If you’re looking for a versatile, hearty soup that’s as easy to make as it is delicious, try this Cheesy Chicken Soup. Whether you’re craving a bowl of warmth on a cold day or need a crowd-pleasing dish for a gathering, this hearty and comforting soup will fit the bill!
Cheesy Chicken Soup
When a winter chill sets in, there’s nothing like a comforting bowl of soup to warm you up. One of my favorite go-to recipes for those cold days is Cheesy Chicken Soup. This hearty and flavorful soup is packed with vegetables and can easily be adapted to suit different dietary preferences.
Versatile and Delicious Cheesy Chicken Soup
This chicken vegetable soup is perfect for a cold winter day. It’s packed with vegetables and can even be transformed into a vegetarian delight by substituting vegetable stock for chicken stock. Its thick, chowder-like consistency makes it incredibly satisfying, but you can adjust the thickness by reducing the cornstarch. Plus, it can be gluten-free, thanks to the cornstarch as a thickening agent instead of flour. The best thing about this soup is that it is absolutely delicious!
Surprisingly Quick and Easy Cheesy Chicken Soup
This soup can be made using boxed chicken stock and rotisserie chicken. While you can certainly cook the chicken and broth from scratch, using store-bought stock and pre-cooked chicken makes this simple recipe even more convenient. Quick, easy, and undeniably delicious—what more could you ask for?
Time-Saving Tips
For those extra busy days, streamline the prep process by using store-bought shredded carrots and a chopper to cut all the vegetables except the potatoes. This helps reduce the prep time without sacrificing the soup’s homemade flavor. With this recipe yielding about 12 cups of soup, it’s perfect for serving guests or enjoying as leftovers throughout the week.
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Cheesy Chicken Soup
Ingredients
- 1 large onion, chopped
- 4 large carrots, peeled and sliced thin
- 3 large celery stalks, chopped
- 2 medium potatoes, cubed
- 2 cups frozen corn
- 6 cups chicken stock, divided in half
- 2 cups rotisserie chicken, shredded
- ¼ cup all-purpose flour (for gluten-free soup, use 1/8 cup of cornstarch in place of flour)
- 3 cups whole milk (reserve 1/4 cup)
- ¼ cup butter
- ½ teaspoon pepper
- ½ teaspoon salt
- 8 ounces cheddar cheese, shredded
Instructions
- Add the onion, carrots, celery, potatoes, corn, and 3 cups of chicken stock to a large Dutch oven. Cover the pan with a tight-fitting lid and heat on medium to bring the vegetables to a boil. Simmer for 20 minutes or until tender.
- Remove the chicken from the bones and shred it into small chunks.
- Add the flour (or cornstarch if making gluten-free soup) and 1/4 cup of milk to a small bowl. Stir until smooth. Add more milk if necessary. Pour the flour mixture into the rest of the milk and stir. Pour into the vegetables. Add the last 3 cups of chicken stock into the vegetables and stir. Add the butter, pepper, and salt. Cook for 10 minutes. Remove from the heat. Add the cheddar cheese and stir until melted.