Creamy Chicken Vidalia and Cheese Soup
Indulge in the comforting warmth of Creamy Chicken Vidalia and Cheese Soup, a rich, velvety dish brimming with flavor. This recipe combines the natural sweetness of caramelized Vidalia onions with tender shredded chicken, creamy heavy cream, and sharp cheddar cheese for a luscious, hearty bowl of comfort food. The soup is thickened with a homemade roux for an irresistibly smooth texture and seasoned to perfection with garlic, black pepper, and just a hint of paprika. Finished with fresh parsley and served warm alongside crusty bread or crackers, this 20-minute prep dish is perfect for cozy dinners, family gatherings, or anytime you crave a soul-satisfying meal.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 large Vidalia onions (thinly sliced)
- 3 cloves Garlic (minced)
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 2 cups Cooked and shredded chicken
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese (shredded)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional for garnish)
- 2 tablespoons Fresh parsley (chopped, optional)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat and add the olive oil.
Add the thinly sliced Vidalia onions and sauté for about 7-8 minutes, stirring occasionally, until softened and lightly caramelized.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Sprinkle the flour over the onion and garlic mixture. Stir well and cook for 2-3 minutes to form a roux.
Gradually whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a simmer and let it thicken slightly, about 5 minutes.
Add the cooked and shredded chicken to the pot and stir to combine.
Reduce the heat to low and pour in the heavy cream. Stir gently to incorporate.
Gradually add the shredded cheddar cheese, a handful at a time, stirring constantly until melted and the soup is creamy. Be careful not to let the soup boil, as this may cause the cheese to separate.
Season the soup with salt, black pepper, and paprika (if using). Taste and adjust the seasoning as desired.
Simmer the soup on low for an additional 5 minutes to meld the flavors.
Ladle the soup into bowls and garnish with chopped parsley and a sprinkle of paprika, if desired.
Serve warm with crusty bread or crackers for dipping.
Nutrition Facts
Calories |
3346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.0 g | 283% | |
| Saturated Fat | 124.3 g | 622% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 998 mg | 333% | |
| Sodium | 6500 mg | 283% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 32.6 g | ||
| Protein | 234.1 g | 468% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1901 mg | 146% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3301 mg | 70% | |
*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.
