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Recipe by Liz Olberding
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how to make it
Chicken Noodle Mac n Cheese Soup is like a cozy blanket on a cold day. Similar to traditional chicken noodle soup, I use a chicken broth base with shredded chicken and fresh veggies and add small shell noodles. Simmered with two different kinds of cheese, (like mac n cheese) this meal is pure comfort food goodness. This family friendly meal is a must try this winter.
– butter – onion – carrots – chicken broth – garlic – flour – half and half – Better the Bouillon – shredded chicken – parmesan cheese – cheddar cheese – small shell pasta – lemon juice
Melt butter over medium heat, add chopped onion and thinly sliced carrots. Cook until soft. Stir in garlic (minced) and then quickly whisk in flour. Pour in chicken broth, the Better the Bouillon Chicken and half and half.
Cut the rind off the wedge of parmesan cheese and discard. Roughly chop 2oz of the cheese into chunks or strips. Shred 2oz of cheddar cheese. Its very important that you DO NOT use pre-shredded cheese as it has a coating on it to prevent clumping. That coating will prevent your cheese from melting properly, and will cause soup to grainy.
Add the parmesan cheese to the pot as well as the shredded chicken, salt and pepper and bring to a simmer stirring frequently for 5-7 mins. Turn burner to low heat. Stir in cheddar, lemon juice and the reserved cooked pasta water.
add cooked small shell pasta and simmer for a few minutes
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