Mac & Cheese Soup with Veggies
Ingredients
- 2 tbsp butter
- 1 small onion, diced
- 3 stalks celery, diced
- 3 carrots, peeled and diced
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp pepper
- 8 cup chicken stock
- 1 1/4 cup elbow macaroni
- 2 cup frozen chopped broccoli, thawed
- 3 tbsp cornstarch
- 1 1/2 cup milk
- 2 cup shredded cheddar cheese
- 3 tbsp fresh parsley, chopped
- Additional salt and pepper, to taste
Instructions
- Melt butter in a large pot. Add onions, celery and carrots. Season with salt, paprika and pepper and cook until onions are translucent, about 5 minutes. Pour in chicken stock and bring to a slow boil.
- Add noodles and cook until tender, about 10 minutes. After noodles are fully cooked, add the broccoli. Dissolve cornstarch in milk and slowly stir into slowly boiling soup. Cook until slightly thickened, about 5 minutes.
- Remove from heat and stir in cheese until fully melted. Add parsley and additional salt and pepper to taste, if needed. Enjoy!