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Let me tell you about my ultimate comfort food mashup. After years of making both mac and cheese and chicken soup I had this lightbulb moment why not combine them? The result is this incredibly creamy cheesy soup that's like getting a warm hug in a bowl. My family goes crazy every time I make it.
Why This Recipe Works
Think about your favorite mac and cheese now imagine it in a rich creamy soup with tender chicken and veggies. That's what we're creating here. I love how everything comes together in one pot and the way the cheese melts into the broth creating this velvety smooth texture that's absolutely irresistible.
What You Need
- Chicken: 2 medium chicken breasts, seasoned and pan-seared for juicy flavor.
- Carrots and Celery: 1 cup each, diced for a fresh, aromatic base.
- Onion: 1 medium, finely chopped for added depth of flavor.
- Shell Pasta: 2 cups, cooked until al dente for perfect texture.
- Chicken Stock: 4 cups, forming the flavorful soup base.
- Cheeses: 2 cups shredded (cheddar, gouda, or a mix) for a rich and creamy taste.
- Half & Half: 1½ cups, adding a silky texture to the soup.
- White Wine: ½ cup, optional but adds a subtle depth.
- Seasonings: Nutmeg, thyme, Dijon mustard for a perfect savory blend.
Let's Make It
- Cook the Chicken
- Season 2 chicken breasts with salt and pepper. Melt 2 tablespoons of butter in a Dutch oven and sear the chicken for 3-4 minutes per side until golden. Remove and set aside.
- Build the Soup Base
- Sauté 1 cup each of diced carrots and celery in the same pot for 5 minutes. Add 1 chopped onion and cook until softened. Gradually pour in 4 cups of chicken stock and ½ cup white wine, stirring to combine.
- Add Pasta and Seasonings
- Stir in 2 cups of shell pasta along with a pinch of nutmeg, ½ teaspoon of thyme, and 1 teaspoon of Dijon mustard. Simmer for 25-30 minutes until the pasta is tender.
- Combine Chicken and Dairy
- Shred the cooked chicken and return it to the pot. Add 1½ cups of half & half, stirring well. Cook for 10 more minutes over low heat.
- Incorporate the Cheese
- Gradually stir in 2 cups of shredded cheese until fully melted and smooth. Adjust seasonings to taste.
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My Pro Tips
Here's what I've learned making this soup countless times: don't rush adding the cheese, sprinkle it in gradually while stirring to prevent clumping. That pinch of nutmeg might seem weird but trust me it makes the cheese flavor pop. And always shred your own cheese pre-shredded doesn't melt as smoothly.
Make It Your Own
This soup is so flexible I'm always trying new variations. Sometimes I swap in different pasta shapes those little bowties are adorable in here. My kids love when I add peas and my husband's crazy about the version with crispy bacon on top. When I'm feeling fancy I'll use smoked gouda it adds this incredible depth.
Storage Success
This soup can be a bit tricky to store because the pasta loves soaking up all that creamy broth. My solution? I store the pasta separately when making a big batch. Then I just add fresh pasta to each portion when reheating. Works like a charm every time.
What Makes It Special
There's just something magical about combining mac and cheese with soup. The way the pasta soaks up all those flavors while staying tender the perfectly seasoned chicken and that velvety cheese sauce it's comfort food perfection. Even my pickiest nephew asks for seconds.
Family Friendly Fun
My little ones love helping make this soup. They get to sprinkle in the cheese and taste test the pasta for doneness. It's become our favorite rainy day activity cooking together while the soup simmers away making the whole house smell amazing.
Healthier Tweaks
Sometimes I sneak extra veggies into this soup and nobody even notices. A handful of spinach wilted in at the end some finely diced zucchini or even pureed cauliflower mixed into the broth. It's still indulgent but with a healthy twist.
Make It Party Perfect
When I'm hosting friends for dinner this soup is always a hit. I set up a little toppings bar with crispy bacon extra cheese fresh herbs and toasted breadcrumbs. Everyone gets to customize their bowl and it's so fun watching them get creative with their combinations.
Seasonal Switch Ups
I love adapting this soup through the seasons. In fall I'll add some roasted butternut squash spring brings fresh asparagus tips and summer means fresh corn cut right off the cob. Each version brings its own special touch to this cozy bowl of comfort.
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Kid Friendly Tips
If you've got picky eaters try starting with mild cheese like mozzarella. I've found that blending the veggies into the broth works wonders they get all the nutrition without seeing chunks. My daughter who swears she hates carrots has no idea they're in there.
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Perfect Pairings
We love this soup with some fizzy lemonade the kids go crazy for it. For the grown ups a glass of buttery chardonnay pairs beautifully with all that creamy cheese. On cozy nights we'll have steaming mugs of apple cider alongside our bowls pure comfort.
Money Saving Tips
This soup is actually budget friendly especially if you plan ahead. I stock up on pasta when it's on sale use rotisserie chicken when it's marked down and buy blocks of cheese to shred myself. It feeds a crowd and still feels special without breaking the bank.
Frequently Asked Questions
- → Can I use pre-cooked chicken?
Yes, substitute 3 cups of cooked chicken instead of cooking chicken breasts from scratch.
- → What's the best pasta to use?
Small shell pasta works best, but any small pasta shape will work well in this soup.
- → Can I skip the wine?
The wine is optional. If omitting, add extra chicken stock for flavor depth.
- → Can I make this ahead?
The soup will thicken considerably when stored. Thin with milk when reheating.
- → What cheeses can I substitute?
While the three-cheese blend provides best flavor, you can use any good melting cheeses you prefer.