Easiest Way to Prepare Tasty Mac And Cheese Soup With Chicken And Bacon

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Mac And Cheese Soup With Chicken And Bacon Stir until combined and cook until heated through. Feel free to add more broth, half and half, or even some leftover pasta water if the soup gets too thick. Mix in bacon bits, chicken broth, cheese sauce, chicken bouillon granules, ground red chili pepper, black pepper, crushed red pepper flakes, and cooked macaroni. You can have Mac And Cheese Soup With Chicken And Bacon using 10 ingredients and 12 steps. Here is how you cook that.

Ingredients of Mac And Cheese Soup With Chicken And Bacon

  1. It’s 3 cup of Shredded cooked chicken.
  2. It’s 6 slice of Bacon, cooked crispy and crumbled.
  3. You need 1 lb of Uncooked elbow macaroni.
  4. Prepare 3 tbsp of Butter.
  5. You need 3 tbsp of All purpose flour.
  6. You need 1 pints of Half and half.
  7. You need 1 can of 14 oz chicken broth.
  8. You need 1 can of 10.75 oz condensed cheese soup.
  9. Prepare 1 tsp of Each, ground mustard, garlic powder, onion powder.
  10. Prepare 2 cup of Shredded sharp cheddar cheese.

Top with remaining cheese and bacon. In a small bowl, stir together the blue cheese and green onion. Add the chopped bacon and set aside. Prepare pasta according to package directions, drain and set aside.

Mac And Cheese Soup With Chicken And Bacon step by step

  1. Cook macaroni according to package directions..
  2. Drain well and set aside..
  3. In large pot, melt butter..
  4. Add flour and whisk to combine..
  5. Cook for 2-3min..
  6. Slowly add the half and half and broth, whisking constantly..
  7. Stir in cheddar cheese soup, ground mustard, garlic and onion powder..
  8. Bring to a boil, then reduce to a simmer..
  9. Once thickened, whisk in the cheddar cheese and stir until completely melted..
  10. Add the cooked chicken, bacon and macaroni..
  11. Stir until combined and heated through..
  12. If it gets too thick, you may need to add more half and half or broth..

Melt butter in a small soup pot; add the celery and onion and saute until tender but not browned. In a large skillet or saucepan, cook bacon until crispy. Remove bacon to paper towels; crumble. Gradually whisk in cream, milk, Cajun seasoning, salt and pepper. Bring to a boil, stirring constantly.

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