Easy Creamy Chicken Macaroni Cheese Soup: Cozy Comfort in a Bowl
There’s nothing like a big bowl of soup to feel sunken on those rainy, gloomy days. Today, I want to share with you my absolute favorite comfort food – the Creamy Chicken Macaroni Cheese Soup. This delightful dish brings back a flood of warm memories, not only because it tastes incredible, but because it just feels like a big hug on a spoon. Picture this: the golden strands of melted cheese, tender pasta swirling in a creamy broth, and rich chicken — all accounts for a meal that sings "home" to me, every single time.
The first time I made this soup, I had planned for a relaxed Friday night with my family. But alas, plans quickly spiraled into chaos, as they often do when I’m in the kitchen. I had just finished peeling and chopping the veggies when an excited little voice called out, “Mom! Come quick! The cat’s stuck in the tree!” (Spoiler alert: the cat wasn’t stuck, just enjoying the view.) That led to a series of mishaps, involving an onion roll under the couch and me forgetting to put a pot on the stove. Yet amidst the comedic chaos, by the time I finally got to sit down and take the first warm sip of that creamy goodness, I realized: this is more than just dinner. It’s a celebration of togetherness, laughter, and even little disasters.
So why does this recipe matter to me? It’s not just about the ingredients; it’s about my family, the laughter shared, the comforting scents wafting through the house, and the essence of making things together even when it doesn’t go as planned. Let’s dive into the wonderful world of creamy chicken macaroni cheese soup and discover why you will love it too!
Why You’ll Love This Recipe
- Comfort in a Bowl: Honestly, this soup is like wrapping yourself in a cozy blanket. The rich, cheesy broth is pure comfort that hits that sweet spot after a long day.
- Easy Weeknight Dinner: Got a busy evening ahead? This easy weeknight dinner solution comes together in one pot, ensuring minimal cleanup. Hello, more time for Netflix!
- Leftover Magic: If by some miraculous chance you have leftovers, they taste even better the next day – perfect for an easy lunch or dinner.
- Picky Eater Approved: My kids are notoriously picky, and even they come running for this delicious dish. Trust me, the blend of flavors keeps them coming back with more bowls.
- High Protein Meal: With shredded chicken and cheese, you’re not just having soup; you’re enjoying a filling high protein meal that doesn’t skimp on flavor.
- Budget-Friendly: The ingredients are accessible, making it a wallet-friendly recipe that’s easy to whip up without breaking the bank.
What Makes This Recipe Special?
This isn’t just any soup. The unique blend of flavors from the smoked paprika, coupled with sharp cheddar and creamy textures from the milk and cream, creates an unforgettable experience. The blend of aromatics from the sautéed onions, carrots, and celery paints an irresistible picture of comfort, even before you take that first bite. Plus, you get to partner the creamy goodness with elbow macaroni that marries perfectly with the texture of the soup, creating a delightful chewiness that dances in your mouth.
I also remember how it took a couple of tries to perfect the seasoning; too little, and it felt bland—too much, and it was an unnecessary battle with your taste buds. But I persevered and found that balance that makes this dish something I can genuinely say belongs to my family.
Ingredients
Let’s embrace the magic of cooking! Here’s what you’ll need for this creamy concoction:
- 3 cups cooked chicken (shredded or diced): Use rotisserie or leftover chicken if you’re short on time; it adds great flavor without the fuss.
- 4 tablespoons unsalted butter: Because butter makes everything better, right?
- 1 large yellow onion, finely diced: Adds depth of flavor that’s both savory and sweet.
- 2 medium carrots, peeled and finely diced: The subtle sweetness balances out the richness of the broth.
- 2 celery stalks, finely diced: A classic flavor base that brings a wonderful brightness to the soup.
- 3 cloves garlic, minced: Because, let’s be honest, garlic makes the world go round.
- ½ teaspoon dried thyme: A must-have herb that infuses earthy notes.
- ½ teaspoon smoked paprika: A little hint of smokiness adds layers to the flavor.
- ¼ teaspoon dry mustard powder: For a subtle tanginess that distinguishes your soup from the rest.
- ¼ cup all-purpose flour: This helps thicken the soup and holds everything together.
- 6 cups low-sodium chicken broth: Opt for low sodium to control the salt levels while keeping the depth of flavor.
- 2 cups whole milk: For creaminess and richness without it being overly heavy.
- 1 cup heavy cream: Yep, you read that right. This takes the luxuriousness up a notch!
- Salt and freshly ground black pepper, to taste: Enhance the flavors.
- 1 ½ cups elbow macaroni (uncooked): The perfect pasta choice for its size and texture.
- 4 cups (1 lb) sharp cheddar cheese, freshly grated: The star of the show! The sharper the cheese, the more flavor you’ll get.
- ½ cup Monterey Jack cheese, freshly grated: Adds a slight creaminess that pairs greatly with cheddar.
Optional Garnishes:
- Chopped fresh parsley
- Snipped fresh chives
- Extra shredded cheddar
- Crispy croutons
Pro tip: Don’t skip on grating your cheese! Packaged pre-grated cheese can have anti-clumping agents that will prevent smooth melting – the goal here is creamy perfection!
How to Make It Step-by-Step
Alright, let’s roll up our sleeves and get cooking! The best part about this soup? Each step is simple, and honestly, you can’t mess it up too much (I mean, I’ve tried)!
Prepare the Vegetables & Cheese
First things first, we need an organized battlefield. Grab your cutting board and chop that onion into small squares, dice the carrots and celery, and mince the garlic until it smells like heaven on Earth. While you’re at it, grate that sharp cheddar and Monterey Jack cheese. Make sure to do it right before cooking as freshly grated cheese melts way better than its pre-packed counterparts.
If you’re working with raw chicken rather than precooked, heat 1 tablespoon of olive oil in a skillet over medium heat and sear about 1.5 pounds of chicken breasts until they’re golden brown on both sides. Let that cool, then shred or dice as needed. Seriously, I never used to appreciate the beauty of pre-cooked chicken, but nowadays, it saves me so much time.
Sauté Aromatics & Spices
Start by melting those 4 tablespoons of butter in a large pot over medium heat. Once melted, add the diced onion, carrot, and celery. Cook it for about 8-10 minutes until the vegetables are soft. Imagine that medley of scents filling your kitchen – it’s heaven! Toss in that minced garlic, followed by the dried thyme, smoked paprika, and dry mustard powder, cooking for an additional 2 minutes until fragrant. Oof, I could bottle that aroma.
Create Roux & Soup Base
Now, stir in ¼ cup of flour and let it cook for maybe 2-3 minutes. We want to get a little color on the roux, but not too much. Gradually whisk in the 6 cups of chicken broth, followed by the 2 cups of milk and 1 cup of heavy cream until everything is smooth and creamy. Bring that to a gentle simmer and season with salt and pepper as per your taste. Honestly, I stand there stirring and hoping that I won’t get splashed with hot soup.
Melt Cheese
Keeping the heat low at this point, we’re going to add in the glorious grated cheddar and Monterey Jack cheeses, stirring until it all melts beautifully and blends into the soup. Don’t bring it to a boil after this step; we want velvety smoothness, not texture reminiscent of a cheese fondue.
Cook Macaroni
In a separate pot, bring salted water to a boil, then cook 1 ½ cups of elbow macaroni until al dente. From my many trials, I suggest undercooking it by one minute from package instructions since it will soften further in the soup’s warmth. Drain the macaroni thoroughly – no need to wash out the starchy goodness that’ll help thicken the soup.
Combine & Serve
Finally, add the cooked chicken and drained macaroni into the luscious soup. Stir gently until everything is combined and allow to simmer on low heat for an additional 5-10 minutes so that the flavors meld beautifully. This moment is when your heart skips a beat. Adjust seasoning as necessary – taste a spoon, and if it makes you smile, you’ve done great! Ladle those beautiful swirls into bowls, and let your imagination run wild with garnishes – sprinkle fresh parsley or chives for a pop of color, or add extra cheese if you have that kind of day.
Tips for Best Results
- Use Fresh Ingredients: This is key. Fresh vegetables will yield the best flavor and texture.
- Don’t Rush the Cheeses: Stir them in at low heat to avoid clumping.
- Taste as You Go: Adjust seasoning continuously to find that perfect balance for your palate.
- Experiment with Cheeses: Want to try Gruyère or gouda? Go for it! Each cheese adds a different flavor profile.
Ingredient Substitutions & Variations
- Low-Fat Options: Substitute whole milk with 2% or skim milk and leave out the heavy cream if you want a lighter dish (do this with caution if you want to maintain creaminess).
- Vegan Version: Swap chicken for chickpeas or a plant-based protein; use vegan cheese and nut milk to replicate that creamy texture.
- Seasonal Swaps: In fall, toss in sweet potatoes or butternut squash for added sweetness, or add some fresh spinach for an extra layer of nutrition!
Serving Suggestions
This creamy chicken macaroni cheese soup plays beautifully with lots of things. Enjoy it with a side of warm, crusty bread or garlic breadsticks for mopping up every last bite. Pair it with a light salad for a lovely contrast, or maybe even a fruit salad if you’re feeling adventurous.
And while you’ve got your bowl, I highly recommend curling up with a rom-com or the latest binge-worthy series on your couch—trust me, this soup and a cozy night in is perfection.
How to Store and Reheat Leftovers
If you end up with leftovers (which is highly unlikely unless you made a massive batch!), you can store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally to ensure it warms throughout. If it’s too thick, add a splash of milk or broth to get the consistency just right.
Make-Ahead and Freezer Tips
Want to prep ahead? You can make the soup base (minus the cheese) ahead of time and refrigerate it for up to three days or freeze it for a month. Just add the cheese and macaroni after reheating. This is a major life-saver for busy weeknights!
Common Mistakes to Avoid
- Rushing the Sauté: Take your time when cooking the vegetables; this builds great flavor.
- Forget to Stir: While melting in the cheese, constantly stir to prevent it from clumping or breaking.
- Too Much Flour: It might be tempting to add more flour to thicken too quickly — just don’t! It can make your soup gritty.
Frequently Asked Questions (FAQ)
-
Can I use frozen chicken?
Absolutely! Just ensure it’s cooked through before shredding. -
How can I make it spicier?
Feel free to add cayenne pepper or crushed red pepper flakes to the base for a kick! -
Is this soup gluten-free?
You can substitute the all-purpose flour with cornstarch and use gluten-free pasta to keep it gluten-free. -
Can I make this without cheese?
I wouldn’t recommend it since the cheese is a key player, but you can opt for nutritional yeast for a cheesy flavor without the dairy.
Cooking Tools You’ll Need
- A large pot or Dutch oven for cooking
- Sharp knives for chopping
- A cutting board
- Measuring cups and spoons
- A whisk for blending
- Airtight storage containers if you have leftovers!
Final Thoughts
Cooking is more than just mixing ingredients; it’s about creating memories, laughter, and the occasional kitchen chaos. This creamy chicken macaroni cheese soup isn’t just a recipe but a heartwarming experience that invites everyone to the table, regardless of age or appetite.
As you gather friends and family for a bowl of this delightful soup, remember: it’s not about perfection, but the joy of togetherness. I’d love to hear how yours turns out — so why not give this recipe a try and let me know your version?
And if you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Creamy Chicken Macaroni Cheese Soup
Ingredients
Main Ingredients
- 3 cups cooked chicken (shredded or diced) Use rotisserie or leftover chicken for great flavor.
- 4 tablespoons unsalted butter Butter makes everything better.
- 1 large yellow onion, finely diced Adds depth of flavor.
- 2 medium carrots, peeled and finely diced The subtle sweetness balances richness.
- 2 stalks celery, finely diced Adds brightness to the soup.
- 3 cloves garlic, minced Enhances flavor.
- ½ teaspoon dried thyme Infuses earthy notes.
- ½ teaspoon smoked paprika Adds layers of flavor.
- ¼ teaspoon dry mustard powder For a subtle tang.
- ¼ cup all-purpose flour Thickens the soup.
- 6 cups low-sodium chicken broth Controls salt levels.
- 2 cups whole milk Adds creaminess.
- 1 cup heavy cream For luxuriousness.
- 1 ½ cups elbow macaroni (uncooked) Perfect size and texture.
- 4 cups sharp cheddar cheese, freshly grated The star of the dish.
- ½ cup Monterey Jack cheese, freshly grated Adds creaminess.
Optional Garnishes
- Chopped fresh parsley
- Snipped fresh chives
- Extra shredded cheddar
- Crispy croutons
Instructions
Preparation
- Chop the onion, dice the carrots and celery, and mince the garlic. Grate the cheddar and Monterey Jack cheese.
- If using raw chicken, heat 1 tablespoon of olive oil in a skillet over medium heat and sear about 1.5 pounds of chicken breasts until golden brown, then shred.
Sauté Aromatics & Spices
- Melt the butter in a large pot over medium heat. Add the diced onion, carrot, and celery. Cook for 8-10 minutes until soft.
- Add minced garlic, thyme, smoked paprika, and mustard powder, cooking for an additional 2 minutes.
Create Roux & Soup Base
- Stir in the flour and cook for 2-3 minutes.
- Gradually whisk in the chicken broth, milk, and heavy cream until smooth. Bring to a gentle simmer, season with salt and pepper.
Melt Cheese
- Add the grated cheddar and Monterey Jack cheeses, stirring until melted and blended into the soup.
Cook Macaroni
- In a separate pot, bring salted water to a boil and cook the elbow macaroni until al dente. Drain thoroughly.
Combine & Serve
- Add the cooked chicken and drained macaroni into the soup, stirring gently. Allow to simmer on low heat for 5-10 minutes.
- Ladle into bowls and garnish with parsley or chives and extra cheese as desired.
