Ingredients
The following ingredients have 4 Servings
- 1/2 cup, chopped onion
- 2 medium carrot
- 2 stalk celery
- 1 tablespoon olive oil
- 1/4 cup flour, all-purpose
- 3 cup chicken broth, low-sodium
- 1 cup water
- 8 ounce elbow noodles
- 1 cup milk
- 1 1/2 cup cheddar cheese
Instruction
- Place onion, carrots and celery in a food processor. Pulse until chopped very fine.
- In a large saucepan, add a small amount of olive oil.
- Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes.
- Add the flour and cook for another 2 minutes, stirring the whole time.
- Gradually stir in the broth and water and bring to a boil. Continue to cook, stirring, until thickened, about 5-6 minutes. Remove from the heat.
- While the vegetable broth mixture is cooking, boil your pasta according to package directions.
- Add the milk, cheese and noodles and stir until the cheeses melt. Ladle into bowls and serve warm.
