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Creamy Chicken Macaroni Cheese Soup

This warm and creamy soup combines chicken, pasta, and cheese in a rich broth, making it the perfect comfort food for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked chicken, shredded or diced Use rotisserie chicken to save time.
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, finely diced
  • 2 medium carrots, peeled and finely diced
  • 2 stalks celery, 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
  • to taste Salt and freshly ground black pepper
  • 1 ½ cups elbow macaroni, uncooked
  • 4 cups (1 lb) sharp cheddar cheese, freshly grated Grate cheese fresh for best melt and flavor.
  • ½ cup Monterey Jack cheese, freshly grated
Optional Garnishes
  • chopped fresh parsley
  • snipped fresh chives
  • extra shredded cheddar
  • crumbled crispy beef bacon
  • croutons

Method
 

Preparation
  1. Finely dice onion, carrots, and celery. Mince garlic. Grate sharp cheddar and Monterey Jack cheeses.
  2. If using raw chicken, sear 1.5 lbs chicken breasts in 1 tbsp olive oil until cooked, then shred or dice. Alternatively, use 3 cups pre-cooked chicken.
Cooking
  1. In a large pot, melt 4 tbsp butter over medium heat. Sauté diced onion, carrots, and celery for 8-10 minutes.
  2. Add minced garlic, ½ tsp thyme, ½ tsp smoked paprika, and ¼ tsp dry mustard powder; cook for 2 minutes until fragrant.
  3. Stir in ¼ cup flour; cook for 2-3 minutes.
  4. 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.
  5. Reduce heat to low and gradually add grated cheddar and Monterey Jack cheeses, stirring until completely melted and smooth. Do not boil after adding cheese.
  6. Separately, cook 1 ½ cups elbow macaroni in salted water until al dente. Drain thoroughly.
Finish and Serve
  1. 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.
  2. Adjust seasoning and consistency if needed. Ladle into bowls and garnish as desired.

Notes

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.