noodles, cheese and veggies all add to the goodness of this soup. Ingredients:
1 cup elbow macaroni, uncooked |
1/4 cup butter |
1/2 cup carrot, finely chopped |
1/2 cup celery, finely chopped |
1 small onion, finely chopped |
5 cups milk |
8 ounces chicken broth |
2 cups cheddar cheese, shredded |
2 tablespoons cornstarch |
3 tablespoons water |
1 cup cooked chicken, chopped |
1 (8 ounce) whole kernel corn, drained |
1/4 cup frozen baby green pea |
salt and pepper |
Directions:
1. Boil macaroni noodles in unsalted water until tender. Drain and set aside.
2. Melt butter in a large saucepan. Add carrots, celery and onion. Sautee lightly for 2-3 minutes. Remove from heat and set aside.
3. In a large dutch oven, combine milk and cheese. Simmer on low heat just until cheese melts. Add chicken broth slowly.
4. In a small bowl combine cornstarch in water until a smooth paste; stir slowly into milk mixture. Cook until mixture thickens and comes to a boil. Boil 1 minute stirring constantly.
5. Into dutch oven stir in chicken, macaroni noodles, vegetable mixture, corn and peas. Simmer 2-3 minutes until heated thoroughly.
6. Ladle and sprinkle with cheese. Serve and enjoy!
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