Ingredients
Scale
- 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