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

Instructions

Step 1: 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; otherwise, use 3 cups pre-cooked chicken.

Step 2: In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery, sautéing for 8 to 10 minutes until softened. Stir in the minced garlic, dried thyme, smoked paprika, and dry mustard powder, cooking an additional 2 minutes until fragrant.

Step 3: Sprinkle the flour over the vegetables and cook, stirring, for 2 to 3 minutes to create a roux. Gradually whisk in the chicken broth, then add the whole milk and heavy cream, stirring until smooth. Bring the mixture to a gentle simmer and season with salt and pepper to taste.

Step 4: Reduce the heat to low. Slowly add the grated cheddar and Monterey Jack cheeses, stirring continuously until the cheese is fully melted and the soup is smooth. Avoid boiling after the cheese is incorporated to prevent separation.

Step 5: In a separate pot, cook the elbow macaroni in salted boiling water until al dente. Drain thoroughly and set aside.

Step 6: Add the cooked chicken and drained macaroni to the soup. Stir gently and let simmer over low heat for 5 to 10 minutes to allow the flavors to meld. Adjust seasoning and soup consistency as desired. Serve hot, garnished with your choice of fresh parsley, chives, extra cheese, crispy bacon, or croutons.

Tips & Variations

For a smoky depth, use smoked gouda or add a dash of liquid smoke along with the paprika.

Try swapping elbow macaroni for small shells or cavatappi for a fun texture change.

Use leftover rotisserie chicken to save time without sacrificing flavor.

For a lighter version, substitute whole milk and heavy cream with half-and-half or milk alone.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup up to two days in advance. Keep it refrigerated and reheat gently before serving. Add the cooked macaroni just before serving if you prefer to avoid it absorbing too much liquid.

Can I freeze Creamy Chicken Macaroni Cheese Soup?

Freezing cheese-based soups can sometimes cause texture changes, but it is possible. Freeze the soup without macaroni for best results. Thaw in the refrigerator overnight and add freshly cooked pasta when reheating.