Description
This Creamy Chicken Mac & Cheese Soup is the ultimate comfort food. Loaded with tender chicken, broccoli, elbow pasta, and melty cheddar, this one-pot wonder brings together the nostalgic flavors of mac and cheese in a rich, satisfying soup.
Ingredients
1 1/2 cups elbow macaroni
1 pound boneless, skinless chicken breast, cut into bite-size pieces
Salt and black pepper, to taste
4 tablespoons unsalted butter, divided
1 medium onion, finely chopped
1 red bell pepper, chopped
1/3 cup all-purpose flour
4 cups chicken broth
4 cups whole milk
4 cups broccoli florets
2 cups shredded cheddar cheese
2 teaspoons Dijon-style mustard
Instructions
1. Bring a pot of salted water to a boil and cook the macaroni according to package directions. Drain and set aside.
2. Season the chicken with salt and pepper. In a large pot or deep skillet, melt 1 tablespoon of butter over medium heat. Add the chicken and cook until fully cooked through. Remove from the pot and set aside.
3. Add the remaining butter to the same pot. Stir in the onion and red bell pepper and cook until soft and translucent.
4. Sprinkle in the flour and cook, stirring constantly, for about 1 minute to remove the raw flour taste.
5. Slowly whisk in the chicken broth, followed by the milk and mustard. Bring to a gentle simmer, stirring often, until the soup thickens.
6. Add the broccoli and cooked chicken. Simmer for 3–4 minutes, until the broccoli is tender.
7. Remove the pot from the heat and let it rest for 1 minute. Stir in the cooked macaroni and shredded cheese until smooth and creamy.
8. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm.
Notes
For extra depth of flavor, use sharp cheddar and freshly ground black pepper. Leftovers can be reheated with a splash of milk to loosen the consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American