Creamy Chicken Macaroni Cheese Soup
Short, Catchy Intro:
So you are craving something tasty but too lazy to spend forever in the kitchen huh? Same. Enter creamy chicken macaroni cheese soup a bowl of cozy that behaves like both comfort food and a hug in liquid form. It melts cheesy sadness, feeds leftovers back to life, and somehow looks gourmet when you text a photo to your friend. Want to improvise? Try this twist on a fave like creamy chicken enchilada soup for another cozy vibe.
Why This Recipe is Awesome
- It hits the trifecta of rich creamy broth cheesy goodness and comforting pasta all in one pot.
- It reheats like a champ so make extra and high five your future self.
- It is idiot proof even I did not mess it up last time I made it for a crowd.
- It lets you be fancy or lazy: shred leftover roast chicken or toss in a rotisserie bird and call it a day.
- Bonus tip it freezes well in portions so you can win dinner on a weeknight without lifting a finger later.
Ingredients You’ll Need
- 3 cups cooked chicken shredded or diced yes leftovers welcome
- 4 tablespoons unsalted butter because flavor matters
- 1 large yellow onion finely diced keep the tears for rom coms not cooking
- 2 medium carrots peeled and finely diced small dice cooks fast
- 2 celery stalks finely diced crunch equals texture people love
- 3 cloves garlic minced fresh beats powdered for this soup IMO
- 1/2 teaspoon dried thyme earthy and cozy
- 1/2 teaspoon smoked paprika for subtle warmth and color
- 1/4 teaspoon dry mustard powder wakes up the cheese flavor
- 1/4 cup all-purpose flour the thickening hero
- 6 cups low-sodium chicken broth less salt gives you control later
- 2 cups whole milk for creamy body do not skimp
- 1 cup heavy cream for decadence yes please
- 1 teaspoon Dijon mustard a flavorful bump not a must but do it
- 1/2 teaspoon Worcestershire sauce for umami depth trust me
- 1/4 teaspoon cayenne pepper optional add if you like a tiny kick
- 4 cups freshly shredded sharp cheddar cheese grate it fresh it melts nicer
- 1 cup freshly shredded Monterey Jack cheese smooth melter
- 1/2 cup freshly grated Parmesan cheese salty and savory finish
- 1 1/2 cups elbow macaroni uncooked the classic vessel for cheese
- Salt and freshly ground black pepper to taste keep it simple
Step-by-Step Instructions
- In a large pot bring 8 cups of water to a rolling boil. Add 1 teaspoon of salt and the elbow macaroni cook according to package directions until al dente. Drain and set aside.
- In a large Dutch oven melt butter over medium heat. Add onion carrots and celery cook until softened about 8 to 10 minutes. Stir in garlic thyme smoked paprika and mustard powder cook for another minute.
- Sprinkle flour over the vegetables and stir for 2 to 3 minutes to form a roux.
- Gradually whisk in chicken broth then add milk and cream stirring until smooth. Simmer gently.
- Stir in Dijon mustard Worcestershire sauce cayenne salt and pepper.
- Reduce heat to low and gradually add cheeses stirring until melted and smooth.
- Fold in the chicken and macaroni heating through for 5 to 10 minutes. Adjust seasonings to taste.
- Serve in bowls garnished as desired.
Common Mistakes to Avoid
- Overboiling the pasta and turning it into mushy sadness. Cook to al dente and finish in the soup if you like.
- Adding all the cheese at once while the heat is too high. Heat kills texture so go low and slow when melting cheese.
- Skipping the roux because you think milk will thicken itself magically. It will not. The roux gives you that silky cling that makes every spoonful sing.
- Using pre-shredded cheese to save time. It has anti clumping stuff that can make your soup grainy. Grate fresh if you can.
- Forgetting to taste as you go. Salt and acidity matter. A little more Dijon or Worcestershire can rescue a dull pot.
- Assuming leftovers will behave exactly like fresh. They will absorb broth so add a splash of milk when reheating if it gets too thick.
Alternatives & Substitutions
- No whole milk on hand Try 2 percent but keep the cream for richness. Or swap cream for half and half if you want fewer calories but still creamy.
- Want less cheddar swap in Colby or even smoked Gouda for a different mood. Cheese choice changes the vibe fast so experiment.
- Gluten free? Use a 1 to 1 gluten free flour for the roux and swap in GF elbow pasta. Cook times may vary.
- Vegetarian version skip chicken and add more veggies like mushrooms roasted cauliflower or sweet corn. Use veggie broth instead of chicken.
- Short on time use pre-cooked rotisserie chicken or even canned chicken in a pinch. I judge lightly.
- Craving heat add more cayenne or a dash of hot sauce. Craving comfort keep it mild and creamy.
FAQ (Frequently Asked Questions)
Q Will this soup work with frozen chicken
A Sure just thaw first or add smaller pieces and give them extra time to heat through so the soup temperature stays happy.
Q Can I use margarine instead of butter
A Well technically yes but why hurt your soul like that. Butter gives flavor and mouthfeel that margarine cannot mimic.
Q How long does it keep in the fridge
A Up to 3 to 4 days. Reheat gently on the stove and thin with a splash of milk if it thickened overnight.
Q Can I make this in a slow cooker
A You can but I like the control the stove gives you especially when making a roux. If you must use a slow cooker brown the veggies first then finish with cheeses on low and stir often.
Q Does the pasta get soggy if I store everything together
A It can. For the best texture store pasta separately and combine when reheating. If you are lazy like me and leave it together expect softer macaroni.
Q Can I freeze it
A Yes freeze in portions but not forever. Aim for 2 to 3 months and defrost in the fridge overnight then reheat slowly.
Q Any garnish suggestions
A Chopped chives crispy bacon breadcrumbs or a drizzle of chili oil if you want it to flex.
Final Thoughts
You just made comfort food that doubles as a party trick. It is cheesy cozy and forgiving which practically guarantees a win. Don t forget to taste and tweak a little salt or a pinch of cayenne can turn nice into memorable. Make a big pot and enjoy the leftovers because reheated soup is basically time travel back to delicious. Now go impress someone or yourself with your new culinary skills you have earned it.
Conclusion
Want more similar ideas or another take on this mashup of mac and chicken check out this tasty write up at Mac & Cheese Chicken Soup. If you prefer a grocery store kitchen tested version try the recipe at Chicken Macaroni and Cheese Soup | Heinen’s Grocery Store.
Print
Creamy Chicken Macaroni Cheese Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free (if using gluten-free pasta and flour)
Description
A comforting and creamy chicken macaroni cheese soup that combines rich flavors and comfort food vibes in one delicious bowl.
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
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dry mustard powder
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups freshly shredded sharp cheddar cheese
- 1 cup freshly shredded Monterey Jack cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 1/2 cups elbow macaroni, uncooked
- Salt and freshly ground black pepper to taste
Instructions
- In a large pot, bring 8 cups of water to a rolling boil. Add 1 teaspoon of salt and the elbow macaroni, and cook according to package directions until al dente. Drain and set aside.
- In a large Dutch oven, melt butter over medium heat. Add onion, carrots, and celery; cook until softened, about 8 to 10 minutes. Stir in garlic, thyme, smoked paprika, and mustard powder; cook for another minute.
- Sprinkle flour over the vegetables and stir for 2 to 3 minutes to form a roux.
- Gradually whisk in chicken broth, then add milk and cream, stirring until smooth. Simmer gently.
- Stir in Dijon mustard, Worcestershire sauce, cayenne, salt, and pepper.
- Reduce heat to low and gradually add cheeses, stirring until melted and smooth.
- Fold in the chicken and macaroni, heating through for 5 to 10 minutes. Adjust seasonings to taste.
- Serve in bowls garnished as desired.
Notes
This soup reheats well, freezes in portions, and can easily be modified with leftover or rotisserie chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg
Keywords: chicken soup, macaroni cheese soup, comfort food
