Macaroni And Cheese Soup With Chicken

• 1 cup elbow macaroni, uncooked
• 1/4 cup butter
• 1/2 cup carrot, finely chopped
• 1/2 cup celery, finely chopped
• 1 small onion, finely chopped
• 5 cups milk
• 8 ounces chicken broth
• 2 cups cheddar cheese, shredded
• 2 tablespoons cornstarch
• 3 tablespoons water
• 1 cup cooked chicken, chopped
• 1 (8 ounce) whole kernel corn, drained
• 1/4 cup frozen baby green pea
• salt and pepper

1. Boil macaroni noodles in unsalted water until tender. Drain and set aside.
2. Melt butter in a large saucepan. Add carrots, celery and onion. Sautee lightly for 2-3 minutes. Remove from heat and set aside.
3. In a large dutch oven, combine milk and cheese. Simmer on low heat just until cheese melts. Add chicken broth slowly.
4. In a small bowl combine cornstarch in water until a smooth paste; stir slowly into milk mixture. Cook until mixture thickens and comes to a boil. Boil 1 minute stirring constantly.
5. Into dutch oven stir in chicken, macaroni noodles, vegetable mixture, corn and peas. Simmer 2-3 minutes until heated thoroughly.
6. Ladle and sprinkle with cheese. Serve and enjoy!

elbow macaroni, butter, carrot, celery, onion, milk, chicken broth, cheddar cheese, cornstarch, water, chicken, whole kernel corn, frozen baby green pea, salt

Taken from www.food.com/recipe/macaroni-and-cheese-soup-with-chicken-278697 (may not work)