Creamy, rich, and irresistibly comforting, Million Dollar Velvet Chicken Soup is the kind of recipe that turns an ordinary meal into something unforgettable. With tender shredded chicken, a silky blend of cheeses, and gently sautéed vegetables, this soup delivers deep flavor with minimal effort. Perfect for cozy evenings, family dinners, or entertaining guests, every spoonful feels indulgent yet familiar.
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Ingredients
Proteins
- 2 cups cooked chicken breast, shredded
Vegetables
- 1 medium yellow onion, finely chopped
- 2 celery stalks, finely diced
- 2 cloves garlic, minced
Dairy & Cheese
- 4 oz cream cheese, softened
- 1 cup sharp cheddar cheese, freshly shredded
- 1 cup Monterey Jack cheese, freshly shredded
- 1 cup heavy cream
Broth & Pantry
- 4 cups low-sodium chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
Seasonings
- ½ teaspoon kosher salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground mustard
Optional Garnishes
- Fresh chives, chopped
- Crispy cooked bacon, crumbled
Instructions
- Sauté the Vegetables
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and celery. Cook for about 5 minutes, stirring often, until softened. - Add the Garlic
Stir in the garlic and cook for 1 minute, just until fragrant. - Create the Roux
Sprinkle the flour evenly over the vegetables. Stir constantly and cook for 2 minutes to eliminate the raw flour taste. - Add the Broth Gradually
Slowly whisk in the chicken broth, a little at a time, ensuring the mixture stays smooth. - Season and Simmer
Add the shredded chicken, salt, pepper, smoked paprika, and ground mustard. Bring to a gentle simmer and cook for 10 minutes. - Melt the Cream Cheese
Lower the heat and stir in the softened cream cheese until fully melted and smooth. - Finish with Cheese and Cream
Add the heavy cream, cheddar, and Monterey Jack cheese. Stir gently and cook for 5–7 minutes, until the soup is velvety and creamy. - Taste and Serve
Adjust seasoning if needed. Ladle into bowls and garnish with chives and bacon if desired.
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Pro Tips
- Let all cheeses come to room temperature before adding for a smoother texture
- Whisk the broth slowly to prevent lumps
- Always shred cheese fresh for the best melt
- Keep heat low once dairy is added to avoid separation
Why This Recipe Works
- Balanced blend of bold and mild cheeses
- One-pot method for easy cleanup
- Creamy texture without being overly heavy
- Simple ingredients with elevated flavor
Substitutions & Variations
- Protein swap: Use cooked turkey or ham
- Vegetable boost: Add mushrooms or baby spinach
- Spice lovers: Add a pinch of cayenne or hot sauce
- Gluten-free: Use gluten-free flour and certified broth
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Prepare up to one day in advance
- Storage: Refrigerate in an airtight container for up to 4 days
- Reheating: Warm gently over low heat, stirring often
- Freezing: Not recommended due to dairy texture changes
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Serving Ideas
- Pair with crusty sourdough or warm biscuits
- Serve alongside a crisp green salad
- Top with extra cheese or cracked black pepper
Nutrition (Per Serving Estimate)
- Calories: ~420
- Protein: ~28g
- Fat: ~30g
- Carbohydrates: ~12g
- Calcium: ~25% DV
Estimates may vary based on ingredients used.
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Frequently Asked Questions
Can I use rotisserie chicken?
Yes, rotisserie chicken adds great flavor and saves time.
What cheeses melt best in this soup?
Sharp cheddar and Monterey Jack provide the best balance of flavor and creaminess.
How do I keep the soup from curdling?
Keep heat low once dairy is added and stir gently.
Can I make it thicker?
Yes, simmer a bit longer or add a small slurry of flour and broth.
Million Dollar Velvet Chicken Soup is the definition of cozy comfort. Creamy, satisfying, and simple to make, it’s a reliable recipe that feels special every single time. Whether for a quiet night in or a shared table with loved ones, this soup always delivers.
Million Dollar Velvet Chicken Soup
Creamy, rich, and irresistibly comforting, this Million Dollar Velvet Chicken Soup features tender shredded chicken, melted cheeses, and sautéed vegetables for a silky, indulgent one-pot meal.
Equipment
- large pot or Dutch oven
- wooden spoon
- Whisk
- measuring cups
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 medium yellow onion, finely chopped
- 2 stalks celery, finely diced
- 2 cloves garlic, minced
- 4 oz cream cheese, softened
- 1 cup sharp cheddar cheese, freshly shredded
- 1 cup Monterey Jack cheese, freshly shredded
- 1 cup heavy cream
- 4 cups low-sodium chicken broth
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 0.5 tsp kosher salt
- 0.5 tsp black pepper
- 0.25 tsp smoked paprika
- 0.25 tsp ground mustard
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and celery and cook for about 5 minutes, stirring often, until softened.
- Add the minced garlic and cook for 1 minute, just until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to form a roux.
- Slowly whisk in the chicken broth, adding a little at a time, until smooth.
- Add shredded chicken, salt, pepper, smoked paprika, and ground mustard. Bring to a gentle simmer and cook for 10 minutes.
- Lower the heat and stir in the softened cream cheese until completely melted and smooth.
- Add the heavy cream, cheddar cheese, and Monterey Jack cheese. Stir gently and cook for 5–7 minutes until creamy.
- Taste and adjust seasoning if needed. Serve warm, garnished with chives or bacon if desired.
Notes
Let cheeses come to room temperature before adding for smooth melting. Keep heat low after adding dairy to prevent curdling. Garnishes are optional but highly recommended.
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