Ingredients
Scale
- 3 cups cooked chicken (shredded or diced)
- 4 tablespoons unsalted butter
- 1 large yellow onion (finely diced)
- 2 medium carrots (peeled and finely diced)
- 2 celery stalks (finely diced)
- 3 cloves garlic (minced)
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon dry mustard powder
- ¼ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 ½ cups elbow macaroni (uncooked)
- 4 cups sharp cheddar cheese (freshly grated)
- ½ cup Monterey Jack cheese (freshly grated)
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley (optional garnish)
- Snipped fresh chives (optional garnish)
- Extra shredded cheddar (optional garnish)
- Crumble crispy beef turkey (optional garnish)
- Croutons (optional garnish)
Instructions
- Melt butter in a large pot over medium heat. Sauté onion, carrots, and celery for about 10 minutes until softened. Add minced garlic and spices; cook for an additional 2 minutes.
- Stir in flour, cooking for another 2–3 minutes to create a roux. Gradually whisk in chicken broth, whole milk, and heavy cream until smooth.
- Bring the mixture to a gentle simmer; season with salt and pepper.
- Reduce heat to low and gradually add grated cheeses while stirring until melted and smooth.
- Cook elbow macaroni separately until al dente; drain and add to the soup along with cooked chicken.
- Simmer for an additional 5–10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 6g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg