Creamy Chicken Soup with Tender Shredded Chicken

• 2 medium chicken breasts (3/4 to 1 pound)
• 2 teaspoons Italian seasoning, divided
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 3 tablespoons olive oil, divided
• 5 tablespoons unsalted butter, divided
• 3 cups mirepoix (1 cup each diced: carrots, celery, yellow onion)
• 2 teaspoons minced garlic
• 1 teaspoon chicken bouillon powder (optional)
• 3 cups chicken stock or broth
• 1/3 cup all-purpose flour
• 3 cups milk (2% or whole)
• 2 1/2 cups frozen broccoli florets, thawed and very finely chopped
• 1 cup frozen corn
• 1 cup frozen peas
• 2 packed cups freshly shredded sharp Cheddar cheese
• 1/2 cup heavy cream
• Fresh parsley or thyme, optional
• Hearty buttered bread, optional for dipping

• Remove broccoli from the freezer to begin thawing so it’s easy to chop. Cut chicken breasts in half crosswise to make four thinner fillets. Gently pound each piece to even thickness. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
• Heat 2 tablespoons olive oil in a large, wide, heavy-bottomed pot. When the oil is hot, add the seasoned chicken in a single layer and cook about 3–4 minutes per side, until cooked through (internal temperature around 160°F and juices run clear). Remove chicken to a plate, tent with foil, and let rest for about 5 minutes before slicing, dicing, or shredding.
• Keep the pot (do not rinse). Reduce heat to medium and add the remaining 1 tablespoon olive oil and 1 tablespoon butter. When the butter melts, add the diced onion, celery, and carrot. Season with salt and pepper. Sauté, scraping up the browned bits left from the chicken, until the vegetables are very tender, about 6–8 minutes.
• Stir in the minced garlic, chicken bouillon (if using), and the remaining teaspoon of Italian seasoning; cook about 30 seconds until fragrant.
• Add the remaining 4 tablespoons butter and let melt. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to remove the raw flour taste. Gradually whisk or stir in the chicken stock until the mixture is smooth and the bottom of the pot is scraped clean. Add the milk and bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking. Once it reaches a boil, reduce to a simmer and add the thawed broccoli, peas, and corn. Cook 2–4 minutes more until the vegetables are tender and warmed through.
• Turn off the heat. Add the shredded Cheddar a handful at a time, stirring gently until melted. Stir in the heavy cream. Return the cooked chicken (and any accumulated juices) to the pot and stir just to rewarm the chicken. Taste and adjust seasonings as needed.
• Serve the soup warm with chopped fresh parsley or thyme and hearty buttered bread for dipping.

Note 1: Use a food processor to quickly chop equal amounts of onion, carrot, and celery, or buy prepped mirepoix in the produce or frozen section to save time.

Note 2: Choose sharp or extra-sharp Cheddar for better flavor. Freshly shredded cheese melts more smoothly than pre-shredded packaged cheese, which may leave a grainy texture. Pack shredded cheese gently into measuring cups to get the right amount.

Storage: Store in an airtight container in the fridge for up to 4 days. Reheat over low heat, stirring to prevent sticking; add a splash of milk or broth if the soup thickens too much. Soup can be frozen for up to 3 months and should be thawed in the refrigerator before reheating.

Serving: 1 serving • Calories: 686 kcal • Carbohydrates: 43 g • Protein: 35 g • Fat: 43 g • Saturated Fat: 22 g • Sodium: 979 mg • Fiber: 6 g

Nutrition information is automatically calculated and should be used as an approximation.