Creamy Chicken Macaroni Cheese Soup Recipe

Introduction

Creamy Chicken Macaroni Cheese Soup is a comforting and hearty dish that combines tender chicken, cheesy macaroni, and a rich, velvety broth. Perfect for chilly days, this soup brings all the flavors of classic macaroni and cheese in a warm and satisfying bowl.

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 the onion, carrots, and celery. Mince the garlic. Grate the sharp cheddar and Monterey Jack cheeses. If using raw chicken, sear 1½ pounds of chicken breasts in 1 tablespoon olive oil until cooked through, then shred or dice. Otherwise, use 3 cups of pre-cooked chicken.
2. Step 2: In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery and sauté for 8 to 10 minutes until softened. Stir in the minced garlic, dried thyme, smoked paprika, and dry mustard powder, cooking for another 2 minutes until fragrant.
3. Step 3: Sprinkle the flour over the vegetables and cook for 2 to 3 minutes to form a roux. Gradually whisk in the chicken broth, followed by the whole milk and heavy cream, stirring continuously until smooth. Bring the mixture to a gentle simmer and season with salt and pepper to taste.
4. Step 4: Lower the heat to low. Slowly add the grated cheddar and Monterey Jack cheeses, stirring constantly until the cheese is fully melted and the soup is smooth. Avoid boiling after adding the cheese to prevent curdling.
5. Step 5: In a separate pot, cook the elbow macaroni in salted boiling water until al dente. Drain well.
6. Step 6: Add the cooked chicken and drained macaroni to the soup pot. Stir gently and let simmer on low for 5 to 10 minutes to allow the flavors to meld. Adjust seasoning and thickness if necessary. Serve hot, garnished with your choice of parsley, chives, extra cheese, bacon, or croutons.

Tips & Variations

• Use freshly grated cheese for a smoother melt and richer flavor.
• For a lighter soup, substitute half of the heavy cream with additional milk.
• Add cooked broccoli or peas for a vegetable boost and extra color.
• If you prefer a spicier kick, stir in a pinch of cayenne pepper or hot sauce with the spices.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little milk or broth to loosen the soup if it has thickened. Avoid boiling to keep the cheese from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of elbow macaroni?

Yes, small pasta shapes like shells, rotini, or ditalini work well as substitutes. Just adjust cooking times accordingly to ensure the pasta is al dente.

Is it possible to make this soup dairy-free?

To make a dairy-free version, replace butter with oil, use dairy-free milk alternatives, and choose vegan cheese substitutes. Keep in mind the texture and flavor will differ from the original.

Creamy Chicken Macaroni Cheese Soup Recipe

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★★★★★

4.5 from 125 reviews

A comforting and rich Creamy Chicken Macaroni Cheese Soup featuring tender chicken, sautéed vegetables, creamy cheese, and perfectly cooked elbow macaroni, all simmered together for a deliciously hearty meal.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 3 cups cooked chicken, shredded or diced

Vegetables and Aromatics

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

Spices and Seasoning

• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika
• ¼ teaspoon dry mustard powder
• Salt and freshly ground black pepper, to taste

Liquids

• 6 cups low-sodium chicken broth
• 2 cups whole milk
• 1 cup heavy cream

Dairy and Cheese

• 4 tablespoons unsalted butter
• 4 cups (1 lb) sharp cheddar cheese, freshly grated
• ½ cup Monterey Jack cheese, freshly grated

Pasta

• 1 ½ cups elbow macaroni, uncooked

Optional Garnishes

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

Instructions

1. Prepare Vegetables & Cheese: Finely dice the onion, carrots, and celery. Mince the garlic. Grate the sharp cheddar and Monterey Jack cheeses. If using raw chicken, sear 1.5 lbs chicken breasts in 1 tablespoon olive oil until cooked through, then shred or dice. Alternatively, use 3 cups of pre-cooked chicken.
2. Sauté Aromatics & Spices: In a large pot, melt 4 tablespoons butter over medium heat. Add the diced onion, carrots, and celery, sautéing for 8 to 10 minutes until softened. Add the minced garlic, dried thyme, smoked paprika, and dry mustard powder; cook for an additional 2 minutes until fragrant.
3. Create Roux & Soup Base: Stir in ¼ cup all-purpose flour and cook for 2 to 3 minutes to form a roux. Gradually whisk in 6 cups low-sodium chicken broth, followed by 2 cups whole milk and 1 cup heavy cream, stirring continuously until smooth. Bring the mixture to a gentle simmer and season with salt and freshly ground black pepper to taste.
4. Melt Cheese: Reduce the heat to low. Slowly add grated sharp cheddar and Monterey Jack cheeses, stirring constantly until completely melted and the soup is smooth. Avoid boiling the soup after adding the cheese to prevent curdling.
5. Cook Macaroni: In a separate pot, cook the elbow macaroni in salted boiling water until al dente. Drain thoroughly to remove excess water.
6. Combine & Serve: Add the cooked chicken and drained macaroni to the soup pot. Stir gently and let the soup simmer on low heat for 5 to 10 minutes to allow the flavors to meld. Adjust the seasoning and soup consistency if necessary. Serve hot, garnished with optional fresh parsley, chives, extra cheddar, crispy beef bacon, or croutons as desired.

Notes

• Use low-sodium chicken broth to control salt levels and enhance flavor balance.
• Do not boil the soup after adding cheese to avoid curdling.
• Cook macaroni separately to maintain the perfect texture and prevent overcooking in the soup.
• For a richer flavor, garnish with crispy beef bacon and fresh herbs.
• To make this soup ahead, prepare the base soup and store the cooked macaroni and chicken separately to add before serving.

Keywords: chicken macaroni cheese soup, creamy chicken soup, cheesy chicken soup, easy comfort food, homemade chicken soup, macaroni cheese soup