Creamy Chicken Mac and Cheese Soup Recipe

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Warm & Familiar Creamy Chicken Mac and Cheese Soup Recipe

There’s something incredibly comforting about a bowl of creamy chicken mac and cheese soup. I love how this recipe marries the velvety texture of classic mac and cheese with the cozy heartiness of a soup – it’s like getting a warm hug from the inside out. When you’re craving comfort food that still feels a bit special, this is the stew to reach for. As you cook, you’ll notice the enticing aromas of browned butter, garlic, and smoked paprika blending with tender chicken and sharp cheddar. The lightly crisp-edged elbow macaroni softens perfectly within the creamy broth, creating just the right balance of textures. And I promise, with the right technique, the cheese melts smoothly without even a hint of graininess. I’ve made this soup countless times – it’s a go-to whenever I want to feed a crowd or stash leftovers for busy weeknights ahead. It’s forgiving, adaptable, and utterly satisfying. Ready to dive in together? Let’s break it all down.

Ingredient Breakdown

• 3 cups cooked chicken: Adds hearty protein; shredded or diced works based on your texture preference.
• 4 tablespoons unsalted butter: Builds a rich roux base; unsalted lets you control seasoning.
• 1 large yellow onion: Provides a sweet, savory foundation when finely diced and sautéed.
• 2 medium carrots: Adds natural sweetness and subtle color, finely diced for even cooking.
• 2 celery stalks: Introduces a mild, aromatic crunch; finely diced to soften beautifully in soup.
• 3 cloves garlic: Brings fragrant warmth; minced so it infuses without overpowering.
• ½ teaspoon dried thyme: Earthy herbal note that pairs well with chicken.
• ½ teaspoon smoked paprika: Adds a subtle smoky depth and beautiful color.
• ¼ teaspoon dry mustard powder: Boosts tang and sharpness in the cheese sauce without heat.
• ¼ cup all-purpose flour: Thickens the soup into a creamy, velvety texture.
• 6 cups low-sodium chicken broth: Keeps salt in your control and adds rich savory liquid.
• 2 cups whole milk: Contributes creaminess and balances richness.
• 1 cup heavy cream: Makes the soup silky and indulgent – you can swap for half-and-half for lighter.
• Salt and freshly ground black pepper: Essential for seasoning and enhancing flavor layers.
• 1 ½ cups elbow macaroni: The classic pasta choice; holds up nicely in soup without getting mushy.
• 4 cups sharp cheddar cheese: The star for cheesy flavor; freshly grated melts best.
• ½ cup Monterey Jack cheese: Adds mild creaminess; smooths out sharp cheddar’s bite.
• Optional garnishes: Parsley, chives, extra cheddar, crispy bacon, or croutons for texture and pops of flavor.

Before You Start

Before we jump in, I highly recommend gathering and prepping all your ingredients first—that mise en place makes the process feel so much smoother. Finely dicing your veggies ensures they cook evenly and release their natural sweetness. Also, cook your chicken ahead if you haven’t done so already—using leftover rotisserie chicken is a fantastic shortcut.

How to Make Creamy Chicken Mac and Cheese Soup Recipe

1. Melt the butter over medium heat in a large, heavy-bottomed pot. Watch for it to foam gently, then stir in the diced onion, carrots, and celery. This softens the veggies and brings out their natural sweetness. Cook until the onions are translucent and fragrant, about 5–7 minutes.
2. Add the minced garlic, dried thyme, smoked paprika, and dry mustard powder, stirring constantly for about 1 minute until the garlic is aromatic and the spices bloom beautifully in the butter.
3. Sprinkle the flour evenly over the veggies, stirring well to combine and cook out the raw flour taste. This roux will be the magic thickening agent for your soup. Cook for 2 minutes, stirring constantly, until it turns a lightly golden color.
4. Gradually whisk in the chicken broth, making sure there are no lumps. Bring this mixture to a gentle simmer; you’ll start to see the broth thicken as the roux does its work. This results in that luscious velvety base we crave.
5. Pour in the whole milk and heavy cream, stirring steadily to maintain a smooth texture. Season with salt and pepper to taste.
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Cook Like a Pro
When whisking in liquids after the roux, add them slowly to prevent lumps and ensure a smooth sauce. Use freshly grated cheese to help it melt evenly without clumping. Also, keep the soup at a gentle simmer—not a boil—to avoid breaking the creaminess or overcooking pasta.
6. Add the uncooked elbow macaroni, stirring to combine. Let it cook gently until tender but still slightly firm to the bite, about 8–10 minutes. Stir occasionally to prevent sticking to the bottom.
7. Stir in the cooked chicken and reduce heat to low. Slowly add the sharp cheddar and Monterey Jack cheeses, stirring until the melt is smooth and the soup thickens further. This step is where the soup morphs into its rich, cheesy glory.
8. Taste and adjust seasoning with extra salt or pepper as needed. If the soup becomes too thick, simply whisk in a splash of milk or broth to loosen it.
9. Remove from heat and let the soup sit for a few minutes before serving; this resting time helps flavors meld and the texture to settle perfectly.

Flavor Variations for Creamy Chicken Mac and Cheese Soup Recipe

• Spicy Kick: Stir in a diced jalapeño or a dash of cayenne pepper with the spices to add warmth.
• Herb Freshness: Swap dried thyme for fresh rosemary or tarragon to brighten the herbal profile.
• Mushroom Magic: Add sautéed mushrooms with the veggies for an earthy depth.
• Swap the Cheese: Try Gruyère or fontina for a different creamy, nutty layering.
• Crunch & Color: Top with toasted breadcrumbs or crispy fried shallots for textural contrast.
• Sweet Twist: Add roasted sweet corn or diced butternut squash for subtle sweetness and seasonal flair.

Storage, Freezer & Reheat Tips

• Refrigerator: Store soup in an airtight container for up to 4 days. The pasta will soak up liquid, so stir in a splash of broth or milk when reheating.
• Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge to maintain texture.
• Reheating: Warm gently on stovetop over low heat, stirring frequently. Avoid high heat to prevent cheese separation.
• Sound tip: Freshen flavors by adding a squeeze of lemon or sprinkle of fresh herbs before serving leftovers.

Creamy Chicken Mac and Cheese Soup Recipe FAQs

• Can I use rotisserie chicken? Absolutely! It’s a fantastic time-saver and adds great flavor.
• Can I use different pasta? Yes, small pasta shapes like shells or cavatappi work well—just adjust cook time.
• Is there a way to make this dairy-free? Try substituting dairy with unsweetened almond or oat milk and dairy-free cheese, though texture may differ.
• Why use both milk and cream? The milk keeps it light, while cream gives that luscious richness without heaviness.
• How do I prevent clumpy cheese sauce? Use freshly grated cheese, add it off the heat, and stir gently to melt without overheating.

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