Creamy Chicken Macaroni Cheese

This hearty Chicken Macaroni Cheese Soup has been my family's comfort food staple for years. When I combined mac and cheese with chicken soup for the first time, I never expected to create a dish that would become so requested in our home, especially during those chilly evenings when we need something truly satisfying.

I initially created this soup when my children were going through picky eating phases. It became our compromise dish where I could sneak in vegetables while they enjoyed what essentially tastes like mac and cheese in soup form. Now they request it weekly regardless of the weather.

Ingredients

• Cooked chicken provides hearty protein and savory flavor. Use rotisserie chicken for convenience or leftover roasted chicken for best flavor.
• Butter creates the rich base for your soup and adds silky mouthfeel.
• Yellow onion carrots and celery form the aromatic base. Take time to dice them finely for the best texture in the finished soup.
• Garlic adds depth and warmth. Fresh is always better than pre minced for this recipe.
• Dried thyme and smoked paprika bring complexity while dry mustard enhances the cheese flavor without adding visible specks.
• All purpose flour thickens the soup. For best results whisk thoroughly to prevent lumps.
• Low sodium chicken broth allows you to control the salt level. Homemade is fantastic but a good quality store bought works well too.
• Whole milk and heavy cream create the luxurious texture. Do not substitute with lower fat options if you want the true creamy experience.
• Sharp cheddar cheese provides the classic flavor profile. Always grate your own for proper melting.
• Monterey Jack adds creaminess and meltability to balance the sharpness of cheddar.
• Elbow macaroni holds up well in soup and provides the classic mac and cheese element.

Step-by-Step Instructions

Prepare Your Ingredients

Proper preparation makes the cooking process smooth and efficient. Take time to dice the vegetables uniformly about 1/4 inch in size so they cook evenly. When grating cheese do it yourself rather than buying pre shredded which contains anti caking agents that prevent smooth melting. If starting with raw chicken breasts season them generously with salt and pepper before searing in olive oil until the internal temperature reaches 165°F then allow to rest before shredding.

Build The Flavor Base

The key to exceptional soup is developing layers of flavor from the beginning. Melt your butter over medium heat until it foams slightly but does not brown. Add your mirepoix onions carrots and celery and cook until the vegetables soften and the onions become translucent with a hint of golden edges. This slow cooking process releases natural sugars and builds the foundation of your soup. When adding the garlic and spices be careful not to burn them as they can become bitter quickly.

Create The Roux And Liquid Base

This step requires attention to prevent lumps. Cook the flour with the vegetables and butter for the full 2 to 3 minutes to eliminate any raw flour taste. The mixture will look paste like and slightly golden. When adding liquids pour slowly while continuously whisking starting with a small amount of broth to create a smooth paste before adding the remaining liquid. This technique ensures a silky smooth texture without flour lumps.

Add The Cheese

Temperature control is crucial here. Remove the pot from direct high heat and reduce to low before adding cheese. Add the grated cheese in small handfuls stirring thoroughly between additions until completely melted before adding more. This prevents the cheese proteins from separating and becoming stringy or grainy. The soup should never boil after cheese is added as high heat will break the emulsion.

Cook Pasta Separately

Always cook macaroni in a separate pot of generously salted water until it reaches al dente texture. Cooking pasta separately prevents it from absorbing too much soup liquid and becoming mushy. Drain thoroughly to prevent excess water from diluting your beautiful cheesy broth.

Final Assembly

Gentle heat and careful stirring preserve the creamy texture during the final steps. Add the chicken and pasta gently folding them into the soup rather than stirring vigorously. The short simmer allows flavors to meld while keeping the pasta texture perfect. Taste and adjust seasonings only at this final stage.

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The secret to this soup's incredible flavor is using freshly grated cheese. I made the mistake of using pre packaged shredded cheese once and ended up with a grainy texture that couldn't compare to the velvety smooth version made with cheese I grated myself. My daughter now has the job of cheese grating assistant whenever we make this recipe a small kitchen task that makes her proud to contribute to our family dinner.

Make Ahead and Storage

This soup can be prepared up to the point of adding pasta and stored in the refrigerator for up to 2 days. When ready to serve simply reheat gently on the stovetop adding the freshly cooked pasta just before serving. For longer storage freeze the soup without pasta in airtight containers for up to 3 months. Thaw overnight in the refrigerator then reheat slowly on the stovetop adding freshly cooked pasta. The texture may change slightly after freezing but stirring vigorously while reheating helps recombine any separated components.

Adapting For Dietary Needs

This recipe can be adapted for different dietary requirements with a few thoughtful substitutions. For gluten free diners use gluten free pasta and replace the all purpose flour with either cornstarch or a gluten free flour blend. For a lighter version substitute half and half for the heavy cream and use part skim milk mozzarella in place of some of the cheddar. While these adaptations will change the richness slightly the soup remains delicious. For extra vegetables consider pureeing cooked cauliflower into the broth which adds nutrition while maintaining the creamy texture.

Perfect Pairings

This rich soup pairs beautifully with bright crisp accompaniments that balance its creaminess. A simple green salad dressed with lemon vinaigrette cuts through the richness perfectly. Warm crusty sourdough bread or homemade garlic knots make excellent dipping companions. For beverages consider sparkling water with lemon bright lemonade or a crisp apple cider. The acidity helps balance the rich dairy base of the soup creating a well rounded meal experience.

Cultural Connection

This soup represents the beautiful fusion of two classic American comfort foods. Macaroni and cheese has been a documented part of American cuisine since the late 1700s while chicken soup has universal comfort food status across countless cultures. The combination honors the tradition of resourceful home cooking making something extraordinary from ordinary ingredients. In my family this has become our modern heirloom recipe one I expect my children will eventually pass down to their own families as our special comfort food tradition.

Recipe Q&A

→ Can I make this soup ahead of time?

Yes! This soup reheats beautifully. Store it in the refrigerator for up to 3 days. For best results, cook and store the macaroni separately and add it when reheating to prevent it from absorbing too much liquid and becoming mushy. When reheating, warm gently on medium-low heat, stirring occasionally, and add a splash of milk or broth if needed to reach your desired consistency.

→ What's the best cheese to use for this soup?

The combination of sharp cheddar and Monterey Jack creates the perfect balance of flavor and creaminess. Sharp cheddar provides the classic cheese flavor, while Monterey Jack adds exceptional meltability. For best results, grate the cheese yourself rather than using pre-shredded varieties which often contain anti-caking agents that can make the texture grainy. You can experiment with other cheese combinations like Gruyère, fontina, or mild cheddar based on your preference.

→ How can I make this soup thicker or thinner?

To thicken the soup, you can increase the flour to 1/3 cup or make a separate slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water and stir it into the simmering soup. For a thinner consistency, simply add more chicken broth until you reach your desired texture. Remember that the soup will naturally thicken slightly as it cools and the pasta may continue to absorb liquid.

→ Can I use rotisserie chicken in this soup?

Absolutely! Rotisserie chicken is a perfect time-saving option for this soup. Simply remove the meat from the bones and shred or dice it to yield the 3 cups needed. The roasted flavor of rotisserie chicken adds an extra dimension to the soup. You can even save the chicken carcass to make homemade stock for your next batch.

→ What vegetables can I add to this soup?

This soup is incredibly versatile when it comes to adding vegetables. Try roasted butternut squash cubes for fall, fresh asparagus tips in spring, or sweet corn kernels in summer. Other excellent additions include frozen peas, baby spinach, diced red bell peppers, or broccoli florets. For picky eaters, try pureeing cooked vegetables and adding them to the broth for hidden nutrition.

→ Is there a way to make this soup lighter?

To create a lighter version, substitute half-and-half for the heavy cream, use reduced-fat milk instead of whole milk, and reduce the total amount of cheese to 3 cups while opting for part-skim varieties. You can also increase the proportion of vegetables to add volume and nutrition without additional calories. The soup will still be creamy and satisfying with these modifications.