Chicken Mac and Cheese Soup Recipe

Chicken Macaroni Cheese Soup is what I make when the weather decides to be moody and I want dinner that feels like a cozy hug. Maybe you have leftover chicken in the fridge, a box of elbows in the pantry, and zero desire to fuss with complicated steps. Same here. This soup is creamy, cheesy, and tastes like the best parts of mac and cheese and chicken noodle had a delicious baby. It reheats well, kids love it, and it uses simple ingredients you probably have on hand. If you need a bowl of comfort that is fast and friendly, this one always delivers.

Ingredients for Chicken Mac and Cheese Soup

Here’s the exact lineup I use most often. You can swap a few things based on what you have, but the base works every time.

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 3 garlic cloves, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon dried thyme
• 1/4 cup all purpose flour
• 4 cups low sodium chicken broth
• 2 cups milk or half and half
• 2 cups cooked chicken, shredded or chopped
• 2 cups elbow macaroni, uncooked
• 2 to 2 1/2 cups shredded cheese, divided
• 1/3 cup grated Parmesan
• Optional: a splash of hot sauce, pinch of nutmeg, or a squeeze of Dijon for depth

For an easy side later, I also like something crunchy with it. If you want a protein side, these baked chicken tenders are super simple and kid approved.

Chicken Options: Breast vs Thighs vs Rotisserie Chicken

Breast

Chicken breast is lean and cooks quickly. It’s a great option if you want a lighter bowl. Just be careful not to overcook it earlier in the week if you’re using leftovers. Dry chicken is not the move.

Thighs

Thighs are juicy and forgiving. They bring a richer flavor that stands up nicely to creamy broth and melted cheese. If I’m cooking fresh chicken for this, thighs are my go to.

Rotisserie

When time is tight, grab a rotisserie chicken. The mix of white and dark meat adds great flavor with zero extra work. I like to save the carcass for quick broth another day.

Pasta Choices: Elbow Macaroni and Best Alternatives

Elbow macaroni is classic. It cooks fast and catches the cheesy broth beautifully. If you’re out, try small shells, ditalini, or cavatappi. Aim for a small shape that cooks evenly and doesn’t overpower the bowl.

A small tip: cook the pasta directly in the soup, but keep an eye on it. If you plan to store leftovers, slightly undercook the pasta so it stays al dente after reheating.

Cheese Selection for a Creamy, Cheesy Soup

I reach for a mix of sharp cheddar and Monterey Jack. Cheddar brings that cozy mac flavor, while Jack melts like a dream. A little Parmesan boosts the savoriness without making it salty. Avoid pre-shredded if you can, since anti-caking powders can keep cheese from melting super smooth.

Other good melters: Gouda, Fontina, or Colby Jack. A small pinch of nutmeg is a secret move that deepens the creaminess without turning it sweet.

Pantry Staples and Flavor Boosters

Simple seasonings make this soup shine. Salt, pepper, paprika, and thyme do most of the heavy lifting. A dash of hot sauce turns up the warmth without making it spicy. A little Dijon adds tang that balances the richness. If you want a mushroom spin, I love this cozy chicken mushroom soup for another night.

Kitchen Tools You’ll Need

• Large heavy pot or Dutch oven
• Wooden spoon or silicone spatula
• Sharp knife and cutting board
• Measuring cups and spoons
• Ladle for serving

How to Make Chicken Mac and Cheese Soup Step by Step

Prep and Sauté

Warm butter and olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until tender and fragrant, about 5 to 7 minutes. Stir in garlic, salt, pepper, paprika, and thyme. Sprinkle in the flour and stir for a minute to form a light roux. It should smell toasty, not burned.

Simmer and Finish

Slowly whisk in the chicken broth. Bring to a gentle simmer. Add milk or half and half. Stir in the uncooked macaroni and let it simmer until just tender, about 7 to 9 minutes, stirring occasionally so it does not stick. Add the cooked chicken, then take the pot off the heat and gently fold in the shredded cheese and Parmesan. Keep the heat low to avoid curdling. Taste and adjust seasoning. If you like, add a splash of hot sauce or a spoon of Dijon for extra oomph.

Tips for the Creamiest Chicken Mac and Cheese Soup

Shred cheese yourself so it melts smoothly. Keep the heat medium low when adding dairy, and remove the pot from direct heat before stirring in cheese. If it ever looks too thick, splash in more broth or warm milk. If it’s thin, let it simmer a couple more minutes or add a tiny slurry of cornstarch and water. Stir gently for the silkiest texture.

Best Cheese Combinations for Chicken Mac and Cheese Soup

Cheddar plus Monterey Jack is my default. Cheddar plus Gouda tastes like a grown up version of your favorite boxed mac. Fontina plus Parmesan gets very elegant. Try a pinch of smoked paprika with mild cheese for a subtle smoky note that keeps you going back for another spoonful.

Variations and Customizations

Want veggies? Stir in frozen peas or chopped broccoli during the last 5 minutes. Craving more protein? Add crumbled bacon or diced ham. For a spicy kick, toss in diced jalapeños or use pepper jack. If you like tomatoes, a small can of drained diced tomatoes brings a bright twist.

Healthier Chicken Mac and Cheese Soup Options

Use 2 percent milk or even evaporated milk for creaminess without heavy cream. Choose whole wheat pasta or fiber rich elbows. Add extra veggies like cauliflower or spinach. Lean chicken breast keeps it lighter while still filling. A little goes a long way with cheese. You can use less and still get that cozy feeling.

Make-Ahead and Meal Prep Tips

Cook the base without pasta and without cheese. Cool and store in the fridge for up to 3 days. When you’re ready to eat, bring it to a simmer, add the pasta, cook until tender, then stir in the cheese. This avoids soggy noodles and keeps the texture spot on for lunches or weeknight dinners.

How to Store and Reheat Chicken Mac and Cheese Soup

Let leftovers cool, then store in airtight containers for up to 3 days. The pasta will continue to absorb liquid, so add a splash of broth or milk when reheating. Reheat gently over medium low heat and stir often. Avoid boiling after you add cheese. Low and slow keeps it creamy.

Best Side Dishes for Chicken Mac and Cheese Soup

Crusty bread, garlic toast, or a quick salad with bright dressing make this bowl feel complete. Roasted green beans or a simple cucumber salad add freshness to balance the richness. If you’re building a cozy soup night lineup, this easy Instant Pot ham and cheese broccoli soup is a fun partner in crime.

Common Mistakes to Avoid

Don’t boil hard after adding cheese or the dairy can split. Never forget to salt the base before adding pasta or it will taste flat. Don’t walk away while the pasta cooks, since it can stick to the bottom of the pot. And don’t add cheese in one big clump. Sprinkle in handfuls and stir between each addition.

Chicken Mac and Cheese Soup for Kids and Families

Kids love the creamy texture and mild flavor. Keep spices gentle, then set out toppings so everyone can customize. Think crumbled bacon, extra shredded cheese, or chopped parsley. If you want another family favorite for the meal plan, try these cheesy garlic chicken wraps. They are quick and vanish fast.

More Comfort Food Soup Recipes You’ll Love

If cozy bowls are your thing, check out this hearty crockpot cheeseburger soup. Prefer a veggie forward option? My slow cooker broccoli cheese soup is creamy and super simple. For pressure cooker fans, the Instant Pot version is great for meal prep. Want something with a little kick and crunch? Try this crockpot chicken tortilla soup. Craving a light, flavor packed option? The gingery warmth in Asian potsticker soup hits the spot.

Common Questions

Can I use water instead of broth?
You can, but the flavor will be milder. If you must, add extra salt, a bit more Parmesan, or a chicken bouillon to boost the taste.

What if my soup turns too thick?
Stir in warm milk or broth, a little at a time, until it reaches your ideal consistency. Warm liquid blends in more smoothly.

How do I keep cheese from clumping?
Remove the pot from heat, add cheese in small handfuls, and stir between additions. Using freshly shredded cheese helps a ton.

Can I make it gluten free?
Yes. Use a gluten free flour blend for the roux and gluten free pasta. Check labels on broth and spices just to be safe.

How can I add more veggies without changing the flavor too much?
Stir in riced cauliflower, baby spinach, or finely diced bell peppers during the last few minutes of cooking. They melt right in.

A warm, friendly wrap up for your kitchen

So that’s my go to bowl of comfort, built for weeknights and picky eaters alike. You get the creamy, cheesy vibe you want, plus chicken and pasta that make it real dinner. If you want another take for inspiration, this guide from Heinen’s Grocery Store has a classic spin you might love. Save this recipe, tweak it to your taste, and make it yours. Can’t wait to hear how your kitchen smells when that first cheesy simmer hits.

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