Sunday, December 30, 2012

Chicken Mac & Cheese Soup

4 tbsp Butter
1 tbsp Bacon Fat
8 tbsp flour
1 Quart Chicken Stock
½ Gallon Milk
4 Cloves of Garlic – Smashed
4 Cups Cheddar Cheese
½ lb Pasta
1-2 Roasted Chicken Breasts – Shredded
½ tsp Cayenne Pepper
½ tsp Paprika
2 tbsp Salt
* Garlic Croutons

In a large pot over med/high heat melt the butter and bacon fat.  Wisk in flour and cook for 1 minute.  Add in chicken stock and milk.  Cook for about 5 minutes.

In a large pot with salted boiling water and garlic cloves, cook pasta for 6 minutes.  Drain and remove garlic cloves, smash garlic into a paste and add into the liquid mixture.

Add Cheese, cayenne, paprika and salt to liquid mixture.  Wisk until cheese is dissolved.  Add in chicken and pasta.  Stir to combine.  Adjust seasonings to taste.

* Slice a loaf of Garlic Ciabatta Bread in half and cut into about 1” cubes.  Mix with 6 tbsp EVOO, 1 tsp salt, 1 tsp garlic powder.  Pour out onto cookie sheet and bake in a 475 degree oven until golden brown.

** As with all soups the seasonings and ingredients are totally open to interpretation.  You could add broccoli and wine to this soup for a totally different texture and flavor.

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