Chicken Mac and Cheese Soup (Macaroni Soup) - 1

By Becky Hardin

Updated Feb 26, 2025

chicken mac and cheese soup pin image - 2 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! - 3

This Chicken Macaroni Soup is about to be your new favorite comfort food! I’ve combined delicious, creamy chicken soup with cheesy macaroni to create the perfect dish: Chicken Mac and Cheese Soup. A big bowl of cheesy soup is exactly what you need this fall and winter season!

Cheesy Macaroni Soup recipe - 4

5-Star Review

“Wow. I love Mac and cheese and chicken soup so this was perfect to try and man, wow. Soooo good. The broth got nice and creamy with all the cheese. Will def make again!” -Andee

Macaroni Soup (Chicken Mac and Cheese Soup)

Macaroni Soup is made with chicken , lots of cheese, veggies, and shell pasta. The base has the creamiest texture, while the pasta and veggies give it a heartiness to fill you up. And we’re serving it with the perfect side, cheesy crostini. This toasted bread with a layer of melted cheese goes so well with mac and cheese soup!

Ingredients1x2x3x

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

Video

Instructions

For the Toasted Cheesy Crostini

  • Preheat the oven to 375°F and line a baking sheet with foil or parchment paper.
  • 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 for 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 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 breasts 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 simmers, add the butter and the chicken breasts. Cook the chicken breasts for 3 minutes or until the pan-side is golden brown. 2 tablespoons vegetable oil, 2 tablespoons unsalted butter
  • Flip the breasts over and cook for another 2-3 minutes. Transfer the breasts to a plate and set aside.
  • Add the carrots and celery to the still-hot Dutch oven and, if needed, add 1-2 tablespoons more oil. Cook the vegetables for 3 minutes, stir occasionally. Add the onions and cook for 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 for 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. Serve and enjoy! chopped fresh parsley, smoked paprika or grated nutmeg

Becky’s Tips

  • I prefer to use skinless boneless chicken, chicken tenders and thighs are other alternatives. You can also use shredded chicken.
  • Swap chicken with Ground beef or ground turkey if desired.
  • Nutritional information does not include optional ingredients.

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Chicken Macaroni Soup Step by Step

Prepare cheesy crostini : Preheat oven to 375°F and line a baking sheet with foil or parchment. Take 1 French baguette and cut it into thick slices. Place the baguette slices on the prepared baking sheet and drizzle them with 2 tablespoons olive oil.

Bake for 10 minutes, then turn each piece over and bake for 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 ⅛ teaspoon crushed red pepper to the soup. This will add a little “kick” to the soup but won’t make it spicy.

Prepare the Chicken : First place 2 boneless, skinless chicken breasts on the wooden board and pat them dry. Season your chicken breasts with Kosher salt and freshly ground black pepper.

pat dry the chicken and season with salt and pepper - 5

Heat a Dutch oven over medium heat and add the 2 tablespoons vegetable oil. When the oil shimmers, add the 2 tablespoons unsalted butter and the seasoned chicken breasts.

cook chicken breasts with butter and oil mix - 6

Cook the chicken breasts 3 minutes or until the pan-side is golden brown. Then removed from the pot and set aside.

transfer the cooked chicken breasts to a plate - 7

Make the Soup : To the same dutch oven, add 3 sliced carrots and 1 rib sliced celery. If needed, add 1-2 more tablespoons oil. Cook the vegetables 3 minutes, stirring occasionally. Add the 1 yellow onion and cook another 3 minutes or until the onion has softened and is translucent.

Slowly add 4 cups chicken stock, while stirring to deglaze the pan, and add ¼ cup semi-dry or dry white wine. Stir well. Bring the stock to a boil.

cook vegetable until soft and add chicken stock - 8

Once vegetables are boiling, add 1 teaspoon fresh thyme leaves, ¼ teaspoon freshly grated nutmeg, ¾ tablespoon Dijon mustard, and ½ pound small shell pasta. Stir well and bring back to a boil.

add herbs and pasta to cook - 9

Reduce the heat to medium-low and simmer the soup about 30 minutes. The pasta should be cooked through and the broth thickened.

Cut the chicken and add in soup: While the soup is simmering cut or shred the chicken breasts.

After 30 minutes, turn the heat to medium and add 2 cups whole milk and cut chicken breasts.

add shredded chicken and milk and cook on simmer - 10

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 ½ cup shredded Gruyére cheese, 1 cup shredded Colby Jack cheese and ½ cup shredded Cheddar blend cheese and stir until cheese has melted.

add all variety of cheese and combine well. - 11

Season to taste with salt and pepper. Garnish with chopped fresh parsley and sprinkle lightly with smoked paprika or grated nutmeg.

3 bowls of mac and cheese soup - 12

How to Store

Transfer any leftovers to an airtight container and refrigerate for 3-4 days. Pasta will keep absorbing the liquid and soup may be thicker after a day or two. Adjust the consistency by adding chicken stock or cream as needed. Reheat in the microwave or in a saucepan over the stovetop.

I do not recommend freezing this soup.

Serving Suggestion

Macaroni chicken soup is a complete meal in itself but to make it more filling add some Pull Apart Cheesy Bread or some veggies like Roasted Vegetables . When I prepare this soup during the holidays, I pair it with Garlic Pull Apart Rolls !

I love having hearty, crusty bread to serve with soups because I’m a big fan of dipping too!

more soup recipes to try

Bowl of crockpot stuffed pepper soup with ground beef, rice, bell peppers, and fresh parsley - 13 Bowl of crockpot stuffed pepper soup with ground beef, rice, bell peppers, and fresh parsley - 14

Crockpot Stuffed Pepper Soup

featured creamy chicken soup - 15 featured creamy chicken soup - 16

Creamy Chicken Soup

A bowl of hearty beef stew filled with tender beef chunks, carrots, potatoes, and celery in a rich broth, with a jar of homemade beef stew seasoning beside it. - 17 A bowl of hearty beef stew filled with tender beef chunks, carrots, potatoes, and celery in a rich broth, with a jar of homemade beef stew seasoning beside it. - 18

Beef Stew Seasoning

turkey wild rice soup in bowls - 19 turkey wild rice soup in bowls - 20

Turkey Wild Rice Soup

Two bowls of hearty beef barley soup filled with tender beef, carrots, celery, and barley in a rich broth, served with crusty bread and fresh parsley. - 21 Two bowls of hearty beef barley soup filled with tender beef, carrots, celery, and barley in a rich broth, served with crusty bread and fresh parsley. - 22

Beef Barley Soup

A close-up of a bowl of ham and lentil soup with diced carrots, celery, and ham, served with a piece of crusty bread. - 23 A close-up of a bowl of ham and lentil soup with diced carrots, celery, and ham, served with a piece of crusty bread. - 24

Ham and Lentil Soup

A speckled ceramic bowl filled with dumpling soup, topped with chili crisp, chopped scallions, and sesame seeds, with chopsticks and a spoon resting on the side. - 25 A speckled ceramic bowl filled with dumpling soup, topped with chili crisp, chopped scallions, and sesame seeds, with chopsticks and a spoon resting on the side. - 26

Dumpling Soup

A spoon hovers over a hearty bowl of 15 bean soup, showcasing tender beans, diced carrots, smoked sausage, and fresh herbs in a rich, tomato-based broth. - 27 A spoon hovers over a hearty bowl of 15 bean soup, showcasing tender beans, diced carrots, smoked sausage, and fresh herbs in a rich, tomato-based broth. - 28

15 Bean 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! - 29

Chicken Macaroni Soup

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 the oven to 375°F and line a baking sheet with foil or parchment paper.
  • 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 for 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 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 breasts 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 simmers, add the butter and the chicken breasts. Cook the chicken breasts for 3 minutes or until the pan-side is golden brown. 2 tablespoons vegetable oil, 2 tablespoons unsalted butter
  • Flip the breasts over and cook for another 2-3 minutes. Transfer the breasts to a plate and set aside.
  • Add the carrots and celery to the still-hot Dutch oven and, if needed, add 1-2 tablespoons more oil. Cook the vegetables for 3 minutes, stir occasionally. Add the onions and cook for 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 for 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. Serve and enjoy! chopped fresh parsley, smoked paprika or grated nutmeg

Video

Notes

  • I prefer to use skinless boneless chicken, chicken tenders and thighs are other alternatives. You can also use shredded chicken.
  • Swap chicken with Ground beef or ground turkey if desired.
  • Nutritional information does not include optional ingredients.

Nutrition

Chicken Mac and Cheese Soup (Macaroni Soup) - 30

By Becky Hardin

Published Jul 12, 2017

A screenshot of text - 31 basic grocery list - 32 grocery list iPad image - 33 grocery list free printable - 34 essential grocery list - 35

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

essential grocery list - 36

Essential Grocery List

It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!

It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.

However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.

In the list below, I’ve compiled everything I always have on my stock-up grocery list.

I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.

grocery list iPad - 37

Click to get my Free Printable Grocery List

What to Buy at the Grocery Store

This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.

When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.

So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!

Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!

Fresh Produce

  • Apples
  • Bananas
  • Strawberries
  • Avocados
  • Bell Peppers
  • Carrots
  • Broccoli
  • Garlic
  • Lemons/Limes
  • Onion
  • Parsley
  • Cilantro
  • Basil
  • Potatoes
  • Spinach
  • Tomatoes

GRAINS

  • Breadcrumbs
  • Pasta
  • Quinoa
  • Rice
  • Sandwich Bread
  • Tortillas

MEAT/PROTEIN

  • Chicken
  • Eggs
  • Ground Beef
  • Sliced Turkey
  • Lunch Meat

DAIRY

  • Butter
  • Sliced Cheese
  • Shredded Cheese
  • Milk
  • Sour Cream
  • Greek Yogurt

BAKING GOODS

  • Baking powder
  • Baking Soda
  • Granulated Sugar
  • Brown Sugar
  • Flour
  • Honey
  • Vanilla Extract
  • Dry Yeast
  • Chocolate Chips
  • Cocoa Powder
  • Powdered Sugar

FREEZER

  • Fruit and Berries
  • Frozen Veggies (Corn, Peas, Broccoli, etc)
  • Juice Concentrate
  • Pizza or Other Convenience Meals
  • Pie Crust
  • Cookie Dough

CANNED/DRIED GOODS

  • Chicken stock/broth
  • Salsa
  • Diced Tomatoes
  • Jam/Jelly
  • Peanut Butter
  • Pasta Sauce
  • Beans (Black Beans, Chickpeas, Baked Beans, etc)
  • Soups
  • Tuna
  • Green Chiles
  • Canned Veggies
  • Coffee or Tea

Get more details on the best non-perishable and pantry foods

CONDIMENTS/SPICES

  • Black Pepper
  • Chili Powder
  • Cinnamon
  • Crushed Red Pepper
  • Cumin
  • Garlic Powder
  • Ketchup
  • Mustard
  • Mayo
  • Nutmeg
  • Paprika
  • Salt (Course Sea Salt and Kosher Salt)
  • Soy Sauce
  • Steak Sauce
  • Hot Sauce/ Buffalo Sauce
  • Salad Dressings

OILS/VINEGARS

  • Apple cider vinegar
  • Balsamic vinegar
  • Coconut Oil
  • Olive Oil
  • Vegetable/Canola Oil
  • Red Wine Vinegar
  • White Vinegar
  • Cooking Wine
  • White Wine Vinegar

SNACKS

  • Crackers
  • Nuts
  • Quick Oats
  • Popcorn
  • Tortilla Chips
  • Cereal

Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!

Chicken Mac and Cheese Soup (Macaroni Soup) - 38

Click ☝🏻 for my FREE Grocery List Printable!

I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!

Stock Your Kitchen

Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!

pantry staple essentials - 39 pantry staple essentials - 40

Non-Perishable Foods to Stock Up On

Top frozen vegetables. - 41 Top frozen vegetables. - 42

Frozen Vegetables to Stock Up On (and Recipes to Make)

cooking herbs guide - 43 cooking herbs guide - 44

Ultimate List of Cooking Herbs for Your Kitchen

cooking spices - 45 cooking spices - 46

Ultimate List of Cooking Spices for Your Kitchen

Cooking guide cooking oils 101. - 47 Cooking guide cooking oils 101. - 48

Cooking Oil 101: Types of Cooking Oils to Use

Types of pasta and when to use them. - 49 Types of pasta and when to use them. - 50

26 Types of Pasta and When to Use Them

what produce is in season guide - 51 what produce is in season guide - 52

What Fruits and Vegetables are in Season?

meat temperature chart - 53 meat temperature chart - 54

Meat Temperature Chart (Free Printable)

meal prep for beginners - 55 meal prep for beginners - 56

How to Meal Prep (Guide for Beginners)

basic cooking measurements and conversions - 57 basic cooking measurements and conversions - 58

Basic Cooking Measurements & Kitchen Conversion Chart

how to cut recipes in half - 59 how to cut recipes in half - 60

How to Cut Recipes in Half