Description
This Mac & Cheese Chicken Soup combines the comforting flavors of creamy mac and cheese with hearty chicken soup in one satisfying, easy-to-make pot. With tender chicken, tender-crisp broccoli, and melted cheddar cheese, it’s a perfect weeknight meal that warms you inside out.
Ingredients
Soup Base and Vegetables
- 1 onion, chopped
- 1 red bell pepper, chopped
- 4 cups broccoli florets
Pasta and Protein
- 1 1/2 cups macaroni noodles
- 1 lb chicken breast, cut into cubes
- Salt & pepper, to taste
Liquids and Fat
- 4 tablespoons unsalted butter, divided
- 4 cups chicken broth
- 4 cups whole milk
Thickener and Flavoring
- 1/3 cup flour
- 2 teaspoon Dijon mustard
- 2 cups cheddar cheese, shredded
Instructions
- Cook the pasta: Prepare the macaroni noodles according to the package instructions. Once cooked, drain well and set aside for later.
- Sear the chicken: Season the cubed chicken breast with salt and pepper. In a large skillet, heat 1 tablespoon of butter over medium heat and cook the chicken until fully cooked and no longer pink inside. Remove from the skillet and set aside.
- Sauté the vegetables: Add the remaining 3 tablespoons of butter to the same skillet. Add the chopped onion and red bell pepper, cooking until tender and translucent, about 4-5 minutes.
- Create the roux: Stir in the flour with the sautéed vegetables and cook for 1 minute to eliminate the raw flour taste, stirring constantly.
- Add liquids and simmer: Gradually whisk in the chicken broth, whole milk, and Dijon mustard. Bring the mixture to a gentle simmer and cook, stirring often, until the soup thickens slightly.
- Cook the broccoli and combine chicken: Add the broccoli florets and cooked chicken into the simmering soup. Continue cooking for 3-4 minutes until the broccoli is tender but still crisp.
- Finish the soup: Remove the skillet from heat and let the soup stand for 1 minute. Stir in the cooked macaroni noodles and shredded cheddar cheese until the cheese melts and the soup is creamy and smooth.
- Season and serve: Taste the soup and add salt and pepper as desired. Serve hot and enjoy your comforting Mac & Cheese Chicken Soup!
Notes
- Use whole milk for a richer, creamier soup; you can substitute with 2% milk for a lighter option.
- For extra flavor, add a pinch of smoked paprika or garlic powder when sautéing vegetables.
- If you prefer, substitute the chicken breast with cooked rotisserie chicken for convenience.
- To make this soup gluten-free, use a gluten-free flour blend or cornstarch instead of all-purpose flour, and gluten-free pasta.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently on the stovetop.
