Million Dollar Soup Velvet Recipe

Introduction

Million Dollar Soup Velvet is a rich, creamy chicken soup layered with sharp cheddar and Monterey Jack cheeses, fresh aromatics, and a touch of smoked paprika. This comforting dish is perfect for chilly evenings and gatherings, offering a silky texture and hearty flavor that will have everyone coming back for seconds.

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

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

Tips & Variations

• Let the cheeses come to room temperature before adding for a smoother melt.
• Use freshly shredded cheese rather than pre-shredded for better texture and flavor.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and use gluten-free chicken broth.
• Try adding sautéed mushrooms or baby spinach for extra depth and nutrition.
• Swap chicken for turkey or ham if desired.

Storage

Store leftovers in an airtight container in the refrigerator for up to four days. Cool the soup to room temperature before refrigerating. Reheat gently over low heat, stirring often to maintain creaminess. If the soup thickens too much upon reheating, add a splash of chicken broth or milk. Avoid freezing as the dairy ingredients may separate and turn grainy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this soup?

Yes, rotisserie chicken works wonderfully and adds great flavor and convenience. Simply shred the meat and add as directed.

What cheeses are best for this soup?

Sharp cheddar provides a tangy depth, while Monterey Jack melts smoothly and adds mild creaminess. Together, they create a balanced, rich flavor perfect for this soup.

Million Dollar Soup Velvet Recipe

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★★★★★

5 from 79 reviews

• Author: Marina
• Total Time: 50 mins
• Yield: 6 servings 1x

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Description

Million Dollar Soup Velvet is a luscious and creamy chicken soup that combines tender shredded chicken, sharp cheddar, Monterey Jack cheeses, and cream cheese to create a rich, velvety texture. Accented by sautéed onions, celery, garlic, and a hint of smoked paprika, this comforting soup is perfect for chilly evenings and festive gatherings. Topped with fresh chives and crispy bacon, it delivers layers of flavor in every warming bowl.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Sauté Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and diced celery. Cook, stirring often, for about 5 minutes until the vegetables are softened and starting to look translucent.
2. Cook Garlic: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
3. Form Roux: Sprinkle the all-purpose flour over the vegetables while stirring constantly. Cook for 2 minutes to form a roux, which will thicken the soup and eliminate any raw flour taste.
4. Add Broth: Gradually pour in the low-sodium chicken broth while whisking constantly to avoid lumps. Make sure to scrape the bottom of the pot to keep the mixture smooth.
5. Incorporate Chicken and Seasonings: Add the shredded cooked chicken breast along with kosher salt, black pepper, smoked paprika, and ground mustard. Stir well and bring to a gentle simmer. Let it cook for 10 minutes to allow the flavors to meld.
6. Melt Cream Cheese: Reduce the heat to low. Add the softened cream cheese in chunks and stir slowly until it is completely melted and the soup becomes smooth and velvety.
7. Combine Dairy: Stir in the heavy cream, shredded sharp cheddar, and shredded Monterey Jack cheese. Continue cooking on low heat, stirring often, for 5-7 minutes until the cheeses have fully melted and the soup is creamy.
8. Taste and Adjust: Sample the soup and adjust seasoning with additional salt or pepper if needed for perfect balance.
9. Serve: Ladle the hot soup into bowls. Garnish with freshly chopped chives and crumbled cooked bacon, if desired. Serve immediately for best creaminess.

Notes

• Let cheeses come to room temperature before adding to ensure smooth melting.
• Whisk the broth in slowly to maintain a silky texture without lumps.
• Use freshly shredded cheese rather than pre-shredded for better melting quality.
• Store leftovers in a sealed container in the refrigerator for up to 4 days; reheat gently on low heat.
• A splash of broth or milk can be added while reheating if the soup thickens too much.
• Avoid freezing as the dairy may break and become grainy.
• For gluten-free version, use a gluten-free flour blend and certified gluten-free broth.
• Optional additions: sautéed mushrooms or baby spinach can be stirred in for extra depth.

• Prep Time: 15 mins
• Cook Time: 35 mins
• Category: Comfort Food Favorites
• Method: Stovetop
• Cuisine: American (Southern)

Keywords: creamy chicken soup, comfort food, cheddar soup, Monterey Jack cheese, cream cheese soup, stovetop soup, southern soup recipe, easy chicken soup