Macaroni Soup is about to be your new favorite comfort food! I've combined delicious, creamy soup with cheeeesy macaroni and cheese to create the perfect dish: Chicken Mac and Cheese Soup. You're going to want to eat a bowl of this every day!

Chicken Macaroni Soup

Course: Soup
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories: 410kcal
Author: Becky Hardin - The Cookie Rookie
Macaroni Soup is about to be your new favorite comfort food! I've combined delicious, creamy soup with cheeeesy macaroni and cheese to create the perfect dish: Chicken Mac and Cheese Soup. You're going to want to eat a bowl of this every day!
Print Recipe

Ingredients

For the Toasted Cheesy Crostini:

  • French baguette cut into 1-inch slices
  • Olive Oil
  • 1/8 teaspoon crushed red pepper flakes
  • ½ cup shredded cheese cheddar or Italian blend

For the Soup:

  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • Kosher salt
  • Freshly ground black pepper
  • 2 boneless skinless chicken breasts (or 3 cups cooked chicken)
  • 3 medium carrots cut into 1/8-inch slices
  • 1 celery stalk cut into 1/8-inch slices
  • 1 small yellow onion diced
  • 4 cups chicken stock
  • ¼ cup semi-dry or dry white wine one you like to drink; optional
  • 1 teaspoons fresh thyme leaves
  • ¼ teaspoon freshly grated nutmeg
  • ¾ tablespoon Dijon mustard
  • ½ pound small shell pasta uncooked
  • 2 cups whole milk or half ‘n half
  • ½ cup shredded Gruyére cheese
  • 1 cup shredded Colby Jack cheese
  • ½ cup shredded Cheddar blend cheese
  • Garnish: Chopped fresh parsley
  • Smoked paprika or grated nutmeg optional

Instructions

For the Toasted Cheesy Crostini:

  • Heat oven to 375°F and line a baking sheet with foil or parchment. Place the baguette slices on the prepared baking sheet and drizzle them
  • with oil. Bake at 375°F for 10 minutes then turn each piece over and bake another 5-10 minutes or until crispy and golden brown.
  • When ready to serve, set the oven to broil.
  • Top each crostini with a mound of cheese and sprinkle (very lightly) with crushed red pepper flakes.
  • Broil 2-3 minutes or until the cheese is melted and has a little color on top.
  • *NOTE: If not using crostini to top the soup, add 1/8 teaspoon crushed red pepper to the soup. This will add a little “kick” to the soup but won’t make it spicy.

For the Soup:

  • Pat the chicken breast dry using paper towels and sprinkle both sides of the breasts with salt and pepper.
  • Heat a Dutch oven over medium heat and add the oil. When the oil shimmers, add the butter and the chicken breasts. Cook the chicken breasts 3 minutes or until the pan-side is golden brown. Flip the breasts over and cook another 2-3 minutes. Transfer the breasts to a plate; set aside.
  • Add the carrots and celery to the still-hot Dutch oven and, if needed, add 1-2 more tablespoons oil. Cook the vegetables 3 minutes, stirring occasionally. Add the onions and cook another 3 minutes or until the onion has softened and is translucent.
  • Slowly add the chicken stock, while stirring to deglaze the pan, and add the wine. Stir well. Bring the stock to a boil.
  • Add the thyme, nutmeg, mustard and pasta. Stir well and bring back to a boil. Reduce the heat to medium-low and simmer the soup about 30 minutes. The pasta should be cooked through and the broth thickened.
  • While the soup simmers, cut or shred the cooked chicken breasts.
  • After 30 minutes, turn the heat to medium and add the milk and cut chicken breasts.
  • Bring the soup just to a boil and immediately reduce the heat to low. Cook the soup 10 minutes or until it has thickened slightly.
  • When it is the desired consistency (soup-ish but not stew-ish), add the cheeses and stir until cheese has melted.
  • Season to taste with salt and pepper.
  • Ladle the soup into bowls and top with one or two Toasted Cheesy Crostini (depending on the size).
  • Garnish with chopped fresh parsley, sprinkle lightly with smoked paprika or grated nutmeg and…
  • Enjoy!

Video

Nutrition

Calories: 410kcal | Carbohydrates: 15g | Protein: 30g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 100mg | Sodium: 556mg | Potassium: 730mg | Fiber: 1g | Sugar: 9g | Vitamin A: 5705IU | Vitamin C: 5.1mg | Calcium: 321mg | Iron: 1mg