Creamy Chicken Macaroni Cheese Soup is the perfect dish for any day. It offers a comforting blend of flavors that warms you up from the inside out. This soup is hearty, creamy, and filled with tender pieces of chicken and al dente macaroni bathed in cheese. It’s an easy option for busy weeknights or a special cozy dinner. Plus, it’s a great way to use up leftover chicken and turn it into a satisfying meal.
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:
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 of chicken breasts in 1 tbsp olive oil, then shred or dice them. Alternatively, use 3 cups of pre-cooked chicken.
Sauté Aromatics & Spices:
- In a large pot, melt 4 tbsp of butter over medium heat. Sauté the diced onion, carrots, and celery for 8-10 minutes until they soften. Add the minced garlic, ½ tsp thyme, ½ tsp smoked paprika, and ¼ tsp dry mustard powder; cook for 2 minutes until fragrant.
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 add 2 cups of whole milk and 1 cup of heavy cream until smooth. Bring to a gentle simmer and season with salt and pepper.
Melt Cheese:
- Reduce the heat to low. Gradually add the grated cheddar and Monterey Jack cheeses, stirring until completely melted and smooth. Avoid boiling after adding the cheese.
Cook Macaroni:
- Separately, cook 1 ½ cups of elbow macaroni in salted water until al dente. Drain thoroughly.
Combine & Serve:
- Add the cooked chicken (or 3 cups of pre-cooked chicken) and the drained macaroni to the soup. Stir gently and simmer on low for 5-10 minutes to meld flavors. Adjust seasoning and consistency to your liking. Ladle into bowls and garnish as desired.
How to Serve Creamy Chicken Macaroni Cheese Soup
Serve the soup hot, garnished with fresh parsley, chives, or extra cheese to give it an appealing look. You can also add crumbled crispy bacon or croutons on top for extra crunch. Pair the soup with crusty bread or a simple green salad to complete your meal.
How to Store Creamy Chicken Macaroni Cheese Soup
Let the soup cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it in portions. To reheat, simply thaw in the fridge overnight and warm it on the stove over low heat, adding a splash of milk to regain creaminess.
Tips to Make Creamy Chicken Macaroni Cheese Soup
- For extra flavor, feel free to add chopped herbs such as dill or basil.
- If you prefer a thicker soup, let it simmer a bit longer after adding the cheese.
- You can substitute different types of cheese to suit your taste.
- If you want a spicier kick, add a pinch of cayenne pepper or hot sauce.
Variation
For a healthier twist, try using whole wheat or gluten-free macaroni. You can also substitute cooked turkey for chicken or add more vegetables like spinach or peas for additional nutrition.
FAQs
1. Can I use pre-cooked chicken?
Yes, using pre-cooked chicken is a great time-saver! Shredded rotisserie chicken works perfectly.
2. Can I make this soup ahead of time?
Yes, you can make this soup ahead of time and store it in the fridge or freezer. Just be sure to reheat gently so it doesn’t curdle.
3. What if I don’t have elbow macaroni?
You can substitute any small pasta shape you have on hand, like shells or small penne. The cooking time may vary slightly, so adjust accordingly.
Creamy Chicken Macaroni Cheese Soup
Ingredients
Method
- 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 olive oil, then shred or dice them. Alternatively, use 3 cups of pre-cooked chicken.
- In a large pot, melt 4 tbsp of butter over medium heat. Sauté the diced onion, carrots, and celery for 8-10 minutes until they soften.
- Add the minced garlic, ½ tsp thyme, ½ tsp smoked paprika, and ¼ tsp dry mustard powder; cook for 2 minutes until fragrant.
- Stir in ¼ cup of flour and cook for 2-3 minutes. Gradually whisk in 6 cups of chicken broth, then add 2 cups of whole milk and 1 cup of heavy cream until smooth. Bring to a gentle simmer and 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. Avoid boiling after adding the cheese.
- Separately, cook 1 ½ cups of elbow macaroni in salted water until al dente. Drain thoroughly.
- Add the cooked chicken (or 3 cups of pre-cooked chicken) and the drained macaroni to the soup. Stir gently and simmer on low for 5-10 minutes to meld flavors. Adjust seasoning and consistency to your liking.
- Ladle into bowls and garnish as desired.
