Creamy Chicken Macaroni Cheese Soup Recipe

Introduction

Creamy Chicken Macaroni Cheese Soup is a comforting and hearty dish that combines tender chicken, cheesy goodness, and pasta in a rich broth. Perfect for chilly days, this soup warms you up with every spoonful while delivering familiar flavors in a satisfying way.

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 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. Step 2: In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery and sauté for 8-10 minutes until softened. Stir in the minced garlic, dried thyme, smoked paprika, and dry mustard powder. Cook for 2 minutes until fragrant.
3. Step 3: Stir in the all-purpose flour and cook for 2-3 minutes to form a roux. Gradually whisk in the chicken broth, then add the whole milk and heavy cream, whisking 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 and slowly add the grated sharp cheddar and Monterey Jack cheeses. Stir continuously until the cheese is fully melted and the soup is smooth. Avoid boiling once the cheese has been added to prevent curdling.
5. Step 5: Separately, cook the elbow macaroni in salted boiling water according to the package instructions until just al dente. Drain well.
6. Step 6: Add the cooked chicken and drained macaroni to the soup. Stir gently and let simmer on low heat for 5-10 minutes to let the flavors meld. Adjust seasoning and soup consistency if needed. Serve hot, garnished as desired.

Tips & Variations

• For extra flavor, use sharp or extra-sharp cheddar cheese and freshly grate it yourself rather than pre-shredded varieties.
• If you prefer a thicker soup, reduce the chicken broth by 1 cup or add more flour during the roux step.
• Swap elbow macaroni with small shells or cavatappi for a different pasta texture.
• Add cooked crispy bacon or smoked sausage for a smokier depth.
• Garnish with fresh herbs like parsley or chives to brighten up the rich soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some liquid, so when reheating gently warm the soup on the stove over low heat and add a splash of milk or broth to restore creaminess if needed. This soup does not freeze well due to the dairy and pasta.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken in this soup?

Yes, rotisserie chicken works perfectly and saves time. Simply shred or dice it before adding to the soup.

Is it possible to make this soup dairy-free?

This recipe relies heavily on dairy for its creamy texture and cheesy flavor. To make a dairy-free version, you would need to substitute with plant-based milk and cheese alternatives, but this will change the taste and texture significantly.

Creamy Chicken Macaroni Cheese Soup Recipe

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★★★★★

4.7 from 81 reviews

This Creamy Chicken Macaroni Cheese Soup is a comforting and hearty dish that combines tender chicken, al dente elbow macaroni, and a rich, cheesy broth infused with aromatic vegetables and spices. Perfect for a cozy meal, it features sharp cheddar and Monterey Jack cheeses melted into a creamy roux-based soup, offering a delightful blend of flavors and textures.

• Author: Tara
• 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 Seasonings

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

Roux and Liquids

• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 6 cups low-sodium chicken broth
• 2 cups whole milk
• 1 cup heavy cream

Pasta and Cheese

• 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. Prepare Vegetables & Cheese: Finely dice the onion, carrots, and celery. Mince the garlic cloves. Grate 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 of unsalted butter over medium heat. Add the diced onion, carrots, and celery, sautéing for 8-10 minutes until softened. Add the minced garlic, ½ teaspoon dried thyme, ½ teaspoon smoked paprika, and ¼ teaspoon dry mustard powder and cook for an additional 2 minutes until fragrant.
3. Create Roux & Soup Base: Stir in ¼ cup all-purpose flour to the pot and cook for 2-3 minutes to form a roux. Gradually whisk in 6 cups of low-sodium chicken broth, followed by 2 cups whole milk and 1 cup heavy cream, stirring 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. Gradually add the grated sharp cheddar and Monterey Jack cheeses into the soup, stirring continuously until the cheese is completely melted and the soup is smooth. Avoid boiling after adding the cheese to prevent curdling.
5. Cook Macaroni: In a separate pot, cook 1 ½ cups elbow macaroni in salted boiling water until al dente. Drain thoroughly and set aside.
6. Combine & Serve: Add the cooked chicken and drained macaroni into the cheese soup mixture. Stir gently to combine and let simmer on low heat for 5-10 minutes to allow the flavors to meld. Adjust seasoning and soup consistency if needed. Ladle the soup into bowls and garnish with chopped fresh parsley, snipped chives, extra shredded cheddar, crumbled crispy beef bacon, or croutons as desired.

Notes

• Use low-sodium chicken broth to control salt levels.
• Do not boil the soup after adding cheese to ensure a smooth texture.
• For extra smoky flavor, add a pinch of smoked paprika on top before serving.
• Leftover soup can be refrigerated up to 3 days; reheat gently to avoid curdling.
• Gluten-free flour can be used to make the soup gluten-free.

Keywords: chicken macaroni cheese soup, creamy chicken soup, cheesy chicken soup, comfort food soup, cheddar cheese soup