Creamy Chicken Macaroni Cheese Soup mixes tender chicken, soft macaroni, and melted cheese in a smooth broth. It is like mac and cheese in soup form. The soup feels rich but stays easy to make. Kids and adults both enjoy it.
Why make this recipe
This soup is warm, creamy, and full of taste. It uses simple ingredients and cooks fast. It makes a filling meal for cold nights or a quick weeknight dinner. If you like rich chicken soups, try this similar, hearty option: creamy chicken bacon gnocchi soup.
How to make Creamy Chicken Macaroni Cheese Soup
Start by softening the vegetables in butter and oil. Add garlic and chicken, then stir in flour to thicken. Pour in broth, milk, and cream. Add seasonings and pasta. Simmer until the macaroni is tender. Turn heat low and stir in all cheeses until smooth. Serve hot with toppings you like.
Ingredients :
- 2 cups cooked shredded chicken
- 1 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 1 ½ cups dry elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack or mozzarella
- 2 tbsp cream cheese
- 2 tbsp all-purpose flour (for thickening)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- Cooked bacon pieces (optional)
- Fresh parsley (optional)
- Hot sauce (optional)
- Extra shredded cheese (optional)
Directions :
- Heat butter and olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook 5–7 minutes until softened.
- Add garlic and cook 1 minute more.
- Add shredded chicken and stir to combine.
- Sprinkle flour over the mixture and stir for 1 minute.
- Pour in chicken broth, milk, and heavy cream.
- Add seasonings (salt, pepper, paprika, garlic powder).
- Bring to a gentle simmer.
- Add elbow macaroni to the pot.
- Simmer uncovered for 10–12 minutes, stirring occasionally until pasta is tender.
- Reduce heat to low.
- Stir in cheddar, Monterey Jack, and cream cheese.
- Continue stirring until fully melted and the soup becomes creamy.
- Ladle into bowls and garnish with parsley, bacon, or extra cheese.
How to serve Creamy Chicken Macaroni Cheese Soup
Serve the soup hot in deep bowls. Add cooked bacon, a sprinkle of parsley, or extra shredded cheese on top. Give hot sauce on the side for anyone who wants a little heat. Serve with crusty bread or a simple green salad.
How to store Creamy Chicken Macaroni Cheese Soup
Cool the soup to room temperature before storing. Put in airtight containers and keep in the refrigerator for 3–4 days. To freeze, use a freezer-safe container and freeze up to 2 months. Reheat slowly on low heat, stirring often. If the soup thickens too much, add a little milk or broth while reheating.
Tips to make Creamy Chicken Macaroni Cheese Soup
- Use cooked shredded chicken from rotisserie or leftover roast.
- Stir well after adding cheeses to avoid clumps.
- Do not overcook the macaroni. Check for doneness at 10 minutes.
- For a lighter version, use less cream and more milk.
- Taste and adjust salt and pepper at the end.
Variations
- Swap elbow macaroni for small shells or ditalini.
- Use smoked gouda or pepper jack for different flavor.
- Add corn or peas for extra veggies.
- Make it spicy with cayenne or chipotle powder.
FAQs
Can I use raw chicken?
You can, but cook it first. Cut raw chicken into small pieces and cook with the vegetables until done before adding liquids.
Can I make this without cream?
Yes. Use all milk or a mix of milk and half-and-half. The soup will be lighter but still tasty.
How do I stop the cheese from separating?
Use low heat when adding cheese. Stir continuously and add cheese after you lower the heat. Avoid boiling after the cheese has melted.
Can I use gluten-free flour and pasta?
Yes. Use gluten-free all-purpose flour and gluten-free pasta. Cooking times may vary.
Is this soup good for meal prep?
Yes. It stores well in the fridge for several days and reheats easily. Add a little milk when reheating if it is too thick.
Creamy Chicken Macaroni Cheese Soup
A warm and creamy soup combining tender chicken, soft macaroni, and melted cheese in a smooth broth, perfect for cold nights and family dinners.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
- 2 cups cooked shredded chicken
- 1 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 1 ½ cups dry elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack or mozzarella
- 2 tbsp cream cheese
- 2 tbsp all-purpose flour (for thickening)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- Cooked bacon pieces (optional)
- Fresh parsley (optional)
- Hot sauce (optional)
- Extra shredded cheese (optional)
Instructions
- Heat butter and olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook for 5–7 minutes until softened.
- Add garlic and cook for 1 minute more.
- Add shredded chicken and stir to combine.
- Sprinkle flour over the mixture and stir for 1 minute.
- Pour in chicken broth, milk, and heavy cream.
- Add seasonings (salt, pepper, paprika, garlic powder).
- Bring to a gentle simmer.
- Add elbow macaroni to the pot and simmer uncovered for 10–12 minutes, stirring occasionally until pasta is tender.
- Reduce heat to low and stir in cheddar, Monterey Jack, and cream cheese until fully melted and creamy.
- Ladle into bowls and garnish with parsley, bacon, or extra cheese.
Notes
Use cooked shredded chicken from rotisserie or leftover roast for convenience. Stir well after adding cheeses to avoid clumps.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None