Description
A rich, cheesy soup with tender chicken and macaroni, reminiscent of mac and cheese in a spoonable form.
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
Instructions
- Finely dice onion, carrots, and celery. Mince garlic. Grate cheddar and Monterey Jack cheeses.
- In a large pot, melt butter over medium heat and sauté onion, carrots, and celery for 8-10 minutes. Add minced garlic, thyme, smoked paprika, and dry mustard powder; cook for 2 minutes.
- Stir in flour; cook for 2-3 minutes. Gradually whisk in chicken broth, then milk and heavy cream until smooth. Bring to a gentle simmer; season with salt and pepper.
- Reduce heat to low and add grated cheeses, stirring until melted. Do not let boil.
- Separately, cook elbow macaroni in salted water until al dente; drain.
- Add cooked chicken and drained macaroni to the soup, stir gently, and simmer on low for 5-10 minutes. Adjust seasoning as needed.
- Ladle into bowls and garnish as desired.
Notes
Grate cheese fresh for best melting. Do not boil after adding cheese. Cook pasta just to al dente for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American