What Is Creamy Chicken Macaroni Cheese Soup?
Creamy Chicken Macaroni Cheese Soup is the perfect fusion of two beloved dishes: tender chicken soup and decadent macaroni and cheese. Instead of keeping the broth clear or thin, this recipe introduces a smooth, velvety base enriched with cheese, milk or cream, and a light roux. The result is a thick, hearty, comforting soup that feels indulgent yet familiar.
This dish is richer and silkier than traditional chicken macaroni soups like sopas, while offering more depth and creaminess than a standard mac and cheese. The addition of chicken adds protein and structure, while the macaroni absorbs the flavors of the broth, resulting in a spoonful that bursts with savory goodness.
Why You’ll Love This Recipe
There are countless reasons why home cooks return to this recipe again and again. Here are a few highlights:
- One-pot convenience — everything cooks in a single pot from start to finish.
- Ultra-creamy texture thanks to a smooth broth, melty cheese, and tender pasta.
- Kid-approved flavors with its gentle blend of cheese and chicken.
- Easy to customize with vegetables, spices, or creative cheese combinations.
- Perfect for leftovers as the flavors deepen the next day (with proper storage tips later).
- A feel-good classic that feels like mac & cheese and chicken soup at the same time.
Ingredient Breakdown & Substitutions
This dish is flexible, and understanding each ingredient helps you customize your ideal bowl.
Chicken
Shredded or cubed chicken works perfectly here. Rotisserie chicken makes the recipe incredibly convenient, while leftover baked or grilled chicken adds smoky notes. You can also substitute:
- Turkey
- Poached chicken
- Slow-cooked shredded chicken
Macaroni & Pasta Options
While elbow macaroni is classic, several shapes hold the creamy sauce beautifully:
- Small shells
- Cavatappi
- Ditalini
- Mini penne
Gluten-free short pastas also work, but cook carefully to avoid over-softening.
Cheese Blend
The heart of this recipe is its cheese. Freshly grated cheese is essential because pre-shredded versions contain anti-caking agents that prevent smooth melting.
Great options include:
- Sharp cheddar (for classic flavor)
- Gruyère (nutty depth)
- Monterey Jack (silky meltability)
- Mozzarella (stretchy texture)
- Parmesan (salty finish)
Broth, Dairy & Thickener
This soup strikes the ideal balance between broth and creaminess.
Your liquid components include:
- Chicken broth or stock
- Milk, half-and-half, or cream
- A butter-flour roux to create body
Aromatics & Seasonings
Classic aromatics deepen the soup:
- Onion
- Garlic
- Celery
- Carrots
Season with:
- Thyme
- Black pepper
- Paprika
- Bay leaf
- Salt (added gradually while tasting)
Equipment You’ll Need
This soup is simple, and your kitchen toolbox doesn’t have to be fancy. You will need:
- A large heavy-bottomed pot or Dutch oven
- Whisk (essential for a smooth base)
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Cheese grater
- Ladle
- Heatproof bowl (optional)
Step-by-Step: How to Make Creamy Chicken Macaroni Cheese Soup
Here’s the complete breakdown for achieving a silky, luxurious result every time.
Step 1 — Sauté the Aromatics
Start by melting butter in your Dutch oven. Add chopped onions, garlic, celery, and carrots. Cook on medium heat until they soften and release their fragrance. This step builds the savory foundation of your soup.
Step 2 — Build the Roux & Creamy Base
Sprinkle flour evenly over the vegetables and stir to create a smooth roux. Allow it to cook for about a minute so it loses any raw flour taste. Gradually whisk in your chicken broth, ensuring no lumps form.
This step sets the stage for a velvety, cohesive broth.
Step 3 — Add Chicken & Simmer
Add your cooked, shredded or cubed chicken directly into the pot. Season with thyme, bay leaf, black pepper, and a little salt. Let the soup simmer so the flavors meld beautifully.
Step 4 — Cook the Macaroni
You have two approaches:
Option A — Cook pasta directly in the soup
This method gives the pasta more flavor but can slightly thicken the broth.
Option B — Pre-cook the pasta separately
This keeps the pasta firmer and prevents it from absorbing too much liquid.
Either way, ensure the pasta maintains a pleasant bite.
Step 5 — Melt in the Dairy & Cheese
Lower the heat. Add your milk or cream, stirring gently to avoid scorching. Begin adding your grated cheese a handful at a time, letting each batch melt before adding the next.
Step 6 — Final Adjustments & Serve
Taste the soup and adjust your seasonings. If the mixture seems overly thick, simply whisk in a splash of broth or milk. Remove the bay leaf and ladle the soup into bowls.
Garnish with:
- Fresh parsley
- Cracked pepper
- Extra shredded cheese
- Toasted breadcrumbs
Make-Ahead Instructions
This soup is ideal for preparing ahead, and with a few smart adjustments, it reheats beautifully.
To make the soup ahead:
- Prepare the broth, chicken, aromatics, and roux as directed.
- Do not add the macaroni yet.
- Store the soup base and cooked pasta separately in the refrigerator.
This prevents the pasta from absorbing too much liquid while stored.
When ready to serve:
- Reheat the soup base gently over low heat.
- Add the cooked pasta just before serving.
- Adjust thickness with a splash of broth or milk.
Storage & Reheating Tips
Get the most out of your leftovers with these reliable storage methods.
Refrigerating
Store the soup in an airtight container for up to several days. Because macaroni continues absorbing liquid, expect it to thicken over time.
To refresh the soup after refrigeration:
- Reheat gently on the stovetop over medium-low heat.
- Add extra broth or milk to loosen the consistency.
- Stir often for a smooth finish.
Freezing (Base Only)
Creamy soups with pasta don’t freeze well with the noodles, but the base freezes perfectly.
To freeze:
- Prepare the soup through Step 3 (broth + chicken + aromatics).
- Cool completely.
- Freeze the soup base for up to several months.
- Cook the macaroni fresh when ready to serve.
This method keeps the pasta firm and ensures the soup reheats with the right consistency.
Reheating Tips
- Reheat over low heat.
- Add a splash of milk or broth.
- Stir continuously for a silky texture.
- Avoid boiling after cheese is added, which may cause separation.
Handled gently, your reheated soup will taste just as good as the first batch.
Troubleshooting Common Issues
Even seasoned cooks occasionally encounter issues with creamy, cheese-based soups. Here’s how to fix them with ease.
When the Soup Is Too Thick
This dish naturally thickens as it sits, especially if the pasta absorbs liquid.
Quick fixes:
- Add warm broth or milk, a little at a time.
- Reheat on low heat while stirring.
This restores smoothness without affecting flavor.
When the Soup Is Too Thin
If the broth feels too watery:
- Let it simmer uncovered for several minutes to reduce.
- Add a tiny roux made separately (1 tbsp butter + 1 tbsp flour).
- Or whisk in a small amount of slurry (flour or cornstarch + cold water).
Add thickener gradually to avoid becoming overly dense.
If the Cheese Sauce Turns Grainy
This happens when the cheese overheats or melts unevenly.
Causes:
- Adding cheese while the soup is boiling
- Using pre-shredded cheese
- Not stirring enough
Fixes:
- Remove from heat immediately.
- Whisk in a splash of warm milk or cream.
- Add a small amount of freshly grated cheese to help emulsify.
To avoid graininess next time, grate your cheese fresh and melt it slowly over low heat.
If the Pasta Turns Mushy
The pasta may become overly soft if stored in the soup.
Solutions:
- Cook and store pasta separately.
- Add pasta right before serving.
- Slightly undercook the macaroni initially.
These small steps keep the noodles pleasantly firm.
Frequently Asked Questions (FAQ)
Below are the most common questions people ask about creamy chicken macaroni cheese soup, expanded into helpful, reader-friendly explanations.
1. Can I use rotisserie chicken instead of cooked chicken?
Absolutely. Rotisserie chicken is convenient, flavorful, and easy to shred. Add it during the simmering step so it absorbs the broth and blends into the soup smoothly.
2. What’s the best cheese for this soup?
Cheddar is classic and offers great sharpness. However, cheese blends (cheddar + Monterey Jack + Gruyère) melt beautifully and create a more complex flavor. Always grate cheese fresh for the best results.
3. How do I keep the soup from becoming grainy after adding cheese?
Melt the cheese off the heat or on very low heat. Add it gradually, stirring constantly. Avoid pre-shredded cheese because anti-caking ingredients prevent smooth melting.
4. Can I make this soup without cream?
Yes — milk or half-and-half still yields a creamy result. You may need to adjust the amount of roux to maintain thickness.
5. Should I cook the macaroni separately?
For the best texture after storing, yes. Cooking the pasta separately prevents it from absorbing too much liquid and becoming soft. For immediate serving, cooking it directly in the soup is perfectly fine and even adds flavor.
Conclusion
Creamy Chicken Macaroni Cheese Soup is a comfort classic for a reason. It combines the warmth of chicken soup with the luxurious, melty satisfaction of mac and cheese — all in a single bowl. The velvety broth, tender chicken, and perfectly cooked macaroni create a dish that feels like a warm embrace after a long day.
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Creamy Chicken Macaroni Cheese Soup Recipe
- Total Time: PT30M
- Yield: 6 servings 1x
Description
This Creamy Chicken Macaroni Cheese Soup is the ultimate comfort-in-a-bowl. Tender macaroni, juicy shredded chicken, and melty cheese come together in a rich, velvety broth that’s cozy, creamy, and wildly satisfying.
Ingredients
For the Soup Base
- 2 cups cooked shredded chicken
- 1 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 1 ½ cups dry elbow macaroni
For the Cheese Mixture
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack or mozzarella
- 2 tbsp cream cheese
- 2 tbsp all-purpose flour (for thickening)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
Optional Add-Ins
- Cooked bacon pieces
- Fresh parsley
- Hot sauce
- Extra shredded cheese
Instructions
1. Sauté the Vegetables
- Heat butter and olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook 5–7 minutes until softened.
- Add garlic and cook 1 minute more.
2. Build the Soup
- Add shredded chicken and stir to combine.
- Sprinkle flour over the mixture and stir for 1 minute.
- Pour in chicken broth, milk, and heavy cream.
- Add seasonings (salt, pepper, paprika, garlic powder).
- Bring to a gentle simmer.
3. Cook the Macaroni
- Add elbow macaroni to the pot.
- Simmer uncovered for 10–12 minutes, stirring occasionally until pasta is tender.
4. Add the Cheese
- Reduce heat to low.
- Stir in cheddar, Monterey Jack, and cream cheese.
- Continue stirring until fully melted and the soup becomes creamy.
5. Serve
- Ladle into bowls and garnish with parsley, bacon, or extra cheese.
Notes
- For a thicker soup, add an extra tablespoon of flour or reduce broth by ½ cup.
- For extra richness: add more cream cheese.
- Add spinach or peas near the end for added color.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 large bowl
- Calories: 520 kcal
- Sugar: 6g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 135mg