Ingredients
Chicken
- 2 medium chicken breasts
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 3 tablespoons olive oil (divided)
- 5 tablespoons unsalted butter (divided)
Vegetables and Broth
- 3 cups mirepoix (a mix of chopped onions, carrots, and celery)
- 1 tablespoon minced garlic
- 1 teaspoon chicken bouillon powder
- 4 cups diced baby gold potatoes (unpeeled)
- 3 cups chicken broth
Dairy and Cheese
- 1/3 cup flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 2 cups freshly shredded sharp Cheddar cheese
Optional Additions
- 1 cup frozen peas
- Fresh parsley or thyme (for garnish)
- Hearty buttered bread (for serving)
Instructions
- Prepare Chicken: Cut chicken breasts in half widthwise to create 4 thinner pieces. Pound each piece to even out thickness. Season both sides evenly with Italian seasoning, garlic powder, salt, and pepper to enhance flavor.
- Cook Chicken: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Sear the chicken pieces until they reach an internal temperature of 160°F and juices run clear, approximately 3–4 minutes. Transfer the cooked chicken to a plate, cover with foil, and let rest for 5 minutes to retain juices. Then slice, dice, or shred as preferred.
- Cook Vegetables: Without cleaning the pot, add 1 tablespoon olive oil and 1 tablespoon unsalted butter. Sauté the mirepoix mixture for 5–7 minutes until softened. Add minced garlic, chicken bouillon powder, and diced potatoes, stirring for 1 minute to meld flavors.
- Simmer the Soup: Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low, cover the pot, and simmer for 10–15 minutes until the potatoes are tender when pierced with a fork.
- Create the Cream Base: In a separate medium pot, melt 4 tablespoons unsalted butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually pour in the whole milk while whisking constantly to avoid lumps, and cook until thickened. Stir in heavy cream and keep warm, whisking occasionally to maintain consistency.
- Combine Ingredients: Add the milk and cream mixture into the soup pot and reduce heat to low. Gradually stir in shredded Cheddar cheese in small handfuls, allowing each addition to melt thoroughly before adding more. Return the sliced or shredded chicken to the pot. If using, incorporate frozen peas and heat through. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley or thyme. Serve warm alongside hearty buttered bread to complete the meal.
Notes
- For best results, use fresh sharp Cheddar cheese and shred it yourself for optimal melting and flavor.
- If you prefer a thicker soup, increase the amount of flour slightly in the roux.
- Potatoes should be fork-tender but not mushy to maintain texture in the soup.
- Frozen peas are optional but add a nice pop of color and sweetness.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a dairy-free version, substitute milk and cream with unsweetened plant-based milk and use dairy-free cheese alternatives.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
