Million Dollar Soup Velvet (Printable Version)
# What You Need:
→ Proteins
01 -
2 cups cooked chicken breast, shredded (about 2 large breasts)
→ Vegetables
02 -
1 medium yellow onion, finely chopped
03 -
2 celery stalks, finely diced
04 -
2 cloves garlic, minced
→ Dairy & Cheese
05 -
4 oz cream cheese, softened
06 -
1 cup shredded sharp cheddar cheese
07 -
1 cup shredded Monterey Jack cheese
08 -
1 cup heavy cream
→ Broth & Liquids
09 -
4 cups low-sodium chicken broth
→ Pantry
10 -
2 tbsp unsalted butter
11 -
2 tbsp all-purpose flour
→ Seasonings
12 -
1/2 tsp kosher salt (more to taste)
13 -
1/2 tsp black pepper
14 -
1/4 tsp smoked paprika
15 -
1/4 tsp ground mustard
→ Garnishes (optional)
16 -
2 tbsp chopped fresh chives
17 -
Crumbled cooked bacon
# Steps to Follow:
01 -
In a large pot or Dutch oven, melt the butter over medium heat. Add onion and celery and cook until softened, about 5 minutes.
02 -
Stir in garlic and cook for 1 minute until fragrant.
03 -
Sprinkle in the flour, stirring constantly, and cook for 2 minutes to form a roux.
04 -
Gradually whisk in the chicken broth, ensuring there are no lumps.
05 -
Add shredded chicken, salt, pepper, smoked paprika, and ground mustard. Bring to a gentle simmer and cook for 10 minutes.
06 -
Reduce heat to low. Add cream cheese, stirring until melted and smooth.
07 -
Stir in heavy cream, cheddar, and Monterey Jack cheese. Cook, stirring often, until cheeses are fully melted and the soup is creamy, about 5-7 minutes.
08 -
Taste and adjust seasoning if needed.
09 -
Ladle into bowls and garnish with chives and bacon if desired. Serve hot.
# Additional Notes:
01 -
For a richer flavor, substitute half of the chicken broth with evaporated milk.
02 -
Rotisserie chicken works well for convenience.
03 -
Add sautéed mushrooms or baby spinach for extra depth.
04 -
Pair with crusty bread or homemade biscuits.