Introduction

This Creamy Chicken Macaroni Cheese Soup is a comforting bowl of rich flavors and hearty ingredients. Combining tender chicken, gooey cheese, and perfectly cooked macaroni, it’s a delicious twist on classic mac and cheese with the warmth of a soup. Perfect for chilly days or anytime you need a cozy meal.

A close-up view of a blue bowl filled with creamy chicken noodle soup sitting on a white marbled surface. The soup has several layers: a bottom layer of thick yellow broth, a middle layer of tender broken pieces of white chicken meat and large bright orange carrot chunks, and small curly noodles scattered evenly throughout. On top, fresh green herbs and black pepper flakes are sprinkled, adding texture and color contrast. A piece of toasted bread with a golden crust is placed resting inside the bowl on the right side. The background is softly blurred with hints of another white bowl and brown bread. photo taken with an iphone --ar 4:5 --v 7

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

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 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.
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 2 minutes until fragrant.
Step 3: Sprinkle in the flour and cook while stirring for 2 to 3 minutes to form a roux. Gradually whisk in the chicken broth, followed by the whole milk and heavy cream, ensuring the mixture remains smooth. Bring the soup to a gentle simmer, then season with salt and freshly ground black pepper to taste.
Step 4: Reduce the heat to low. Add the grated cheddar and Monterey Jack cheeses gradually, stirring continuously until the cheese is fully melted and the soup is smooth. Avoid boiling after adding the cheese to prevent curdling.
Step 5: Meanwhile, cook the elbow macaroni in salted boiling water until just al dente. Drain the pasta thoroughly.
Step 6: Stir the cooked chicken and drained macaroni into the soup. Simmer on low for 5 to 10 minutes to allow the flavors to meld. Adjust seasoning and soup consistency as needed. Serve hot, garnished with your choice of parsley, chives, extra cheese, crispy bacon, or croutons.

Tips & Variations

For a smoky depth, try using smoked cheddar or adding a dash of hot sauce.
Substitute the chicken with cooked turkey for a seasonal twist.
Use gluten-free flour and pasta to make the soup gluten-free.
To make it lighter, swap heavy cream for additional milk or half-and-half.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cheese from separating. Add a splash of milk if the soup thickens too much during reheating.

How to Serve

A close-up view of a single-layered creamy chicken noodle soup in a textured dark bowl placed on a white marbled surface. The soup has a thick yellowish broth filled with small curly pasta and chunks of tender white chicken meat. Bright orange carrot slices float on the surface, topped with small bits of crispy brown bacon and sprinkled green herbs, adding color contrast. A silver spoon rests inside the bowl on the left side, with a piece of bread partially visible beside the bowl on a white marbled surface along with a striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this soup ahead of time?

Yes, you can make the soup a day in advance and refrigerate it. Reheat gently before serving to maintain the creamy texture.

What type of cheese works best in this recipe?

Sharp cheddar gives a robust flavor, while Monterey Jack adds creaminess. Using freshly grated cheese ensures a smooth melt and richer taste.