Name: Creamy Chicken Macaroni Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 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; 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

Description

A comforting and creamy chicken macaroni cheese soup that combines rich flavors and comfort food vibes in one delicious bowl.

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
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