Ingredients
2 tablespoons unsalted butter
1 small yellow onion, diced
2 celery stalks, diced
2 cloves garlic, minced
4 cups chicken broth
8 ounces full-fat cream cheese, softened and cubed
1 cup heavy whipping cream
2 cups cooked and shredded chicken
1/2 teaspoon xanthan gum (optional)
1/2 teaspoon dried thyme
Salt and black pepper to taste
Optional garnish: Fresh chives, shredded cheddar cheese, crumbled bacon
Instructions
1. In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and celery, and sauté for 5–7 minutes until soft. Add minced garlic and cook for 1 more minute.
2. Pour in chicken broth and bring to a simmer. Let it cook for about 5 minutes to infuse flavor.
3. Reduce heat to low. Add softened cream cheese and whisk until melted and broth is smooth and creamy.
4. Slowly stir in heavy whipping cream. Add thyme, salt, and black pepper. If using xanthan gum, sprinkle it in while whisking to avoid clumps.
5. Stir in cooked, shredded chicken and let simmer on low for 5–10 minutes until heated through. Do not boil.
6. Taste and adjust seasoning. Serve hot, garnished with chives, cheddar cheese, or bacon if desired.
Notes
Use pre-cooked or rotisserie chicken to save time.
Make sure cream cheese is softened to room temperature before adding for the smoothest texture.
For a thicker soup, simmer a little longer or add extra cream cheese.
Add jalapeños, mushrooms, spinach, or cauliflower rice for variety.
Store leftovers in the fridge for up to 4 days. Reheat gently over low heat while stirring.
Avoid freezing if possible, as cream-based soups may separate when thawed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 110mg