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Creamy Chicken Macaroni Cheese Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/creamy-chicken-macaroni-cheese-soup-recipe/