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Mac & Cheese Chicken and Broccoli Soup {Instant Pot or Stove Top}

A cozy combination of two creamy and cheesy favorites: macaroni and cheese and broccoli cheddar soup. This recipe takes the best of both and packs it into one hearty bowl of soup.

This soup warmed my soul from the inside out. It's best eaten by a fire while dunking a warm crusty piece of bread.

This soup is the perfect crossover of broccoli cheddar soup and Mac and cheese. It's truly the best of both. Thick, creamy and packed with fiber from the broccoli like everyone's favorite soup. But at the same time it's cheesy, hearty and full of delicious elbow noodles like classic macaroni and cheese. And to add just ONE MORE level of delicious we've added chicken for yummy protein.

Is it Macaroni and Cheese? Is it Broccoli Cheddar Soup? Why not both?

I think the best part about this soup is that while it's hearty delicious and perfectly filling but it is thickened with just a little flour and only 1 cup of half and half. This is a soup that will hold you over until dinner without weighing you down.

It will satisfy every craving you didn't even know you had...

Mac & Cheese Chicken and Broccoli Soup {Instant Pot or Stove Top}

8 Servings | Cook time: 40 minutes


  • 1/2 tbsp butter

  • 1/4 cup flour

  • 1 onion, diced (~100g)

  • 1 bell pepper, diced (~100g)

  • 2 large heads broccoli (8 cups or about 550-600g), cut into small florets and chunks

  • 1 cup 2% milk cheddar cheese

  • 4 cups low sodium chicken broth

  • 4 cups water

  • 1 cup half and half

  • 20 oz raw chicken breast

  • 1 1/2 cup elbow macaroni (6 oz)

  • 1/2 tbsp dijon mustard

  • 1/8 tsp cayenne

  • 1 tsp salt

  • 1/2 tsp pepper


  1. Turn the instant pot onto saute or large stove top pot on over medium heat. Add butter to melt.

  2. Add chicken, onions and peppers to sear for 2-3 minutes.

  3. Sprinkle flour over veggies and chicken and toss to combine. Cook the flour another 1-2 minutes.

  4. Add in chicken broth, water, dijon mustard, cayenne, salt and pepper to the pot. Stir to combine and fully mix the flour into the broth.

  5. Close the instant pot or put a lid on the stove top pot. Cook in the instant pot for 15 minutes. For stove top, simmer for 20-25 minutes, until chicken is cooked through. You may need to lower the heat to med-low when it begins to boil.

  6. After the chicken is cooked, allow instant pot to naturally release for an extra 5 minutes. Release any excess steam and open lid. Remove the chicken and set aside in a large bowl. Turn the instant pot onto saute or the stove top pot up to medium high.

  7. Stir macaroni, broccoli and half and half into the pot and bring it to a boil. Lower it to a simmer and cook for 7 minutes, stirring every so often.

  8. While the macaroni and broccoli are cooking, shred the chicken. I roughly shredded mine as I like some larger pieces of chicken in my soup. Once shredded, return the chicken to the pot.

  9. When the macaroni and broccoli are fully cooked, turn off the heat. Stir in the cheddar cheese 1/4 cup at a time until it is fully melted.

  10. Allow to sit 3-5 minutes prior to serving. Top with any fresh herbs of your choosing or alongside a piece of crusty bread!


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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

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