This soup has a secret—and that secret is an entire box of white cheddar mac and cheese. In an effort to transform the pantry staple into something new, this recipe taps soup stalwarts carrot and celery, plus chicken breast for that classic flavor and broccoli for a twist. The result is a mixture that practically begs to be served in a bread bowl: rich and creamy thanks to the mac and cheese sauce packet (but not overly cheesy), with a savory undertone from a hit of Worcestershire at the end. Could you just make the mac and cheese as advertised on the back of the box? Absolutely. But if you want to go the extra mile, this cozy one-pot wonder is just 35 minutes away.
One single chicken breast may seem like too little to serve four, but when bulked up by carrot, celery, broccoli, and tiny pasta shells, it makes for just the right amount of added meatiness.
Recipe information
Total Time
35 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Heat 2 Tbsp. extra-virgin olive oil and 2 Tbsp. unsalted butter in a medium Dutch oven or other heavy pot over medium-high until butter is melted. Add 1 medium carrot, peeled, coarsely chopped, 1 celery stalk, thinly sliced, 3 garlic cloves, coarsely chopped, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook, stirring occasionally, until vegetables are slightly softened, about 3 minutes. Add 2 Tbsp. all-purpose flour and cook, stirring constantly, until slighted toasted, about 2 minutes. Pour in 4 cups low-sodium chicken broth and 1½ cups water, increase heat to high, and bring to a boil.
Step 2
Set cheese packet from one 6–7.3-oz. box white cheddar & shells mac and cheese aside; add shells to pot. Cook until very al dente, about 4 minutes. Add 1 medium skinless, boneless chicken breast (about 8 oz.), cut into bite-size pieces; cook until almost cooked through, about 3 minutes. Add ½ medium head of broccoli (about 5 oz.), coarsely chopped, and cook until bright green and crisp-tender, about 2 minutes. Add cheese from reserved packet; whisk until combined, about 1 minute (pieces of vegetable or chicken may get stuck in the whisk, but it’s still the best tool to use to ensure you have no lumps). Remove soup from heat. Whisk in 1 Tbsp. Worcestershire sauce and season with salt and freshly ground pepper. Ladle soup into bowls.
Recipe notes
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