Chicken Macaroni Soup

Ingredients

• 15 ml (1 tablespoon)olive oil
• 15 g (1 tablespoon)butter
• 1 mediumonion, diced
• 1 mediumcarrot, diced
• 2–3celery stalks, diced
• 2 clovesgarlic, finely chopped
• 15 ml (1 tablespoon)fresh thyme, finely chopped
• 15 ml (1 tablespoon)fresh rosemary, finely chopped
• 1.25 ml (¼ teaspoon)red chilli flakes
• 2 breasts (about 350 g)chicken
• 1.5 litres (6 cups)chicken stock
• 100 g (1 cup)elbow macaroni
• 100 g (3.5 oz)cream cheese
• 200 ml (1 cup)half and half (single cream)
• to tastesalt and freshly ground black pepper

Instructions

1. 1

   Heat the fats

   Warm the olive oil and butter over medium heat in a large pot or Dutch oven.

2. 2

   Soften the vegetables

   Add the onion, carrot and celery. Sauté for about 5–7 minutes, until softened.

3. 3

   Add herbs and garlic

   Stir in the garlic, thyme, rosemary and chilli flakes. Cook for another minute, until fragrant.

4. 4

   Add chicken and stock

   Put the chicken breasts into the pot and pour in the chicken stock.

5. 5

   Simmer the chicken

   Bring the soup to the boil, then lower the heat and simmer for 15–20 minutes, or until the chicken is cooked through. The time can vary with the size of the breasts.

6. 6

   Shred the chicken

   Lift the chicken breasts out of the pot and shred them using two forks.

7. 7

   Cook the macaroni

   Add the macaroni and cook for 10–12 minutes, until tender, stirring often so it does not stick to the bottom of the pot.

8. 8

   Return the chicken

   When the pasta is al dente, add the shredded chicken back to the pot.

9. 9

   Make it creamy

   Stir in the cream cheese and half and half until the cream cheese has melted and the soup is heated through.

10. 10

    Season and serve

    Season with salt and pepper to taste, then serve immediately.

What is chicken macaroni soup?

This American-style soup brings chicken, macaroni and vegetables together in a creamy broth. It is a hearty variation on chicken soup, made especially comforting by the pasta and dairy.

The herbs give the broth a savoury, fragrant base, while the cream cheese adds body. Cooking the chicken in the stock also lets its flavour mingle with the vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 344 calories, 22g protein, 21g carbs, 19g fat.

The macaroni and vegetables provide most of the carbohydrates, while the olive oil, butter, cream cheese and half and half contribute much of the fat. Chicken supplies the main protein, with some also coming from the dairy. Pair a serving with green vegetables or salad for a fresh, balanced plate.

Build the flavour base

Vegetables first: sauté the onion, carrot and celery until softened before adding the herbs and garlic. This gives them time to release flavour into the oil and butter.

Fresh herbs: thyme and rosemary bring a woodsy note, while the chilli flakes add a little warmth. Keep the garlic to its brief minute of cooking so it becomes fragrant without browning.

Cook the chicken gently

Steady simmer: once the stock boils, reduce the heat and cook the chicken for 15–20 minutes. The breasts should be cooked through before you remove and shred them.

Breast size: thicker pieces can take longer than smaller ones, so use the recipe’s doneness cue rather than relying on the clock alone.

Get the macaroni right

Frequent stirring: macaroni can settle and stick to the base of the pot, so stir it often as it cooks in the soup.

Tender but firm: cook until al dente, then return the shredded chicken. The pasta will continue to soften as the hot soup stands, so serving promptly helps preserve its texture.

Finish the creamy broth

Cream cheese: stir it into the hot soup until it melts into the stock. Breaking it up as you stir can help it blend smoothly.

Half and half: add it with the cream cheese and heat the soup through without letting it boil vigorously. Season at the end, since the stock may already contribute salt.

What to serve alongside

A simple green salad or steamed greens make a fresh counterpoint to the creamy soup. Crusty bread is another easy option for dipping into the broth.

The soup already contains chicken, vegetables and pasta, so keep extras straightforward if you want the bowl to remain the main event.

Recipe notes & tips

• Dice the vegetables to a similar size so they soften at roughly the same pace.
• Stir the macaroni frequently, especially once it has begun to soften.
• Shred the chicken while it is still warm, using two forks.
• Add the dairy after the pasta is cooked to al dente.
• Taste the broth before adding salt, as the stock can be salty.

Variations

• Use dried herbs: substitute dried thyme and rosemary, adding them with the garlic and chilli.
• Add greens: stir in spinach near the end and cook until wilted.
• Change the pasta: use another small pasta shape and cook it until al dente.
• Adjust the heat: reduce or omit the chilli flakes for a milder broth.
• Use leftover chicken: add cooked, shredded chicken when the macaroni is tender and heat it through.

Common mistakes to avoid

• Skipping the vegetable sauté: the vegetables miss their chance to soften and flavour the base; cook them for 5–7 minutes first.
• Boiling the chicken hard: vigorous boiling can make it less tender; lower the heat to a simmer.
• Leaving pasta unstirred: macaroni can stick to the pot; stir it often while cooking.
• Overcooking the pasta: it will soften further in the hot soup; stop at al dente.
• Adding dairy too early: it can be harder to blend smoothly; stir it in after the chicken and pasta are cooked.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until piping hot, stirring as it warms; the macaroni may absorb broth and soften, so add a little stock if needed.

Frequently asked questions