Chicken Macaroni Soup

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!

Course: Soup

Cuisine: American

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 742kcal

Author: Becky Hardin

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

1 French baguette cut into 1-inch slices
2 tablespoons olive oil
½ cup shredded cheese cheddar or Italian blend
⅛ teaspoon crushed red pepper flakes

For the Soup

2 boneless, skinless chicken breasts or 3 cups cooked chicken
Kosher salt to taste
Freshly ground black pepper to taste
2 tablespoons vegetable oil
2 tablespoons unsalted butter ¼ stick
3 carrots cut into ⅛-inch slices
1 rib celery cut into ⅛-inch slices
1 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-and-half
½ cup shredded Gruyére cheese
1 cup shredded Colby Jack cheese
½ cup shredded Cheddar blend cheese
Chopped fresh parsley optional, for garnish
Smoked paprika or grated nutmeg optional

Instructions

For the Toasted Cheesy Crostini

Preheat 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.
1 French baguette, 2 tablespoons olive oil
Bake 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.
½ cup shredded cheese, ⅛ teaspoon 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 ⅛ 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.
2 boneless, skinless chicken breasts, Kosher salt, Freshly ground black 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.
2 tablespoons vegetable oil, 2 tablespoons unsalted butter
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.
3 carrots, 1 rib celery, 1 yellow onion
Slowly add the chicken stock, while stirring to deglaze the pan, and add the wine. Stir well. Bring the stock to a boil.
4 cups chicken stock, ¼ cup semi-dry or dry white wine
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.
1 teaspoons fresh thyme leaves, ¼ teaspoon freshly grated nutmeg, ¾ tablespoon Dijon mustard, ½ pound small shell pasta
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.
2 cups whole milk
Bring the soup to just below boiling 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.
½ cup shredded Gruyére cheese, 1 cup shredded Colby Jack cheese, ½ cup shredded Cheddar blend cheese
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…
Chopped fresh parsley, Smoked paprika or grated nutmeg
Enjoy!

Video

Notes

Nutritional information does not include optional ingredients.

Nutrition