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Creamy Chicken Macaroni Cheese Soup

Creamy chicken macaroni cheese soup with tender chicken and elbow macaroni simmered in an amber-toned cheddar broth. This stovetop version stays smooth and cheesy by adding dairy at low heat for a velvety finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

1 tbsp butter
  • 1 tbsp butter
1 onion, diced
  • 1 onion, diced
2 carrots, diced
  • 2 carrots, diced
3 cups chicken broth
  • 3 cup chicken broth
1 lb boneless chicken breast, diced
  • 1 lb boneless chicken breast, diced
1 1/2 cups elbow macaroni
  • 1.5 cup elbow macaroni
1 cup milk
  • 1 cup milk
2 cups shredded cheddar cheese
  • 2 cup shredded cheddar cheese
Salt and pepper, to taste
  • 1 salt and pepper, to taste

Equipment

  • 1 Dutch oven

Method
 

Cook the vegetables and chicken
  1. Melt the butter in a large pot over medium heat, then sauté the onion and carrots until softened, about 5 minutes with occasional stirring and a fragrant, glossy look.
  2. Add the chicken broth and diced chicken, then bring everything to a simmer until the surface shows steady bubbling, about 5 minutes.
  3. Continue simmering for 10 minutes, until the chicken is cooked through with no pink in the center.
Cook the macaroni
  1. Stir in the elbow macaroni, then simmer for 8-10 minutes until tender, with the pasta appearing plump and cooked through.
Make it creamy and season
  1. Reduce heat to low, then stir in the milk and shredded cheddar cheese until melted and smooth, keeping the mixture silky with no grainy texture.
  2. Season with salt and pepper before serving, tasting at the end so the broth is balanced.

Notes

Pro tip: shred your own cheddar for a smoother melt and add the cheese on low heat so it stays creamy instead of grainy. Store leftovers in the refrigerator for up to 3 days; reheat gently on the stove over low heat, adding a splash of milk or broth if it thickens. Freezing is not recommended because the dairy can separate when thawed. Dietary swap: use gluten-free elbow macaroni for a gluten-free version.