There’s something magical about combining two comfort food favorites into one incredible bowl. Creamy Chicken Macaroni Cheese Soup brings together the best of mac and cheese with hearty chicken soup, creating a meal that feels like a warm hug on a cold evening.
Table of Contents
Ingredients for Creamy Chicken Macaroni Cheese Soup
I always start with quality chicken breasts for the most tender results, though thighs work beautifully if you prefer darker meat. Fresh vegetables make a real difference in the flavor base. My go-to is freshly grated sharp cheddar because pre-shredded cheese contains anti-caking agents that prevent that silky-smooth texture we’re after.
- 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 1 large yellow onion (finely diced)
- 2 medium carrots (peeled and finely diced) – I recommend cutting these small for better texture
- 2 celery stalks (finely diced)
- 3 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth – My preference is homemade when possible
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups elbow macaroni (uncooked)
- 4 cups sharp cheddar cheese (freshly grated) – In my experience, freshly grated melts much better
- 1/2 cup Monterey Jack cheese (freshly grated)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dry mustard powder – I usually add this for depth without tasting mustard
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives for garnish (optional)
Step-by-Step Instructions
I recommend getting all your ingredients prepped before you start cooking. This French technique called mise en place makes the process smooth and stress-free, especially when working with a roux. Have your vegetables diced, garlic minced, and cheese grated before you begin.
Step 1: Pat chicken breasts dry with paper towels and season both sides with salt and pepper. Heat olive oil in a large pot over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F. Remove from pot, let rest for 5-10 minutes, then shred or dice into bite-sized pieces.
Step 2: Reduce heat to medium and add butter to the same pot. Once melted, add diced onion, carrots, and celery. Sauté for 8-10 minutes until vegetables soften and the onion becomes translucent. Add minced garlic and cook for 1 minute until fragrant. Stir in thyme, smoked paprika, and dry mustard powder, cooking for another minute while stirring constantly.
Step 3: Sprinkle flour over the vegetables and stir vigorously to coat everything evenly. Cook for 2-3 minutes, stirring continuously, until the mixture forms a pale blonde roux that smells nutty and looks like wet sand. This step removes the raw flour taste and creates the base for your creamy soup.
Step 4: Gradually pour in chicken broth one cup at a time, whisking constantly after each addition to prevent lumps. Slowly add milk and heavy cream while whisking. Bring to a gentle simmer over medium heat, stirring frequently. Season with a pinch of salt and pepper.
Step 5: Reduce heat to low. Add freshly grated cheddar and Monterey Jack cheeses in small handfuls, stirring constantly until each addition melts completely before adding more. Never let the soup boil once cheese is added, as this can cause separation. If the cheese looks grainy, your heat was too high. Stir until the soup is completely smooth and creamy.
Step 6: While the soup simmers, cook macaroni separately in a medium pot of generously salted boiling water according to package directions until al dente. Drain thoroughly. Add the cooked chicken and drained macaroni to the cheese soup, stirring gently to combine. Let simmer uncovered on low for 5-10 minutes to allow flavors to meld. Taste and adjust seasonings, adding a splash of broth or milk if the soup becomes too thick.
Step 7: Ladle into bowls and garnish with fresh parsley or chives if desired. Serve immediately.
Perfect Pairings for Creamy Chicken Macaroni Cheese Soup
This rich, creamy soup pairs beautifully with sides that add texture and freshness to balance the indulgent cheese sauce.
Crusty Garlic Bread: Warm, buttery garlic bread rolls provide the perfect vehicle for soaking up every last drop of that velvety cheese broth while adding a satisfying crunch.
Simple Green Salad: A crisp salad with mixed greens, cherry tomatoes, and a light vinaigrette cuts through the richness of the soup and adds refreshing contrast with every bite.
Flaky Buttermilk Biscuits: Warm, tender biscuits complement the soup’s creamy texture and turn this into a complete Southern-style comfort meal that’s perfect for family gatherings.
Roasted Vegetables: Caramelized roasted broccoli or Brussels sprouts add nutritional balance and a slightly charred flavor that contrasts beautifully with the soup’s smooth, cheesy profile.
Hearty Cheddar Garlic Herb Potato Soup: For a soup and salad combo dinner party, pair this with hearty cheddar garlic herb potato soup for a warming winter spread.
Keeping It Fresh and Delicious
Store leftover Creamy Chicken Macaroni Cheese Soup in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken as it sits because the pasta continues absorbing liquid, which is completely normal.
When reheating, warm the soup gently on the stovetop over low heat, stirring frequently. Add a splash of chicken broth or milk to restore the original creamy consistency. I recommend avoiding the microwave for large portions, as it can heat unevenly and potentially cause the cheese to separate.
This soup is incredibly versatile and freezes reasonably well for up to 2 months, though the pasta texture may soften slightly. For best results when freezing, consider undercooking the macaroni slightly before adding it to the soup. Pro tip: freeze individual portions in freezer-safe containers for easy grab-and-go lunches throughout the month.
FAQs
Can I make this soup ahead of time?
Yes, you can prepare the soup base with vegetables and cheese sauce up to 2 days ahead. Cook and add the chicken and pasta just before serving for the best texture and freshness.
What can I substitute for heavy cream?
Half-and-half works well for a lighter version, though the soup will be slightly less rich. For an even lighter option, use additional whole milk, but the texture won’t be quite as velvety.
Why is my cheese sauce grainy?
Grainy cheese sauce usually results from overheating or using pre-shredded cheese. Always use freshly grated cheese, keep heat low after adding cheese, and never let the soup boil once cheese is incorporated.
Creamy Chicken Macaroni Cheese Soup
Ingredients
Equipment
Method
- Pat chicken breasts dry with paper towels and season both sides with salt and pepper. Heat olive oil in a large pot over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F. Remove from pot, let rest for 5-10 minutes, then shred or dice into bite-sized pieces.
- Reduce heat to medium and add butter to the same pot. Once melted, add diced onion, carrots, and celery. Sauté for 8-10 minutes until vegetables soften and the onion becomes translucent. Add minced garlic and cook for 1 minute until fragrant. Stir in thyme, smoked paprika, and dry mustard powder, cooking for another minute while stirring constantly.
- Sprinkle flour over the vegetables and stir vigorously to coat everything evenly. Cook for 2-3 minutes, stirring continuously, until the mixture forms a pale blonde roux that smells nutty and looks like wet sand.
- Gradually pour in chicken broth one cup at a time, whisking constantly after each addition to prevent lumps. Slowly add milk and heavy cream while whisking. Bring to a gentle simmer over medium heat, stirring frequently. Season with a pinch of salt and pepper.
- Reduce heat to low. Add freshly grated cheddar and Monterey Jack cheeses in small handfuls, stirring constantly until each addition melts completely before adding more. Do not let the soup boil. Stir until the soup is completely smooth and creamy.
- While the soup simmers, cook macaroni separately in a medium pot of generously salted boiling water according to package directions until al dente. Drain thoroughly.
- Add the cooked chicken and drained macaroni to the cheese soup, stirring gently to combine. Let simmer uncovered on low for 5-10 minutes to allow flavors to meld. Taste and adjust seasonings, adding a splash of broth or milk if the soup becomes too thick.
- Ladle into bowls and garnish with fresh parsley or chives if desired. Serve immediately.
