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Ingredients
1 Pound chicken thighs, boneless, skinless, cooked & cut into bite size pieces
Kosher salt and fresh black pepper to taste
2 Tablespoons olive oil
1 Cup carrots, thinly sliced into half moons
1/2 Cup celery, diced
3/4 Cup yellow onion, diced
4 Garlic cloves, finely minced
1/2 Teaspoon dried thyme
2 Tablespoons all-purpose flour
2 (14 oz) Cans chicken broth
1/2 Cup water
12 Ounces frozen or fresh broccoli florets
1 Cup frozen corn
1 Tablespoon parsley, fresh chopped
4 Ounces cream cheese, at room temperature
1 1/2 Cups fresh shredded sharp cheddar cheese, plus more for serving
Instructions
In a large soup pot or Dutch oven heat the oil over medium-low heat. Add the carrots, celery, onion, garlic, a couple dashes each salt and pepper and the thyme. Cook until softened about 10 minutes, stirring often.
Sprinkle the flour over the veggies and stir, cooking 2 more minutes.
Stir in the broth, water, broccoli, corn, parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the chicken with all the juices remaining in the pan.
Turn the heat up to medium-high and bring to a simmer. Adjust heat and simmer 25 minutes, stirring often.
Place the cream cheese in a small bowl and add a ladle or two of the hot broth. Stir it together until the cream cheese is melted, smooth and creamy, add more broth as needed.
Stir the cream cheese into the soup.
Slowly stir in the cheese 1/4 cup at a time and continue stirring until it melts before adding more.
Taste and season with more salt and pepper if needed. Serve with a sprinkling of cheese on top.