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Creamy Chicken Macaroni Cheese Soup

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A nostalgic and comforting creamy chicken macaroni cheese soup, perfect for warming your soul during chilly days.

Ingredients

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  • 8 cups water
  • 1 teaspoon salt
  • 1 ½ cups elbow macaroni
  • 4 tablespoons unsalted butter
  • 1 yellow onion, finely diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 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
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 4 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • ½ cup grated Parmesan cheese
  • 3 cups cooked, shredded or diced chicken
  • Fresh parsley or chives (for garnish)

Instructions

  1. In a large pot, bring water to a boil. Add salt and macaroni; cook until al dente. Drain and set aside.
  2. Melt butter in a large Dutch oven over medium heat. Sauté onion, carrots, and celery for 8-10 minutes until softened. Add garlic, thyme, paprika, and mustard powder; cook for 1 more minute.
  3. Sprinkle flour over the vegetables, stirring constantly for 2-3 minutes to make a roux.
  4. Gradually whisk in chicken broth, milk, and cream; bring to a gentle simmer while stirring.
  5. Reduce heat to low and slowly stir in cheeses until melted and smooth.
  6. Fold in chicken and macaroni; mix until well combined.
  7. Simmer gently for another 5-10 minutes to meld flavors.
  8. Ladle soup into bowls and garnish with parsley or chives. Serve hot.

Notes

Can add fresh herbs or spices for additional flavor. Can substitute rotisserie chicken to save time.

Nutrition

Find it online: https://thestationrecipes.com/creamy-chicken-macaroni-cheese-soup-favorite/

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