Macaroni And Cheese Soup With Chicken Recipes

Steps:

• In a stockpot, bring water and bouillon to a boil. Add celery, carrots, onion and green pepper; cook for 4 minutes or until tender. Add macaroni. Cover and return to a boil; boil 2 minutes. Remove from the heat; let stand for 8-10 minutes or just until macaroni is tender., Meanwhile, melt butter in a large saucepan. Add flour, stirring until smooth. Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Stir in cheese until melted; add to undrained macaroni mixture.

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!

Steps:

• Bring a medium saucepan of lightly salted water to a boil over high heat.
• Add the macaroni and cook until tender, about 9 minutes. Drain well.
• Meanwhile heat the broth and the tomatoes to a simmer in a large saucepan over medium heat.
• Gradually whisk in the Velveeta until melted.
• Stir in the cooked macaroni and heat through.
• Season soup with salt and pepper and then add hot sauce.
• Serve topped with cheddar cheese if desires.