There’s something about a chilly evening that just begs for a bowl of warm, comforting soup. I remember one particularly blustery winter night when I was craving something hearty but also creamy and cheesy—something that felt like a hug in a bowl. That’s how I stumbled upon this creamy chicken macaroni cheese soup, and honestly, I’ve made it so many times since that my family started calling it “the ultimate cozy winter soup.”
What makes this recipe special isn’t just the rich cheese or tender chicken, but how it all comes together in this dreamy, velvety broth with just the right amount of pasta. I’ve tweaked it over the years to be both easy and indulgent, perfect for those nights when you want to skip the fuss but not the flavor. If you’re all about cozy winter comfort meals, this is the one to bookmark—and trust me, you’ll want to make it again and again.
Why You’ll Love This Recipe
Okay, real talk—this creamy chicken macaroni cheese soup has spoiled me for all other soups. There’s just something about the combo of melted cheese, tender chicken, and soft macaroni swimming in a savory broth that hits all the right notes. Here’s why it’s my go-to winter comfort meal:
- One-pot wonder: You toss everything into one pot (hello, less cleanup!), and in about 40 minutes, you have a bowl of creamy, cheesy goodness.
- Rich and indulgent but not heavy: The soup is silky smooth thanks to a homemade roux and sharp cheddar, but it doesn’t feel like you just ate a brick of cheese.
- Family-friendly: I’ve served this to my picky niece and my food-loving husband alike, and everyone asks for seconds.
- Customizable and forgiving: Whether you want to swap chicken for turkey, add veggies, or make it a bit spicier, this recipe handles it all with grace.
Honestly, there’s something satisfying about spooning this soup while wrapped in a blanket, knowing you made the perfect cozy winter soup recipe that’s both comforting and easy. It’s the kind of meal that makes you feel like a kitchen rockstar without breaking a sweat.
What Ingredients You’ll Need
Here’s what I love about this ingredient list: most of it’s pantry staples, but each one plays a key role in making this creamy chicken macaroni cheese soup sing. I’m going to break down the ingredients by what they do in the recipe (because understanding why helps you get it just right).
- Chicken breasts (2 medium, about 12 oz / 340g) — I use boneless, skinless breasts for easy shredding. You can also swap in rotisserie chicken if you’re short on time.
- Elbow macaroni (1 cup / 100g) — Classic pasta for macaroni cheese. I stick to this shape because it holds the cheesy broth so well, but small shells work too.
- Sharp cheddar cheese (2 cups shredded / 200g) — This is the heart of the soup’s flavor. I always buy a block and shred it myself because pre-shredded has that weird coating that can mess with melting.
- Butter (3 tablespoons / 42g) — For the roux. Use unsalted so you have full control over the saltiness.
- All-purpose flour (¼ cup / 30g) — Thickens the soup into that creamy, luscious texture.
- Onion (1 small, finely chopped) — Adds subtle sweetness and depth. I always use yellow onions here, but white would work too.
- Garlic (2 cloves, minced) — Because garlic and cheese are lifelong best friends.
- Chicken broth (4 cups / 960ml) — I go for low-sodium so I can season to taste. Homemade broth is even better if you have it.
- Whole milk (1½ cups / 360ml) — Gives the soup that creamy, smooth finish. You can use 2% if you want, but whole milk feels richer.
- Salt and black pepper — To taste. I always start light and adjust at the end.
- Dry mustard powder (½ teaspoon) — This little trick amps up the cheese flavor without being obvious.
- Fresh parsley (optional, chopped) — For garnish and a pop of color.
Pro tip: I usually buy my cheddar from Tillamook or Cabot—both melt beautifully and have that punchy sharpness that makes this soup sing. Also, if you can find fresh elbow macaroni at your grocery, grab it! It cooks faster and has a better texture, but dried works just fine.
Equipment Needed
You don’t need a fancy kitchen to whip this up—trust me, I’ve made it in cramped apartments and my current tiny kitchen alike. Here’s what you’ll want:
- Large heavy-bottomed pot or Dutch oven — Something around 5-6 quarts is perfect. It helps cook the chicken evenly and gives enough room for the soup to thicken without spilling.
- Wooden spoon or heatproof spatula — I’m old-school and love a good wooden spoon. It’s sturdy and doesn’t scratch your pots.
- Whisk — For making the roux smooth and lump-free.
- Measuring cups and spoons — Baking is chemistry, and this soup is no exception. I like to be precise with flour and cheese.
- Knife and cutting board — For chopping onion, garlic, and parsley.
- Grater — To shred your own cheese. Worth it, I promise.
- Slotted spoon or fork — To pull out the cooked chicken breasts before shredding.
Bonus: If you have a kitchen scale, it makes measuring the chicken and cheese easier, but eyeballing works fine too. Also, a set of silicone spatulas makes scraping the pot a breeze—mine have lasted years.
How to Make It: Step-by-Step
Alright, let’s get to the good stuff! I’m walking you through this creamy chicken macaroni cheese soup like I would tell my best friend—clear and no fluff.
- Cook the chicken (15 minutes)
Place chicken breasts in your large pot and cover with chicken broth (about 4 cups). Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 12-15 minutes, or until the chicken is fully cooked (internal temp of 165°F / 74°C). Use a slotted spoon to remove the chicken and set aside to cool slightly. Keep the broth in the pot—that’s your soup base! - Cook the macaroni (7 minutes)
Bring the broth back to a gentle boil and add the macaroni. Cook according to package directions (usually 7-8 minutes) until al dente. Stir occasionally to keep pasta from sticking. Once done, reduce heat to low. - Make the roux (5 minutes)
In a separate small saucepan, melt butter over medium heat. Add the flour and whisk continuously for about 2 minutes until the mixture bubbles and turns a light golden color. This cooks out the raw flour taste and thickens your soup. - Add milk and seasonings (3 minutes)
Slowly whisk in the milk to the roux, stirring constantly to keep it smooth. Add dry mustard powder, a pinch of salt, and black pepper. Cook until the mixture thickens and coats the back of a spoon—about 3 minutes. - Combine cheese and roux (3 minutes)
Remove the saucepan from heat and stir in the shredded cheddar cheese a handful at a time until fully melted and smooth. This is when the soup gets that creamy, cheesy magic. - Sauté onions and garlic (5 minutes)
While making the roux, in the main pot with the broth and macaroni, heat a bit of butter or oil over medium heat. Add the chopped onion and cook until translucent (about 4 minutes), then toss in the garlic and cook for another minute until fragrant. - Shred the chicken and combine (5 minutes)
Using two forks, shred the cooked chicken breasts into bite-sized pieces. Add the shredded chicken and cheese sauce into the pot with the broth, macaroni, onions, and garlic. Stir gently to combine. - Simmer and serve (5 minutes)
Let the soup simmer on low for 5 more minutes to meld the flavors and thicken slightly. Taste and adjust seasoning with salt and pepper as needed. If it gets too thick, add a splash of milk or broth. - Garnish and enjoy
Serve hot, topped with fresh chopped parsley for a pop of color and freshness.
Heads up: The whole process takes about 40 minutes, but most of that is hands-off simmering. Perfect for multitasking or relaxing with a book while your soup cooks.
My Best Tips & Techniques
Okay, here’s where I spill all the nuggets I’ve picked up making this soup way too many times.
- Don’t skip blending the roux well: I’ve burned the flour once or twice by not whisking constantly. Keep that roux moving and it’ll give your soup that silky texture.
- Use sharp cheddar, not mild: Mild cheese makes a boring soup. Sharp cheddar brings the punch and depth you want.
- Cook pasta al dente: Overcooked pasta turns mushy fast. Since it sits in soup, better to undercook slightly and let it finish cooking in the broth.
- Reserve some broth if needed: If your soup gets too thick as it cools, stir in broth or milk to loosen it up. I’ve learned this after trying to force a too-thick batch down my throat.
- Don’t skip the dry mustard: It’s a sneaky ingredient that makes the cheese flavor pop without tasting like mustard at all.
- Let it rest before serving: The soup thickens as it cools, so give it 5 minutes off heat before digging in.
- Double the batch for leftovers: This soup reheats beautifully and actually tastes better the next day.
Ways to Mix It Up
Once you nail the classic version, it’s time to have some fun. I’ve tried all these, and they work like a charm:
- Veggie boost: Add diced carrots, celery, or bell peppers when you sauté the onions. Adds color and nutrition without overpowering.
- Spicy kick: Stir in a pinch of cayenne or a dash of hot sauce. I like this when I want a little warmth beyond the cheese.
- Swap chicken for turkey: Perfect for using leftovers after Thanksgiving. Same process, just swap the meat.
- Use smoked gouda or Gruyère: For a fancier twist, swap half the cheddar with these cheeses. It’s a flavor upgrade worth trying.
- Make it gluten-free: Use gluten-free flour for the roux and gluten-free pasta. I’ve done this for a friend with celiac, and it was a hit.
- Make it dairy-free: Substitute milk with almond or oat milk, use dairy-free cheese shreds, and olive oil instead of butter. It’s not quite the same, but close enough on a cozy night.
Serving Ideas & Storage
This creamy chicken macaroni cheese soup is a meal in itself, but here’s how I like to enjoy and store it:
- Serving warm: Ladle into bowls and top with fresh parsley. I love a slice of crusty bread or a grilled cheese sandwich on the side for dunking.
- Breakfast or anytime snack: It’s thick and filling enough to eat any time. Leftovers warmed up in the morning? Yes, please.
- Storage at room temp: Not recommended beyond 2 hours. Soup loves the fridge.
- Refrigerator: Store in airtight containers for up to 4 days. Reheat gently on the stove or microwave, adding a splash of milk or broth if needed.
- Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge and reheat slowly to keep the cheese from separating.
- Reheating tip: Stir frequently while warming to keep the texture creamy and prevent scorching.
Nutritional Info & Health Benefits
Look, this isn’t health food—but it’s better than grabbing takeout mac and cheese (and infinitely more satisfying). Here’s the scoop per serving (about 1½ cups):
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Protein | 30g |
| Carbohydrates | 25g |
| Fat | 15g |
| Fiber | 1.5g |
| Sodium | 650mg |
Why I feel good about this soup: The chicken packs a solid protein punch, helping me feel full longer. The cheese offers calcium and that crave-worthy richness. Using homemade or low-sodium broth keeps the salt in check. Plus, the elbow macaroni gives you carbs for energy without going overboard.
Note: If you want to lighten it up, swap milk for half-and-half or use reduced-fat cheese, but honestly, the full-fat version is worth every calorie on a cold night.
Final Thoughts
So that’s my creamy chicken macaroni cheese soup recipe—a cozy winter comfort meal that’s easy enough for weeknights but special enough to impress. I know I’ve gone on about it, but this soup has become my ultimate go-to when I want something warm, filling, and delicious without fuss.
This recipe is all about making comfort food approachable and adaptable. Play around with the mix-ins, swap ingredients to what you have on hand, and most importantly, enjoy the process. Cooking should feel good, not stressful.
If you decide to make this, please tell me how it goes! Drop a comment below or tag me on Instagram at @CozyKitchenMagic—I get so excited seeing your cozy creations. Happy cooking, and may your kitchen smell like cheesy, chickeny heaven tonight.
FAQs
Q: Can I use leftover cooked chicken instead of raw chicken breasts?
A: Absolutely! This is a great way to use up leftovers. Just shred your cooked chicken and add it in step 7. Since the chicken is already cooked, you can skip the simmering step at the start and just heat everything through.
Q: How do I know when the soup is done?
A: Look for tender macaroni that’s still a little firm (al dente) and a thick, creamy broth that coats your spoon. You’ll also smell that toasty cheesy aroma when it’s ready. If the soup seems too thin, let it simmer a bit longer, stirring often.
Q: What can I substitute if I don’t have elbow macaroni?
A: Small pasta shapes like shells, rotini, or even mini penne work great. Just keep an eye on cooking times since some shapes cook faster than others.
Q: Can I make this soup ahead of time?
A: Yes! It actually tastes even better the next day after the flavors meld. Just store it in the fridge and reheat gently, adding a splash of milk or broth if it thickens too much.
Q: Is there a way to make this soup vegetarian?
A: You can swap the chicken broth for vegetable broth and omit the chicken. For protein, try adding cooked beans or even tofu cubes. The cheese and pasta still make it super comforting.
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Creamy Chicken Macaroni Cheese Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A warm, comforting, and creamy chicken macaroni cheese soup perfect for cozy winter meals. This one-pot recipe combines tender chicken, sharp cheddar, and elbow macaroni in a velvety broth.
Ingredients
- 2 medium boneless, skinless chicken breasts (about 12 oz / 340g)
- 1 cup elbow macaroni (100g)
- 2 cups shredded sharp cheddar cheese (200g)
- 3 tablespoons unsalted butter (42g)
- 1/4 cup all-purpose flour (30g)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth (960ml)
- 1 1/2 cups whole milk (360ml)
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon dry mustard powder
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Place chicken breasts in a large heavy-bottomed pot and cover with chicken broth (about 4 cups). Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 12-15 minutes, or until chicken reaches an internal temperature of 165°F (74°C). Remove chicken with a slotted spoon and set aside to cool slightly. Keep the broth in the pot.
- Bring the broth back to a gentle boil and add the elbow macaroni. Cook according to package directions (usually 7-8 minutes) until al dente, stirring occasionally. Reduce heat to low once done.
- In a separate small saucepan, melt butter over medium heat. Add flour and whisk continuously for about 2 minutes until the mixture bubbles and turns light golden.
- Slowly whisk in the milk to the roux, stirring constantly to keep it smooth. Add dry mustard powder, a pinch of salt, and black pepper. Cook until thickened and coats the back of a spoon, about 3 minutes.
- Remove the saucepan from heat and stir in shredded cheddar cheese a handful at a time until fully melted and smooth.
- In the main pot with broth and macaroni, heat a bit of butter or oil over medium heat. Add chopped onion and cook until translucent, about 4 minutes. Add garlic and cook for another minute until fragrant.
- Shred the cooked chicken breasts using two forks into bite-sized pieces. Add shredded chicken and cheese sauce into the pot with broth, macaroni, onions, and garlic. Stir gently to combine.
- Let the soup simmer on low for 5 minutes to meld flavors and thicken slightly. Adjust seasoning with salt and pepper as needed. If too thick, add a splash of milk or broth.
- Serve hot, topped with fresh chopped parsley.
Notes
Use sharp cheddar cheese for best flavor and melting. Cook pasta al dente to avoid mushiness. Reserve some broth to adjust soup thickness if needed. The soup thickens as it cools, so let it rest 5 minutes before serving. Leftovers reheat well and taste better the next day. For gluten-free, use gluten-free flour and pasta. For dairy-free, substitute milk with almond or oat milk, use dairy-free cheese, and olive oil instead of butter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups per
- Calories: 380
- Sodium: 650
- Fat: 15
- Carbohydrates: 25
- Fiber: 1.5
- Protein: 30
Keywords: creamy chicken soup, macaroni cheese soup, comfort food, winter soup, one-pot soup, cheesy soup, easy soup recipe
