September 28, 2018

0 Comments

Food › pasta › recipe ›



Welcome to our New and Improved web site!!  Like anything else worthwhile, there is a learning curve.  We've put lots of goodies on our site, but it's really only a peek into what we have in store!  Check back often to see what we've added.  Feel free to email us with ideas of things you'd like to see.  If you are looking for something and can't find it here, please email us or call the shop.  If we don't have it, we can usually get it!  This website is for YOU, our customers, and we want it to be easy to navigate and carry goods that entice you and meet your needs.  

 

Join us for FREE Sit 'n Sew every

Wednesday* AND Friday 10-5

*Wednesday Sit 'n Sew thru Summer only.

 

If you would like to receive our weekly e-mail up-dates, sign-up below!

 

 

MAC AND CHEESE CHICKEN SOUP

MAC AND CHEESE CHICKEN SOUP
1 1/2 c.  macaroni (uncooked)
1 1/4 lb.  boneless, skinless chicken breast, cubed
4 tbsp. butter, divided
1  onion, chopped
1  red bell pepper, chopped
1/3 c.  flour
4 c.  chicken stock
4 c.  milk
2 tsp.  Dijon mustard
 small head broccoli, cut into small florets (about 4 cups)
8 oz.  extra-sharp cheddar cheese, grated (about 2 cups)
    Cook pasta according to package directions; set aside. Melt 1 tablespoon butter in a large pot or Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until golden and cooked through, 6 to 9 minutes. Remove chicken to a plate. Reduce heat to medium. Add onion, bell pepper, and remaining 3 tablespoons butter to pot. Cook, stirring occasionally, until softened, 3 to 5 minutes. Add flour and cook, stirring constantly, 1 minute. Slowly stir in stock, then milk and mustard. Simmer until thickened, about 7 to 8 minutes. Stir in broccoli and reserved chicken. Simmer until broccoli is tender and soup is thickened, 4 to 6 minutes. Remove from heat and let stand 1 min. Stir in cooked pasta. Gradually stir in cheese until melted and smooth. 

Leave a comment