Description
This comforting Mac & Cheese Chicken Soup combines tender chicken, macaroni noodles, broccoli, and a creamy cheddar cheese broth enhanced with Dijon mustard for a flavorful twist. It’s a hearty, cheesy soup perfect for chilly days or anytime you crave a rich, satisfying bowl.
Ingredients
Scale
Main Ingredients
- 1 ½ cups macaroni noodles
- 1 lb chicken breast, cut into cubes
- Salt & pepper, to taste
- 4 tablespoons unsalted butter, divided
- 1 onion, chopped
- 1 red bell pepper, chopped
- â…“ cup flour
- 4 cups chicken broth
- 4 cups whole milk
- 4 cups broccoli florets
- 2 cups cheddar cheese, shredded
- 2 teaspoon Dijon mustard
Instructions
- Cook the Pasta: Cook macaroni noodles according to the package directions until al dente, then drain and set aside to cool slightly.
- Prepare the Chicken: Season the cubed chicken breast with salt and pepper. In a large skillet, melt 1 tablespoon of butter over medium heat. Cook the chicken pieces until fully cooked through and lightly browned, then remove from the skillet and set aside.
- Sauté Vegetables: To the same skillet, add the remaining 3 tablespoons of butter. Sauté the chopped onion and red bell pepper over medium heat until they become tender and translucent, about 5-7 minutes.
- Make the Roux: Sprinkle in the flour and stir continuously, cooking for about 1 minute to remove the raw flour taste and create a roux base.
- Add Liquids and Simmer: Gradually stir in the chicken broth, whole milk, and Dijon mustard. Bring the mixture to a simmer and cook until the soup thickens, stirring occasionally to avoid lumps.
- Cook Broccoli and Chicken: Add the broccoli florets and cooked chicken back into the skillet. Continue simmering for 3-4 minutes until the broccoli is tender but still vibrant.
- Finish the Soup: Remove the skillet from heat and let the soup stand for 1 minute. Stir in the cooked macaroni noodles and shredded cheddar cheese until the cheese melts completely and the soup becomes smooth and creamy.
- Season and Serve: Taste the soup and add additional salt and pepper as needed. Serve hot and enjoy your rich, comforting Mac & Cheese Chicken Soup!
Notes
- To prevent the cheese from clumping, make sure to stir continuously when adding it to the hot soup.
- You can substitute broccoli with other vegetables like cauliflower or spinach for variation.
- For a lighter version, use low-fat milk and reduce the amount of cheese and butter.
- If desired, add a pinch of nutmeg or smoked paprika for extra flavor depth.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
