In winter, nothing beats hot soup! For this reason, mac and cheese soup will be the perfect meal for you and your family, because it is full of flavor and very warm.
Macaroni and cheese soup ingredients
3 cups cooked chicken
Salt as desired
Black pepper as desired
2 tablespoons vegetable oil
2 tablespoons unsalted butter
3 carrots, chopped
Chopped rib of celery
Onion cut into cubes
4 cups chicken broth
1/4 teaspoon nutmeg
3/4 tablespoon Dijon mustard
A small cup of uncooked seashell pasta
2 cups full fat milk
1/2 cup grated Gruyere cheese
1/2 cup grated cheddar cheese
1/2 cup grated Parmesan cheese
Chopped fresh parsley
1/2 tablespoon smoked paprika
How to prepare macaroni and cheese soup
Dry the chicken breasts and sprinkle both sides of the breasts with salt and pepper.
In a pot over medium heat, heat the oil.
Add the butter and chicken breasts, and cook for 3 minutes on one side and then another 3 minutes on the other side.
Transfer the chicken to a plate, then add the carrots and celery to the pot and cook for 3 minutes, stirring occasionally.
Add the onion and cook until tender and translucent.
Slowly add the chicken broth, stirring until the mixture dissolves in the pan and boils.
Add mustard and pasta, stir well and let the mixture boil.
Reduce the heat and simmer the soup for 30 minutes.
Cut the chicken breasts, and after 30 minutes, raise the heat slightly and add the milk and chicken to the pot.
Allow the soup to boil, then reduce the heat immediately. Cook the soup for another 10 minutes.
Add the cheese and stir until it melts.
Pour the mac and cheese soup into bowls, garnish with chopped parsley and smoked paprika, and serve hot.