5. Chicken Soup with Mac-and-Cheese
The only thing that’s better than mac-and-cheese is mac-and-cheese chicken soup. You’ll think you died and went to heaven after your first bite of this delicious dish.
INGREDIENTS
1-1/4 lbs. Skinless, deboned chicken breast, cut into cubes.
4-cups chicken broth or stock.
4-cups whole raw milk.
1-1/2-cups whole-wheat macaroni.
1/3-cup almond flour.
8-oz. Mature cheddar cheese, grated.
4-cups broccoli florets.
4-tablespoons grass-fed butter.
1-onion, sliced.
1-red bell pepper, julienned.
Chives for garnishing, sliced.
2-teaspoons Dijon mustard.
Crushed Himalayan pink salt and cracked black pepper.
DIRECTIONS
Cook the macaroni and set it aside. Season the chicken with salt and pepper and throw it into the crockpot with the butter. Cook for 7 to 10-minutes until tender, then remove and set aside.
Reduce the heat to medium, adding the bell pepper and onion to the pot, cook for 5-10 minutes until tender. Stir in the remaining butter until it melts, then add the milk, stock, and flour, stirring until well mixed. Simmer until thickened.
Add the broccoli and the chicken and simmer until the broccoli turns tender. Stir in the cheese until it melts and everything blends. Remove from the heat and let the soup sit for 1-minute before serving. Garnish with chives and season with salt and pepper to taste.