Maybe it’s because I’m not a fan of cold sandwiches myself, but I love being able to fix my kids hot lunches. It’s just one of the many benefits of being a stay-at-home/homeschooling mom.
But if I’m going to make a hot lunch, most days it needs to be a fairly quick one! We eat a lot of supper leftovers, and hot sandwiches on occasion, but this soup is a great option when I want something delicious, but easy to throw together. It’s perfect for the busy mom who needs a quick, satisfying meal for her family, whether it’s for lunch or supper!
Start by heating some olive oil and butter.
Then I add a 12-oz. bag frozen Cajun-style Mirepoix blend. (Mirepoix is just a blend of onions, green peppers, and celery, which is good thrown in ANYTHING!) I’m not sure if you can find this mix everywhere, but you can substitute other vegetables as well. Just use whatever you have on hand. Even peas and carrots can make a great alternative.
Saute the vegetables over medium heat till tender. Then add 6 cups chicken broth.
Bring the mixture to a boil and add the noodles from a 6-oz box of macaroni and cheese. (My favorite is Annie’s Homegrown Shells and White Cheddar, but feel free to use your favorite.) Boil the noodles for about 6 minutes.**
**Check the directions on the box and reduce the boil time by a couple of minutes. In the case of Annie’s, the directions say 8-10 minutes, so I cook the noodles for 6. You want your noodles to be a little firm at this point because you still have some cooking to do and if you cook them for too long, your noodles start turning to mush. And we want Easy Mac & Cheese Chicken Soup, not Easy Mush & Cheese Chicken Soup!
Now it’s time to stir in the cheese packet from your macaroni and cheese. Use a whisk if your cheese starts clumping together. You’re almost done!
Add 2 cups chopped cooked chicken…
And cook and stir until heated through! What could be simpler?
- 1 tsp. olive oil
- 1 tsp. butter
- 12-oz. bag frozen Cajun Mirepoix vegetable blend (or chopped vegetable blend of choice)
- 6 cups chicken broth
- 6-oz. box macaroni and cheese
- 2 cups chopped cooked chicken
- Salt and pepper to taste
- Heat olive oil and butter over medium heat until butter melts.
- Add frozen Mirepoix blend and saute until vegetables are tender.
- Stir in chicken broth.
- Bring to a gentle boil and stir in noodles from macaroni and cheese box.
- Boil for 6 minutes, stirring occasionally.
- Stir or whisk in cheese packet until smooth.
- Add chicken and cook until heated through.
- Makes about 6 servings.
You’ll find this post linked up with some of these great blogs:
This looks like such a yummy recipe! Thanks for sharing at the #InspirationSpotlight party. Pinned & shared.
Thanks so much for sharing. Hope you enjoy it as much as we do!
thank you for sharing this wonderful recipe at the Thursday Favorite Things blog hop. I pinned and featured you on facebook and google plus. xo
Thank you so much for that! And, as always, for the opportunity to link up.
This sounds so tasty Tanya! Thank you for sharing with us on the Art of Home-Making Mondays at Strangers & Pilgrims on Earth!
Thanks so much for the opportunity to share. We LOVE this soup, and of course I love how easy it is to throw together!
Thank you for sharing at the Thursday Favorite Things blog hop