Creamy Chicken Cheddar Soup

Ingredients

• 1 lb boneless skinless chicken breast (Cut into small pieces)
• 1 tbsp olive oil
• 2 tbsp butter
• 2 carrots (Medium, diced)
• 1 onion (Small, diced)
• 3 garlic (Use 2–3 cloves, minced)
• 0.25 cup all-purpose flour
• 2 cup chicken broth
• 1.5 cup whole milk
• 0.5 cup heavy cream
• 2 cup sharp cheddar cheese (Freshly shredded)
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp paprika
• 0.5 tsp dried parsley
• 0.25 tsp dried thyme
• 0.5 tsp black pepper
• salt (To taste)

Steps

1. 1

   Heat the olive oil in a large pot over medium heat. Season the chicken pieces with salt and pepper, then cook for 5–6 minutes, until golden and cooked through. Remove the chicken from the pot and set it aside.

2. 2

   Melt the butter in the same pot.

3. 3

   Add the diced onion and sauté for 5–7 minutes, until it begins to soften.

4. 4

   Add the minced garlic and cook for 30 seconds.

5. 5

   Sprinkle in the flour and stir well for 1–2 minutes.

6. 6

   Gradually pour in the chicken broth while stirring.

7. 7

   Add the milk, heavy cream, garlic powder, onion powder, paprika, dried parsley, dried thyme, black pepper, and salt.

8. 8

   Simmer gently for 8–10 minutes, stirring occasionally.

9. 9

   Add the diced carrots while the soup simmers and continue cooking as directed.

10. 10

    Return the cooked chicken to the pot and cook for another 2–3 minutes.

11. 11

    Reduce the heat to low. Gradually add the shredded cheddar cheese, stirring until it is completely melted and the soup is creamy. Do not boil the soup after adding the cheese.

Notes

The source instructs adding the carrots after the soup has already simmered for 8–10 minutes, but does not specify an additional cooking time for the carrots. The source also does not state a serving size or exact heat levels.

Nutrition per serving

• soup
• main
• American
• creamy
• cheesy
• chicken
• one-pot