Mama’s Chicken Cheese Soup
By Retha HankinsJUMP TO RECIPE
Prep time: 30 minutes
Cook time: 20 minutes
Servings: 6 to 8
- 1 box large elbow macaroni
- 3 stalks celery, chopped into small pieces
- 1 small white onion, chopped
- 1 stick butter
- 2-3 cups chopped, cooked chicken (or canned chicken)
- salt, to taste
- black pepper , to taste
- garlic powder, to taste
- 5 cups chicken broth
- 1 large box Velveeta cheese, cut into 1-inch cubes
- heavy cream, optional
In a soup pot, sauté onions and celery in butter until translucent. Add salt, pepper, and garlic powder, to taste, keeping in mind that your chicken is likely seasoned and the cheese is quite salty.
Add all chicken broth to pot, and bring to a boil. Add macaroni and boil until desired tenderness.
Add Velveeta into the pot of boiling broth. Cook until cheese is melted, stirring frequently.
Adjust the temperature to low heat, and add the chopped and cooked chicken, cooking until heated through.
Note from Paula: If you prefer a thinner soup, add more chicken broth. You can also add heavy cream to make it creamier and cut down on the saltiness, as needed.