Name: Chicken Macaroni Cheese Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons butter (For sautéing); 1 tablespoon olive oil (For sautéing); 1 medium onion, diced (Adds sweetness and flavor); 2 medium carrots, diced; 2 ribs celery, diced; 3 cloves garlic, minced (Adds aroma and depth); 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 (For the roux); 4 cups low sodium chicken broth (Can substitute with homemade broth); 2 cups milk or half and half (For creaminess); 2 cups cooked chicken, shredded or chopped (Leftover or rotisserie chicken works well); 2 cups elbow macaroni, uncooked (Can substitute with small pasta shapes); 2 to 2 1/2 cups shredded cheese, divided (Cheddar and Monterey Jack recommended); 1/3 cup grated Parmesan (Adds savoriness); to taste splash hot sauce (Optional for added heat); to taste pinch nutmeg (Optional for depth); to taste squeeze Dijon mustard (Optional for tang)

Description

A creamy, cheesy soup that combines the comforting flavors of mac and cheese with tender chicken, perfect for a cozy meal.

Ingredients

Base Ingredients

2 tablespoons butter (For sautéing)
1 tablespoon olive oil (For sautéing)
1 medium onion, diced (Adds sweetness and flavor)
2 medium carrots, diced
2 ribs celery, diced
3 cloves garlic, minced (Adds aroma and depth)
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 (For the roux)
4 cups low sodium chicken broth (Can substitute with homemade broth)
2 cups milk or half and half (For creaminess)
2 cups cooked chicken, shredded or chopped (Leftover or rotisserie chicken works well)
2 cups elbow macaroni, uncooked (Can substitute with small pasta shapes)
2 to 2 1/2 cups shredded cheese, divided (Cheddar and Monterey Jack recommended)
1/3 cup grated Parmesan (Adds savoriness)
to taste splash hot sauce (Optional for added heat)
to taste pinch nutmeg (Optional for depth)
to taste squeeze Dijon mustard (Optional for tang)

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Instructions

Preparation 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 and bring to a gentle simmer.
Add milk or half and half and stir in the uncooked macaroni. 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.

Notes

To keep the soup creamy, remove from heat when adding cheese and stir gently. Adjust the thickness with broth or milk as needed.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Comfort Food, dinner, Soup
Cuisine: American