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