There’s something magical about a steaming bowl of creamy cheddar chicken soup when the weather turns chilly, it’s like a warm hug from the inside out! This recipe became my go-to during those endless winter nights when my kids kept bringing home every cold and sniffle imaginable. I swear, between the garlic, the rich cheddar, and that homemade chicken broth, this soup worked better than anything from the pharmacy.
What makes my creamy cheddar chicken soup bowl special? It’s that perfect balance, velvety smooth from the real cream and sharp cheddar, packed with tender chicken and vegetables, but still light enough that you don’t feel weighed down. On busy weeknights, I love that it comes together in one pot in about 30 minutes. And when cold season hits? This is the first thing I make, that golden broth seems to chase away germs before they can settle in!
Why You’ll Love This Creamy Cheddar Chicken Soup Bowl
Trust me, this isn’t just another chicken soup, it’s a hug in a bowl with benefits! Here’s why it’s become my family’s favorite:
- Comfort with a boost: Packed with garlic and thyme, it’s like an immune-boosting chicken soup that actually tastes indulgent.
- Weeknight hero: Ready in 30 minutes flat (yes, really!) with just one pot to wash.
- Secretly wholesome: The sharp cheddar gives richness without heavy cream overload, making it a sneaky low-carb chicken soup option.
- Kid-approved magic: Even my picky eater licks the bowl clean, the cheese makes all those veggies disappear!
- Adapts to any diet: Swap heavy cream for almond milk and it’s suddenly a keto chicken soup superstar.
Seriously, whether you’re fighting off a cold or just craving cozy flavors, this soup delivers every single time.
Print35-Minute Creamy Cheddar Chicken Soup Bowl That Heals
A rich and creamy cheddar chicken soup that’s perfect for cozy meals, cold weather, or boosting immunity. This recipe combines tender chicken, sharp cheddar, and wholesome ingredients for a satisfying bowl of comfort.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup sharp cheddar cheese, grated
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp thyme
- 1 tsp black pepper
- Salt to taste
Instructions
- Heat butter and olive oil in a large pot over medium heat.
- Add diced onion, minced garlic, carrots, and celery. Sauté for 5 minutes.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken, thyme, and black pepper. Cook for 10 minutes.
- Stir in heavy cream and cheddar cheese until melted and smooth.
- Season with salt if needed and serve hot.
Notes
- For a low-calorie version, replace heavy cream with almond milk.
- Use gluten-free broth if needed.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg
Ingredients for Creamy Cheddar Chicken Soup Bowl
Gather these simple ingredients, I promise you probably have most already in your fridge or pantry! The key is quality here, especially with the cheese and chicken. I learned the hard way that pre-shredded cheese just doesn’t melt the same way.
- 2 cups cooked chicken, shredded (I use rotisserie chicken when I’m short on time, total game changer!)
- 1 cup sharp cheddar cheese, freshly grated and packed (trust me, the sharper the better, it gives that amazing tang)
- 1 medium onion, diced (yellow onions work best for that sweet-savory base)
- 2 cloves garlic, minced (don’t skimp, this is where that immune-boosting magic starts)
- 2 carrots, chopped (about 1 cup, I like them diced small so they cook fast)
- 2 celery stalks, sliced (leaves and all, they add great flavor)
- 4 cups chicken broth (homemade if you’ve got it, but good quality store-bought works too)
- 1 cup heavy cream (or swap for almond milk if you’re going low-calorie)
- 2 tbsp butter (salted or unsalted both work)
- 1 tbsp olive oil
- 1 tsp thyme (dried works, but fresh is incredible if you have it)
- 1 tsp black pepper, freshly ground
- Salt to taste (I usually add about ½ tsp at the end)
Optional upgrades: A dash of hot sauce for kick, chopped parsley for freshness, or a squeeze of lemon juice to brighten it up. If I’m feeling fancy, I’ll sometimes stir in a spoonful of cream cheese at the end for extra silkiness!
How to Make Creamy Cheddar Chicken Soup Bowl
Don’t let the rich flavor fool you, this creamy cheddar chicken soup comes together so easily! Just follow these simple steps and you’ll have restaurant-quality soup in no time. I’ve made this so often I could probably do it in my sleep, but I’ll walk you through each step like I’m right there with you in the kitchen.
Step 1: Sauté the Vegetables
First, grab your favorite soup pot (I use my trusty Dutch oven) and melt the butter with olive oil over medium heat. This combo gives us the best flavor base! Add your diced onions first, you’ll know they’re ready when they turn translucent, about 2 minutes. Then toss in the garlic, carrots, and celery. Now here’s my trick: don’t rush this part! Let those veggies soften for a good 5 minutes, stirring occasionally. You’ll notice the carrots start to glisten and the kitchen smells amazing, that’s when you know you’ve built your flavor foundation.
Step 2: Simmer the Broth and Chicken
Next, pour in that glorious chicken broth and crank the heat up just until it starts bubbling. Then immediately reduce to a gentle simmer, we’re not boiling here! Add your shredded chicken, thyme, and black pepper. Now comes the hard part: walk away for 10 minutes! This simmering time lets all those flavors get to know each other. The broth will deepen in color, and the chicken will soak up all that savory goodness. If you peek in, you should see tiny bubbles occasionally breaking the surface, that’s your perfect simmer.
Step 3: Add Cream and Cheese
Here’s where we transform this from good to “oh-my-goodness” creamy! Turn the heat down to low before you add the heavy cream, this prevents any dreaded curdling. Slowly pour it in while stirring gently. Now sprinkle in that beautiful sharp cheddar a handful at a time, stirring constantly. Watch how it melts into silky ribbons! Keep the heat low and be patient, rushing this step can make the cheese separate. The soup is ready when it coats the back of a spoon beautifully. Taste and add salt if needed (I usually do about ½ teaspoon).
Pro tip: If your soup seems too thick, don’t panic! Just stir in a splash of warm broth or water until it’s perfect. Too thin? Let it simmer a few extra minutes, but remember to stir often so nothing sticks!
Tips for the Best Creamy Cheddar Chicken Soup Bowl
After making this soup probably a hundred times (no exaggeration, my family demands it weekly!), I’ve picked up some game-changing tricks. Here are my absolute must-know tips for creamy cheddar chicken soup perfection:
- Grate your own cheese, I know, I know, those pre-shredded bags are tempting when you’re in a rush. But that anti-caking powder they use? It makes your soup grainy. Take the extra minute to grate a block of sharp cheddar, it melts into silky smoothness you just can’t get otherwise.
- Temperature control is key, When adding dairy, low and slow wins the race. Too much heat makes cream separate and cheese turn stringy. I turn the burner to its lowest setting and remove the pot from heat entirely if I’m nervous. If you see any separation, a quick whisk usually brings it back together.
- Broth shortcuts save time, No homemade broth? No problem! I jazz up store-bought by simmering it first with the chicken bones from a rotisserie bird for 10 minutes. Strain it out and boom, instant depth of flavor. This trick makes my “quick” soup taste like it simmered all day.
- Keto? No problem! Swap the carrots for zucchini (they blend right in) and use full-fat coconut milk instead of heavy cream. The result is an incredibly rich, low-carb chicken soup that still satisfies that cheesy craving. My keto friends never guess it’s diet-friendly!
- Leftover magic, The soup thickens in the fridge (all that gorgeous cheese at work!). When reheating, stir in a splash of broth or milk to bring it back to perfect creamy consistency. And here’s my secret, day two’s soup tastes even better as the flavors continue to marry!
One last bonus tip: If you’re making this as an immune-boosting chicken soup during cold season, throw in an extra garlic clove and a pinch of turmeric. You won’t taste them, but your body will thank you!
Serving Suggestions for Creamy Cheddar Chicken Soup Bowl
Oh, how I love dressing up this soup for maximum coziness! A crusty Frech baguette is my go-to, perfect risk-free for dipping into that cheesy goodness. For cold days, I’ll pair it with a simple kale salad for some crunch. Want to impress? Top each bowl with a sprinkle of fresh chopped parsley (makes it pretty!) and extra shredded cheddar. My kids go crazy when I add buttery homemade croutons, they soak up the broth beautifully. Pro tip: Warm your bowls first! It keeps the soup creamy till the very last spoonful.
Storage and Reheating
Let me tell you, this creamy cheddar chicken soup actually tastes better the next day, if you can resist eating it all at once, that is! Here’s how to keep it tasting fresh:
Fridge storage: Pour any leftovers into an airtight container (I swear by glass jars) while still slightly warm, not hot! It’ll keep beautifully for up to 3 days in the fridge. You’ll notice it thickens as it cools, that’s just the cheese doing its thing.
Reheating gently: When you’re ready to enjoy again, warm it slowly on the stovetop over low heat, stirring frequently. If it seems too thick (and trust me, it will), just whisk in a splash of broth or milk until it’s velvety smooth again. Microwave works too, use 30-second bursts, stirring between each one to prevent hot spots.
Important warning: I learned this the hard way, don’t freeze this soup! The cream and cheese separate when thawed, leaving you with a grainy texture. If you must freeze, leave out the dairy when making the soup, then add fresh cream and cheese when reheating.
Smart portions: I often make a double batch and store individual servings in mason jars, perfect grab-and-go lunches that just need a quick reheat!
Nutritional Information for Creamy Cheddar Chicken Soup Bowl
Now, I’m no nutritionist, but after making this soup so many times, I’ve learned exactly what’s going into each comforting spoonful! Keep in mind these numbers can change based on your specific ingredients (like using almond milk instead of cream), but here’s the general breakdown per generous bowl:
- Calories: About 320 (but honestly, who’s counting when it’s this good?)
- Protein: A solid 24g from that chicken and cheese, keeps you full for hours
- Carbs: Just 8g total (with 2g fiber), perfect for low-carb diets
- Fat: 22g (12g saturated from all that cheesy goodness)
- Sodium: Around 450mg (use low-sodium broth if watching salt)
What I love most? This isn’t just empty calories, you’re getting real nutrition from the carrots, celery, and garlic too! That’s why I call it my sneaky healthy chicken soup. Pro tip: If you’re making the keto version with coconut milk, the fat content goes up but carbs drop to about 5g per serving, total win!
Remember: Nutrition varies by ingredients! These estimates are based on using full-fat dairy and homemade broth. Your numbers might differ slightly with substitutions, but the soul-warming deliciousness stays the same!
FAQs About Creamy Cheddar Chicken Soup Bowl
Over the years, I’ve gotten so many questions about this soup, and I love helping others make it just right! Here are the answers to the most common things people ask me:
Can I use pre-shredded cheese instead of grating my own?
Oh honey, I wish I could say yes to save you time! But pre-shredded cheese has that powdery coating to prevent clumping, and it just doesn’t melt into that silky smooth texture we want. Grating a block of sharp cheddar takes just a minute longer and makes ALL the difference in your creamy chicken soup. Trust me, your spoon will thank you!
Is this soup keto-friendly?
Absolutely! With just 8g net carbs per bowl, it’s perfect for keto when you make two tiny tweaks: swap the carrots for zucchini (they blend right in!), and use full-fat coconut milk instead of heavy cream. You still get that rich, comforting flavor without the carbs. My keto friends can’t believe it’s diet-friendly!
Can I make this in a slow cooker?
You bet! Here’s how I do it: sauté the veggies on the stove first (trust me, this step matters!), then dump everything except the cream and cheese into your crockpot. Cook on LOW for 4 hours. Stir in the dairy during the last 30 minutes, this prevents curdling. It turns out wonderfully creamy every time!
Why does my soup sometimes look grainy?
Ah, the dreaded graininess! This usually happens when the cheese gets too hot too fast. My golden rule: keep the heat LOW when adding dairy, and stir constantly. If it does separate, don’t panic! Remove from heat and whisk vigorously, it often comes back together. A splash of warm broth can help too.
Can I freeze leftovers?
I don’t recommend it, friend. The cream and cheese separate when frozen, leaving you with a weird texture. Instead, I store it in the fridge for up to 3 days (it tastes even better on day two!). If you must freeze, leave out the dairy when making the soup, then add fresh cream and cheese when reheating.
Got more questions? Drop them in the comments, I read every one and love helping troubleshoot!
Nothing makes me happier than hearing how this creamy cheddar chicken soup turned out in your kitchen! Did your picky eater actually ask for seconds? Did it help chase away that stubborn cold? I want to know all the details, the triumphs, the happy accidents, even the “oops” moments (we’ve all had them!).
Leave a comment below telling me how it went, did you add any special twists? Maybe an extra garlic clove or a dash of hot sauce? Your notes help other home cooks too! And if you snapped a photo of that gorgeous cheesy swirl, I’d love to see it. Nothing beats that moment when the steam rises from the bowl and you know dinner’s going to be good. For more recipe inspiration, check out Family Tastes.
This recipe only gets better when we share our experiences, so don’t be shy! Whether it’s your first time making it or you’ve perfected your own version, your story matters. Happy cooking, friends!
