why make this recipe

Creamy Chicken Macaroni Cheese Soup is a delightful dish filled with comfort and warmth. It combines the classic flavors of macaroni and cheese with hearty chicken and veggies, making it perfect for a cozy dinner. This soup is not just filling but also easy to make and can be customized to suit your taste. It’s a great way to use leftover chicken and a hit with kids and adults alike!

how to make Creamy Chicken Macaroni Cheese Soup

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:

Prepare Vegetables & Cheese:
Finely dice the onion, carrots, and celery. Mince the garlic. Grate the sharp cheddar and Monterey Jack cheeses. If using raw chicken, sear 1.5 lbs of chicken breasts in 1 tbsp olive oil, then shred or dice, or simply use 3 cups of pre-cooked chicken.

Sauté Aromatics & Spices:
In a large pot, melt 4 tbsp of butter over medium heat. Sauté the diced onion, carrots, and celery for 8-10 minutes. Add the minced garlic, ½ tsp of thyme, ½ tsp of smoked paprika, and ¼ tsp of dry mustard powder; cook for 2 minutes until fragrant.

Create Roux & Soup Base:
Stir in ¼ cup of flour; cook for 2-3 minutes. Gradually whisk in 6 cups of chicken broth, then 2 cups of whole milk and 1 cup of heavy cream until smooth. Bring to a gentle simmer; season with salt and pepper.

Melt Cheese:
Reduce the heat to low. Gradually add the grated cheddar and Monterey Jack cheeses, stirring until completely melted and smooth. Be careful not to boil after adding the cheese.

Cook Macaroni:
Separately, cook 1 ½ cups of elbow macaroni in salted water until al dente. Drain thoroughly.

Combine & Serve:
Add the 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 store Creamy Chicken Macaroni Cheese Soup

To store the soup, let it cool completely and transfer it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you’d like to store it longer, consider freezing it. Place the cooled soup in freezer-safe containers, where it can last for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it gently on the stove.

FAQs

1. Can I make this soup ahead of time?

Yes! You can make the soup ahead of time and store it in the refrigerator for 3-4 days. Just reheat it before serving.

2. Can I freeze Creamy Chicken Macaroni Cheese Soup?

Absolutely! Cool the soup completely and then freeze it in airtight containers for up to 3 months. Thaw in the fridge and reheat before serving.

3. What else can I add to the soup?

You can add vegetables like peas, spinach, or bell peppers. You can also mix in bacon or different kinds of cheese to change the flavors.