Macaroni and Cheese Soup
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 12 Cups Chicken Broth this can be prepared chicken stock or broth made from bouillon and water
- ½ Cup Green Onion sliced
- 1 Bell Pepper diced (red or orange is preferred, but if you got green, use green this is your soup!)
- 1 Cup Carrots diced
- 1 in Cup Button Mushrooms SlicedHalf vertically
- 4 leaves Sprigs of Fresh Thyme pulled off stem
- 2 Cups Cooked Turkey Meat
- Micro Greens garnish (optional)
- 4 Tablespoons Olive Oil for sautéing
Ingredients
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Instructions
- 1. In large saucepot heat pan on medium heat. When pan feels hot to the touch, add olive oil. 2. Sauté bell pepper, carrots and mushrooms for about 2 minutes or until veggies begin to soften a bit. 3. Slowly pour in broth, stirring to combine. 4. Bring soup mixture to heated through temperature. 5. Add green onion, fresh thyme, turkey (optional), and macaroni and cheese. 6. Stir constantly until cheese from macaroni and cheese starts to melt and macaroni begins to separate. 7. When you see that steam coming off the soup, guess what? It’s reeaady! 8. To add a little extra fantastical to your dish, you can sprinkle a little micro greens on top when serving.
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