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
Scale
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.
