Description
This viral comfort food is a rich, cheesy, and savory soup made with tender shredded chicken, a velvety cream cheese and milk base, and hearty potatoes and vegetables. Perfect for quick weeknights and cozy dinners, it’s a flavor-packed, low-carb-friendly meal that delivers pure satisfaction.
Ingredients
2 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
4 cups peeled and cubed potatoes
2 cups shredded cooked chicken (rotisserie chicken works well)
1 (16-ounce) brick cream cheese
2 cups whole milk or heavy cream (vegan alternative: canned coconut cream)
4 cups low-sodium chicken broth
1 cup shredded cheddar cheese (adjust to taste)
1 teaspoon dried thyme
2 teaspoons smoked paprika (adjust for heat preference)
1/2 teaspoon black pepper
1/2 teaspoon salt
Instructions
Melt the butter in a large pot over medium heat.
Add the onions and sauté for 3-4 minutes until softened.
Add garlic and cook for 1 minute until fragrant.
Add the cubed potatoes and chicken broth. Bring to a boil, then reduce to a simmer. Cook for 10-12 minutes until the potatoes are tender.
Add cream cheese and stir until fully melted and smooth.
Stir in milk or coconut cream, shredded chicken, cheddar cheese, thyme, smoked paprika, salt, and black pepper.
Simmer for another 5 minutes, stirring occasionally, until the soup is warm and fully combined.
Taste and adjust seasoning as needed.
Serve hot, optionally topped with additional cheese, chopped green onions, or a dollop of sour cream (if non-dairy).
Notes
For a dairy-free version, use vegan cream cheese and cheddar.
Leftovers can be cooled, then stored in the refrigerator for up to 3-4 days.
Soup can be frozen for up to 2-3 months; reheat gently on the stovetop.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (~2 cups)
- Calories: 420
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 200mg