High Protein Creamy Cheese Soup
Warm up with a bowl of indulgent yet nutritious High Protein Creamy Cheese Soup, where hearty flavors meet comfort-food satisfaction. This rich and velvety soup combines tender chunks of chicken breast with a medley of sautéed onions, carrots, and celery in a savory base of chicken broth. Enhanced with shredded cheddar cheese, creamy Greek yogurt, and a hint of milk, it delivers a luscious texture that indulgently coats the palate. Packed with protein and made naturally thick with a cornstarch slurry, this soup offers both nourishment and decadence. Seasoned with paprika, garlic, and parsley for a fragrant finish, it’s ready in just 45 minutes and perfect for a cozy lunch or dinner. A healthy, high-protein twist on classic cheese soup that turns comfort food into a guilt-free pleasure!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 1 large Carrot, diced
- 2 Celery stalks, diced
- 1 pound Skinless, boneless chicken breasts, cubed
- 4 cups Chicken broth
- 2 cups Cheddar cheese, shredded
- 1 cup Greek yogurt
- 2 cups Milk
- 2 tablespoons Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for about 3-4 minutes until the onion becomes translucent.
Stir in the diced carrot and celery and continue to cook for another 5 minutes, stirring occasionally.
Add the cubed chicken breast to the pot and cook until fully cooked through and lightly browned, about 5-6 minutes.
Pour in the chicken broth and bring to a gentle boil.
Reduce the heat to low and let it simmer for 10 minutes, allowing the flavors to meld.
In a separate bowl, whisk together shredded cheddar cheese, Greek yogurt, and milk until smooth.
Mix the cornstarch with a little cold water to form a smooth slurry and stir it into the cheese mixture.
Slowly stir the cheese mixture into the soup, mixing continuously until the soup is smooth and creamy.
Season with salt, black pepper, and paprika to taste.
Allow the soup to simmer for an additional 5 minutes until thick and creamy.
Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
2544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 6845 mg | 298% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 44.1 g | ||
| Protein | 245.9 g | 492% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 2675 mg | 206% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4262 mg | 91% | |
*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.
