Dinner

Million Dollar Soup Velvet Recipe

ByGabriel Langdon December 19, 2025December 19, 2025

Introduction

Million Dollar Soup Velvet is a rich and creamy chicken soup that combines sharp cheddar, Monterey Jack cheese, and a velvety blend of cream cheese and heavy cream. Enhanced by sautéed onions, celery, and a hint of smoked paprika, it’s a comforting dish perfect for cozy evenings or special gatherings.

A large white bowl filled with creamy soup showing multiple layers: a thick base of light beige broth with shredded chicken mixed in, topped with melted yellow-orange cheddar cheese that looks gooey and stretchy, then crispy pieces of dark reddish-brown bacon scattered on top, and finally small bright green chopped chives sprinkled all around. A spoon holding a scoop of the soup hovers above the bowl, showing melted cheese strings pulling up and shredded chicken coated in the cheesy broth. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken breast, shredded (about 2 large breasts)
1 medium yellow onion, finely chopped
2 celery stalks, finely diced
2 cloves garlic, minced
4 oz cream cheese, softened
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup heavy cream
4 cups low-sodium chicken broth
2 tbsp unsalted butter
2 tbsp all-purpose flour
1/2 tsp kosher salt (more to taste)
1/2 tsp black pepper
1/4 tsp smoked paprika
1/4 tsp ground mustard
2 tbsp chopped fresh chives (optional)
Crumbled cooked bacon (optional)

Instructions

Step 1: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Step 2: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
Step 3: Sprinkle the flour over the vegetables, stirring constantly, and cook for 2 minutes to form a roux. This will help thicken the soup and remove the raw flour taste.
Step 4: Gradually whisk in the chicken broth, pouring slowly and whisking well to avoid lumps. Scrape the bottom of the pot to keep the mixture smooth.
Step 5: Add the shredded chicken, kosher salt, black pepper, smoked paprika, and ground mustard. Stir to combine, then bring the soup to a gentle simmer and cook for 10 minutes to let the flavors meld.
Step 6: Reduce the heat to low, then add the softened cream cheese. Stir gently until the cream cheese is fully melted and the soup has a smooth, velvety texture.
Step 7: Stir in the heavy cream, shredded sharp cheddar, and Monterey Jack cheeses. Cook over low heat, stirring often, until all the cheeses have melted completely and the soup is creamy, about 5-7 minutes.
Step 8: Taste the soup and adjust seasoning with additional salt or pepper if needed.
Step 9: Ladle the hot soup into bowls. Garnish with chopped fresh chives and crumbled cooked bacon if desired. Serve immediately for the best creamy texture.

Tips & Variations

Use freshly shredded cheese rather than pre-shredded for a smoother melt and better flavor.
Substitute cooked turkey or ham if chicken is not available.
For a gluten-free version, use gluten-free flour and ensure your broth is gluten-free.
Add sautéed mushrooms or baby spinach for extra depth and color.
Serve with crusty bread, warm biscuits, or a crisp green salad for a complete meal.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to four days. Allow the soup to cool to room temperature before refrigerating. Reheat gently on low heat, stirring frequently to prevent sticking. If the soup thickens too much when reheated, add a splash of chicken broth or milk to loosen it. Avoid freezing as the dairy can separate and affect the texture.

How to Serve

A close-up of a white bowl filled with thick chicken soup. The soup has a creamy brownish base with visible shredded chicken layered inside. On top, there is melted bright orange cheese that stretches as a spoon lifts a portion. Crispy dark brown bacon pieces and small green chive slices are scattered over the cheese, adding texture and color contrast. The white marbled surface beneath the bowl adds a clean and simple background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken works wonderfully in this soup and adds great flavor with minimal effort. Just shred the meat and add it as directed.

What cheeses work best in this soup?

Sharp cheddar and Monterey Jack cheeses melt smoothly and provide a perfect balance of sharpness and creaminess that defines this soup’s rich flavor.

Gabriel Langdon