Description
A delicious creamy chicken macaroni soup that is perfect for a cozy meal.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 3 cups cooked shredded chicken
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Cook the macaroni in a large pot of well-salted boiling water until very al dente, 1–2 minutes less than the package directions. Drain, rinse lightly, and set aside.
- In a large heavy pot, melt the butter with the olive oil over medium heat. Add the onion, carrots, and celery and sauté until softened and lightly golden around the edges, about 6–8 minutes.
- Stir in the garlic, Italian seasoning, thyme, salt, and black pepper. Cook for about 30 seconds, just until the garlic is fragrant.
- Sprinkle the flour over the vegetables and stir well to coat. Cook the roux for 1–2 minutes, stirring constantly, to remove the raw flour taste without letting it brown.
- Slowly pour in the chicken broth while whisking or stirring constantly, smoothing out any lumps as you go. Bring the mixture up to a gentle simmer.
- Stir in the whole milk and heavy cream, then return the pot to a gentle simmer. Add the undercooked macaroni and let the soup bubble softly, stirring often, until the pasta is just tender, 5–7 minutes.
- Stir in the shredded chicken and let it warm through for 2–3 minutes. Reduce the heat to low or turn it off.
- Gradually add the cheddar and parmesan cheeses by small handfuls, stirring after each addition until completely melted and the soup is creamy and smooth.
- If the soup seems too thick, stir in a splash or two of extra broth or milk until it reaches your preferred consistency. Taste and adjust with more salt and pepper if needed, plus paprika or red pepper flakes for a gentle kick.
- Ladle into bowls, garnish with chopped fresh parsley, and serve hot with your favorite bread or salad on the side.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Reheat on the stove over medium heat, adding more broth or milk if needed to thin out.
- Feel free to add other vegetables such as peas or corn for additional flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg