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Creamy Chicken Mac and Cheese Soup Recipe

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4.6 from 114 reviews

This Creamy Chicken Macaroni Cheese Soup is a comforting and hearty dish combining tender shredded chicken, tender elbow macaroni, and a velvety cheese-infused broth. Rich with sharp cheddar and Monterey Jack cheeses, this soup balances savory vegetables, aromatic spices, and creamy dairy for a satisfying meal perfect for colder days or anytime you crave cheesy goodness in a bowl.

Ingredients

Chicken and Vegetables

  • 3 cups cooked chicken, shredded or diced
  • 1 large yellow onion, finely diced
  • 2 medium carrots, peeled and finely diced
  • 2 celery stalks, finely diced
  • 3 cloves garlic, minced

Cheese Sauce Base

  • 4 tablespoons unsalted butter
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ¼ teaspoon dry mustard powder
  • ¼ cup all-purpose flour

Liquids

  • 6 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • Salt and freshly ground black pepper, to taste

Main Components

  • 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

  1. Prepare the Vegetables and Chicken: In a large pot, melt the unsalted butter over medium heat. Add the finely diced onion, carrots, and celery, sautéing until the vegetables soften and the onion is translucent, about 5-7 minutes. Stir in the minced garlic, dried thyme, smoked paprika, and dry mustard powder, cooking for another minute until fragrant.
  2. Make the Roux and Add Liquids: Sprinkle the all-purpose flour evenly over the sautéed vegetables and stir well to incorporate, cooking the flour for about 2 minutes to remove any raw taste. Gradually whisk in the low-sodium chicken broth, ensuring there are no lumps, followed by the whole milk and heavy cream. Bring the mixture to a gentle simmer, stirring constantly.
  3. Cook the Macaroni: Add the uncooked elbow macaroni to the simmering soup base. Cook according to package instructions until the macaroni is al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
  4. Add Chicken and Cheese: Stir in the cooked shredded chicken, allowing it to heat through. Remove the pot from heat and gradually stir in the freshly grated sharp cheddar and Monterey Jack cheeses until completely melted and the soup has become creamy. Season with salt and freshly ground black pepper to taste.
  5. Serve and Garnish: Ladle the creamy chicken macaroni cheese soup into bowls. Garnish with optional toppings such as chopped fresh parsley, snipped fresh chives, extra shredded cheddar, crumbled crispy beef bacon, or croutons for added texture and flavor.

Notes

  • Use low-sodium chicken broth to control the saltiness of the soup.
  • Shred the chicken from rotisserie or leftover cooked chicken for convenience and flavor.
  • For a smoother texture, grate cheeses finely and add off the heat to prevent curdling.
  • The soup thickens as it cools; you can thin with extra milk or broth when reheating.
  • Feel free to swap elbow macaroni for other small pasta shapes like shells or ditalini.

Find it online: https://mealoria.com/creamy-chicken-mac-and-cheese-soup-recipe/