Description
A cozy and comforting soup that combines the nostalgic flavors of mac and cheese with hearty chicken and veggies, perfect for soup season.
Ingredients
Scale
- 2 cups cooked chicken (shredded or diced)
- 1 cup macaroni (elbow pasta preferred)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup diced carrots (optional)
- 1/2 cup diced celery
- 1/2 cup diced onion
- 2 cloves garlic (minced)
- Salt and pepper to taste
- 1 teaspoon dried thyme or Italian seasoning
Instructions
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a large pot, heat up a splash of oil. Sauté the diced carrots, celery, onion, and garlic until they’re soft—about 5 minutes.
- Pour in the chicken broth and bring to a boil. Add the cooked chicken, heavy cream, and seasonings. Lower the heat and mix in the macaroni and both cheeses, stirring until well combined.
- Adjust salt and pepper to taste. Ladle into bowls and garnish with parsley or extra cheese.
Notes
For added nutrition, toss in spinach or kale at the end. Store leftover soup in an airtight container in the fridge for up to 3 days and reheat with a splash of broth or cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg