Macaroni And Cheese Soup With Chicken - cooking recipe

Ingredients

1 cup elbow macaroni, uncooked
1/4 cup butter
1/2 cup carrot, finely chopped
1/2 cup celery, finely chopped
1 small onion, finely chopped
5 cups milk
8 ounces chicken broth
2 cups cheddar cheese, shredded
2 tablespoons cornstarch
3 tablespoons water
1 cup cooked chicken, chopped
1 (8 ounce) whole kernel corn, drained
1/4 cup frozen baby green pea
salt and pepper

Preparation

Boil macaroni noodles in unsalted water until tender. Drain and set aside.
Melt butter in a large saucepan. Add carrots, celery and onion. Sautee lightly for 2-3 minutes. Remove from heat and set aside.
In a large dutch oven, combine milk and cheese. Simmer on low heat just until cheese melts. Add chicken broth slowly.
In a small bowl combine cornstarch in water until a smooth paste; stir slowly into milk mixture. Cook until mixture thickens and comes to a boil. Boil 1 minute stirring constantly.
Into dutch oven stir in chicken, macaroni noodles, vegetable mixture, corn and peas. Simmer 2-3 minutes until heated thoroughly.
Ladle and sprinkle with cheese. Serve and enjoy!