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

Scale

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