Creamy Chicken Macaroni Cheese Soup

A warm, cheesy bowl of comfort that is easy to make and feeds a crowd.

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introduction

This Creamy Chicken Macaroni Cheese Soup is a rich, cheesy soup with tender chicken and macaroni. It feels like mac and cheese in a spoonable soup. The soup is creamy, filling, and easy to make with simple ingredients.

why make this recipe

• It cooks in one big pot (plus a pot for pasta).
• Kids and adults both like it.
• You can use leftover chicken or rotisserie chicken to save time.
• It freezes and reheats well for busy days.

how to make Creamy Chicken Macaroni Cheese Soup

Make the soup in clear steps: cook the vegetables, make a roux, add broth and milk, melt the cheese, cook the pasta separately, then mix in the chicken and pasta. Keep the heat low after adding cheese so it stays smooth. Let the soup rest a few minutes so flavors blend.

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
• Salt and freshly ground black pepper, to taste
• 1 ½ cups elbow macaroni, uncooked
• 4 cups (1 lb) sharp cheddar cheese, freshly grated
• ½ cup Monterey Jack cheese, freshly grated
• Optional Garnishes: chopped fresh parsley, snipped fresh chives, extra shredded cheddar, crumbled crispy beef bacon, croutons

Directions :

1. Prepare Vegetables & Cheese — Finely dice onion, carrots, and celery. Mince garlic. Grate sharp cheddar and Monterey Jack cheeses. (If using raw chicken, sear 1.5 lbs chicken breasts in 1 tbsp olive oil, then shred/dice; or use 3 cups pre-cooked chicken).
2. Sauté Aromatics & Spices — In a large pot, melt 4 tbsp butter over medium heat. Sauté diced onion, carrots, and celery for 8-10 minutes. Add minced garlic, ½ tsp thyme, ½ tsp smoked paprika, and ¼ tsp dry mustard powder; cook 2 minutes until fragrant.
3. Create Roux & Soup Base — Stir in ¼ cup flour; cook 2-3 minutes. Gradually whisk in 6 cups chicken broth, then 2 cups whole milk and 1 cup heavy cream, until smooth. Bring to a gentle simmer; season with salt and pepper.
4. Melt Cheese — Reduce heat to low. Gradually add grated cheddar and Monterey Jack cheeses, stirring until completely melted and smooth. Do not boil after adding cheese.
5. Cook Macaroni — Separately, cook 1 ½ cups elbow macaroni in salted water until al dente. Drain thoroughly.
6. Combine & Serve — Add the cooked chicken (or 3 cups pre-cooked chicken) and drained macaroni to the soup. Stir gently and simmer on low for 5-10 minutes to meld flavors. Adjust seasoning and consistency. Ladle into bowls and garnish as desired.

how to serve Creamy Chicken Macaroni Cheese Soup

• Serve hot in deep bowls.
• Top with chopped parsley or chives for color.
• Add extra shredded cheddar or crispy bacon for crunch.
• Serve with crusty bread or simple croutons for dipping.

how to store Creamy Chicken Macaroni Cheese Soup

• Cool the soup to room temperature.
• Store in airtight containers in the refrigerator for up to 3–4 days.
• To freeze, leave out the cooked macaroni (or freeze with pasta, but texture may change). Freeze soup in freezer-safe containers for up to 3 months.
• Reheat gently on low heat, stirring often. If thick, add a splash of milk or broth to loosen.

tips to make Creamy Chicken Macaroni Cheese Soup

• Grate cheese fresh for best melting and flavor.
• Do not boil after adding cheese; high heat makes it grainy.
• Cook pasta just to al dente so it holds up in the soup.
• Use a mix of sharp cheddar and Monterey Jack for flavor and creaminess.
• Taste and adjust salt at the end because cheese and broth add salt.

variation (if any)

• Spice it: add a pinch of cayenne or a diced jalapeño.
• Veggie boost: stir in chopped spinach or peas near the end.
• Swap pasta: use small shells or ditalini instead of elbow macaroni.
• Make it lighter: use 2% milk and skip heavy cream (the soup will be less rich).

FAQs

Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken is a fast, tasty option. Use about 3 cups shredded.

Q: Can I make this vegetarian?
A: Yes. Use vegetable broth and leave out the chicken. Add more veggies or beans for protein.

Q: Why did my cheese get grainy?
A: Cheese can split if the soup boils after you add it or if the heat is too high. Keep heat low and add cheese slowly.

Q: Can I add uncooked pasta directly to the soup?
A: You can, but it may soak up too much liquid and change texture. Cooking pasta separately gives the best result.

Q: How do I reheat leftovers without separating?
A: Reheat slowly over low heat and stir often. Add a little milk or broth if the soup is too thick.

Conclusion

For a similar recipe and more tips, see this helpful version: Mac & Cheese Chicken Soup.

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