Name: Creamy Chicken Macaroni Cheese Soup
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
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 sharp cheddar cheese, freshly grated; ½ cup Monterey Jack cheese, freshly grated; Optional garnishes: chopped fresh parsley, chives, extra shredded cheddar, crumbled crispy beef bacon, croutons

Description

Chicken Macaroni Cheese Soup is a warm, comforting bowl blending the best of macaroni and cheese with savory chicken soup. Creamy, cheesy, and perfect for any season.

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 sharp cheddar cheese, freshly grated
½ cup Monterey Jack cheese, freshly grated
Optional garnishes: chopped fresh parsley, chives, extra shredded cheddar, crumbled crispy beef bacon, croutons

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Instructions

Finely dice onion, carrots, and celery. Mince garlic. Grate 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 pre-cooked chicken.
In a large pot, melt 4 tbsp butter over medium heat. Sauté onion, carrots, and celery for 8-10 minutes. Add garlic, thyme, smoked paprika, and dry mustard powder; cook 2 minutes until fragrant.
Stir in flour; cook 2-3 minutes. Gradually whisk in chicken broth, then milk and heavy cream until smooth. Bring to gentle simmer; season with salt and pepper.
Reduce heat to low. Gradually add cheddar and Monterey Jack cheeses, stirring until melted. Do not boil after adding cheese.
Cook elbow macaroni separately in salted water until al dente. Drain thoroughly.
Add cooked chicken and drained macaroni to the soup. Stir gently and simmer 5-10 minutes. Adjust seasoning and consistency. Garnish as desired.

Notes

Can blend vegetables for picky eaters.
Adaptable with seasonal veggies like roasted squash, asparagus tips, or corn.
Serve with fizzy lemonade, apple cider, or non-alcoholic white wine alternative.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Soup, Dinner
Method: Stovetop
Cuisine: American