Best Creamy Mac-and-Cheese Chicken Soup Recipe

Dijon mustard gives this creamy and cheesy hybrid dish some tang.

Read More

Advertisement - Continue Reading Below

Yields: 8 serving(s)

Total Time: 45 mins

Ingredients

• 1 1/2 c.

  macaroni

• 1 1/4 lb.

  boneless, skinless chicken breast, cubed

• Kosher salt

• Freshly ground black pepper

• 4 tbsp.

  unsalted butter, divided

• 1

  small onion, chopped

• 1

  small red bell pepper, chopped

• 1/3 c.

  all-purpose flour, spooned and leveled

• 4 c.

  chicken stock

• 4 c.

  whole milk whole milk

• 2 tsp.

  Dijon mustard

• 1

  small head broccoli, cut into small florets (about 4 cups)

• 8 oz.

  extra-sharp cheddar cheese, grated (about 2 cups)

• Sliced fresh chives, for garnish

Directions

• Step 1Cook pasta according to package directions; set aside.
• Step 2Season chicken with salt and pepper. Melt 1 tablespoon butter in a large pot or Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until golden and cooked through, 6 to 9 minutes. Remove chicken to a plate.
• Step 3Reduce heat to medium. Add onion, bell pepper, and remaining 3 tablespoons butter to pot. Cook, stirring occasionally, until softened, 3 to 5 minutes. Add flour and cook, stirring constantly, 1 minute. Slowly stir in stock, then milk and mustard. Simmer until thickened, about 7 to 8 minutes.
• Step 4Stir in broccoli and reserved chicken. Simmer until broccoli is tender and soup is thickened, 4 to 6 minutes. Remove from heat and let stand 1 minute (this prevents soup from breaking). Stir in cooked pasta. Gradually stir in cheese until melted and smooth. Season with salt and pepper. Garnish with chives.

Advertisement - Continue Reading Below

Advertisement - Continue Reading Below

Advertisement - Continue Reading Below

ncG1vNJzZmivp6x7pLvUp6ursZyew6q6xmeaqKVfm7ywsIydqaKmm6h8on2Vbm5qbmhqfKS%2BxJqksmWdlrBurc2dZJyglZrApnnCoaCco5WjerS71Klkq52Tnr2mew%3D%3D