Velvety Chicken Soup

For the Chicken:

• 2 medium chicken breasts (approximately 3/4 to 1 pound total)
• 2 teaspoons Italian seasoning (divided)
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper (to taste)
• 3 tablespoons olive oil (divided)

For the Soup Base:

• 5 tablespoons unsalted butter (divided)
• 3 cups mirepoix (equal parts diced carrots, celery, and yellow onion — see Note 1 for shortcuts)
• 2 teaspoons minced garlic
• 1 teaspoon chicken bouillon powder
• 3 cups chicken stock (or chicken broth)
• 1/3 cup all-purpose flour
• 3 cups milk (2% or whole milk recommended for creaminess)
• 2 cups freshly shredded sharp Cheddar cheese (see Note 2 for best results)
• 1/2 cup heavy cream

For the Vegetables & Garnish:

• 2-1/2 cups frozen broccoli florets (thawed and very finely chopped)
• 1 cup frozen corn
• 1 cup frozen peas
• Fresh parsley or thyme, chopped (optional, for garnish)
• Hearty buttered bread (optional, for dipping)

• Begin by removing the frozen broccoli from the freezer to allow it to thaw slightly, making it easier to chop later. Take your chicken breasts and carefully slice each one in half widthwise, creating four thinner fillets. Use a meat mallet, a heavy frying pan, or even your fist to give each piece a quick, gentle pound. The goal isn’t to flatten them completely, but rather to ensure all pieces are relatively even in thickness for uniform cooking. Season both sides of the chicken generously with salt, pepper (I recommend about 1/4 teaspoon of each per side), and 1/2 teaspoon each of garlic powder and Italian seasoning per side.
• Add 2 tablespoons of olive oil to your large, wide, heavy-bottomed pot. Heat the oil over medium-high heat until shimmering. Once hot, carefully add the seasoned chicken pieces in a single layer, ensuring not to overcrowd the pot; cook in batches if necessary. Sear the chicken for approximately 3-4 minutes per side, or until it’s beautifully golden brown and cooked through (reaching an internal temperature of 160°F, with juices running clear). Remove the cooked chicken to a plate, tent it loosely with foil, and let it rest for about 5 minutes. This resting period helps keep the chicken juicy. After resting, thinly slice, dice, or shred the chicken using two forks, then set aside.
• Without rinsing the pot (those browned bits, or “fond,” are packed with flavor!), reduce the heat to medium. Add the remaining 1 tablespoon of olive oil plus 1 tablespoon of unsalted butter to the pot. Once the butter has melted, add your diced onion, celery, and carrots (the mirepoix). Season the vegetables to taste (I suggest about 3/4 teaspoon of salt and 1/2 teaspoon of pepper). Sauté the vegetables, stirring frequently and scraping up all those delicious browned bits left by the chicken, until they are very tender. This should take about 6-8 minutes. Remember, these vegetables won’t soften much more once the liquids are added, so ensure they are tender now.
• Stir in the minced garlic, chicken bouillon powder, and the remaining 1 teaspoon of Italian seasoning. Continue to stir and cook for another 30 seconds, allowing the aromatics to become fragrant.
• Add the remaining 4 tablespoons of butter to the pot and stir until it has completely melted into the vegetables. Next, sprinkle the all-purpose flour evenly over everything. Cook, stirring constantly, for 1 minute. This step cooks out the raw flour taste and creates a roux, which will thicken your soup. Gradually pour in the chicken stock, stirring continuously until the mixture is smooth and lump-free, making sure to scrape the bottom of the pot thoroughly. Add the milk. Increase the heat to high and bring the soup to a gentle boil, stirring frequently to prevent sticking. Once boiling, reduce the heat to a simmer. Add the thawed and finely chopped frozen broccoli, frozen peas, and frozen corn. Continue to cook for another 2-4 minutes, or until the vegetables are tender and thoroughly warmed through.
• Once all the vegetables are tender, turn off the heat. This is a crucial step for preventing the cheese from clumping. Add the freshly shredded sharp Cheddar cheese, a handful at a time, gently stirring after each addition until it is completely melted and incorporated, creating a velvety consistency. Finally, mix in the heavy cream for an extra touch of richness. Return the sliced or shredded chicken (along with any delicious juices that collected on the plate) to the pot. Stir gently just to rewarm the chicken. Taste the soup and adjust seasonings (salt, pepper, or a pinch more Italian seasoning) to your preference.
• Serve your homemade creamy chicken soup warm, garnished with a sprinkle of freshly chopped parsley or thyme, and don’t forget plenty of hearty, warm, buttered bread for dipping! Enjoy this comforting and satisfying meal!

Note 2: The Secret to Creamy Cheese: For the best flavor and a wonderfully smooth, non-clumpy soup, always use sharp or extra-sharp Cheddar cheese, and be sure to shred it fresh yourself. Pre-shredded packaged cheeses often contain anti-caking agents (like cellulose) that can prevent them from melting properly, resulting in a gritty or powdery texture in your soup. Freshly shredded cheese melts beautifully and integrates seamlessly. A food processor can make quick work of shredding cheese too! When measuring, gently pack the shredded cheese into your measuring cups to get an accurate amount.

Storage for Freshness: Store any leftover Creamy Chicken Soup in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently on the stovetop over low heat, stirring frequently to ensure even warming and prevent scorching. If the soup has thickened considerably in the fridge, add a splash of milk or chicken broth to reach your desired consistency. Please note that due to its dairy content, this soup does not freeze well, as the cream and milk can separate and become grainy upon thawing.

Nutritional Information