Description
Creamy Chicken Macaroni Cheese Soup is the ultimate comfort food that brings together rich flavors and satisfying textures in one bowl. This heartwarming dish features tender chicken, elbow macaroni, and a luscious blend of sharp cheddar and Monterey Jack cheeses, all enveloped in a creamy broth. Perfect for chilly nights or family gatherings, this soup is as delightful to make as it is to eat. With its versatility, you can easily adapt the recipe by adding seasonal vegetables like spinach or zucchini for an extra nutritional boost. Whether you’re serving it for dinner or enjoying leftovers for lunch, this soup is sure to become a favorite in your household.
Ingredients
- 3 cups cooked chicken
- 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
- Chopped fresh parsley (optional)
- Snipped fresh chives (optional)
- Extra shredded cheddar (optional)
- Crumbled crispy turkey bacon (optional)
- Croutons (optional)
Instructions
- Finely dice the onion, carrots, and celery. Mince the garlic. Grate both sharp cheddar and Monterey Jack cheeses. If using raw chicken, sear 1.5 lbs of chicken breasts in 1 tablespoon of olive oil, then shred or dice; otherwise, use 3 cups of pre-cooked chicken.
- In a large pot, melt 4 tablespoons of butter over medium heat. Sauté the diced onion, carrots, and celery for about 8–10 minutes until softened. Add minced garlic, ½ teaspoon of thyme, ½ teaspoon of smoked paprika, and ¼ teaspoon of dry mustard powder; cook for an additional 2 minutes until fragrant.
- Stir in ¼ cup of flour; cook for about 2–3 minutes until lightly golden. Gradually whisk in 6 cups of chicken broth followed by 2 cups of whole milk and 1 cup of heavy cream until smooth. Bring this mixture to a gentle simmer while seasoning with salt and pepper.
- Reduce heat to low. Gradually add the grated cheddar and Monterey Jack cheeses into the soup, stirring until completely melted and smooth. Avoid boiling after adding the cheese to maintain its creamy texture.
- In a separate pot, cook 1½ cups of elbow macaroni in salted water until al dente according to package instructions. Drain thoroughly.
- Add the cooked chicken along with the drained macaroni into the soup. Stir gently and let it simmer on low heat for about 5–10 minutes to meld flavors together. Adjust seasoning as needed before ladling into bowls. Garnish as desired with fresh herbs or extra cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1½ cups)
- Calories: 480
- Sugar: 6g
- Sodium: 870mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
Keywords: Use freshly grated cheese for creaminess. Experiment with different vegetables or cheese varieties to customize flavors. Allowing the soup to rest enhances flavor melding before serving.