Creamy Chicken Macaroni Cheese Soup Recipe

Introduction

Creamy Chicken Macaroni Cheese Soup is a comforting and hearty dish perfect for chilly days. Packed with tender chicken, tender macaroni, and rich cheese, it combines the best of a classic macaroni and cheese with a warming soup. This recipe is easy to follow and yields a satisfying meal for the whole family.

Ingredients

• 3 cups cooked chicken, shredded or diced
• 4 tablespoons unsalted butter
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika
• ¼ teaspoon dry mustard powder
• ¼ cup all-purpose flour
• 6 cups low-sodium chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• Salt and freshly ground black pepper, to taste
• 1 ½ cups elbow macaroni, uncooked
• 4 cups (1 lb) sharp cheddar cheese, freshly grated
• ½ cup Monterey Jack cheese, freshly grated
• Optional Garnishes: chopped fresh parsley, snipped fresh chives, extra shredded cheddar, crumbled crispy beef bacon, croutons

Instructions

1. Step 1: Finely dice onion, carrots, and celery. Mince garlic. Grate sharp cheddar and Monterey Jack cheeses. If using raw chicken, sear 1.5 lbs chicken breasts in 1 tablespoon olive oil, then shred or dice; or use 3 cups pre-cooked chicken.
2. Step 2: In a large pot, melt 4 tablespoons butter over medium heat. Sauté diced onion, carrots, and celery for 8-10 minutes until softened. Add minced garlic, ½ teaspoon thyme, ½ teaspoon smoked paprika, and ¼ teaspoon dry mustard powder; cook for 2 minutes until fragrant.
3. Step 3: Stir in ¼ cup flour and cook for 2-3 minutes to form a roux. Gradually whisk in 6 cups chicken broth, then 2 cups whole milk and 1 cup heavy cream, stirring until smooth. Bring to a gentle simmer and season with salt and pepper to taste.
4. Step 4: Reduce heat to low. Gradually add grated cheddar and Monterey Jack cheeses, stirring constantly until cheese is completely melted and the soup is smooth. Avoid boiling after adding cheese to prevent curdling.
5. Step 5: Separately, cook 1 ½ cups elbow macaroni in salted boiling water until al dente. Drain thoroughly.
6. Step 6: Add the cooked chicken and drained macaroni to the soup. Stir gently and let simmer on low for 5-10 minutes to meld the flavors. Adjust seasoning and soup consistency if needed. Ladle into bowls and garnish as desired.

Tips & Variations

• For a smoky flavor, use smoked cheddar instead of sharp cheddar.
• Try substituting half the chicken with cooked ham or turkey for a different protein twist.
• Use gluten-free flour and pasta to make the soup gluten-free.
• Add a pinch of cayenne pepper for a mild kick.
• If the soup is too thick, thin it with additional chicken broth or milk before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove, stirring occasionally to prevent the cheese from separating. You can also reheat portions in the microwave, stirring halfway through to ensure even warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover cooked chicken for this soup?

Absolutely. Leftover cooked chicken works perfectly in this recipe, saving time and adding convenience.

What can I substitute for heavy cream?

You can use half-and-half or whole milk as a lighter alternative, though the soup will be less rich. For a dairy-free option, consider coconut cream.

Creamy Chicken Macaroni Cheese Soup Recipe

Print Recipe

★★★★★

4.7 from 125 reviews

This Creamy Chicken Macaroni Cheese Soup combines tender chicken, elbow macaroni, and sharp cheddar cheese in a rich, velvety broth. Enhanced with aromatic vegetables and warm spices, it offers comforting flavors in a hearty soup that’s perfect for cozy meals.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein and Dairy

• 3 cups cooked chicken, shredded or diced
• 4 tablespoons unsalted butter
• 2 cups whole milk
• 1 cup heavy cream
• 4 cups (1 lb) sharp cheddar cheese, freshly grated
• ½ cup Monterey Jack cheese, freshly grated

Vegetables

• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced

Pantry and Spices

• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika
• ¼ teaspoon dry mustard powder
• ¼ cup all-purpose flour
• 6 cups low-sodium chicken broth
• Salt and freshly ground black pepper, to taste
• 1 ½ cups elbow macaroni, uncooked

Optional Garnishes

• Chopped fresh parsley
• Snipped fresh chives
• Extra shredded cheddar
• Crumbled crispy beef bacon
• Croutons

Instructions

1. Prep Ingredients: Finely dice the onion, carrots, and celery. Mince the garlic cloves. Grate the sharp cheddar and Monterey Jack cheeses. If using raw chicken, sear 1.5 pounds of chicken breasts in 1 tablespoon olive oil until cooked through, then shred or dice; alternatively, use pre-cooked chicken.
2. Sauté Aromatics: In a large pot, melt 4 tablespoons of unsalted butter over medium heat. Add the diced onion, carrots, and celery and sauté for 8-10 minutes until softened. Stir in the minced garlic, dried thyme, smoked paprika, and dry mustard powder, cooking for 2 minutes until fragrant.
3. Create Roux and Add Liquids: Sprinkle the flour over the vegetables and cook, stirring constantly, for 2-3 minutes to form a roux. Gradually whisk in the chicken broth, followed by the whole milk and heavy cream, ensuring a smooth mixture. Bring the soup to a gentle simmer, then season with salt and freshly ground black pepper.
4. Melt the Cheese: Lower the heat to low and gradually add the grated cheddar and Monterey Jack cheeses, stirring continuously until the cheese is completely melted and the soup is smooth. Avoid boiling after adding cheese to prevent curdling.
5. Cook Pasta: Meanwhile, cook the elbow macaroni in salted boiling water until al dente per package instructions. Drain thoroughly to remove excess water.
6. Combine and Simmer: Add the cooked chicken and drained macaroni to the soup pot. Stir gently to combine and simmer over low heat for 5-10 minutes to let flavors meld. Adjust seasoning and consistency as needed. Serve hot garnished with optional parsley, chives, extra cheese, crispy bacon, or croutons.

Notes

• Use low-sodium chicken broth to better control the saltiness of the soup.
• Do not boil the soup after adding cheese to maintain a smooth texture.
• For a richer flavor, substitute part of the chicken broth with an equal amount of vegetable broth.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently over low heat to prevent cheese separation.
• Optional garnishes add extra flavor and texture but can be omitted for a simpler soup.

Keywords: Creamy Chicken Soup, Macaroni Cheese Soup, Comfort Food, Cheesy Soup, Chicken Mac and Cheese Soup