Creamy Chicken Macaroni Cheese Soup Recipe
This Creamy Chicken Macaroni Cheese Soup combines tender chicken, al dente elbow macaroni, and sharp cheddar cheese in a rich, comforting broth. Infused with aromatic vegetables and spices, it’s a hearty, cheesy soup perfect for cozy meals.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken
- 3 cups cooked chicken, shredded or diced
- Optional: 1.5 lbs chicken breasts (if using raw, sear and shred)
Vegetables & Aromatics
- 1 large yellow onion, finely diced
- 2 medium carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
Spices & Seasonings
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon dry mustard powder
- Salt and freshly ground black pepper, to taste
Dairy & Cheese
- 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
Other
- ¼ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 ½ cups elbow macaroni, uncooked
Optional Garnishes
- Chopped fresh parsley
- Snipped fresh chives
- Extra shredded cheddar
- Crumbled crispy beef bacon
- Croutons
Instructions
- Prepare Ingredients: Finely dice the onion, carrots, and celery. Mince the garlic. Grate the sharp cheddar and Monterey Jack cheeses. If using raw chicken breast, sear 1.5 lbs chicken breasts in 1 tablespoon olive oil until cooked through, then shred or dice.
- Sauté Vegetables: In a large pot, melt 4 tablespoons unsalted butter over medium heat. Add the diced onion, carrots, and celery and sauté for 8 to 10 minutes until softened. Add the minced garlic, dried thyme, smoked paprika, and dry mustard powder, cooking for an additional 2 minutes until fragrant.
- Create Roux and Broth: 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. Stir until the mixture is smooth and bring it to a gentle simmer. Season with salt and freshly ground black pepper to taste.
- Add Cheese: Reduce heat to low. Gradually incorporate the grated sharp cheddar and Monterey Jack cheeses into the broth, stirring continuously until completely melted and smooth. Avoid boiling after adding the cheese to prevent curdling.
- Cook Macaroni: In a separate pot, cook 1 ½ cups elbow macaroni in salted boiling water until al dente. Drain thoroughly and set aside.
- Combine and Simmer: Add the cooked chicken and drained macaroni to the cheese soup. Stir gently to combine and simmer on low heat for 5 to 10 minutes, allowing flavors to meld. Adjust seasoning and soup consistency as desired.
- Serve: Ladle the soup into bowls and garnish with optional toppings such as chopped fresh parsley, chives, extra shredded cheddar, crispy beef bacon, or croutons.
Notes
- Using pre-cooked chicken saves time, but freshly seared chicken breasts enhance flavor.
- Do not boil the soup after adding cheese to keep it smooth and creamy.
- Adjust thickness by adding more broth or milk if the soup is too thick.
- Macaroni should be cooked just al dente as it will continue to cook slightly in the soup.
- Optional garnishes add texture and fresh flavor but can be omitted for a simpler dish.
Keywords: Chicken macaroni cheese soup, creamy chicken soup, cheddar cheese soup, macaroni cheese soup, comfort food soup
