macaroni soup

Beef and Macaroni Soup

beef

onion (diced)

beef broth

tomatoes

tomato paste

Worcestershire sauce

oregano

basil

elbow macaroni (uncooked)

½ cups frozen mixed vegetables

In a large soup pot brown beef and onion until no pink remains. Drain any fat.

Add broth, tomatoes, tomato paste, Worcestershire sauce, and seasonings. Bring to a boil. Simmer 5 minutes.

Stir in macaroni noodles and vegetables, simmer an additional 8 minutes or until macaroni is tender. Season with salt &amp; pepper to taste.

Serve with shredded cheese if desired.

This cheeseburger soup recipe takes just 30 minutes to throw together and everything cooks in one pot! It's an easy, cheesy comfort food that your whole family will love - and it's made without VELVEETA! 

One Pot Macaroni Cheeseburger Soup

tablespoons butter

yellow onion, diced

carrots

celery

garlic,

flour

chicken broth

elbow macaroni

heavy cream

oz. sharp cheddar cheese, shredded

teaspoon white balsamic vinegar

Kosher salt

cracked pepper

sesame seed buns, diced into 1 inch pieces

olive oil

green onion,

cheddar cheese,

Heat oven to 400 degrees. Place sesame seed bun cubes in a single layer on a parchment-lined baking sheet. Drizzle with olive oil and toss to coat evenly. Bake for 10 minutes or until crispy on the outside.

Heat a large pot over medium heat. Add ground beef, 1 teaspoon oregano, 1 teaspoon thyme, and a couple pinches of salt and pepper. Brown the beef, crumbling with a spatula until cooked through. Remove from pan and set aside.

Heat butter in the same large pot over medium heat (no need to wipe it out or drain the grease).

Add onion, carrots, celery, and a large pinch of salt and pepper. Turn heat to medium-high and cook, stirring occasionally for 10 minutes.

Reduce heat to medium and add garlic, the remaining 1 teaspoon oregano, and the remaining 1 teaspoon thyme, and cook for another minute.

Then add flour and stir to coat veggies. Cook for one more minute, stirring frequently.

Add a splash of chicken broth to deglaze the pot, scraping all the yummy bits off the bottom. Stir in the remaining chicken broth and macaroni noodles along with another pinch of salt and pepper.

Turn heat to medium-high, and bring to a simmer.

Once it begins to simmer, turn heat to low and simmer for 5-7 minutes or pasta is al dente. Stir occasionally to prevent noodles from sticking to the bottom of the pot.

Remove soup from heat. Stir in heavy cream and shredded cheese.

Add cooked ground beef back into the pot. Heat the soup over medium heat for a couple minutes, until the beef is heated through. Season to taste with salt and pepper.

Serve soup with sesame seed bun croutons and garnish with green onions and shredded cheddar cheese and enjoy!

No surprise here that our daughter loved this soup! It's made with all of her favorite ingredients! Thanks for another great recipe.

Macaroni Soup is about to be your new favorite comfort food! I've combined delicious, creamy soup with cheeeesy macaroni and cheese to create the perfect dish: Chicken Mac and Cheese Soup. You're going to want to eat a bowl of this every day!

Chicken Macaroni Soup

baguette

red pepper flakes

shredded cheese (cheddar

vegetable oil

unsalted butter

black pepper

chicken breasts (or 3 cups cooked chicken))

onion

chicken stock

thyme leaves

nutmeg

Dijon mustard

pasta

milk

Gruyére cheese

Colby Jack cheese

Cheddar blend cheese

fresh parsley

Smoked paprika nutmeg (optional)

Heat oven to 375°F and line a baking sheet with foil or parchment. Place the baguette slices on the prepared baking sheet and drizzle them

with oil. Bake at 375°F for 10 minutes then turn each piece over and bake another 5-10 minutes or until crispy and golden brown.

When ready to serve, set the oven to broil.

Top each crostini with a mound of cheese and sprinkle (very lightly) with crushed red pepper flakes.

Broil 2-3 minutes or until the cheese is melted and has a little color on top.

*NOTE: If not using crostini to top the soup, add 1/8 teaspoon crushed red pepper to the soup. This will add a little “kick” to the soup but won’t make it spicy.

For the Toasted Cheesy Crostini:

Pat the chicken breast dry using paper towels and sprinkle both sides of the breasts with salt and pepper.

Heat a Dutch oven over medium heat and add the oil. When the oil shimmers, add the butter and the chicken breasts. Cook the chicken breasts 3 minutes or until the pan-side is golden brown. Flip the breasts over and cook another 2-3 minutes. Transfer the breasts to a plate; set aside.

Add the carrots and celery to the still-hot Dutch oven and, if needed, add 1-2 more tablespoons oil. Cook the vegetables 3 minutes, stirring occasionally. Add the onions and cook another 3 minutes or until the onion has softened and is translucent.

Slowly add the chicken stock, while stirring to deglaze the pan, and add the wine. Stir well. Bring the stock to a boil.

Add the thyme, nutmeg, mustard and pasta. Stir well and bring back to a boil. Reduce the heat to medium-low and simmer the soup about 30 minutes. The pasta should be cooked through and the broth thickened.

While the soup simmers, cut or shred the cooked chicken breasts.

After 30 minutes, turn the heat to medium and add the milk and cut chicken breasts.

Bring the soup just to a boil and immediately reduce the heat to low. Cook the soup 10 minutes or until it has thickened slightly.

When it is the desired consistency (soup-ish but not stew-ish), add the cheeses and stir until cheese has melted.

Season to taste with salt and pepper.

Ladle the soup into bowls and top with one or two Toasted Cheesy Crostini (depending on the size).

Garnish with chopped fresh parsley, sprinkle lightly with smoked paprika or grated nutmeg and…

Enjoy!

For the Soup:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1617719758/i6xx6bZav.mp4

Macaroni Soup is about to be your new favorite comfort food! I’ve combined delicious, creamy soup with cheeeesy macaroni and cheese to create the perfect dish: Chicken Mac and Cheese Soup. You’re going to want to eat a bowl of this every day!

chicken macaroni and cheese soup

Old-fashioned beef &amp; tomato macaroni soup just like grandma use to make! Top with cheese and serve with crackers!

Old Fashioned Beef &amp; Macaroni Soup

onions (diced)

garlic (minced)

tomatoes garlic

tomato sauce

brown sugar (enough

thyme

bay leaves

dry elbow macaroni (prepared al dente and drained.)

Cheddar cheese (shredded (topping))

In a large pot, heat olive oil over medium heat.

Add onion and saute until tender.

Add garlic and cook until fragrant.

Stir in ground beef. (season beef with salt and pepper if desired)

When beef is cooked, drain off the excess fat.

Pour in the beef broth, diced tomatoes, and tomato sauce.

Stir in the brown sugar, basil, oregano, thyme, and bay leaf.

Taste and adjust seasonings. (It should taste good enough to eat as is)

Let sauce simmer for 20 minutes (I usually prepare the pasta at this time.)

Add cooked macaroni to the soup.

Ladled soup into bowls.

Serve topped with shredded cheddar cheese

A simple, comforting chicken broth soup with macaroni, luncheon meat, assorted vegetables, and a fried egg on top, commonly found in HK cafes.

Hong Kong-Style Macaroni Soup

C Barilla Cut Macaroni

eggs

C vegetables

luncheon meat

C chicken stock

soy sauce

black pepper (to taste)

Tbsp sesame oil

green onions

Cook the Barilla Macaroni according to the package directions until al dente.

Drain the macaroni and set aside.

In a frying pan, heat 1 Tbsp of vegetable oil over medium heat and add cook the eggs, sunny-side up. Transfer to a plate and set aside.

Next, fry up 3 slices of luncheon meat, ensuring it's browned and crisped on both sides. Transfer to a cutting board and cut into pea-sized cubes. Set aside.

In a small pot, add in the chicken broth and bring to a boil.

Add in the mixed vegetables, cubed luncheon meat, drained macaroni, give it a stir, and lower to a simmer.

Add soy sauce, black pepper and check the seasoning.

Remove from heat and drizzle in the sesame oil. Give it a final stir.

Ladle the macaroni soup into bowls and serve with fried egg.

Garnish with green onions (if you&#39;d like).

Serve immediately.

An easy Asian-style macaroni soup recipe that many seeks comfort in, from kids to adults. It can be made with Instant Pot or stove-top. A wonderful recipe for busy weeknight dinner.

Super Easy Asian Chicken Macaroni Soup (Instant Pot or Stove-top)

chicken

macaroni (uncooked)

garlic (peeled and bruised)

sweet corn kernels

Tbsp Better Than Bouillon (or chicken bouillon cube)

Salt

green onion (finely chopped)

Crispy shallots / bawang goreng

Instant Pot

Place all the ingredients, except for salt and the garnish, in the insert of the instant pot. Give it a stir. Close the lid. Turn the steam release handle to seal. Press Pressure Cook and set on high pressure. Set the timer to 3 minutes (updated). If you want a much firmer texture, 2 minutes will do. It will take about 5-10 minutes to pressurize and then the timer will start. When the timer beeps, carefully turn the valve to release pressure immediately. Season with salt to your taste

Cooking with Instant Pot:

Bring chicken stock to a boil and then add in chicken pieces and the rest of the ingredients, except for macaroni, salt and the garnish. Bring it back to a boil and then lower the heat to let it gently simmer for about 15 minutes

While the chicken is cooking, bring a pot of water to a boil and cook macaroni according to instruction. Drain and set aside

After 15 minutes, add macaroni to the soup and season with salt to your taste.&nbsp;

Cooking on stove top:

Garnish with chopped green onions and crispy shallots (if using)

Serving:

https://content.jwplatform.com/videos/sIhIXcUb.mp4

An easy one-pot Asian-style macaroni soup recipe that many seeks comfort in, from kids to adults. It can be made with Instant Pot or stove-top. A wonderful recipe for busy weeknight dinner.

Asian Chicken Macaroni Soup (Instant Pot or Stove-top)

This decadent Mac and Cheese Soup is everything you love about macaroni and cheese turned into a rich and creamy soup you'll want to curl up with on a cold winter's night. Ready in just 30 minutes, it only takes slightly longer to make than the boxed stuff and will feed the whole family! Serve it with some crusty bread and a sprinkle of green onions for a delicious meal you'll be thinking of long after the bowl is empty. 

Mac and Cheese Soup

broth

(about ½ pound) elbow macaroni pasta, uncooked

butter, unsalted

all-purpose flour

sharp yellow cheddar cheese, grated

Parmesan cheese, grated

mozzarella cheese, grated

garlic powder

mustard powder

green onions, finely chopped (for garnish)

black pepper, freshly cracked (for garnish)

In a large pot, add broth and bring it to a boil over medium-high heat. Add macaroni pasta and cook just until al dente, about 8-10 minutes. Set aside.

While the pasta is cooking, melt the butter in a large saucepan over medium heat. Add flour and whisk constantly to make a roux, about 1-2 minutes until smooth and thickened.

Gradually add in milk, whisking constantly to combine. The sauce will thicken and clump in the beginning but once you add in more milk, it will smoothen out again.

Add in cheddar cheese, Parmesan cheese and mozzarella cheese and reduce the heat to low. Stir in the garlic powder and mustard powder. Mix well until smooth.

Slowly pour the cheese mixture into the macaroni soup and mix well until combined.

Garnish with green onions and freshly cracked black pepper. Serve warm.

Easy macaroni soup loaded with hearty veggies like carrots, potatoes, and mushrooms! This delicious soup is warming and so easy to prepare! Perfect for the colder days!

Easy Vegetable Macaroni Soup

tbsp oil

garlic

mushrooms (quartered)

water

white daikon radish

carrot

baby potatoes (peeled)

corn

tbsp sugar

tsp black pepper

tsp dried thyme (or rosemary)

pak choi (diced, optional)

tbsp chopped cilantro

dry macaroni

In a large saucepan or pot, heat the oil over medium heat. Once hot, add the diced onion and garlic and sauté for 3-5 minutes.

Add the mushrooms and sauté for another 3 minutes.

Next, pour in the water and add the sliced radish, carrot, baby potatoes, and corn. Season with salt, sugar, and ground black pepper. Cover and let it simmer for 25-30 minutes or until the vegetables are tender. If using pak choi, add it to the pot near the end of cooking and let simmer for another 2-3 minutes.

Taste and adjust the saltiness if needed. Stir in the chopped cilantro and remove from heat.

Cook the macaroni in a large pot of salted water according to the package instructions.

To serve, divide the cooked macaroni between 3 serving bowls and pour the piping hot broth over it. Add some of the radishes, mushrooms, carrots, and potatoes. Garnish with more fresh cilantro, and serve immediately!

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Top 9 macaroni soup recipes from across the web

The most viewed macaroni soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef and Macaroni Soup

One Pot Macaroni Cheeseburger Soup

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Hong Kong-Style Macaroni Soup

Super Easy Asian Chicken Macaroni S...

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The most viewed macaroni soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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