Creamy Chicken Macaroni Cheese Soup Recipe
This Creamy Chicken Macaroni Cheese Soup is a comforting and hearty dish blending tender chicken, tender elbow macaroni, and a luscious cheese-infused broth. Enhanced with aromatic vegetables, smoked paprika, and a medley of sharp cheddar and Monterey Jack cheeses, it offers rich, creamy flavors perfect for a cozy meal.
- 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
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 & 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 & 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
- Prepare Vegetables & Cheese: 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 pre-cooked chicken.
- Sauté Aromatics & Spices: In a large pot, melt 4 tablespoons of unsalted 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, cooking for another 2 minutes until fragrant.
- Create Roux & Soup Base: Sprinkle in the ¼ cup of all-purpose flour and cook, stirring constantly, 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 until the mixture is smooth. Bring the soup to a gentle simmer and season with salt and freshly ground black pepper to taste.
- Melt Cheese: Lower the heat to low and slowly add the grated sharp cheddar and Monterey Jack cheeses, stirring until completely melted and smooth. Avoid boiling the soup after the cheese has been added to prevent curdling.
- Cook Macaroni: In a separate pot, cook 1 ½ cups of elbow macaroni in salted boiling water until al dente. Drain thoroughly to remove all water.
- Combine & Serve: Add the cooked chicken and drained macaroni to the cheese soup base. Stir gently to combine and let it simmer on low heat for 5-10 minutes to meld the flavors. Adjust seasoning and soup consistency as needed. Ladle into bowls and garnish with optional toppings like fresh parsley, chives, extra shredded cheddar, crumbled crispy bacon, or croutons before serving.
Notes
- Use low-sodium chicken broth to better control the salt level in the soup.
- Do not boil the soup after adding cheese to prevent the cheese from separating or becoming grainy.
- Cook macaroni separately to avoid it becoming mushy in the soup.
- For a thicker soup, reduce the amount of chicken broth or simmer uncovered to reduce liquid.
- Optional garnishes add extra flavor and texture but can be omitted for a simpler presentation.
Keywords: Creamy chicken soup, macaroni cheese soup, cheesy chicken soup, easy comfort food, chicken cheddar soup
