Velvety Chicken Soup Bliss

• 2 medium chicken breasts (3/4 to 1 pound)
• 2 teaspoons Italian seasoning (divided)
• 1 teaspoon garlic powder
• Salt and pepper
• 3 tablespoons olive oil (divided)
• 5 tablespoons unsalted butter (divided)
• 3 cups mirepoix (1 cup diced of each: carrots, celery, yellow onion—see note 1)
• 2 teaspoons minced garlic
• 1 teaspoon chicken bouillon powder
• 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 cups freshly shredded sharp Cheddar cheese (see note 2)
• 1/2 cup heavy cream
• Fresh parsley (or thyme, optional)
• Hearty buttered bread (optional, for dipping)

1. Remove frozen broccoli from the freezer to begin thawing, making it easier to finely chop later. Prepare your chicken: cut each medium chicken breast in half widthwise to create four thinner filets. Use a meat mallet, the bottom of a frying pan, or even your fist to gently pound each piece, aiming for a relatively even thickness (not flat). Season both sides generously with salt, pepper, garlic powder, and half of the Italian seasoning. (A good starting point is about 1/4 teaspoon salt and pepper, and 1/2 teaspoon each of garlic powder and Italian seasoning per side for all chicken pieces).
2. In a large, wide, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Carefully add the seasoned chicken pieces in a single layer, ensuring not to overcrowd the pot. Cook for approximately 3-4 minutes per side, or until the chicken is thoroughly cooked through and golden brown (reaching an internal temperature of 160°F and juices run clear). Once cooked, remove the chicken to a clean plate, tent it loosely with foil, and let it rest for about 5 minutes. This resting period helps retain moisture. Afterwards, thinly slice, dice, or shred the chicken using two forks.
3. Return to the same pot – do not rinse it out! The browned bits (fond) left by the chicken are packed with flavor. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Once the butter has melted, add your mirepoix (diced onion, celery, and carrots). Season to taste with salt and pepper (I typically add about 3/4 teaspoon salt and 1/2 teaspoon pepper). Sauté the vegetables, stirring frequently and scraping up all the delicious browned bits from the bottom of the pot, until they are very tender, which usually takes 6-8 minutes. This step is crucial, as the vegetables won’t soften much more once the liquids are added, so ensure they are tender now.
4. Stir in the minced garlic, chicken bouillon powder, and the remaining 1 teaspoon of Italian seasoning. Cook for another 30 seconds, stirring continuously, until fragrant.
5. Add the remaining 4 tablespoons of unsalted butter to the pot and stir until completely melted. Sprinkle the all-purpose flour evenly over the vegetables. Cook, stirring constantly, for 1 minute to create a roux, which will thicken the soup. Gradually pour in the chicken stock, stirring vigorously until the mixture is smooth and lump-free, making sure to scrape the bottom of the pot. Next, add the room-temperature milk. Increase the heat to high and bring the soup to a gentle boil, stirring frequently and scraping the bottom to prevent sticking. Once boiling, reduce the heat to a steady simmer. Stir in the thawed and finely chopped frozen broccoli, frozen peas, and frozen corn. Continue to cook for 2-4 minutes longer, or until all the vegetables are tender and thoroughly warmed through.
6. Once the vegetables are tender, turn off the heat. This is important to prevent the cheese from clumping. Add the freshly shredded sharp Cheddar cheese, a handful at a time, gently stirring until each addition is completely melted and incorporated into the soup. Stir in the heavy cream. Finally, add the cooked chicken back into the pot, along with any juices that accumulated on the plate. Stir just enough to rewarm the chicken through. Taste the soup and adjust the seasonings (salt, pepper, or more Italian seasoning) to your preference.
7. Serve your incredibly delicious **creamy chicken soup** warm, garnished with freshly chopped parsley or a sprig of fresh thyme, and alongside generous slices of hearty, warm buttered bread for dipping. Enjoy this ultimate bowl of comfort!

Note 2 (Cheese): For the best flavor and texture in your **cheesy chicken soup**, opt for sharp or extra-sharp Cheddar cheese, which offers a richer and more pronounced taste. It is crucial to shred the cheese fresh from the block yourself. Pre-shredded packaged cheese often contains cellulose or other anti-caking agents that can give the soup a powdery texture and prevent it from melting smoothly, resulting in a less desirable consistency. A food processor can make quick work of shredding fresh cheese! Gently pack the shredded cheese into measuring cups to ensure you have the correct amount.

Storage: Store any leftover **creamy chicken and vegetable soup** in an airtight container in the refrigerator for up to 4 days. When reheating, do so on the stovetop over low heat, stirring frequently. If the soup has thickened too much in the fridge, feel free to add a splash of milk or chicken broth to reach your preferred consistency. Freezing is generally not recommended due to the dairy content, which can cause the soup to separate and become grainy upon thawing and reheating.

Nutrition