Creamy Farmhouse Mac & Cheese Chicken Soup

Our farm-tested recipe is a perfect hearty meal for any chilly night. It is creamy and indulgent made with The Farmer's Cow whole milk and sharp cheddar cheese. Tender chicken, savory red bell peppers and broccoli, and tangy Dijon mustard add depth to a classic dish. It comes together quickly and reheats to perfection.

Yield: Serves 8

Ingredients

1 ½ cup macaroni or similar shaped pasta
1 ¼ cup chicken breast, cubed
Kosher salt
Freshly ground black pepper
4 tsp. unsalted butter
1 small onion, chopped
1 small red bell pepper, chopped
1/3 cup all-purpose flour
4 cups chicken stock
4 cups The Farmer’s Cow Whole Milk
2 tsp. Dijon mustard
1 small head broccoli cut into florets (about 4 cups)
8 oz sharp cheddar cheese
Sliced chives for garnish

Instructions

Cook pasta according to package directions. Set aside.
Season chicken with salt and pepper. Melt 1 tablespoon butter in a large pot or Dutch oven. Add chicken and cook until golden, about 6 to 9 min.
Remove chicken and set aside.
Reduce heat to medium. Add onion, bell pepper, and the remaining three tablespoons of butter to the pot. Cook stirring occasionally, until softened, about 2 to 3 minutes. Add flour and cook, stirring constantly for about 1 minute.
Slowly stir in stock, then add The Farmer’s Cow Whole Milk and mustard. Simmer until thickened, about 7 to 8 min.
Stir in broccoli and reserved chicken. Simmer until broccoli is tender and soup is thickened, 4 to 6 min. Remove from heat and let stand for 1 minute (this prevents the soup from breaking). Stir in cooked pasta.
Gradually stir in cheese until melted and smooth. Season with salt and pepper.
Garnish with chives and serve.

Date Posted: October 19, 2023