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Creamy Chicken Macaroni Cheese Soup

Creamy chicken macaroni cheese soup with tender pasta shells and shredded chicken in a velvety, golden cheese-loaded broth. Made by building a smooth roux, simmering to thicken, then melting cheddar until silky.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Butter and vegetables
  • 2 tbsp butter
  • 1 onion, diced
  • 2 carrots, diced
Roux and liquids
  • 0.25 cup all-purpose flour
  • 4 cup chicken broth
  • 2 cup milk
Pasta and cheese
  • 2 cup elbow macaroni, cooked
  • 2 cup shredded cooked chicken
  • 2 cup shredded cheddar cheese
Seasoning
  • Salt and pepper, to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large pot over medium heat, then sauté the onion and carrots until softened, about 5 minutes, stirring occasionally.
  2. Sprinkle in the all-purpose flour and cook for 1 minute, stirring constantly, until it smells nutty and looks slightly dry.
Build the creamy base
  1. Gradually whisk in the chicken broth and milk until smooth, with no lumps.
  2. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened and spoon-coating.
Finish and melt the cheese
  1. Stir in the cooked elbow macaroni, shredded chicken, and shredded cheddar cheese and heat until the cheese is fully melted and combined.
  2. Season with salt and pepper before serving warm, tasting and adjusting as needed.

Notes

Pro tip: add the cheddar off direct heat and stir gently so the broth stays silky rather than grainy. Store leftovers in the fridge up to 3 days in a sealed container; reheat gently on low with a splash of milk if needed. Freezing is not recommended because the pasta and dairy can change texture. For a lighter option, use low-fat milk and reduced-fat cheddar for a similar cheesy flavor with less richness.