There’s nothing quite like the sound of macaroni bubbling away in a pot of creamy, cheesy broth on a chilly evening. This creamy chicken macaroni cheese soup is pure comfort in a bowl, and it’s been making the rounds because it’s basically mac and cheese’s soup cousin that actually fills you up.
Think tender chicken, perfectly cooked elbow macaroni, and the kind of cheese sauce that coats your spoon just right. It all comes together in one pot with simple ingredients you probably have on hand. Like your favorite boxed mac and cheese grew up, got sophisticated, but kept all the cozy vibes.
Started making this back in 2014 when my girls were going through their “soup for dinner again?” phase. The first spoonful had them both quiet at the tablenever a small miracle in this house. The secret I discovered? Add the pasta in the last 10 minutes so it doesn’t get mushy. Been my go-to ever since those early blogging days.
PrintCreamy Chicken Macaroni Cheese Soup: Easy and Delicious
Enjoy a warm bowl of Creamy Chicken Macaroni Cheese Soup, a perfect blend of Cheesy Chicken Pasta Soup and Family Friendly Cheese Soup. This comforting recipe also fits Chicken Macaroni Cheese Soup and Easy Mac and Cheese Soup cravings with hearty flavors.
- Prep Time: 30 Minutes
- Cook Time: 50 Minutes
- Total Time: 20 Minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Standard
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
- Prepare the vegetables by finely chopping the onion carrots and celery and mince the garlic then grate the sharp cheddar and Monterey Jack cheeses.
- Heat the butter in a large pot over medium heat and cook the diced onion carrots and celery for 8 to 10 minutes add the garlic thyme smoked paprika and dry mustard powder and cook for 2 minutes until fragrant.
- Stir in the flour and cook for 2 to 3 minutes then slowly whisk in the chicken broth followed by the milk and heavy cream bring the mixture to a gentle simmer and season with salt and pepper.
- Lower the heat and gradually add the cheeses stirring constantly until smooth and fully melted avoid boiling after adding cheese.
- In a separate pot cook the elbow macaroni in salted water until just tender then drain well.
- Combine the cooked chicken and drained pasta with the soup stir gently and cook on low for 5 to 10 minutes to let flavors combine adjust seasoning and thickness before serving with desired garnishes.
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Why You’ll Fall in Love With This Soup
This creamy chicken macaroni cheese soup hits every comfort food note perfectly. It’s like enjoying your favorite childhood mac and cheese, but elevated with tender chicken and transformed into a soup that truly satisfies for hours.
The beauty lies in its flexibilityuse rotisserie chicken from the store, leftover roasted chicken, or quickly sear fresh chicken breasts. Either way, you’re making a one-pot chicken mac soup that feels gourmet but uses ingredients you likely already have on hand.
Pro Tip: Make a double batch and freeze half. Future you will thank present you on those hectic weeknight evenings.
The Magic Behind the Ingredients
The secret to this soup’s incredible creaminess is building a proper roux with butter and flour, then slowly whisking in chicken broth and dairy. It’s the same technique my grandmother Julia used for her white sauces, and it always delivers.
- Sharp cheddar and Monterey Jack: This combo provides both depth of flavor and meltabilitysharp cheddar for punch, Monterey Jack for a silky texture.
- Heavy cream and whole milk: Combining these two creates richness without heaviness.
- Smoked paprika and dry mustard: These small flavor enhancers make a big differencetrust me on this.
Note: Freshly grated cheese melts much better than pre-shredded. It takes just five extra minutes but results in an infinitely smoother, family-friendly cheese soup.
Step-by-Step Success
Start with the holy trinity of onion, carrots, and celerythis base is the soul of the soup. Sauté them until soft and fragrant, about 8–10 minutes. You want them tender, not browned.
The roux step is where patience pays off. Sprinkle flour over the sautéed vegetables and cook for 2–3 minutes to eliminate raw flour taste. Then comes the fun partslowly whisk in the chicken broth until the mixture is smooth as silk.
| Step | Time | Key Point |
|---|---|---|
| Sauté vegetables | 8-10 minutes | Cook until tender, not browned |
| Make roux | 2-3 minutes | Cook out raw flour taste |
| Add liquids | 5 minutes | Whisk slowly for smoothness |
| Melt cheese | 3-4 minutes | Low heat, gradual stirring |
| Final simmer | 5-10 minutes | Let flavors meld |
Avoiding Common Pitfalls
The biggest mistake I see is adding the cheese while the soup is boiling. High heat will cause your beautiful cheese sauce to become grainy and broken. Keep it at a gentle simmer and add the cheese gradually.
- Mushy pasta problem: Cook the elbow macaroni separately and add it at the very endthis keeps it from overcooking.
- Thin soup: Allow the roux to cook properly and don’t rush the thickening process.
- Lumpy texture: Whisk constantly when adding liquids and keep the heat moderate.
If the soup becomes too thick (it happens to the best of us), simply whisk in a little extra chicken broth or milk until you reach your preferred consistency.
Make It Your Own
This hearty mac and cheese soup is wonderfully adaptable. I’ve stirred in everything from leftover roasted vegetables to different cheese blends, and it always turns out beautifully.
Try swapping half the cheddar for Gruyère if you’re feeling fancy, or add a handful of frozen peas in the last few minutes for a pop of color. My daughters love when I toss in crispy bacon pieces right before serving.
| Instead Of | Try This | Notes |
|---|---|---|
| Elbow macaroni | Small shells or rotini | Any small pasta works |
| All cheddar | Half cheddar, half Gruyère | More complex flavor |
| Heavy cream | Half-and-half | Lighter but still creamy |
| Chicken | Leftover turkey | Perfect for post-holiday meals |
Serving and Storage
Ladle this creamy chicken macaroni cheese soup into your favorite bowls and let everyone customize with garnishes. Fresh chives add a lovely onion bite, while extra cheese is always a welcome topping.
This soup stores well in the refrigerator for up to four days, though the pasta will continue to absorb liquid. Simply thin it out with a splash of broth or milk when reheating. I find the flavors often improve the next day.
- Freezing tip: This soup freezes for up to three months, but note that the pasta texture changes slightly.
- Reheating: Gentle heat on the stovetop works bestmicrowaving can make the cheese sauce grainy.
- Serving size: This recipe generously serves 8, perfect for feeding a crowd or having plenty of leftovers.
Expert Says
The key to a rich and indulgent creamy chicken macaroni cheese soup is balancing starch and fat. Pasta releases starch during cooking, naturally thickening the broth, while cheese adds both creaminess and protein. Gentle heating prevents curdling, ensuring a smooth, velvety texture throughout.
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The Journey to Perfectly Creamy Chicken Macaroni Cheese Soup
This creamy chicken macaroni cheese soup didn’t come together overnight. After a few batches that were too thick and one nearly burnt pot, I finally found the perfect balance that warms the soul and fills the kitchen with comforting aromas. Years of trial and family taste tests have made this recipe a genuinely satisfying, easy family dinner I’m proud to share.
FAQs ( Creamy Chicken Macaroni Cheese Soup )
Can I make this recipe ahead of time?
This dish tastes even better the next day when flavors meld. Prepare it in advance and store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of milk to restore creaminess if needed.
What type of cheese works best?
Sharp cheddar is ideal for a rich, tangy flavor that complements the chicken and pasta. Avoid pre-shredded cheese to ensure smooth, creamy melting. Mixing mild cheeses like Monterey Jack can add subtle sweetness.
Can I use frozen chicken instead of fresh?
Yes, frozen chicken is convenient but fully thaw it before cooking to ensure even cooking and avoid texture issues. Pat dry to remove excess moisture, which helps the chicken brown nicely and enhances overall flavor.
How do I thicken the soup if it’s too thin?
To thicken this meal, simmer it uncovered to reduce liquid or stir in a slurry of flour and cold water gradually. Alternatively, adding shredded cheese near the end helps thicken the broth while boosting flavor.
What side dishes pair well with this dish?
This creamy soup pairs beautifully with crusty bread or a fresh green salad to balance richness. Roasted vegetables or steamed broccoli add color and nutrition, creating a hearty, family-friendly meal.
Pure Comfort in Every Spoonful
This creamy chicken macaroni cheese soup comes together in about 45 minutes and delivers exactly what your soul needs on a cold evening. You’ll love how the cheese melts into silky ribbons and how the whole house fills with that irresistible aroma of comfort. It’s the kind of recipe that brings everyone together in the kitchen, drawn by the promise of something truly satisfying.
Try stirring in leftover roasted vegetables or swapping the cheddar for sharp white cheddarboth work beautifully. A trick I learned from Julia’s kitchen: add a pinch of nutmeg to brighten the cheese flavor. This soup keeps wonderfully for days, though you might need to thin it with a splash of broth when reheating since the pasta continues to soak up that creamy goodness.
I’d love to see how this turns out in your kitchentag me if you share a photo! Did you grow up with a soup like this that felt like home? There’s something magical about recipes that wrap us in warmth from the very first bite. Save this one for the people you love most; it’s the kind of meal that creates cozy memories we carry forever.
