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.