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

Step 1: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery and cook, stirring occasionally, until softened, about 5 minutes.

Step 2: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to brown it.

Step 3: Sprinkle the flour over the vegetables, stirring constantly to form a roux. Cook for 2 minutes to remove the raw flour taste.

Step 4: Gradually whisk in the chicken broth, pouring slowly and whisking well to prevent lumps and keep the mixture smooth.

Step 5: Add the shredded chicken, kosher salt, black pepper, smoked paprika, and ground mustard. Stir to combine and bring to a gentle simmer. Let cook for 10 minutes to meld the flavors.

Step 6: Reduce the heat to low. Add the softened cream cheese and stir until fully melted and smooth, creating the soup’s signature velvety texture.

Step 7: Stir in the heavy cream, sharp cheddar, and Monterey Jack cheeses. Cook on low, stirring frequently, until all cheeses are melted and the soup is creamy, about 5-7 minutes.

Step 8: Taste and adjust seasoning with additional salt or pepper if needed.

Step 9: Ladle the soup into bowls. Garnish with chopped fresh chives and crumbled cooked bacon if desired. Serve hot for the best flavor and texture.

Tips & Variations

Use freshly shredded cheeses instead of pre-shredded for a smoother melt and creamier texture.

Substitute cooked turkey or ham in place of chicken for a tasty twist.

For a gluten-free option, replace all-purpose flour with a gluten-free flour blend and use certified gluten-free chicken broth.

Add sautéed mushrooms or baby spinach to deepen the flavor and add extra nutrients.

Serve with crusty sourdough bread or warm biscuits to complete the meal.

Storage

Store leftover soup in a tightly sealed container in the refrigerator for up to four days. Allow the soup to cool to near room temperature before refrigerating. Reheat gently over low heat, stirring frequently to maintain creaminess. Add a splash of broth or milk if the soup thickens too much. Avoid freezing, as the dairy ingredients can separate and become grainy.

FAQs

Can I use rotisserie chicken?

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

What cheeses work best in this soup?

Sharp cheddar and Monterey Jack cheeses melt smoothly and provide a balanced, creamy base with rich flavor that complements the chicken beautifully.

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