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White Cheddar Chicken Soup Recipe
Ash Tyrrell

White Cheddar Chicken Soup Recipe

I make a giant pot of this white cheddar chicken soup at least once a month, and honestly, it disappears faster every single time. I started making it on a random Tuesday when I had leftover rotisserie chicken sitting in my fridge and a craving for something cheesy and warm.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil — helps soften the vegetables without them sticking to the pot
  • 2 medium white onions diced — builds the savory base flavor for the whole soup
  • 3 large carrots diced — adds natural sweetness and a pop of color to every bowl
  • 4 cups red potatoes diced — go for red potatoes since they hold their shape better than russets
  • 2 teaspoons minced garlic — adds depth fresh minced garlic beats the jarred stuff here
  • 3 cups cooked rotisserie chicken chopped — a huge shortcut that skips hours of simmering raw chicken
  • 1 can no-salt-added corn drained — brings a bit of sweetness without overloading the sodium
  • 1 cup frozen spinach — stir it straight in frozen no need to thaw it first
  • 8 cups chicken broth — homemade broth adds incredible flavor but store-bought works fine too
  • 1 cup 2% milk — keeps the broth creamy without making it overly heavy
  • 1 cup white cheddar cheese powder — this is what gives the broth that rich cheesy flavor without clumping
  • 2 teaspoons black pepper — adds just enough warmth to balance the creaminess

Method
 

  1. Heat the olive oil in your large pot over medium heat, then add the onions, carrots, and potatoes. Cook for about 8 minutes, stirring occasionally, until the onions turn translucent and the potatoes begin to soften slightly.
  2. Stir in the minced garlic and let it cook for just one more minute. Garlic burns fast, so keep an eye on it and stir constantly during this short step.
  3. Add the chopped chicken, corn, frozen spinach, chicken broth, and milk straight into the pot. Give everything a good stir so it's evenly distributed before moving on to the next step.
  4. Sprinkle in the white cheddar powder along with the black pepper, whisking continuously as you add it. Whisking here prevents any clumping and helps the broth turn silky and smooth.
  5. Let the soup simmer gently for 5 to 10 minutes, stirring occasionally, until the broth thickens up and the potatoes are fully cooked through. Once it looks creamy and the potatoes are tender, it's ready to serve.

Notes

  • I always dice my potatoes into small, even pieces so they cook through at the same rate as everything else.
  • I whisk the cheddar powder in slowly instead of dumping it all at once, which keeps the broth from turning gritty.
  • I like using leftover rotisserie chicken from the night before, since it saves me an extra step entirely.
  • I taste and adjust the pepper right at the end, because the cheese powder already carries some saltiness on its own.
  • I make my own chicken broth the night before whenever I have the time, and it genuinely deepens the whole flavor