Creamy Chicken Macaroni Cheese Soup Yum

When the craving strikes for something warm, hearty, and incredibly satisfying, look no further than this Creamy Chicken Macaroni Cheese Soup Yum. This recipe is your answer to a quick, delicious, and budget-friendly meal that brings together the best of both worlds: soul-soothing soup and cheesy pasta. It’s the perfect weeknight dinner solution that everyone in the family will adore, offering a delightful flavour explosion in every spoonful.

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Course: Soup

Ingredients Equipment Method Notes

Ingredients

1 tablespoon olive oil
1 medium onion finely chopped
2 carrots peeled and diced
2 stalks celery diced
2 cloves garlic minced
1 pound boneless, skinless chicken breasts or thighs cut into bite-sized pieces
6 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
1.5 cups elbow macaroni
1 cup whole milk or half-and-half
1.5 cups shredded cheddar cheese or a blend of cheddar and Monterey Jack
2 tablespoons all-purpose flour optional, for thickening
Fresh parsley or chives chopped, for garnish (optional)

Equipment

Large pot or Dutch oven
Small Bowl
Saucepan

Method

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 6-8 minutes.
1 tablespoon olive oil, 1 medium onion, 2 carrots, 2 stalks celery
Stir in the minced garlic and cook for another minute until fragrant. Add the bite-sized chicken pieces to the pot. Cook, stirring, until the chicken is lightly browned on all sides.
2 cloves garlic, 1 pound boneless, skinless chicken breasts or thighs
Pour in the chicken broth. Add the dried thyme, dried rosemary, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, allowing the flavours to meld and the chicken to cook through.
6 cups chicken broth, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, Salt and freshly ground black pepper
Increase the heat to medium-high and bring the soup back to a gentle boil. Stir in the elbow macaroni. Cook according to the package directions for al dente, usually about 8-10 minutes, stirring occasionally to prevent sticking.
1.5 cups elbow macaroni
In a small bowl, whisk together the milk (or half-and-half) and the all-purpose flour, if using, until smooth. This will help create a thicker, creamier soup.
1 cup whole milk or half-and-half, 2 tablespoons all-purpose flour
Reduce the heat to low. Gradually stir in the shredded cheddar cheese, a handful at a time, whisking until it’s completely melted and the soup is smooth and creamy. Be careful not to boil the soup after adding the cheese, as this can cause it to separate.
1.5 cups shredded cheddar cheese
Taste the soup and adjust seasonings (salt and pepper) as needed. If the soup is too thick for your liking, you can stir in a little more chicken broth or milk until it reaches your desired consistency.
Salt and freshly ground black pepper, 6 cups chicken broth, 1 cup whole milk or half-and-half
Ladle the hot Creamy Chicken Macaroni Cheese Soup Yum into bowls. Garnish with fresh chopped parsley or chives, if desired.
Fresh parsley or chives

Notes

Allow the Creamy Chicken Macaroni Cheese Soup Yum to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. When ready to reheat, place the soup in a saucepan over medium-low heat. Stir frequently and gently, adding a splash of milk or broth if the soup has thickened too much. Heat until warmed through, being careful not to boil. For longer storage, you can freeze this soup. Let it cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It will keep in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the macaroni might be slightly softer after freezing and reheating.