MACARONI AND CHEESE SOUP WITH CHICKEN

Macaroni and Cheese Soup With Chicken image

Provided by Seasoned Cook

Categories Cheese

Time 50m

Yield 6-7 serving(s)

Number Of Ingredients 14

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

Steps:

Boil macaroni noodles in unsalted water until tender. Drain and set aside.
Melt butter in a large saucepan. Add carrots, celery and onion. Sautee lightly for 2-3 minutes. Remove from heat and set aside.
In a large dutch oven, combine milk and cheese. Simmer on low heat just until cheese melts. Add chicken broth slowly.
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.
Into dutch oven stir in chicken, macaroni noodles, vegetable mixture, corn and peas. Simmer 2-3 minutes until heated thoroughly.
Ladle and sprinkle with cheese. Serve and enjoy!

Nutrition Facts : Calories 516.8, Fat 30.1, SaturatedFat 18.1, Cholesterol 105.8, Sodium 674.8, Carbohydrate 36.1, Fiber 2.2, Sugar 3, Protein 26.7