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; 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

Description

A delightful dish that combines the classic flavors of macaroni and cheese with hearty chicken and veggies, perfect for a cozy dinner.

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
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

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Instructions

Finely dice the onion, carrots, and celery. Mince the garlic. Grate the sharp cheddar and Monterey Jack cheeses.
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, thyme, smoked paprika, and mustard powder; cook for 2 minutes until fragrant.
Stir in ¼ cup of flour; cook for 2-3 minutes. Gradually whisk in chicken broth, then whole milk and heavy cream until smooth. Bring to a gentle simmer; season with salt and pepper.
Reduce the heat to low. Gradually add the cheeses, stirring until completely melted and smooth.
Separately, cook the elbow macaroni in salted water until al dente. Drain thoroughly.
Add the cooked chicken and drained macaroni to the soup. Stir gently and simmer on low for 5-10 minutes. Adjust seasoning and consistency. Ladle into bowls and garnish as desired.

Notes

Use leftover rotisserie chicken to save time. Adjust thickness by adding more broth or milk if needed.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 820mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 30g
Cholesterol: 95mg