Name: Creamy Chicken Macaroni Cheese Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 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

Description

A delightful blend of creamy macaroni and cheese flavors combined in a comforting soup, featuring tender chicken, rich cheeses, and macaroni.

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

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Instructions

Finely dice the onion, carrots, and celery. Mince the garlic, and grate the cheddar and Monterey Jack cheeses. If using raw chicken, sear 1.5 lbs of chicken breasts in olive oil before shredding or dicing.
In a large pot, melt 4 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery, sautéing for about 8-10 minutes until soft. Stir in minced garlic, thyme, smoked paprika, and mustard powder; cook for an additional 2 minutes.
Stir in ¼ cup of flour and cook for 2-3 minutes to create a roux. Gradually whisk in 6 cups of chicken broth, followed by 2 cups of whole milk and 1 cup of heavy cream. Bring to a gentle simmer, seasoning with salt and pepper.
Reduce heat to low, adding grated cheddar and Monterey Jack cheeses, stirring until melted and smooth. Avoid boiling to prevent separation.
Cook 1 ½ cups of elbow macaroni in salted water until al dente, then drain.
Add cooked chicken and drained macaroni to the soup. Stir gently and let it simmer on low for 5-10 minutes. Adjust seasoning and consistency as needed. Serve hot, garnished as desired.

Notes

For a quick prep, consider using store-bought rotisserie chicken. Adjust thickness with more broth or milk as needed. Explore different cheeses for unique flavors.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 5g
Sodium: 850mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 28g
Cholesterol: 100mg