This Lightened Up Mac and Cheese Soup is cheesy, high fiber, high protein, loaded with veggies, and made with immune-boosting bone broth.
Lightened Up Mac and Cheese Soup
INGREDIENTS
- 8 oz dry elbow Banza pasta
- 1 1/2 cups onion, chopped
- 3 large carrots, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 Tbsp butter
- 2 tbsp flour
- 2 1/2 cups chicken bone broth (I used Mama Tongs Bone Broth)
- 1 cup fat-free milk or milk alternative
- pinch nutmeg
- 1/2 tsp dry mustard
- salt and fresh pepper to taste
- 2 cups broccoli florets, chopped
- 1 cup shredded rotisserie chicken
- 1-1/2 cups grated sharp cheddar cheese
INSTRUCTIONS
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Boil pasta according to package directions. Drain and set aside.
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In a large pot or dutch oven, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
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Add flour and fresh pepper to the pot and stir.
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Slowly add bone broth, milk, nutmeg and dry mustard powder; whisking constantly.
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Set heat to medium-low and let it come to a slow boil. Cover and cook on low for 10 minutes.
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Add broccoli florets and chicken and stir well.
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Cook uncovered until broccoli has softened, about 5 minutes. Remove from heat and let cool until boiling stops.
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Add cheddar cheese and mix until cheese melts.
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Return the cooked elbows to the soup and mix well.