If you’re craving a bowl that wraps you in comfort with every spoonful, the Creamy Chicken Macaroni Soup with Cheddar and Gruyère Recipe is your go-to meal. Imagine tender chicken, perfectly cooked macaroni, and a blend of rich cheeses swirling in a flavorful, creamy broth. This soup is not only a delicious hug on a chilly day but also a celebration of simple ingredients combining to create something truly special. From the crispy baguette slices to the subtle punch of Dijon mustard, every element in this recipe works in harmony to deliver a satisfying experience you’ll want to make again and again.
Ingredients You’ll Need
This Creamy Chicken Macaroni Soup with Cheddar and Gruyère Recipe invites you to assemble a handful of everyday ingredients that come together to build depth, creaminess, and heartiness. Each component plays a crucial role, whether adding vibrant color, texture, or that irresistible cheesy pull.
- French baguette slices: Perfect for toasty croutons that add crunch and a rustic touch.
- Olive oil: For lightly crisping the bread and sautéing flavors.
- Shredded cheddar or Italian blend cheese: Melts beautifully for extra cheesiness.
- Crushed red pepper flakes: Adds a gentle kick to keep the flavors lively.
- Boneless, skinless chicken breasts: The hearty protein base for tender, flavorful bites.
- Kosher salt and black pepper: Essential seasonings to bring all the flavors to life.
- Vegetable oil and unsalted butter: For sautéing veggies and creating that luscious soup base.
- Carrots, celery, and yellow onion: The classic trio building savory depth and sweetness.
- Chicken stock: The rich, flavorful liquid foundation of the soup.
- White wine (semi-dry or dry): Optional, but it adds a subtle complexity.
- Fresh thyme leaves: Earthy and bright herbaceous notes.
- Freshly grated nutmeg: Enhances creaminess with a warm, aromatic touch.
- Dijon mustard: A tangy surprise that balances the rich cheese.
- Small shell pasta: Holds the creamy soup perfectly, so every bite counts.
- Whole milk or half-and-half: Creates that silky texture we all love.
- Gruyère, Colby Jack, and cheddar cheeses: A blend that guarantees melty, gooey goodness throughout.
- Chopped fresh parsley: Optional fresh garnish for a pop of color and brightness.
- Smoked paprika or extra nutmeg: Optional finishing touch to deepen flavor and aroma.
How to Make Creamy Chicken Macaroni Soup with Cheddar and Gruyère Recipe
Step 1: Prepare and Toast the Baguette Slices
Begin by slicing your French baguette into 1-inch rounds. Drizzle them lightly with olive oil, sprinkle with a pinch of salt, and toast them in the oven until golden and crispy. These crunchy slices will become the perfect contrast to the creamy soup later on, adding texture and a rustic flavor.
Step 2: Cook the Chicken and Season Generously
Season the boneless, skinless chicken breasts with kosher salt, black pepper, and a dash of crushed red pepper flakes. Heat vegetable oil in a skillet over medium-high heat and sear the chicken until cooked through and browned on the outside. This step locks in flavor and ensures juicy, tender chicken pieces for the soup.
Step 3: Sauté Aromatics and Build the Base
In a large pot, melt the unsalted butter with a touch of vegetable oil. Add diced yellow onions, celery, and carrot slices. Sauté until softened and fragrant, letting these humble ingredients work their magic by infusing the soup with natural sweetness and depth.
Step 4: Deglaze with White Wine and Add Stock
Pour in the white wine to deglaze the pot, scraping up any browned bits for an extra flavor boost. Let it reduce slightly, then add the chicken stock along with fresh thyme and grated nutmeg. This broth forms the heart of your Creamy Chicken Macaroni Soup with Cheddar and Gruyère Recipe, gently simmering to meld all the flavors.
Step 5: Incorporate Dijon Mustard and Pasta
Stir in the Dijon mustard for a subtle tang that beautifully complements the creamy cheese mixture to come. Add the uncooked small shell pasta directly into the pot, allowing it to cook to tender perfection while soaking up the savory broth.
Step 6: Finish with Milk and the Cheese Trio
Lower the heat and gently stir in whole milk or half-and-half to give the soup its luscious creamy weave. Once warmed, add shredded Gruyère, Colby Jack, and cheddar cheeses slowly, stirring continuously until they melt into a smooth, velvety sauce. Fold in the cooked chicken pieces for the last few minutes to combine flavors.
How to Serve Creamy Chicken Macaroni Soup with Cheddar and Gruyère Recipe
Garnishes
Brighten your bowl with a sprinkle of chopped fresh parsley and a dusting of smoked paprika or some freshly grated nutmeg. These finishing touches not only look inviting but also add layers of flavor that elevate this already sensational soup.
Side Dishes
Pair this hearty soup with a crisp green salad, maybe something peppery like arugula with a lemon vinaigrette, or enjoy alongside roasted vegetables for a well-rounded meal. Don’t forget those toasted baguette slices you made earlier – perfect for dipping and soaking up every creamy bite.
Creative Ways to Present
Serve your Creamy Chicken Macaroni Soup with Cheddar and Gruyère Recipe in charming rustic bowls or in mini bread bowls for a cozy, inviting presentation. You can even scatter a few extra handfuls of shredded cheese on top and broil briefly for a bubbly golden crust that’s both fun and indulgent.
Make Ahead and Storage
Storing Leftovers
Make extra and refrigerate the leftovers in an airtight container for up to 3 days. The flavors actually deepen as the soup sits, making your next meal just as delicious—if not better—than the first.
Freezing
This soup freezes well, though the pasta may soften further. Store it in freezer-safe containers and freeze for up to 2 months. When ready, thaw overnight in the refrigerator for best results.
Reheating
Reheat gently on the stovetop over low heat to avoid scorching the milk and cheese. Stir frequently and add a splash of milk or stock if it becomes too thick. Microwave reheating works too, but go slow in short bursts to keep that creamy texture intact.
FAQs
Can I use different types of cheese for this soup?
Absolutely! While Gruyère, Colby Jack, and cheddar are fantastic for their melting qualities and flavor, feel free to experiment with mozzarella, fontina, or even a sharper cheese like Parmesan to suit your taste.
Is it possible to make this recipe vegetarian?
Yes, simply swap the chicken for hearty vegetables like mushrooms or use a vegetable stock in place of chicken stock. Add some plant-based protein if you want to keep it filling.
What’s the best pasta to use in chicken macaroni soup?
Small shell pasta is ideal because it holds the soup well and cooks evenly. However, elbow macaroni or small rotini are excellent alternatives that work just as nicely.
Can I prepare this soup ahead of time for a party?
Definitely! You can make it a day before and warm it up just before serving. Toast the baguette slices fresh before guests arrive for that perfect crunch.
Does the soup get too thick after cooling?
It can, due to the cheese and pasta absorbing liquid. Just stir in a little extra chicken stock or milk when reheating to bring it back to a creamy consistency.
Final Thoughts
I truly hope you enjoy making and savoring this Creamy Chicken Macaroni Soup with Cheddar and Gruyère Recipe as much as I do. It’s one of those recipes that feels like a warm hug in a bowl and brings comfort no matter the occasion. From cozy weeknights to sharing with family, this soup is an easy winner that doesn’t just fill you up but makes you happy right down to your fingertips. Give it a try—you won’t regret it!
Print
Creamy Chicken Macaroni Soup with Cheddar and Gruyère Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken Macaroni Soup combines tender chicken, small shell pasta, fresh vegetables, and a rich, cheesy broth enhanced with whole milk and Dijon mustard. Topped with crusty baguette slices and melted shredded cheese, it’s a perfect hearty meal for any season.
Ingredients
For the Bread Topping
- 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
- 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 (optional)
- 1 teaspoon 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
- Prepare the bread slices: Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet, brush both sides lightly with olive oil, then sprinkle with shredded cheese and crushed red pepper flakes. Bake for about 8-10 minutes, or until the bread is toasted and the cheese is melted and bubbly. Set aside for serving.
- Cook the chicken: Season the chicken breasts generously with kosher salt and freshly ground black pepper. Heat vegetable oil in a large pot over medium-high heat. Add the chicken breasts and cook until browned on both sides and cooked through, about 6 minutes per side. Remove from the pot, let cool slightly, then shred into bite-sized pieces.
- Sauté the vegetables: In the same pot, reduce heat to medium and add unsalted butter. Once melted, add the sliced carrots, celery, and diced onion. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Build the soup base: Pour in the chicken stock and white wine (if using). Stir in fresh thyme leaves, freshly grated nutmeg, and Dijon mustard. Bring the mixture to a simmer.
- Add pasta and chicken: Add the small shell pasta to the simmering broth and cook according to package directions until al dente, about 8-10 minutes. In the last few minutes of cooking, stir in the shredded chicken to heat through.
- Finish with dairy and cheese: Lower the heat and gradually stir in the whole milk and all three shredded cheeses (Gruyére, Colby Jack, and Cheddar blend) until fully melted and smooth, creating a creamy soup. Adjust seasoning with salt and pepper to taste.
- Serve and garnish: Ladle the soup into bowls and garnish with chopped fresh parsley and a sprinkle of smoked paprika or grated nutmeg if desired. Serve alongside the toasted cheesy baguette slices for dipping.
Notes
- You can substitute the small shell pasta with any small pasta shape such as elbow macaroni or mini penne.
- Using half-and-half instead of whole milk will make the soup richer and creamier.
- White wine adds depth of flavor but can be omitted or replaced with an equal amount of additional chicken stock.
- For extra smoky flavor, use smoked cheddar cheese or add a pinch of smoked paprika to the soup.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently to prevent curdling.
