Chicken Macaroni & Cheese Soup

Yield: Approximately 8 servings

Ingredients

• 1 tablespoon beef tallow

• ½ medium onion, finely chopped

• 1 large carrot, shredded

• ½ cup sliced celery

• ½ green bell pepper, finely chopped

• 6 cups low-sodium chicken broth

• 1 cup uncooked elbow macaroni

• 2 tablespoons butter

• ¼ cup all-purpose flour

• 2 cups 2% milk

• 1 teaspoon garlic powder

• ½ teaspoon ground mustard, optional

• ¼ teaspoon black pepper

• 1½ cups freshly shredded sharp cheddar cheese

• 1½ cups cooked shredded chicken

• Salt to taste

Instructions

1. Melt the beef tallow in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery, and green pepper. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.

2. Add the chicken broth and bring it to a boil. Stir in the macaroni, reduce the heat, and simmer according to the package directions until the pasta is just tender. Do not drain.

3. Meanwhile, melt the butter in a separate saucepan over medium-low heat. Whisk in the flour and cook for about one minute.

4. Slowly pour in the milk, whisking constantly to prevent lumps. Add the garlic powder, ground mustard, and black pepper. Cook for 3–5 minutes, stirring frequently, until the mixture has thickened.

5. Remove the saucepan from the heat. Add the cheddar a handful at a time, stirring until completely melted and smooth.

6. Pour the cheese sauce into the macaroni and vegetable mixture. Add the shredded chicken and stir until evenly combined.

7. Warm the soup gently over low heat until the chicken is heated through. Do not let the soup boil after adding the cheese.

8. Taste and add salt if needed. The soup will thicken as it rests. If it becomes too thick, add a splash of broth or milk.