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Creamy Smoked Chicken Mac ‘N Cheese Soup

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).


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