Ultimate Chicken Macaroni Cheese Soup: Comfort Food!

Chicken Macaroni Cheese Soup is a culinary revelation, transforming two of the most universally adored comfort foods into a single, deeply satisfying experience. Imagine the creamy, cheesy goodness of classic macaroni and cheese, combined with tender, succulent chicken, all enveloped in a rich, velvety soup. I believe there’s something truly magical about taking beloved dishes and re-imagining them, and this recipe does just that, offering a heartwarming twist that will quickly become a household favorite.

The history of macaroni and cheese as a staple comfort food dates back centuries, evolving from aristocratic dining to a cherished family meal across various cultures. This soup builds upon that rich legacy, offering the familiar, irresistible flavors in a format that’s perfect for chilly evenings or when you simply crave ultimate coziness. People adore this dish not only for its incredible flavor profile – that perfect balance of tangy cheese, hearty chicken, and satisfying pasta – but also for its incredibly smooth, luscious texture. It’s a convenient, one-pot wonder that delivers unparalleled comfort and a nostalgic hug in every spoonful.

Why This Chicken Macaroni Cheese Soup Will Be Your New Favorite

My recipe for this delectable Chicken Macaroni Cheese Soup promises a rich, flavorful journey that’s both easy to prepare and incredibly rewarding to eat. It’s the kind of meal that brings smiles and warmth to the table, making it an ideal choice for busy weeknights or relaxed weekend gatherings. Get ready to dive into a bowl of pure, cheesy bliss!

Ingredients:

• For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

• For the Soup Base:

• 2 tablespoons unsalted butter
• 1 large yellow onion, finely diced
• 2 carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 6 cups chicken broth (low sodium preferred)
• 1 cup whole milk or half-and-half (for extra richness)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon smoked paprika (optional, for depth)
• Salt and freshly ground black pepper to taste

• For the Macaroni:

• 1.5 cups elbow macaroni
• Water and salt for boiling

• For the Creamy Cheese Element:

• 2 cups shredded sharp cheddar cheese, freshly grated (about 8 oz)
• 1 cup shredded Monterey Jack or Gruyère cheese, freshly grated (about 4 oz)
• 1/4 cup cream cheese, softened (optional, for extra creaminess)
• 1/2 cup heavy cream (optional, for luxurious texture)

• For Garnish (Optional):

• Fresh parsley or chives, chopped
• Extra shredded cheddar cheese
• A dash of hot sauce or red pepper flakes for a kick

Preparing Your Ingredients (Mise en Place)

1. Organize Your Workspace: Before you even think about turning on the stove, gather all your ingredients. This practice, known as “mise en place,” is a chef’s secret weapon for stress-free cooking and ensures you don’t forget anything or rush through a crucial step.
2. Dice Your Aromatics: Take your large yellow onion and carefully dice it into small, uniform pieces. Aim for about 1/4-inch squares. Do the same with your carrots and celery stalks. The smaller and more consistent your dice, the more evenly they will cook and meld into the soup’s base. Set these aside in a bowl.
3. Mince the Garlic: Peel and finely mince your three cloves of garlic. You can use a garlic press if you prefer, but a good old knife works perfectly. Keep it separate from the other diced vegetables.
4. Shred the Cheese: This is an important step for our Chicken Macaroni Cheese Soup. If you can, please, please grate your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can make your cheese sauce grainy and less smooth. Grate both the sharp cheddar and Monterey Jack (or Gruyère) and set them aside.
5. Measure Dry Ingredients: Measure out your all-purpose flour, dried thyme, dried oregano, and smoked paprika. Having them ready to go will prevent last-minute scrambling.
6. Prepare Liquids: Have your chicken broth, whole milk (or half-and-half), and heavy cream (if using) measured and ready. If you’re using cream cheese, make sure it’s softened to room temperature.

Cooking the Chicken

7. Season the Chicken: Pat your boneless, skinless chicken breasts or thighs dry with paper towels. This helps achieve a better sear. Season generously on both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder.
8. Sear the Chicken: Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken. Cook for 5-7 minutes per side, or until beautifully golden brown and cooked through. The internal temperature should reach 165°F (74°C). Achieving a good sear here is crucial for flavor! It creates fond (the browned bits) at the bottom of the pot, which will add immense depth to our soup base.
9. Rest and Shred: Remove the cooked chicken from the pot and place it on a clean cutting board. Tent it loosely with foil and let it rest for at least 5 minutes. This allows the juices to redistribute, keeping the chicken moist. Once rested, you can either dice the chicken into bite-sized pieces or shred it using two forks. I personally love shredded chicken in my Chicken Macaroni Cheese Soup for that rustic, comforting feel. Set the chicken aside.

Building the Flavorful Soup Base

10. Sauté the Mirepoix: Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the same pot you cooked the chicken in. If there’s a lot of fond (browned bits) stuck to the bottom, that’s excellent! This is where the flavor lives. Add your diced onion, carrots, and celery to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. We’re not looking for browning here, just softening to release their sweet flavors.
11. Add the Garlic: Stir in the minced garlic and cook for another 1 minute until fragrant. Be careful not to burn the garlic, as it can turn bitter very quickly.
12. Create a Roux: Sprinkle the 1/2 cup of all-purpose flour over the sautéed vegetables. Stir constantly for 2-3 minutes, making sure the flour is fully incorporated and coats all the vegetables. This step is vital for thickening our soup and cooking out the raw flour taste. The mixture will look a bit pasty; that’s exactly what we want.
13. Whisk in Liquids Gradually: Slowly pour in 1 cup of the chicken broth, whisking vigorously to prevent lumps. Continue to add the remaining chicken broth, 1 cup at a time, whisking continuously until the soup is smooth and lump-free. Then, whisk in the 1 cup of whole milk or half-and-half. The vigorous whisking helps to ensure a velvety smooth soup.
14. Season and Simmer: Add the dried thyme, dried oregano, and smoked paprika (if using). Stir well to combine. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes. This simmering time allows the flavors to meld beautifully and for the vegetables to become tender. Stir occasionally to prevent sticking.

Cooking the Macaroni

15. Boil the Macaroni: While the soup base is simmering, bring a separate large pot of salted water to a rolling boil. Add the 1.5 cups of elbow macaroni and cook according to package directions until al dente. This means it should be tender but still have a slight bite to it. It’s important not to overcook the macaroni at this stage, as it will continue to cook slightly when added to the hot soup.
16. Drain and Rinse (Optional): Once cooked, drain the macaroni thoroughly in a colander. While some recipes suggest not rinsing pasta for sauce adhesion, for a soup like this, a quick rinse with warm water can help remove excess starch and prevent the macaroni from clumping together, ensuring each piece is separate and delightful in your Chicken Macaroni Cheese Soup.

Bringing It All Together: The Ultimate Chicken Macaroni Cheese Soup

17. Incorporate Creaminess (Optional): If you’re using cream cheese, whisk it into the simmering soup base until fully melted and smooth. This adds an incredible tang and extra richness. If using heavy cream, stir it in now as well.
18. Add the Cheese (Off Heat is Key!): This is perhaps the most crucial step for a smooth, non-grainy cheese soup. Remove the pot from the heat. Seriously, take it off the burner. Now, add your shredded cheddar, Monterey Jack, and Gruyère cheeses in batches, stirring constantly until each batch is completely melted and incorporated before adding the next. Adding cheese off the heat and gradually prevents it from seizing, becoming oily, or developing a grainy texture. We want a luscious, velvety cheese component for our Chicken Macaroni Cheese Soup.
19. Stir in Chicken and Macaroni: Once all the cheese is melted and the soup is beautifully smooth, stir in your cooked and shredded chicken and the drained macaroni. Gently fold them into the creamy, cheesy soup.
20. Adjust Seasoning: Taste the soup and adjust the salt and black pepper as needed. Depending on the sodium content of your broth and the saltiness of your cheese, you may need more or less. Remember, you can always add more, but you can’t take it away!
21. A Final Gentle Simmer (If Needed): If the soup has cooled down too much while adding ingredients, return it to very low heat for just a few minutes, stirring gently, until it’s hot throughout. Avoid vigorous boiling once the cheese is added, as it can cause the cheese to separate.

Final Touches and Serving

22. Garnish and Serve: Ladle generous portions of your warm and inviting Chicken Macaroni Cheese Soup into bowls. Garnish with a sprinkle of fresh chopped parsley or chives, a little extra shredded cheddar, or a dash of your favorite hot sauce if you like a bit of heat.
23. Enjoy Immediately: This soup is best enjoyed fresh, while the macaroni is perfectly tender and the cheese sauce is at its creamiest peak. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat, stirring frequently, and you might need to add a splash of milk or broth to thin it back to your desired consistency.
24. Serve with Crusty Bread: A thick slice of crusty bread for dipping is the perfect accompaniment to soak up every last drop of this glorious, comforting soup.

Conclusion:

Well, my dear readers, we’ve reached the grand finale, and I truly hope you’re feeling as inspired as I am to dive into a warm bowl of pure comfort. If there’s one recipe I could implore you to try this season, it’s this one. This isn’t just any weeknight meal; it’s a culinary masterpiece that seamlessly marries the beloved creaminess of macaroni and cheese with the hearty, satisfying depth of a rich chicken soup. It’s the ultimate comfort food fusion, an ingenious combination that promises to delight your taste buds and warm you from the inside out. We’re talking about a symphony of textures and flavors: tender chicken, perfectly cooked macaroni, and an unbelievably smooth, velvety cheese sauce that coats every single bite. It’s the kind of dish that transports you back to simpler times, evoking feelings of home and happiness with every spoonful. Trust me when I say, once you taste this creation, you’ll wonder how you ever lived without it. It’s comforting, it’s nourishing, and it hits all the right notes for a satisfying meal that the whole family will adore, even the picky eaters!

What makes this particular recipe a must-try, beyond its incredible flavor profile, is its sheer versatility and approachable nature. It looks impressive, tastes gourmet, yet it’s surprisingly straightforward to prepare, making it perfect for busy weeknights or a relaxed weekend lunch. I’ve refined this recipe to ensure maximum flavor with minimal fuss, so even novice cooks can achieve show-stopping results. Imagine the rich, savory aroma filling your kitchen as it simmers gently on the stove – it’s an experience in itself!

This Chicken Macaroni Cheese Soup is not merely a dish; it’s an experience, a cozy embrace in a bowl that perfectly balances savory chicken, tender pasta, and an undeniably luscious, cheesy broth.

It’s robust enough to be a stand-alone meal, yet it remains light enough not to overwhelm, striking that perfect balance we all crave in a comforting dish. It truly offers the best of both worlds, providing the heartiness of a main course with the soothing qualities of a soup.

Now, let’s talk about making this already fantastic dish even better, or perhaps tailoring it to your own unique preferences. While it’s absolutely perfect as is, I always encourage a little culinary exploration! For serving suggestions, a crusty loaf of artisanal bread is non-negotiable for me for dipping into the rich, cheesy broth, capturing every last drop of deliciousness. A light, crisp green salad on the side, perhaps with a tangy vinaigrette, offers a lovely counterpoint to the richness of the soup, adding freshness and crunch. Don’t forget about toppings! A sprinkle of freshly chopped chives or parsley adds a burst of color and a hint of herbaceousness. Crispy bacon bits are another personal favorite – the smoky crunch is divine. And for those who love a bit of extra texture, a handful of homemade croutons or some crushed toasted breadcrumbs scattered on top can really elevate the experience. For an extra touch of indulgence, a swirl of cream or a dollop of sour cream just before serving can add an incredible richness and a beautiful visual appeal.

When it comes to variations, the possibilities are almost endless! If you’re looking to add more vegetables, steamed broccoli florets, tender peas, or even a handful of fresh spinach can be stirred in during the last few minutes of cooking. For a bit of a kick, a pinch of red pepper flakes or a dash of your favorite hot sauce can be added to the pot, or served on the side for individual customization. Feeling adventurous with your cheese? While classic cheddar is fantastic, try experimenting with a blend of Monterey Jack for extra meltiness, or a touch of smoked gouda for a deeper, more sophisticated flavor profile. You could even swap out the chicken for leftover turkey after a holiday, or add some diced ham for a different savory note. For my vegetarian friends, simply omit the chicken and load it up with even more vegetables or perhaps some white beans for added protein – the cheesy macaroni soup base is still incredibly satisfying on its own, ensuring everyone can enjoy a bowl of this incredible creation.

So, there you have it, my friends. I genuinely believe this recipe is a game-changer, a dish that will quickly become a cherished part of your family’s meal rotation. It’s more than just food; it’s about creating moments, sharing warmth, and savoring deliciousness. I wholeheartedly urge you to roll up your sleeves, gather your ingredients, and give this incredible Chicken Macaroni Cheese Soup a try this week. I promise you won’t regret it! And once you’ve experienced the magic for yourself, I would absolutely love to hear all about it. Did you add your own unique twist? What did your family think? Please feel free to share your experiences, your photos, and any creative modifications you made in the comments below. Your feedback and culinary adventures truly inspire me, and I can’t wait to hear how this delightful soup brought warmth and joy to your table. Happy cooking!

Ultimate Chicken Macaroni Cheese Soup: Comfort Food!

A culinary revelation, this Chicken Macaroni Cheese Soup transforms two beloved comfort foods into a single, deeply satisfying experience. Imagine the creamy, cheesy goodness of classic macaroni and cheese with tender chicken, all in a rich, velvety soup. This incredibly creamy, cheesy soup is like getting a warm hug in a bowl, a true household favorite perfect for chilly evenings or when you crave ultimate coziness. It’s a convenient, one-pot wonder that delivers unparalleled comfort and nostalgic flavor.

Prep Time
30 Minutes

Cook Time
50 Minutes

Total Time
20 Minutes

Servings
6-8 servings

Ingredients

• 3 cups cooked chicken, shredded or diced
• 2 tbsp unsalted butter
• 1 large yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 1 cup whole milk or half-and-half
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1/4 tsp smoked paprika (optional)
• Salt and pepper to taste
• 1.5 cups elbow macaroni
• 2 cups (8 oz) shredded sharp cheddar cheese
• 1 cup (4 oz) shredded Monterey Jack or Gruyère cheese
• 1/4 cup cream cheese, softened (optional)
• 1/2 cup heavy cream (optional)
• Fresh parsley or chives, chopped (optional)
• Extra shredded cheddar cheese (optional)
• Hot sauce or red pepper flakes (optional)

Instructions

1. Step 1
   Organize all ingredients. Dice onion, carrots, and celery. Mince garlic. Grate sharp cheddar and Monterey Jack (or Gruyère) cheese from blocks for the best texture. Measure all dry ingredients and liquids.
2. Step 2
   Melt 2 tbsp unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add diced onion, carrots, and celery; sauté for 8-10 minutes until softened.
3. Step 3
   Stir in minced garlic; cook for 1 minute until fragrant.
4. Step 4
   Sprinkle 1/2 cup all-purpose flour over the vegetables. Stir constantly for 2-3 minutes to create a roux and cook out the raw flour taste.
5. Step 5
   Gradually whisk in 6 cups chicken broth, then 1 cup whole milk or half-and-half, until the soup base is smooth and lump-free.
6. Step 6
   Add 1 tsp dried thyme, 1/2 tsp dried oregano, and 1/4 tsp smoked paprika (optional). Stir well. Bring to a gentle simmer, then reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally to meld flavors.
7. Step 7
   While the soup base simmers, cook 1.5 cups elbow macaroni in a separate pot of salted boiling water according to package directions until al dente. Drain thoroughly. A quick rinse with warm water can prevent clumping.
8. Step 8
   If using, whisk 1/4 cup softened cream cheese and 1/2 cup heavy cream into the simmering soup base until fully melted and smooth.
9. Step 9
   Remove the pot from the heat. Add 2 cups shredded sharp cheddar and 1 cup shredded Monterey Jack or Gruyère cheeses in batches, stirring constantly until each batch is completely melted and incorporated. Adding cheese off heat and gradually helps achieve a smooth, non-grainy texture.
10. Step 10
    Stir in the 3 cups cooked chicken and drained macaroni into the cheesy soup.
11. Step 11
    Taste the soup and adjust salt and pepper as needed. If the soup has cooled, return it to very low heat for a few minutes, stirring gently, until hot throughout. Avoid vigorous boiling once cheese is added.
12. Step 12
    Ladle into bowls. Garnish with fresh chopped parsley or chives, extra shredded cheddar, or a dash of hot sauce/red pepper flakes if desired. Serve immediately with crusty bread. Store leftovers refrigerated for up to 3 days; gently reheat, adding milk or broth to thin if needed.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.