Chicken Macaroni Cheese Soup is more than just a meal; it’s a warm embrace in a bowl, a culinary innovation that brilliantly marries two of the most cherished comfort foods into one irresistible experience. Imagine the rich, creamy, and undeniably cheesy goodness of your favorite macaroni and cheese, now elevated with tender pieces of savory chicken, all suspended in a luscious, heartwarming broth. It’s a dish that promises to soothe the soul and delight the palate on even the chilliest of days, making it an instant classic in any home.
While the individual components—classic macaroni and cheese and traditional chicken soup—each boast long, comforting histories as staples in kitchens worldwide, their ingenious fusion into a single, cohesive dish like our Chicken Macaroni Cheese Soup represents a modern twist on timeless comfort. This delightful creation speaks to a universal craving for warmth, nourishment, and a touch of nostalgic flavor, all conveniently served in a single bowl. I find that its unparalleled combination of rich, savory depth, the satisfying chew of perfectly cooked macaroni, and the melt-in-your-mouth chicken makes it an instant favorite for families and food lovers seeking both familiarity and excitement.
This isn’t just soup; it’s an experience designed to bring joy and unparalleled warmth to your table.
Whether you’re seeking a hearty weeknight dinner or a comforting dish to share with loved ones during a special gathering, this particular recipe offers an uncomplicated yet profoundly satisfying solution that truly delivers on its promise of comfort and flavor.
Ingredients:
- For the Chicken:
- 2 boneless, skinless chicken breasts (about 1.5 lbs total), or 3 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- For the Soup Base & Aromatics:
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 3-4 cloves garlic, minced
- 1/2 cup all-purpose flour
- 6 cups unsalted chicken broth
- 2 cups whole milk (or half-and-half for extra richness)
- 1 teaspoon dried thyme
- 1 bay leaf (optional, but lovely for depth)
- 1 teaspoon Dijon mustard (optional, for a subtle tang)
- 1 teaspoon Worcestershire sauce (optional, for umami)
- Salt and freshly ground black pepper, to taste
- Pinch of cayenne pepper (optional, for a little warmth)
- For the Cheese:
- 8 ounces sharp cheddar cheese, freshly grated
- 4 ounces Gruyère cheese, freshly grated (or Monterey Jack for a milder flavor)
- 2-3 tablespoons cream cheese (optional, for ultimate creaminess)
- For the Macaroni:
- 1 1/2 cups elbow macaroni (or other small pasta shape)
- Salt, for pasta water
- For Garnish (Optional):
- Fresh chopped parsley or chives
- Extra shredded cheese
- Croutons
Prepping Our Ingredients for Success
- Gathering and Chopping: I always begin by getting all my ingredients organized and prepped – a culinary practice known as “mise en place.” This thoughtful preparation makes the actual cooking process so much more enjoyable and prevents any frantic scrambling later on. First, if you’re working with fresh chicken, make sure to pat your boneless, skinless chicken breasts or thighs thoroughly dry with paper towels. This step is essential for achieving a beautiful sear. Season them generously on all sides with a good pinch of salt, freshly ground black pepper, a touch of garlic powder, and a dash of onion powder. These seasonings will build a foundational layer of flavor in our chicken. Set the seasoned chicken aside.
- Vegetable Prep: Next, let’s turn our attention to the aromatic vegetables that will form the backbone of our soup’s flavor. Carefully peel and finely dice one medium yellow onion. The finer the dice, the quicker it will soften and melt into the soup. Mince about 3-4 cloves of garlic, making sure they are very fine for even distribution of flavor. Wash and finely dice two stalks of celery; aim for consistent, small pieces. For a lovely color and natural sweetness, peel and finely dice two medium carrots. Uniformly cut vegetables ensure they cook evenly and integrate seamlessly into our rich, creamy soup.
- Cheese Grating: Now, for the star of our “Chicken Macaroni Cheese Soup”—the cheese! I can’t stress enough the importance of freshly grated cheese. Pre-shredded varieties often contain cellulose or other anti-caking agents that can prevent them from melting smoothly and can sometimes give the soup a slightly grainy texture. Grate about 8 ounces of sharp cheddar cheese; this will provide that quintessential macaroni and cheese flavor. Additionally, grate 4 ounces of Gruyère cheese, which will add a sophisticated nuttiness and incredible melt. If Gruyère isn’t available or preferred, Monterey Jack is a great alternative for a milder, very creamy result. Place the grated cheeses in separate bowls for easy access.
- Broth and Milk Ready: Measure out your 6 cups of unsalted chicken broth and 2 cups of whole milk. Having them measured and ready at room temperature can sometimes aid in creating a smoother consistency when adding them to the roux, as it reduces the temperature shock. However, as long as you whisk vigorously, it’s not strictly necessary. Having all these components prepped ensures a smooth, uninterrupted flow as we move into the cooking phase.
Cooking the Chicken to Perfection
- Browning the Chicken: With our ingredients prepped, let’s start building flavor. Heat 1 tablespoon of olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat until the oil is shimmering and just beginning to smoke lightly. Carefully place your seasoned chicken pieces into the hot oil. It’s crucial not to overcrowd the pot, as this will steam the chicken instead of browning it. If necessary, cook the chicken in two batches to ensure proper searing.
- Developing Flavor: Allow the chicken to sear undisturbed for about 4-5 minutes per side. You’re looking for a beautiful, golden-brown crust to form on the exterior. This browning process, known as the Maillard reaction, is absolutely vital for developing deep, savory, and complex flavors that will infuse our entire “Chicken Macaroni Cheese Soup.” Even if the chicken isn’t fully cooked through at this stage, don’t worry; it will finish cooking gently later in the soup. The goal here is maximum flavor development.
- Rest and Shred: Once both sides are beautifully browned, carefully remove the chicken from the pot and transfer it to a clean cutting board. Loosely tent the chicken with foil and allow it to rest for about 5-10 minutes. This resting period is important because it allows the juices within the chicken to redistribute, resulting in incredibly tender and moist meat. Once rested, you have a couple of options: you can dice the chicken into bite-sized cubes, or, my personal preference for a comforting, home-style soup, you can shred it using two forks. The shredded chicken texture blends wonderfully into the creamy soup. Set the prepared chicken aside.
Building Our Rich and Flavorful Soup Base
- Sautéing the Aromatics: Reduce the heat under your pot to medium. If there’s any excessive oil or any dark, burnt bits remaining in the pot, carefully spoon them out, leaving behind about a tablespoon of oil and, crucially, all those delicious browned bits (the “fond”) from the chicken. These bits are pure flavor! Add 4 tablespoons of unsalted butter to the pot and let it melt until foamy. Once melted, add your finely diced onion, celery, and carrots. Sauté these vegetables, stirring occasionally, for about 8-10 minutes, or until they have softened significantly and the onion becomes translucent. This gentle cooking extracts their natural sweetness and mellows their flavors, setting a wonderful stage for our soup.
- Infusing Garlic and Spices: Now, add the minced garlic to the pot. Cook for just another minute, stirring constantly, until the garlic becomes wonderfully fragrant. Be very careful not to let the garlic burn, as burnt garlic can impart a bitter taste to your soup. Stir in the dried thyme and, if you’re using it, the bay leaf. Continue cooking for about 30 seconds, allowing the warmth of the pot to bloom the spices, releasing their aromatic oils and creating an intoxicating aroma in your kitchen.
- Creating the Roux – Our Thickening Powerhouse: Sprinkle the 1/2 cup of all-purpose flour evenly over the softened vegetables and butter mixture. Cook, stirring constantly with a whisk or wooden spoon, for 2-3 minutes. This step is absolutely essential for cooking out the raw flour taste and creating a roux. A properly cooked roux will provide the beautiful, velvety thickness that is characteristic of a great “Chicken Macaroni Cheese Soup.” The mixture should resemble a thick, golden paste at this point. This is the foundation of our creamy soup.
- Gradually Adding Liquids: Begin slowly pouring in 6 cups of unsalted chicken broth, a little at a time, whisking continuously and vigorously to prevent any lumps from forming. Start by creating a smooth paste with a small amount of broth, then gradually add the rest, ensuring each addition is fully incorporated before adding more. Continue whisking until the mixture is smooth and begins to thicken. This gradual addition and constant whisking are key to a lump-free soup.
- Introducing Dairy: Next, slowly pour in 2 cups of whole milk (or half-and-half if you desire an even richer soup), again whisking constantly. Continue stirring gently as you bring the soup mixture to a gentle simmer. Allow it to simmer for about 10-15 minutes, stirring frequently. This simmering time is crucial for the starches in the flour to fully hydrate and for the soup to thicken to your desired consistency. Don’t forget to stir regularly to prevent the soup from scorching on the bottom of the pot.
- Seasoning the Base: At this stage, I love to add some optional but impactful flavor boosters. Stir in 1 teaspoon of Dijon mustard and 1 teaspoon of Worcestershire sauce, if you’ve chosen to use them. These ingredients add a subtle depth, a hint of tang, and a wonderful umami complexity without making the soup taste overtly of mustard or Worcestershire. Now, season the soup generously with salt and freshly ground black pepper to taste. Remember, we’ll be adding cheese soon, which contributes its own saltiness, so season judiciously here. A tiny pinch of cayenne pepper can also add a delightful, subtle warmth if you like.
Cooking Our Macaroni Separately
- Boiling the Macaroni: While your soup base is simmering and developing its beautiful flavors, let’s prepare our macaroni. Bring a large pot of generously salted water to a rolling boil. Adding a good amount of salt to the pasta water is paramount; it’s the only chance you have to season the pasta itself from the inside out. Add 1 1/2 cups of elbow macaroni (or your preferred small pasta shape) to the boiling water and cook according to the package directions until it is al dente. This means the pasta should be tender but still have a slight, pleasant bite to it. We absolutely want to avoid mushy pasta in our “Chicken Macaroni Cheese Soup”!
- Draining and Rinsing (Optional but Recommended): Once the macaroni is cooked to al dente perfection, carefully drain it well in a colander. I often give it a quick rinse under cold water. This step helps to stop the cooking process immediately, preventing the pasta from becoming overcooked and soggy, and it also removes excess starch, which can sometimes make the soup cloudy or contribute to over-thickening. However, if you plan to add the macaroni to the soup immediately after draining, you can skip the rinse if you prefer.
Bringing it All Together: The Creamy, Cheesy Finale!
- Incorporating the Cheese: Once your soup base has reached a beautifully thickened, creamy consistency, it’s time for the magic of the cheese! Crucially, reduce the heat under the pot to low. This is the most important step for adding cheese without it clumping, becoming stringy, or separating into an oily mess. Gradually add your freshly grated sharp cheddar cheese and Gruyère cheese to the soup, a handful at a time. Stir constantly with a whisk or spoon until each addition is fully melted and smoothly incorporated into the soup before adding the next batch. Take your time with this step; patience will be generously rewarded with an incredibly smooth, velvety, and luscious cheese sauce that forms the heart of our soup. If you’re using cream cheese for an extra layer of decadence and creaminess, now is the time to stir in 2-3 tablespoons until it is completely melted and smoothly integrated.
- Tasting and Adjusting: This is your moment to be the ultimate chef! Taste the soup again. Does it need a little more salt to truly shine? Perhaps another grind of black pepper to awaken the palate? Would a tiny pinch more of cayenne pepper elevate the warmth? Or, if you find it a bit too thick, a splash more warm chicken broth or milk can bring it to your ideal consistency. Adjust the seasonings until you are absolutely delighted with the flavor profile. Remember: this final tasting and adjustment makes all the difference in crafting the perfect “Chicken Macaroni Cheese Soup.” Your taste buds are your best guide here!
- Adding the Chicken and Macaroni: Gently stir in your shredded or diced cooked chicken and the drained, perfectly al dente macaroni. Stir everything together until the chicken and pasta are evenly distributed throughout the rich, cheesy soup. Continue to cook for just a few more minutes, stirring gently, allowing everything to heat through completely. You want the macaroni to warm up without continuing to cook and becoming soft or mushy. The soup should be wonderfully thick, gloriously creamy, and delightfully cheesy, with tender pieces of chicken and perfectly textured pasta.
- Final Touches and Resting: If you used a bay leaf, be sure to carefully fish it out and discard it before serving. I find that allowing the soup to rest off the heat for about 5 minutes before ladling it into bowls works wonders. This brief resting period allows all the incredible flavors to meld together even further and helps the soup settle into its perfect, comforting, creamy texture.
Serving Our Delicious Chicken Macaroni Cheese Soup
- Ladle and Garnish: Ladle generous, steaming portions of your warm and comforting “Chicken Macaroni Cheese Soup” into individual bowls. For an extra touch of freshness and visual appeal, I love to garnish with a sprinkle of fresh chopped parsley or chives. A little extra shredded cheddar cheese melted on top, or a handful of crispy homemade croutons, would certainly elevate the experience.
- Enjoy! Serve immediately and prepare to savor every single spoonful of this hearty, cheesy, and utterly satisfying soup. It truly embodies the feeling of a warm hug in a bowl! This soup is absolutely fantastic on its own, perhaps with a side of crusty bread or warm rolls for dipping up every last drop of that creamy goodness. Enjoy the fruits of your labor!
Chef’s Note on Consistency:
Sometimes, despite our best efforts, a soup’s consistency can be a little off. Don’t worry, it’s easily fixable! If you find your “Chicken Macaroni Cheese Soup” has become a little too thick for your liking, you can effortlessly thin it out. Simply stir in a bit more warm chicken broth or milk, a splash at a time, until it reaches your preferred, luscious consistency. On the other hand, if your soup ends up a touch too thin, you have a couple of options: you can simmer it gently for a few more minutes, allowing it to reduce and thicken naturally. For a quicker fix, whisk together a tablespoon of cornstarch with an equal amount of cold water to create a smooth slurry. Then, slowly stir this slurry into the simmering soup and cook for another minute or two, stirring constantly, until it thickens to perfection. However, if you followed the roux steps carefully, your soup should be just right!
Conclusion:
If you’ve followed along with me through this recipe, you’re now standing on the precipice of culinary delight. My friends, if there’s one recipe I could implore you to try this season, this is it. It’s more than just a meal; it’s an embrace in a bowl, a symphony of textures and flavors that will instantly transport you to a place of utter comfort and contentment. I truly believe this recipe is a must-try because it takes everything you love about classic comfort foods – the creamy indulgence of macaroni and cheese, the savory goodness of tender chicken, and the soul-warming essence of a rich soup – and melds them into an experience that is simply unparalleled. It’s the perfect antidote to a chilly evening, a comforting embrace after a long day, or a delightful centerpiece for a cozy weekend gathering.
What makes this particular creation stand out from the crowd? It’s the harmonious balance. We’re not just talking about a runny mac and cheese or a basic chicken soup here. We’re talking about a meticulously crafted experience where each component shines. Imagine that first spoonful: the luscious, velvety broth coats your palate, immediately followed by the comforting chew of perfectly cooked elbow macaroni. Then, the savory, seasoned pieces of chicken emerge, adding a hearty depth that satisfies completely. And of course, the cheese – oh, the cheese! It’s melted to perfection, lending a creamy, tangy richness that ties everything together into a decadent yet surprisingly approachable dish. It’s warm, it’s inviting, and it delivers a payload of flavor that will have everyone asking for seconds. I’ve made this for countless friends and family members, and the reaction is always the same: a wide smile, a sigh of pure bliss, and the inevitable question, “Can I have the recipe?” This
Chicken Macaroni Cheese Soup
isn’t just a recipe; it’s a testament to the power of simple, honest ingredients coming together to create something truly extraordinary. It promises not just a full stomach, but a full heart, making it an indispensable addition to your culinary repertoire. The aroma alone, wafting through your kitchen as it simmers, is enough to brighten any day, promising an unforgettable meal ahead.
Perfect Pairings for Your Bowl of Warmth
Once you’ve perfected your batch of this glorious soup, consider how you’ll serve it. While it’s incredibly satisfying on its own, a few additions can elevate the experience even further. I love to serve it with a basket of warm, crusty bread – a freshly baked baguette or a slice of sourdough is ideal for soaking up every last drop of that creamy goodness. A light, crisp green salad, tossed with a tangy vinaigrette, offers a lovely counterpoint to the richness of the soup, providing a refreshing bite between spoonfuls. For an extra touch of indulgence, a side of garlic bread or homemade cheese toast is always a welcome companion. And don’t forget the garnishes! A sprinkle of fresh chives, parsley, or even a dash of smoked paprika can add a pop of color and an extra layer of flavor. For those who enjoy a bit of heat, a swirl of their favorite hot sauce can add a delightful kick.
Make It Your Own: Creative Variations to Explore
One of the true beauties of a recipe like this is its adaptability. Don’t be afraid to experiment and make it truly your own! Here are some ideas I’ve tried and loved, or variations I’ve heard rave reviews about:
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Vegetable Boost: While hearty on its own, you can easily sneak in more veggies. Stir in a cup of frozen peas, diced carrots, fresh spinach (it will wilt down beautifully), or blanched broccoli florets during the last few minutes of cooking.
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Spice It Up: If you like a little heat, add a pinch of cayenne pepper, a dash of red pepper flakes, or a teaspoon of smoked paprika to the base for a subtle warmth and smoky depth. A touch of chipotle powder could also be fantastic for a southwest twist.
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Cheese Please: Feel free to experiment with your cheese blend. While sharp cheddar is a classic, try adding Monterey Jack for extra meltiness, a bit of Gruyere for nutty complexity, or even a smoked Gouda for a truly unique flavor profile. A mix of two or three cheeses often yields the best results.
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Protein Swap: While chicken is our star, shredded turkey is a wonderful substitute, especially after the holidays. For a vegetarian option, simply omit the chicken, use vegetable broth, and consider adding some roasted mushrooms, cannellini beans, or even some grilled halloumi for texture and flavor.
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Herb Garden: Beyond parsley, fresh thyme or a touch of rosemary can infuse the soup with a more aromatic, sophisticated flavor. Just be mindful not to overpower the delicate cheese notes.
So, now it’s your turn! I genuinely hope you feel inspired to gather your ingredients and embark on this delicious journey. This
Chicken Macaroni Cheese Soup
is more than just a meal; it’s an experience waiting to happen. I encourage you to whip up a batch, gather your loved ones, and savor every single spoonful. When you do, please come back and share your experience with me! Did you try a fun variation? What was your favorite part? Did it become an instant family favorite? I absolutely love hearing your stories and seeing your creations. Don’t hesitate to leave a comment below or share a photo of your culinary masterpiece. Happy cooking, my friends, and may your bowls always be full of warmth and flavor!
Creamy Chicken Macaroni Cheese Soup
This Creamy Chicken Macaroni Cheese Soup is the ultimate comfort food mashup, brilliantly marrying the rich, cheesy goodness of macaroni and cheese with tender chicken in a luscious, heartwarming broth. It’s an irresistible experience that feels like a warm hug in a bowl, perfect for soothing the soul on chilly days and delighting the palate of the whole family. This versatile soup can also be adapted seasonally with ingredients like roasted butternut squash or fresh corn for an added special touch.
Ingredients
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3 cups cooked chicken, shredded or diced
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4 tbsp unsalted butter
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1 medium yellow onion, finely diced
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2 medium carrots, peeled and finely diced
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2 celery stalks, finely diced
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3-4 cloves garlic, minced
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1/2 cup all-purpose flour
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6 cups unsalted chicken broth
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2 cups whole milk
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1 tsp dried thyme
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1 bay leaf
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1 tsp Dijon mustard
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1 tsp Worcestershire sauce
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Salt, to taste
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Freshly ground black pepper, to taste
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Pinch of cayenne pepper
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8 oz sharp cheddar cheese, freshly grated
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4 oz Gruyère cheese, freshly grated (or Monterey Jack)
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2-3 tbsp cream cheese
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1 1/2 cups elbow macaroni
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Salt, for pasta water
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Fresh chopped parsley or chives, for garnish (optional)
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Extra shredded cheese, for garnish (optional)
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Croutons, for garnish (optional)
Instructions
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Step 1
Dice onion, carrots, celery, and mince garlic. Grate cheddar and Gruyère cheeses. Have broth and milk measured and ready. Prepare 3 cups of cooked chicken, shredded or diced. -
Step 2
Melt 4 tbsp butter in a large pot over medium heat. Add diced onion, carrots, and celery; sauté 8-10 minutes until softened. Stir in minced garlic, dried thyme, and bay leaf; cook for 1 minute until fragrant. -
Step 3
Sprinkle in 1/2 cup all-purpose flour and cook, stirring constantly, for 2-3 minutes to create a roux. Gradually whisk in 6 cups chicken broth, then 2 cups whole milk, ensuring no lumps. Bring to a gentle simmer and cook for 10-15 minutes, stirring frequently, until thickened. -
Step 4
Stir in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, salt, freshly ground black pepper, and a pinch of cayenne pepper to taste. -
Step 5
Cook 1 1/2 cups elbow macaroni in generously salted boiling water according to package directions until al dente. Drain well; rinse with cold water to prevent overcooking if not adding immediately. -
Step 6
Reduce soup heat to low. Gradually stir in grated cheddar and Gruyère cheeses, then cream cheese (if using), until melted and smooth. Taste and adjust seasonings. Stir in the prepared cooked chicken and drained macaroni. Cook gently for a few minutes until heated through. Remove bay leaf and let soup rest for 5 minutes. -
Step 7
Ladle hot soup into bowls. Garnish with fresh parsley or chives, extra shredded cheese, or croutons if desired. Serve immediately and enjoy with a side of crusty bread, fizzy lemonade, or apple cider.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
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