A cheesy twist on a comfort food classic from celebrity chef Tyler Florence.


  • 2 tablespoons extra-virgin olive olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2 inch-thick slices
  • 2 celery ribs, halved lengthwise, cut into 1/2 inch-think slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock
  • 1 1/2 cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper
  • 1 package STOUFFER'S Macaroni & Cheese, cooked according to package instructions
  • 1 handful fresh flat-leaf parsley, finely chopped


Step 1

Place a soup pot over medium heat and coat with the oil.

Step 2

Add the onion, garlic, carrots, celery, thyme and bay leaf.

Step 3

Cook and stir for about 6 minutes, until the vegetables are softened but not browned.

Step 4

Pour in the chicken stock and bring the liquid to a boil.

Step 5

Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.

Step 6

Plate the macaroni and cheese into four soup bowls. Top with a ladle of the chicken noodle soup in each bowl.

Step 7

Sprinkle with chopped parsley before serving.