Cheesy Mac and Chicken Soup

By Scott Sarvay

Cheesy Mac and Chicken Soup

February 7, 2012 Updated Feb 7, 2012 at 1:37 PM EDT

This one is like a hearty, warm hug. Yes, our Cheesy Mac and Chicken Soup literally cooks itself in our slow cooker, so that we come home to a creamy, rich bowl of soup that is as comforting as can be.

Serves: 6
Cooking Time: 6 hr

3 1/2 cups low-sodium chicken broth
1 (16-ounce) package frozen mixed vegetables
1 (10.75-ounce) can cream of chicken soup, undiluted
2 cups chopped cooked chicken
1 (16-ounce) package pasteurized prepared cheese product, cubed
1 (20-ounce) package frozen macaroni and cheese

1. In a 5- to 6-quart slow cooker, combine chicken broth, mixed vegetables, cream of chicken soup, and cooked chicken.

2. Cover and cook on LOW setting 4 hours. Remove cover; add cheese and frozen macaroni and cheese. Cover and cook on LOW setting 2 additional hours or until cheese melts and soup is thoroughly heated.

To keep this recipe really easy, you can use leftover cooked chicken or a rotisserie chicken.

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