Creamy Chicken Mac and Cheese Soup
A comforting soup combining creamy cheese, tender chicken, and hearty macaroni in a soothing broth.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Soup
Cuisine American
Servings 4 servings
Calories 450 kcal
Chicken
- 2 cups cooked chicken, shredded Adds protein and heartiness to the soup.
- 1 cup elbow macaroni The classic pasta choice.
- 4 cups chicken broth Flavorful base for the soup.
- 1 cup heavy cream Makes the soup creamy and rich.
- 1 cup sharp cheddar cheese, shredded For classic cheesy flavor.
- 1 cup mozzarella cheese, shredded Adds gooey texture.
- 1 medium onion, diced Provides savory depth.
- 2 cloves garlic, minced Infuses the dish with flavor.
- 1 teaspoon dried thyme Adds warmth and earthiness.
- 1 teaspoon paprika For smokiness and color.
- to taste salt and pepper Essential for seasoning.
- 2 tablespoons olive oil For sautéing.
- 2 tablespoons all-purpose flour Helps thicken the soup.
- 1 cup frozen peas (optional) Adds color and nutrition.
Shred your cooked chicken and set aside.
Bring a pot of salted water to a boil, add elbow macaroni, and cook until al dente, about 7-8.
In a large pot, heat olive oil over medium heat, sauté diced onion for 3-4 until translucent, then add minced garlic and cook for 1 until fragrant. Sprinkle flour and stir for 1-2 to create a roux.
Gradually pour in chicken broth while whisking, bring to a simmer, then add cooked macaroni, thyme, paprika, salt, and pepper. Cook for 8-10, stirring occasionally.
Reduce heat to low, stir in heavy cream, cheddar, and mozzarella until melted. Add peas and shredded chicken, stir until heated through, about 2-3.
Calories: 450kcalProtein: 30gSodium: 800mg
Keyword cheese, chicken, comfort food