Creamy Mac-and-Cheese Chicken Soup Recipe






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Creamy Mac-and-Cheese Chicken Soup

Name: Bruce Jensky
Base: Langley Air Force Base, Hampton, VA
Recipe: Life is all about balance that's why there's broccoli and chicken mixed in with this Creamy Mac-and-Cheese. Adding some Dijon mustard on this creamy and cheesy dish to give it some tang... This recipe serves eight and you can make this wonderful soup in just 45-minutes. INGREDIENTS: 1-1/2 cup macaroni, 1-1/4 pounds boneless, skinless chicken breast (cubed), Kosher salt, freshly ground black pepper, 4 tablespoons unsalted butter (divided), 1 small onion (chopped), 1 small red bell pepper (chopped), 1/3 cup all-purpose flour (spooned and leveled), 4 cups chicken stock, 4 cups whole milk, 2 teaspoons Dijon mustard. 1 small head broccoli (cut into small florets (about 4 cups)), 8 ounces extra-sharp cheddar cheese (grated(about 2 cups)), sliced fresh chives (for garnish...) DIRECTIONS: step 1: Cook pasta according to package directions; set aside. Step 2: Season chicken with salt and pepper. Melt 1 tablespoon butter in a large pot or Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until golden and cooked through (6 to 0 minutes). Remove chicken to a plate. Step 3: Reduce heat to medium. Add onion, bell pepper, and remaining 3 tablespoons butter to pot. Cook, stirring occasionally, until softened (3 to 5 minutes). Add flour and cook, stirring constantly (about 1 minute). Slowly stir in stock, then milk and mustard. Simmer until thickened (about 7 to 8 minutes). Step 4: Stir in broccoli and reserved chicken. Simmer until broccoli is tender and soup is thickened (about 4 to 6 minutes). Remove from heat and let stand 1-minute (this prevents the soup from breaking). Stir in cooked pasta. Gradually stir in cheese until melted and smooth. Season with salt and pepper. Step 5: Garnish with chives and enjoy this Creamy Mac-and-Cheese Chicken Soup. Enjoy!