why make this recipe

This soup is warm, creamy, and filling. It uses simple ingredients you may already have. It works for weeknights, cold days, or when you need a quick meal that kids and adults like. If you enjoy creamy, hearty soups, try Creamy Chicken Enchilada Soup for a different flavor.

introduction

Creamy Chicken Macaroni Cheese Soup mixes chicken, pasta, and cheese in a rich broth. It tastes like comfort food and fills you up. The soup is easy to make and uses cooked chicken, so it comes together fast.

how to make Creamy Chicken Macaroni Cheese Soup

Cook the vegetables in butter, add spices, and make a roux with flour. Stir in broth and dairy, then melt in the cheeses on low heat. Cook the macaroni separately until al dente. Add the cooked chicken and drained pasta to the soup and simmer briefly to blend flavors. Finish with salt and pepper and add garnishes you like.

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

Directions :

Prepare Vegetables & Cheese: Finely dice onion, carrots, and celery. Mince garlic. Grate sharp cheddar and Monterey Jack cheeses. (If using raw chicken, sear 1.5 lbs chicken breasts in 1 tbsp olive oil, then shred/dice; or use 3 cups pre-cooked chicken).
Sauté Aromatics & Spices: In a large pot, melt 4 tbsp butter over medium heat. Sauté diced onion, carrots, and celery for 8-10 minutes. Add minced garlic, ½ tsp thyme, ½ tsp smoked paprika, and ¼ tsp dry mustard powder; cook 2 minutes until fragrant.
Create Roux & Soup Base: Stir in ¼ cup flour; cook 2-3 minutes. Gradually whisk in 6 cups chicken broth, then 2 cups whole milk and 1 cup heavy cream, until smooth. Bring to a gentle simmer; season with salt and pepper.
Melt Cheese: Reduce heat to low. Gradually add grated cheddar and Monterey Jack cheeses, stirring until completely melted and smooth. Do not boil after adding cheese.
Cook Macaroni: Separately, cook 1 ½ cups elbow macaroni in salted water until al dente. Drain thoroughly.
Combine & Serve: Add the cooked chicken (or 3 cups pre-cooked chicken) and drained macaroni to the soup. Stir gently and simmer on low for 5-10 minutes to meld flavors. Adjust seasoning and consistency. Ladle into bowls and garnish as desired.

how to serve Creamy Chicken Macaroni Cheese Soup

Serve hot in bowls. Add chopped parsley or chives on top. Offer extra shredded cheddar or crumbled bacon for people who want more flavor. A slice of crusty bread or a simple green salad pairs well. For another creamy option to serve another day, see Creamy Crack Chicken Noodle Soup.

how to store Creamy Chicken Macaroni Cheese Soup

Let the soup cool to room temperature. Store in airtight containers in the fridge for 3–4 days. To freeze, use a freezer-safe container and keep up to 2 months. Thaw overnight in the fridge and reheat gently on low heat. You may need to add a splash of milk when reheating to restore creaminess.

tips to make Creamy Chicken Macaroni Cheese Soup

Grate cheese fresh for best melt and flavor.
Do not boil the soup after you add the cheese; heat gently to keep it smooth.
Cook pasta al dente because it will soften more in the soup.
If soup is too thick, add a little milk or broth to thin it.
Use cooked rotisserie chicken to save time.
Taste and add salt at the end because cheese can add saltiness.

variation (if any)

Add steamed broccoli or peas for more vegetables.
Use pepper jack for a spicy kick.
Swap elbow macaroni for small shells or ditalini.
Make it smoky by adding crumbled bacon or smoked cheddar.
For a lighter version, use half-and-half instead of heavy cream.

FAQs

Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken works well and saves time.

Q: Can I make this ahead and reheat?
A: Yes. Make ahead and cool, then store in the fridge. Reheat slowly on low and add milk if needed.

Q: Can I freeze this soup?
A: You can freeze it, but the texture may change slightly. Stir in a little milk when reheating to smooth it out.

Q: Can I use a different pasta?
A: Yes. Use small shapes like shells, ditalini, or small elbows. Cook them al dente.

Q: What if my soup is grainy after adding cheese?
A: That can happen if the soup is too hot or boiled after cheese. Heat on low and stir slowly to help smooth it.