Creamy Chicken Macaroni Cheese Soup for Ultimate Comfort

A comforting Chicken Macaroni Cheese Soup combining rich flavors for a satisfying meal.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 cups

Course: Soups

Cuisine: American

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

3 cups cooked chicken, shredded or diced Use rotisserie chicken or leftovers for convenience.
4 tablespoons unsalted butter Olive oil works as a lighter substitute.
1 large yellow onion, finely diced Feel free to use white or red onions.
2 medium carrots, peeled and finely diced Parsnips can be an alternative.
2 stalks celery, finely diced Can be omitted if needed.
3 cloves garlic, minced Adjust based on taste preferences.
½ teaspoon dried thyme Fresh thyme can be used for brighter taste.
½ teaspoon smoked paprika Regular paprika is a milder alternative.
¼ teaspoon dry mustard powder Omit if not on hand.
¼ cup all-purpose flour Gluten-free flour is a great substitute.
6 cups low-sodium chicken broth Vegetable broth is perfect for vegetarian.
2 cups whole milk Consider using lower-fat or non-dairy alternatives.
1 cup heavy cream Half-and-half or omitting can lighten it up.
Salt and freshly ground black pepper, to taste Essential for seasoning.

For the Pasta Component

1 ½ cups elbow macaroni, uncooked Feel free to use gluten-free pasta.

For the Cheese

4 cups sharp cheddar cheese, freshly grated Main cheese for flavor.
½ cup Monterey Jack cheese, freshly grated Substitute with any cheese you love.

For Garnishing

Optional Garnishes Consider chopped fresh parsley, snipped chives, bacon, or croutons.

Equipment

Large pot
Cutting board
Knife
whisk

Method

Step-by-Step Instructions

Finely dice the yellow onion, carrots, and celery, then mince the garlic. Grate the cheeses ahead of time.
In a large pot, melt butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 8-10 minutes.
Stir in minced garlic, dried thyme, smoked paprika, and mustard powder, cooking for an additional 2 minutes.
Sprinkle flour over the sautéed vegetables and stir to create a roux. Cook for 2-3 minutes.
Gradually whisk in chicken broth, whole milk, and heavy cream. Season and bring to a gentle simmer.
Reduce heat to low and add the sharp cheddar and Monterey Jack cheese. Stir until melted and creamy.
Cook elbow macaroni in salted water until al dente. Drain and set aside.
Add cooked macaroni and shredded chicken to the soup base. Simmer for 5-10 minutes.
Ladle soup into bowls and garnish with your choice of toppings.

Nutrition

Serving: 1cupCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 18gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 400mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently, adding milk for creaminess.

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