Description
Million Dollar Soup Velvet is a rich and creamy chicken soup blending sharp cheddar, Monterey Jack cheese, and cream cheese into a velvety base with tender shredded chicken and sautéed aromatics. Enhanced with smoked paprika and ground mustard, this comforting Southern-style soup is perfect for cozy dinners and gatherings. Garnished with fresh chives and crispy bacon, it is an inviting, crowd-pleasing meal served best with warm bread or biscuits.
Ingredients
Scale
Proteins
- 2 cups cooked chicken breast, shredded (about 2 large breasts)
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 shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup heavy cream
Broth & Liquids
- 4 cups low-sodium chicken broth
Pantry
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
Seasonings
- 1/2 tsp kosher salt (more to taste)
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp ground mustard
Garnishes (optional)
- 2 tbsp chopped fresh chives
- Crumbled cooked bacon
Instructions
- Sauté vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and diced celery, cooking for about 5 minutes until softened and translucent.
- Cook garlic: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
- Form roux: Sprinkle the all-purpose flour over the vegetables, stirring constantly to form a roux. Cook for 2 minutes to eliminate the raw flour taste.
- Add broth: Gradually whisk in the low-sodium chicken broth, pouring slowly and stirring thoroughly to prevent lumps and ensure a smooth mixture.
- Incorporate chicken and seasonings: Add the shredded cooked chicken, kosher salt, black pepper, smoked paprika, and ground mustard. Stir well and bring the soup to a gentle simmer. Cook for 10 minutes to allow flavors to meld.
- Melt cream cheese: Reduce heat to low and add the softened cream cheese. Stir continuously until the cream cheese is fully melted and the soup is velvety smooth.
- Combine dairy: Stir in the heavy cream, shredded sharp cheddar, and shredded Monterey Jack cheese. Continue cooking on low heat, stirring frequently, for 5 to 7 minutes until the cheeses are completely melted and the soup is creamy.
- Taste and adjust: Sample the soup and add additional salt or black pepper as needed to suit your taste.
- Serve: Ladle the soup into bowls and garnish with chopped fresh chives and crumbled cooked bacon if desired. Serve immediately while hot for optimal creaminess.
Notes
- Use rotisserie chicken for convenience and extra flavor.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blend and confirm chicken broth is gluten-free.
- Freshly shred cheeses rather than using pre-shredded for better melting and texture.
- If soup thickens too much upon reheating, add a splash of broth or milk.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; avoid freezing due to dairy content.
- Optional add-ins include sautéed mushrooms or baby spinach for extra depth.
- Serve with crusty sourdough bread, warm biscuits, or a crisp green salad for a complete meal.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Comfort Food
- Method: Stovetop
- Cuisine: American (Southern)
Keywords: creamy chicken soup, cheddar cheese soup, comfort food, velvet soup, Southern soup, cheesy chicken soup, easy stovetop soup, one pot soup
