Cheesy Chicken Soup
Get ready to cozy up with a bowl of comfort! This Cheesy Chicken Soup is a rich and hearty meal that's as indulgent as it is satisfying. Loaded with tender shredded chicken, creamy Russet potatoes, and a medley of perfectly sautéed carrots, celery, and onions, every spoonful bursts with flavor. The velvety blend of sharp cheddar and cream cheese gives the soup its signature creamy, cheesy texture, while a hint of paprika adds a subtle smoky kick. Finished with a touch of heavy cream and optional green onion garnish for extra flair, this one-pot wonder is perfect for busy weeknights or chilly weekends. Ready in just an hour, this recipe serves up classic comfort food in the most delicious way. Keywords: cheesy chicken soup, creamy soup recipe, comfort food, one-pot meal, hearty chicken soup.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons butter
- 1 medium onion, diced
- 2 medium carrot, diced
- 2 units celery stalks, diced
- 3 units garlic cloves, minced
- 6 cups chicken broth
- 3 cups cooked chicken, shredded
- 1 large Russet potato, peeled and diced
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 4 ounces cream cheese, softened
- 2 tablespoons flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 units green onions, sliced (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, carrot, and celery. Cook for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the flour to the pot and stir well to coat the vegetables. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken broth while whisking to avoid lumps.
Add the diced potato to the pot and bring the mixture to a boil. Reduce the heat to a simmer and cook for 15-20 minutes, or until the potato is tender.
Stir in the shredded chicken, heavy cream, salt, black pepper, and paprika. Let it simmer for 5 minutes to heat through.
Reduce the heat to low and add the shredded cheddar cheese and cream cheese, stirring until fully melted and incorporated.
Taste the soup and adjust the seasoning with more salt or pepper if needed.
Serve hot, garnished with sliced green onions if desired.
Nutrition Facts
Calories |
4510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.1 g | 371% | |
| Saturated Fat | 170.8 g | 854% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1433 mg | 478% | |
| Sodium | 9191 mg | 400% | |
| Total Carbohydrate | 114.2 g | 42% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 20.8 g | ||
| Protein | 344.8 g | 690% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2889 mg | 222% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 5562 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
