Description
A delicious and comforting soup featuring tender chicken, creamy cheese, and hearty macaroni, perfect for a family dinner or cozy night in.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs total, or 4 chicken thighs)
- 1 tablespoon olive oil
- 1/2 teaspoon salt (for chicken)
- 1/4 teaspoon freshly ground black pepper (for chicken)
- 4 tablespoons unsalted butter
- 1 large yellow onion (finely diced)
- 2 medium carrots (peeled and finely diced)
- 2 stalks celery (finely diced)
- 3 cloves garlic (minced)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dry mustard powder
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups elbow macaroni (uncooked)
- 4 cups sharp cheddar cheese (freshly grated, about 1 lb)
- 1/2 cup Monterey Jack cheese (freshly grated)
- Salt and black pepper (to taste)
- Fresh parsley or chives (optional for garnish)
Instructions
- Begin by patting the chicken dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat olive oil in a large pot over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown and cooked through. Remove from the pot and let it rest for at least 5 minutes.
- While the chicken rests, grate the cheeses if not done. Shred or dice the chicken into bite-sized pieces after resting.
- Add butter to the same pot and melt over medium heat. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes until softened and translucent. Add garlic and cook for about 1 minute.
- Sprinkle in thyme, smoked paprika, and mustard powder. Stir for 1 minute. Add flour, stirring vigorously for 2-3 minutes until a pale blonde roux forms.
- Gradually pour in chicken broth, one cup at a time, whisking constantly. Slowly add milk and heavy cream, whisking continuously. Bring to a gentle simmer over medium heat.
- Reduce heat to low and add the grated cheeses in handfuls, stirring constantly until melted. Do not let the soup boil.
- In a separate pot, cook macaroni in salted water until al dente. Drain the pasta.
- Add shredded chicken and drained macaroni to the cheese soup. Stir gently and let simmer on low heat for 5-10 minutes. Adjust seasoning with salt and pepper if needed.
- Ladle the soup into bowls and garnish with fresh parsley or chives. Serve immediately.
Notes
For a thicker soup, gradually add more broth or milk as needed. Avoid boiling the soup after adding cheese to prevent it from separating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg