Description

This Creamy Chicken Macaroni Cheese Soup is a hearty and comforting dish combining tender cooked chicken, al dente elbow macaroni, and a rich blend of sharp cheddar and Monterey Jack cheeses in a velvety creamy broth. Infused with aromatic sautéed vegetables and warm spices, it’s the perfect bowl of cozy, cheesy goodness ideal for chilly days and family meals.

Ingredients

Scale

Protein

3 cups cooked chicken, shredded or diced

Vegetables & Aromatics

1 large yellow onion, finely diced
2 medium carrots, peeled and finely diced
2 celery stalks, finely diced
3 cloves garlic, minced

Dairy & Cheese

4 tablespoons unsalted butter
2 cups whole milk
1 cup heavy cream
4 cups (1 lb) sharp cheddar cheese, freshly grated
½ cup Monterey Jack cheese, freshly grated

Pantry

½ teaspoon dried thyme
½ teaspoon smoked paprika
¼ teaspoon dry mustard powder
¼ cup all-purpose flour
6 cups low-sodium chicken broth
1 ½ cups elbow macaroni, uncooked
Salt and freshly ground black pepper, to taste

Optional Garnishes

Chopped fresh parsley
Snipped fresh chives
Extra shredded cheddar
Crumbled crispy beef bacon
Croutons

Instructions

Prepare Vegetables & Cheese: Finely dice the onion, carrots, and celery. Mince the garlic cloves. Grate the sharp cheddar and Monterey Jack cheeses. If using raw chicken, sear 1.5 lbs of chicken breasts in 1 tablespoon olive oil until cooked through, then shred or dice. Alternatively, use 3 cups of pre-cooked chicken.
Sauté Aromatics & Spices: In a large pot, melt 4 tablespoons of unsalted butter over medium heat. Add the diced onion, carrots, and celery, sautéing for 8 to 10 minutes until softened. Stir in the minced garlic, ½ teaspoon dried thyme, ½ teaspoon smoked paprika, and ¼ teaspoon dry mustard powder, cooking for an additional 2 minutes until fragrant.
Create Roux & Soup Base: Sprinkle in ¼ cup of all-purpose flour and stir continuously, cooking for 2 to 3 minutes to form a roux. Gradually whisk in 6 cups of low-sodium chicken broth, then add 2 cups whole milk and 1 cup heavy cream, stirring until the mixture is smooth. Bring the soup to a gentle simmer and season with salt and freshly ground black pepper to taste.
Melt Cheese: Reduce the heat to low and gradually stir in the grated sharp cheddar and Monterey Jack cheeses. Continue stirring until the cheeses are completely melted and the soup is smooth. Avoid boiling the soup after the cheese has been added to prevent curdling.
Cook Macaroni: In a separate pot, cook 1 ½ cups of elbow macaroni in salted boiling water until al dente, then drain thoroughly.
Combine & Serve: Add the cooked chicken and drained macaroni into the cheese soup. Gently stir and allow the soup to simmer on low for 5 to 10 minutes to meld the flavors. Adjust seasoning and soup consistency as needed. Serve hot, garnished with optional fresh parsley, chives, extra shredded cheddar, crispy bacon, or croutons as desired.

Notes

Do not boil the soup once the cheese has been added to avoid curdling.
Use low-sodium chicken broth to better control the saltiness of the soup.
Freshly grate the cheese for best melting and flavor.
Optional garnishes like crispy beef bacon and fresh herbs add extra texture and freshness.
For a smoother texture, blend part of the soup before adding cheese.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to avoid cheese separation.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: Creamy Chicken Soup, Macaroni Cheese Soup, Comfort Food, Easy Chicken Soup, Cheesy Soup, Weeknight Dinner