Why Make This Recipe
Creamy Chicken Macaroni Cheese Soup is a comforting dish that combines the best aspects of macaroni and cheese with a delicious chicken soup. It’s perfect for cooling evenings or when you need a little extra comfort. The creamy texture and rich flavors are sure to please everyone at the table. This recipe is easy to make and uses simple ingredients that you likely already have in your kitchen.
How to Make Creamy Chicken Macaroni Cheese Soup
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
Directions
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Prepare Vegetables & Cheese: Finely dice the onion, carrots, and celery. Mince the garlic. Grate the sharp cheddar and Monterey Jack cheeses. If you’re using raw chicken, sear 1.5 lbs of chicken breasts in 1 tbsp of olive oil, then shred or dice them; or just use 3 cups of pre-cooked chicken.
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Sauté Aromatics & Spices: In a large pot, melt 4 tbsp of butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes until soft. Then add the minced garlic, ½ tsp of thyme, ½ tsp of smoked paprika, and ¼ tsp of dry mustard powder. Cook for 2 more minutes until fragrant.
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Create Roux & Soup Base: Stir in ¼ cup of flour and cook for 2-3 minutes. Gradually whisk in 6 cups of chicken broth, then 2 cups of whole milk and 1 cup of heavy cream until smooth. Bring the mixture to a gentle simmer. Season with salt and pepper.
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Melt Cheese: Reduce the heat to low. Gradually add the grated cheddar and Monterey Jack cheeses, stirring until completely melted and smooth. Ensure you do not boil the mixture after adding the cheese.
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Cook Macaroni: Separately, cook 1 ½ cups of elbow macaroni in salted water until al dente. Drain thoroughly.
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Combine & Serve: Add the cooked chicken (or 3 cups of pre-cooked chicken) and drained macaroni to the soup. Stir gently and let it simmer on low for 5-10 minutes to meld the flavors. Adjust seasoning and consistency. Ladle into bowls and garnish as desired.
How to Serve Creamy Chicken Macaroni Cheese Soup
Serve this soup hot, topped with optional garnishes like fresh parsley, chives, or crispy bacon. Pair it with crusty bread for a complete meal. It’s great for lunch or dinner, and your family will love digging into it.
How to Store Creamy Chicken Macaroni Cheese Soup
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a bit of milk or broth to maintain creaminess, as the macaroni may absorb some of the liquid.
Tips to Make Creamy Chicken Macaroni Cheese Soup
- For added flavor, consider using homemade chicken broth.
- Feel free to add veggies like peas or corn for a nutritional boost.
- To save time, use rotisserie chicken.
- Adjust the cheese types based on your preference – mozzarella or gouda can also work well.
Variation
You can make this soup vegetarian by replacing chicken with your favorite vegetables and using vegetable broth instead of chicken broth. You may also substitute the heavy cream with a plant-based cream alternative.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken. If you do, be sure to fully cook it before shredding or dicing.
Can I freeze the soup?
Yes, you can freeze the soup, but note that the texture may change slightly once thawed. It’s best to store it without the macaroni.
What can I do if the soup is too thick?
If the soup becomes too thick, simply add a little more broth or milk during reheating until it reaches your desired consistency.
Creamy Chicken Macaroni Cheese Soup
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded or diced Use rotisserie chicken for convenience.
- 4 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 2 medium carrots, peeled and finely diced
- 2 stalks celery, 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 Homemade broth can enhance flavor.
- 2 cups whole milk
- 1 cup heavy cream Can substitute with plant-based cream for variation.
- Salt and freshly ground black pepper, to taste
- 1 ½ cups elbow macaroni, uncooked
- 4 cups 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
Preparation
- 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 of chicken breasts in 1 tbsp of olive oil, then shred or dice them, or just use 3 cups of pre-cooked chicken.
Cooking the Soup
- In a large pot, melt 4 tbsp of butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes until soft. Then add the minced garlic, ½ tsp of thyme, ½ tsp of smoked paprika, and ¼ tsp of dry mustard powder. Cook for 2 more minutes until fragrant.
- Stir in ¼ cup of flour and cook for 2-3 minutes. Gradually whisk in 6 cups of chicken broth, then 2 cups of whole milk and 1 cup of heavy cream until smooth. Bring the mixture to a gentle simmer. Season with salt and pepper.
- Reduce the heat to low. Gradually add the grated cheddar and Monterey Jack cheeses, stirring until completely melted and smooth. Ensure you do not boil the mixture after adding the cheese.
- Separately, cook 1 ½ cups of elbow macaroni in salted water until al dente. Drain thoroughly.
Combining and Serving
- Add the cooked chicken (or 3 cups of pre-cooked chicken) and drained macaroni to the soup. Stir gently and let it simmer on low for 5-10 minutes to meld the flavors. Adjust seasoning and consistency. Ladle into bowls and garnish as desired.