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Creamy Chicken Macaroni Cheese Soup — Your New Favorite

There’s something instantly comforting about a bowl of warm, cheesy soup that doubles as a full meal, and this Creamy Chicken Macaroni Cheese Soup delivers exactly that. Friendly and unpretentious, it combines tender shredded chicken, gooey cheddar, and al dente macaroni in a rich, savory broth that feels like a hug in a bowl. If you love classic comforts with a little grown-up seasoning, this recipe will quickly climb your weeknight rotation — and if you want a crunchy side, try pairing it with healthy air fryer zucchini fries for a lighter contrast.

Why make this recipe
A short paragraph explaining what makes it special.
This soup takes everything you love about baked macaroni and cheese — sharp cheddar, a silky cheese sauce, and hearty pasta — and turns it into a spoonable, weeknight-friendly bowl that’s faster to make and infinitely more satisfying. It’s built on a creamy, roux-thickened base enriched with milk and heavy cream, balanced by Dijon and Worcestershire for depth, and finished with a blend of three cheeses that keeps the texture silky rather than clumpy. The addition of shredded chicken makes it a one-pot meal that’s perfect for chilly evenings, leftover-friendly, and great for feeding kids and adults alike.

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
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 ½ cups elbow macaroni, uncooked
Salt and freshly ground black pepper, to taste

Step-by-Step Guide to Making Creamy Chicken Macaroni Cheese Soup

Cook the Macaroni
In a large pot, bring 8 cups of water to a rolling boil and add 1 teaspoon of salt. Once vigorously boiling, add the 1 ½ cups of elbow macaroni, stirring immediately to prevent sticking. Cook according to package directions until al dente (usually 6–8 minutes). Drain well in a colander and set aside — do not rinse, as the starchy surface helps thicken the soup.
Sauté the Aromatics
In a large Dutch oven or heavy-bottomed pot, melt 4 tablespoons of unsalted butter over medium heat. Add the diced yellow onion, carrots, and celery, and cook, stirring occasionally, for 8–10 minutes until the vegetables are softened and the onion is translucent. Stir in the minced garlic, ½ teaspoon dried thyme, ½ teaspoon smoked paprika, and ¼ teaspoon dry mustard powder; cook another minute until fragrant, taking care not to burn the garlic.
Create a Roux
Sprinkle ¼ cup of all-purpose flour over the softened vegetables, stirring constantly for 2–3 minutes so the flour fully incorporates with the butter and vegetables. This forms the roux that will thicken the soup and helps cook out the raw flour flavor.
Whisk in Liquids and Season the Base
Gradually pour in the 6 cups of low-sodium chicken broth while whisking to avoid lumps. Once the broth is smooth, slowly whisk in the 2 cups of whole milk and 1 cup of heavy cream. Keep whisking until the mixture is smooth and starting to thicken. Bring the base to a gentle simmer over medium heat — avoid a vigorous boil. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, the optional 1/4 teaspoon cayenne pepper for a faint kick, and salt and freshly ground black pepper to taste, remembering the cheeses will add salt.
Melt the Cheese (Carefully!)
Reduce the heat to low. Add the shredded cheeses in handfuls — 4 cups sharp cheddar, 1 cup Monterey Jack, and 1/2 cup Parmesan — stirring constantly after each addition until the cheese is fully melted and the sauce is smooth. Low heat and patience here are essential to prevent graininess or separation.
Combine with Chicken and Macaroni
Once the cheese is fully incorporated and the soup base is rich and velvety, gently fold in the 3 cups of shredded or diced cooked chicken and the cooked elbow macaroni. Stir until everything is evenly distributed and coated in the creamy cheese broth.
Gentle Simmer and Final Adjustments
Let the soup simmer very gently for 5–10 minutes on low heat to allow flavors to meld and to ensure the chicken and macaroni are heated through. Taste and adjust seasonings — a little more black pepper, a pinch more salt, or an extra dash of Worcestershire or Dijon can brighten the bowl.
Serve and Garnish
Ladle generous portions into bowls while piping hot. Garnish as you like: chopped parsley or chives for color, an extra sprinkle of shredded cheddar, a dash of hot sauce for heat, or crispy bacon bits for texture. Serve with warm crusty bread or a simple green salad.

Keeping Creamy Chicken Macaroni Cheese Soup Fresh

Refrigerate: Store soup in airtight containers in the fridge for up to 3–4 days at 40°F (4°C) or below.
Freeze: For longer storage, freeze in freezer-safe containers for up to 2 months at 0°F (-18°C). Leave some headspace since dairy expands slightly when frozen.
Reheat: Thaw overnight in the fridge, then reheat gently on the stove over low heat, stirring frequently; add a splash of milk or cream if the soup seems too thick.

How to Present Creamy Chicken Macaroni Cheese Soup
Serving Ideas for Creamy Chicken Macaroni Cheese Soup

Rustic and cozy: Bowl the soup into shallow, warmed bowls and top with chopped chives, extra shredded cheddar, and a swirl of cream. Serve with toasted sourdough slices rubbed with garlic.
Weeknight comfort: Plate with quick-crisped pan-fried breadcrumbs or crumbled bacon and a side of steamed broccoli for color and balance.
Kid-friendly presentation: Serve in colorful bowls with a small skewer of raw veggie sticks or a grilled cheese half for dunking.

Tips to make Creamy Chicken Macaroni Cheese Soup
Q: How do I keep the cheese silky and not grainy?
A: Always melt cheese over low heat and add it in batches while stirring constantly; avoid boiling the soup after the cheese is added.

Q: Can I use pre-shredded cheese?
A: Pre-shredded often contains anti-caking agents that can affect melt quality — for the creamiest results, shred blocks of cheese yourself.

Q: How can I make it lighter without losing flavor?
A: Reduce the heavy cream to 1/2 cup and replace some whole milk with low-fat milk or a mixture of milk and unsweetened evaporated milk; increase seasoning and Dijon slightly to preserve depth.

Variations and Substitutions

Swap the Cheeses (brief paragraph): If you want a milder, creamier finish, replace half the sharp cheddar with Gruyère or fontina. Gruyère melts smoothly and adds a nutty depth, while fontina gives a luscious, slightly sweet finish. Reduce the amount of Parmesan if using these to avoid overpowering saltiness.
Make it Smoky or Spicy (bullets):
- For smoky depth: Add 1–2 teaspoons of chipotle in adobo (minced) or use smoked gouda in place of Monterey Jack.
- For heat lovers: Increase the cayenne to 1/2 teaspoon, or finish each bowl with hot sauce or pickled jalapeños.

FAQs
Q: Can I make this with raw chicken instead of cooked chicken?
A: Yes — cut raw chicken into bite-sized pieces and cook them in the pot after sautéing the vegetables, before adding the flour. Remove, shred or dice, then proceed with the roux and liquids; fold the chicken back in at the end.

Q: Will the pasta get soggy if I store leftovers?
A: Pasta will continue to absorb liquid and soften as it sits. To reduce sogginess, store the cooked macaroni separately from the soup if possible and combine when reheating.

What if I’m lactose intolerant or dairy-free?
For dairy-free adaptations, use full-fat coconut milk plus an unsweetened almond or oat milk to approximate the creaminess, and use a dairy-free cheese alternative that melts well (brands and results vary). The flavor will be different but still comforting.

Q: Can I make this in a slow cooker or Instant Pot?
A: For a slow cooker, cook the aromatics first, add the liquids and raw chicken, and cook on low until chicken is tender; remove chicken to shred, return, add cooked pasta, then stir in cheese at the end. In an Instant Pot, use sauté for the aromatics, then pressure cook with broth and raw chicken for short time; release, shred chicken, add milk and cheese on the sauté setting off high to gently melt.

Make-Ahead and Meal-Prep Tips

Prep vegetables a day ahead and refrigerate in an airtight container.
Cook the pasta separately and keep chilled in olive oil to prevent sticking.
Shred cheese and chicken the day before for quick assembly.

Flavor-Building Notes and Technique Focus
One key to this recipe’s success is patience: take time to soften the mirepoix (onion, carrot, celery) and develop the roux. That gentle caramelization and the properly cooked flour create a base that’s rich without tasting floury; whisking while adding cold liquids prevents lumps and ensures a smooth body before the cheese joins in.

Leftover Creativity
If you have leftovers, turn them into a decadent baked casserole: transfer soup to a buttered baking dish, top with extra shredded cheese and breadcrumbs, and bake at 375°F (190°C) until bubbling and golden. Alternatively, scoop thickened leftovers onto a sheet pan and crisp under the broiler for mac-and-cheese-style bites.

Nutrition and Portioning
This soup is rich and calorie-dense due to the cheese and cream, but it provides protein from chicken and calcium from dairy. For lighter portions, serve smaller bowls with a big green salad to balance the meal and stretch the recipe further.

Troubleshooting

Too thin? Whisk in a slurry of 1 tablespoon flour mixed with 2 tablespoons cold milk, simmer briefly until thickened.
Too thick after refrigeration? Stir in warm milk or broth while gently reheating to loosen the texture.
Cheese separation or grainy texture? Reheat gently on low and whisk; add a splash of hot milk to help smooth it out. For future batches, ensure lower heat when melting cheese.

Final touches and presentation ideas
A small finishing sprinkle of flaky sea salt on top enhances the cheese flavor and adds a delicate crunch. Fresh herbs (parsley, chives, or thyme) brighten the richness and add visual appeal. For a crunchy contrast, top bowls with toasted breadcrumbs mixed with a little melted butter and Parmesan.

Conclusion

Creamy Chicken Macaroni Cheese Soup is comfort-food engineering at its best — rich, cheesy, and reassuringly familiar while being flexible enough to adapt for what’s in your pantry. For inspiration and variations that play with vegetables and textures, check out this take on a broccoli-studded version from Creamy Mac and Cheese with Broccoli Soup – Supper With Michelle, and for another cheesy-soup perspective that highlights different techniques, take a look at Creamy Macaroni & Cheese Soup – Restless Chipotle. These examples can spark ideas for tweaks, toppings, and ways to make this recipe uniquely yours. Enjoy!

Creamy Chicken Macaroni Cheese Soup

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: None

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Description

A comforting and hearty soup that combines shredded chicken, gooey cheese, and macaroni in a rich broth, perfect for weeknights.

Ingredients

Scale

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
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper (optional)
4 cups freshly shredded sharp cheddar cheese
1 cup freshly shredded Monterey Jack cheese
½ cup freshly grated Parmesan cheese
1 ½ 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 and add 1 teaspoon of salt. Cook the 1 ½ cups of elbow macaroni until al dente (6–8 minutes). Drain and set aside.
In a large Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Add onion, carrots, and celery; cook for 8–10 minutes until softened. Stir in garlic, thyme, paprika, and mustard powder; cook for an additional minute.
Sprinkle ¼ cup flour over the vegetables, stirring for 2–3 minutes to form a roux.
Gradually whisk in the 6 cups chicken broth, then the 2 cups milk and 1 cup cream. Simmer gently until thickened.
Add the Dijon mustard, Worcestershire sauce, cayenne, salt, and pepper. Stir until well combined.
Reduce heat to low and add cheeses in batches, stirring until melted and smooth.
Fold in the cooked chicken and macaroni, mixing well.
Let simmer gently for 5–10 minutes to heat through and meld flavors. Adjust seasonings as needed.
Ladle into bowls and garnish as desired before serving.

Notes

For best results, use freshly shredded cheese to avoid graininess. Serve hot with crusty bread.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 800mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 25g
Cholesterol: 70mg

Keywords: soup, chicken, macaroni, cheese, comfort food, easy recipe, weeknight meal

Creamy Chicken Macaroni Cheese Soup Your New Favorite

Conclusion