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Creamy Chicken Macaroni Cheese Soup

Creamy Chicken Macaroni Cheese Soup

Creamy Chicken Macaroni Cheese Soup combines the warmth of comfort food with the delight of cheesy flavors, perfect for chilly nights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 cups cooked chicken Ground turkey or Italian sausage are great substitutions.
  • 4 tablespoons unsalted butter Provides richness and depth.
  • 1 large yellow onion Finely diced for even cooking.
  • 2 medium carrots Peeled and finely diced.
  • 2 stalks celery Finely diced.
  • 3 cloves garlic Minced for best results.
For the Seasonings
  • 0.5 teaspoon dried thyme Italian seasoning makes a great alternative.
  • 0.5 teaspoon smoked paprika Omit for a milder flavor.
  • 0.25 teaspoon dry mustard powder Substitute with a dash of Dijon mustard if needed.
For Thickening and Creaminess
  • 0.25 cup all-purpose flour Cornstarch or gluten-free flour can work instead.
  • 6 cups low-sodium chicken broth Use vegetable broth for a vegetarian version.
  • 2 cups whole milk Half-and-half or dairy alternatives are valid substitutions.
  • 1 cup heavy cream Optional to reduce for a lighter version.
For the Pasta and Cheese
  • 1.5 cups elbow macaroni Any small pasta shape can be substituted.
  • 4 cups sharp cheddar cheese A blend with Monterey Jack can be delightful.
  • 0.5 cup Monterey Jack cheese Optional but recommended for a creamy finish.
Optional Toppings
  • Chopped fresh parsley Freshens up the dish.
  • Snipped fresh chives Great for a pop of color.
  • Extra shredded cheddar Sprinkle to your heart's content.
  • Crumpled crispy bacon Skip for a vegetarian option.
  • Croutons Perfect for that satisfying bite.

Equipment

  • large pot
  • measuring cups
  • measuring spoons
  • cutting board
  • knife
  • whisk

Method
 

Step-by-Step Instructions
  1. Finely dice the onion, carrots, and celery, and mince the garlic. Grate the sharp cheddar and Monterey Jack cheeses.
    Creamy Chicken Macaroni Cheese Soup
  2. Melt 4 tablespoons of unsalted butter over medium heat. Add the diced onion, carrots, and celery; sauté for 8-10 minutes.
  3. Stir in the minced garlic, dried thyme, smoked paprika, and dry mustard, cooking for an additional 2 minutes.
  4. Sprinkle ¼ cup of all-purpose flour into the pot, stirring constantly for 2-3 minutes to form a roux. Gradually whisk in the broth, milk, and cream, simmering until thickened.
  5. Lower the heat, stir in the cheeses until fully melted and creamy.
  6. Cook the elbow macaroni in a separate pot until al dente, then drain.
  7. Add the cooked chicken and macaroni to the soup, simmer for 5-10 minutes before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 2000IUVitamin C: 5mgCalcium: 350mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop for best results.

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