Prep 10 mins
Cook 40 mins
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.
- 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
- 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!
What a wonderful soup! I made some for lunch and wanted to make something different. My love for cheese and the fact that I had some leftover chicken pulled me to this recipe that I had saved. I had some frozen peas and carrots so I used those and followed your steps other than that. The soup was really delicious and one I will definately be adding to my favorites to make again and again. We just loved it! Thank you for sharing with us Emily! Linda
A Keeper! Made as per directions except for thickening with a flour paste instead of cornstarch. (Saute veggies gently in 2 Tblsp butter, mix in 3 Tblsp flour, let cook, stirring, about 2 minutes and then gradually add in liquids, bringing to a simmer. It works better for me that way.) Add in remaining ingredients. I use Velveeta in soups like this because it melts so smoothly, eliminating the clump problem. Then you can melt in Cheddar if you wish, but it usually isn't necessary because Velveeta is very cheesy tasting. Probably no need for salt. Oh, and a splash of good white wine never hurts. It's a pretty quick soup. Thanks for posting.
The flavour of this soup is incredible!! I followed the recipe except for 2 minor changes - omitted onion, as a personal preference & doubled up on the peas (out of a can). It took forever to melt the cheese - probably 20 minutes - I tried to be patient & leave it on low heat but ended up turning it up to about medium near the end. I guess the cheese did eventually melt but it was clumpy & made the soup look somewhat curdled.