Heat the pot: Start by placing a large pot over medium heat. Add a splash of oil and let it warm up before you introduce the diced chicken. Sauté until it's golden brown, which takes about 5-7 minutes.

Sauté aromatics: Toss in the diced onions and minced garlic, stirring until fragrant and the onions are translucent, creating a comforting base for your soup.

Add broth & macaroni: Pour in the low-sodium chicken broth and bring it to a lively boil. Once boiling, stir in the elbow macaroni and let it simmer until al dente, about 8-10 minutes.

Mix in cream: Reduce the heat and gently stir in the heavy cream, mixing until everything is well combined for that velvety texture we crave.

Melt the cheese: Gradually add the shredded sharp cheddar cheese while stirring continuously. Keep at it until the cheese melts completely and the soup turns creamy and decadent.

Season and serve: Finally, season the mixture with salt and pepper to taste. Serve it hot in bowls, garnished with extra cheese or fresh herbs if desired.