Creamy Chicken Mac ‘N Cheese soup
4 cups Chicken broth or stock
3 boneless, skinless smoked chicken breast, diced
1 (16 oz.) pkg. frozen mixed vegetables
2 cloves garlic, minced
2 (7.25 oz.) pkgs. macaroni & cheese mix
1 tsp. salt
½ tsp. black pepper
4 cups milk
2 cups shredded Cheddar cheese
In a soup pot, bring chicken broth or stock to a boil over high heat. Stir in mixed vegetables, macaroni from package, garlic, salt and pepper. Return to a boil, cover loosely, and cook 5 minutes, stirring occasionally. Reduce heat to medium-low.
Add chicken, milk and ingredients in cheese packets. Stir and cook until cheese mixture is incorporated. Now, stir in shredded cheddar cheese until melted. Cover and cook on low 10-15 minutes, or until heated though. Serve.
(If soup is too thin, add more shredded cheddar cheese) (If soup is to thick, stir in more milk until desired consistency is reached).