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.

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. Cook, stirring often, for about 5 minutes until the vegetables are softened and starting to look translucent.
Cook Garlic: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
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.
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.
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.
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.
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.
Taste and Adjust: Sample the soup and adjust seasoning with additional salt or pepper if needed for perfect balance.
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