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–+ servings
Chicken Macaroni Cheese Soup

Creamy Chicken Macaroni Cheese Soup for Cozy Nights

This Creamy Chicken Macaroni Cheese Soup is a warm, comforting dish that combines creamy cheese and tender chicken, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 cups Cooked Chicken Substitute with ground turkey or omit for vegetarian.
  • 3 tablespoons Unsalted Butter Olive oil can be used for a lighter version.
  • 1 medium Yellow Onion Shallots or leeks can be great substitutes.
  • 2 medium Carrots Consider using frozen peas or corn for seasonal variety.
  • 2 stalks Celery Swap with bell peppers for a sweeter profile.
  • 3 cloves Garlic Fresh is ideal, but garlic powder can work in a pinch.
  • 1 teaspoon Dried Thyme Italian seasoning serves as a good alternative.
  • 1 teaspoon Smoked Paprika Regular paprika can be used if needed.
  • 1 teaspoon Dry Mustard Powder Dijon mustard provides a suitable alternative.
  • 1/4 cup All-Purpose Flour A gluten-free flour blend works for gluten-free option.
  • 4 cups Chicken Broth Vegetable broth suits vegetarians perfectly.
  • 2 cups Whole Milk Replace with half-and-half or a non-dairy milk alternative.
  • 1 cup Heavy Cream Light cream or coconut cream can be substituted.
  • to taste Salt and Pepper Consider seasoning blends for more flavor.
  • 2 cups Elbow Macaroni Any pasta shape can work based on preference.
For the Cheesy Goodness
  • 2 cups Sharp Cheddar Cheese Experiment with blends for variety.
  • 1 cup Monterey Jack Cheese Mozzarella or asiago can be delicious alternatives.
Optional Garnishes
  • to taste Fresh Herbs Basil, parsley, or chives add a lovely finish.
  • to taste Crispy Bacon Consider croutons for added texture.

Equipment

  • Large pot or Dutch oven
  • Cutting Board
  • knife
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Prepare vegetables and cheese: Dice the onion, carrots, and celery. Mince the garlic. Shred the cheddar and Monterey Jack cheese.
  2. Sauté aromatics: Melt butter in a pot, add onions, carrots, and celery. Cook for 5-7 minutes, then add garlic, thyme, paprika, and mustard powder, sauté for 1-2 minutes.
  3. Create roux & soup base: Stir in flour, cook for 2 minutes. Gradually whisk in chicken broth and milk, simmer until slightly thickened for about 5 minutes.
  4. Melt cheese: Reduce heat, add shredded cheeses slowly, stirring until melted and smooth, about 3-5 minutes.
  5. Cook macaroni: In a separate pot, boil water, add elbow macaroni, and cook for 7-9 minutes until al dente. Drain and set aside.
  6. Combine & serve: Add cooked chicken and drained macaroni to the soup, simmer for 3-5 minutes, adjust seasoning, and serve hot garnished with herbs or bacon.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 1200IUVitamin C: 15mgCalcium: 350mgIron: 2mg

Notes

For best results, use freshly grated cheese and cook pasta separately to maintain the perfect texture.

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