Introduction

Creamy Chicken Macaroni Cheese Soup is a comforting blend of tender chicken, pasta, and rich cheese melted into a savory broth. This hearty soup combines classic flavors in a smooth, satisfying meal perfect for chilly days or whenever you crave a warm, cheesy delight.

A bowl of creamy chicken and noodle soup is shown in a white bowl. The soup has a thick, light yellow broth with soft curled noodles and shredded chicken pieces floating on top. There are some small red chili flakes and green herbs sprinkled over the soup, and a sprig of fresh thyme lies on top. In the background, a slice of toasted bread is slightly out of focus, resting on a white marbled surface, with two shiny spoons nearby. 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 4 tablespoons of 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. Cook for an additional 2 minutes until fragrant.
Step 3: Sprinkle in ¼ cup of all-purpose flour and cook, stirring constantly, for 2 to 3 minutes to form a roux. Gradually whisk in 6 cups of chicken broth, followed by 2 cups of whole milk and 1 cup of heavy cream, stirring until the mixture is smooth. Bring the soup to a gentle simmer and season with salt and freshly ground black pepper to taste.
Step 4: Reduce the heat to low. Gradually add the grated cheddar and Monterey Jack cheeses, stirring continuously until the cheese is fully melted and the soup is smooth. Do not let the soup boil after adding the cheese.
Step 5: In a separate pot, cook 1 ½ cups of elbow macaroni in salted boiling water until al dente. Drain thoroughly.
Step 6: Add the cooked chicken and drained macaroni to the soup. Stir gently and let it simmer on low heat for 5 to 10 minutes to allow the flavors to meld. Adjust seasoning and soup consistency if needed. Serve hot, garnished with your choice of fresh parsley, chives, extra cheddar, crispy bacon, or croutons.

Tips & Variations

For a smoky depth, try adding a splash of hot sauce or a pinch of cayenne pepper.
Substitute cooked rotisserie chicken to save time and add extra flavor.
Use gluten-free flour and pasta to make this soup gluten-free.
To make it vegetarian, omit the chicken and use vegetable broth instead.
If you prefer a thicker soup, add more cheese or let it simmer slightly longer to reduce.

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 frequently to prevent the cheese from separating. You may need to add a splash of milk or broth when reheating to restore the creamy consistency. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a blue bowl filled with creamy chicken noodle soup placed on a white marbled surface. The soup has three main layers: the base is creamy yellow broth with a smooth texture, the middle layer shows small shell pasta in pale yellow floating with chunks of bright orange carrots and bits of crispy bacon adding specks of reddish-brown, and the top layer has shredded white chicken pieces garnished with fresh green herbs and a sprinkle of black pepper. On the edge of the bowl, a thick slice of toasted bread with a golden brown crust partially dips into the soup. A dark blue cloth is partially visible beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta in this soup?

Yes, you can use other short pasta shapes like shells, rotini, or small penne. Just adjust the cooking time so they remain al dente.

What can I do if my soup is too thick?

If the soup becomes too thick, simply stir in a little more milk or chicken broth until it reaches your desired consistency. Heat gently and stir well.