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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.

Ingredients

Scale

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

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