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Chicken Cheddar Soup Recipe
Ash Tyrrell

Chicken Cheddar Soup Recipe

I first made this chicken cheddar soup on a rainy Sunday when I had leftover chicken and a block of cheddar staring at me from the fridge. One pot, thirty minutes, and I had a creamy, cheesy bowl of comfort that my whole family asked for again the very next week.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 cups chicken broth – forms the savory backbone of the soup
  • 2 cups diced potatoes – adds heartiness and helps thicken the broth naturally
  • 1 cup diced carrots – brings natural sweetness and color
  • 1 cup diced celery – gives that classic chowder crunch and aroma
  • 1/2 cup diced onion – builds the flavor base right from the start
  • 1 1/2 teaspoons salt – balances and lifts every other flavor
  • 1/4 teaspoon black pepper – adds a gentle warmth without overpowering
  • 1/4 cup butter – the base for a silky roux
  • 1/3 cup all-purpose flour – thickens the soup to that perfect chowder consistency
  • 2 cups whole milk – keeps the soup creamy without being too heavy
  • 2 cups shredded cheddar cheese – grate it fresh pre-shredded cheese won't melt as smoothly
  • 2 cups diced cooked chicken – use rotisserie chicken to save time on busy nights

Method
 

  1. Pour the chicken broth into your large pot and bring it to a boil. Add the diced potatoes, carrots, celery, and onion, then season with salt and pepper. Reduce the heat and let everything simmer gently until the vegetables turn fork-tender, about 15 minutes.
  2. While the vegetables simmer, melt butter in a separate saucepan over medium heat. Whisk in the flour and let it cook for about a minute until it smells slightly nutty. This step removes the raw flour taste and sets up your thickener.
  3. Slowly pour in the whole milk while whisking constantly to avoid lumps. Keep stirring until the mixture turns thick and bubbly, which usually takes three to four minutes on medium heat.
  4. Pour the thickened milk mixture into the pot with your simmered vegetables and broth. Stir well so everything blends into one creamy base. Let it simmer together for a couple of minutes to marry the flavors.
  5. Lower the heat and stir in the shredded cheddar cheese a handful at a time, letting each addition melt before adding more. Add the diced cooked chicken and stir until it's heated through and the soup looks glossy and smooth.
  6. Give the soup a taste and adjust salt and pepper as needed. If it feels too thick, splash in a little extra broth or milk until it reaches the consistency you like.

Notes

  • I always grate my own cheddar block instead of buying pre-shredded bags. It melts so much smoother and gives a creamier texture.
  • I let the roux cook for a full minute before adding milk; skipping this step leaves a slightly raw, floury taste behind.
  • I add the cheese off direct high heat because cheese can turn grainy or separate if it gets too hot too fast.
  • I like using warm broth and milk rather than cold straight from the fridge, since it keeps the soup from cooling down too quickly.
  • I sometimes stir in a pinch of smoked paprika at the end for a subtle depth that makes people ask what my secret is.