Description

Million Dollar Soup Velvet is a rich and creamy chicken soup that layers tender shredded chicken with sharp cheddar and Monterey Jack cheeses, cream cheese, and heavy cream. Enhanced by sautéed onions, celery, garlic, and subtle seasonings like smoked paprika and ground mustard, this comforting soup offers a velvety texture and deep flavor. Garnished with fresh chives and crispy bacon, it’s perfect for cozy family dinners or special occasions, delivering restaurant-quality creaminess with simple pantry ingredients.

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 finely chopped onion and diced celery. Cook, stirring frequently, until the vegetables are softened and translucent, about 5 minutes.
Cook garlic: Stir in the minced garlic cloves and cook for 1 minute until fragrant, being careful not to brown the garlic.
Form roux: Sprinkle in the all-purpose flour over the sautéed vegetables. Stir constantly and cook for 2 minutes to form a roux, which will eliminate the raw flour taste and help thicken the soup.
Add broth: Gradually whisk in the low-sodium chicken broth, pouring slowly and whisking continuously to prevent lumps and ensure a smooth base.
Incorporate chicken and seasonings: Add the shredded cooked chicken, kosher salt, black pepper, smoked paprika, and ground mustard. Stir well to combine, then bring the soup 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 softened cream cheese to the pot, stirring slowly until it is melted completely and the soup develops a silky texture.
Combine dairy: Stir in the heavy cream, shredded sharp cheddar, and shredded Monterey Jack cheese. Continue cooking over low heat, stirring frequently, for 5-7 minutes until the cheeses melt smoothly and the soup becomes creamy and thickened.
Taste and adjust seasoning: Sample the soup and adjust salt and pepper as needed to balance the flavors to your preference.
Serve: Ladle the hot soup into bowls. Garnish with chopped fresh chives and crumbled bacon if desired. Serve immediately for peak creaminess and flavor.

Notes

Use freshly shredded cheese instead of pre-shredded for smoother melting and better texture.
Let cream cheese and cheeses come to room temperature before adding to ensure a creamy blend without lumps.
Stir broth in slowly when making the roux to prevent lumps and keep the soup silky smooth.
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently over low heat.
Avoid freezing as the cream-based soup may separate and become grainy upon thawing.
Substitute gluten-free flour and gluten-free chicken broth to make this recipe gluten-free.
Variations include adding sautéed mushrooms or baby spinach for extra flavor and texture.
Serve with crusty sourdough bread, warm biscuits, or a crisp green salad for a full meal.

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

Keywords: creamy chicken soup, million dollar soup, cheddar soup, comforting soup, cheesy chicken soup, stovetop soup, southern soup, creamy cheese soup