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Million Dollar Soup Velvet

Creamy Million Dollar Soup Velvet That Feels Indulgent

This Creamy Million Dollar Soup Velvet offers indulgent flavors with tender chicken and creamy cheeses.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 cups shredded chicken Substitute with cooked turkey or ham if desired.
  • 1 medium yellow onion Use shallots for a milder flavor.
  • 2 stalks celery Omit if not available or replace with diced carrots for sweetness.
  • 3 cloves garlic Fresh garlic should be minced for best results.
  • 4 cups low-sodium chicken broth Grain-free vegetable broth can replace for a vegetarian option.
For the Creamy Texture
  • 8 ounces cream cheese Use dairy-free cream cheese for a dairy-free version.
  • 1 cup sharp cheddar cheese Monterey Jack or Gouda can be used as alternatives.
  • 1 cup Monterey Jack cheese Substitute with another melty cheese as needed.
  • 1 cup heavy cream Can use half and half for a lighter version.
For Seasoning & Garnish
  • 3 tablespoons unsalted butter Olive oil is a suitable alternative.
  • 1/4 cup all-purpose flour Use gluten-free flour blend for a gluten-free version.
  • 1 teaspoon kosher salt Adjust based on broth saltiness.
  • 1/2 teaspoon black pepper White pepper can be used for a more subtle flavor.
  • 1 tablespoon smoked paprika Regular paprika is a milder substitute.
  • 1 teaspoon ground mustard Dijon mustard can work in a pinch.
  • 1/4 cup chopped fresh chives Green onions can be used as an alternative.
  • 1 cup crumbled cooked bacon Use vegetarian bacon or omit for lighter soup.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, melt 3 tablespoons of unsalted butter over medium heat. Add the diced yellow onion and chopped celery. Sauté for about 5 minutes until softened.
  2. Add 3 minced garlic cloves and stir for about 1 minute, until fragrant.
  3. Sprinkle in 1/4 cup of all-purpose flour, stirring constantly for 2 minutes until slightly golden.
  4. Gradually whisk in 4 cups of low-sodium chicken broth, making sure to eliminate any lumps in the roux. Bring to a gentle simmer.
  5. Stir in 3 cups of shredded chicken, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, 1 tablespoon of smoked paprika, and 1 teaspoon of ground mustard. Let simmer for 10 minutes.
  6. Reduce the heat to low, and mix in 8 ounces of softened cream cheese until completely melted.
  7. Gradually incorporate 1 cup of heavy cream, along with 1 cup each of sharp cheddar and Monterey Jack cheese. Stir frequently until melted and creamy.
  8. Taste and adjust seasoning as needed.
  9. Ladle the soup into bowls and garnish with chopped fresh chives and crumbled bacon if desired. Serve hot.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 600mgPotassium: 650mgFiber: 1gSugar: 2gVitamin A: 600IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

For best results, use room temperature cream cheese and stir gently when incorporating cheese and cream. Adjust to taste before serving and avoid freezing to maintain texture.

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