Description
A rich and savory chicken soup featuring tender shredded chicken, a velvety broth, and a flavorful blend of cheese, herbs, and smoky elements. This comforting, restaurant-quality bowl is perfect for weeknights or cold days. Pork-free and indulgent, it delivers deep, addictive flavor without overpowering ingredients.
Ingredients
2 boneless, skinless chicken breasts
1 onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup heavy cream or coconut milk
1 cup shredded cheddar cheese
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon smoked paprika
1 cup mushrooms, sautéed (as halal bacon substitute)
1 tablespoon flour (for thickening)
Salt and pepper to taste
Fresh thyme or parsley, for garnish
Instructions
Preheat oven to 350°F (180°C) and bake chicken breasts for 20-25 minutes, then shred
In a large pot, heat butter and olive oil over medium heat. Sauté onion, garlic, carrots, and celery until softened
Sprinkle flour over the vegetables, stirring to create a roux. Cook for 1-2 minutes
Add heavy cream or coconut milk, smoked paprika, and sautéed mushrooms. Simmer until thickened
Stir in shredded chicken and cheese until melted and fully incorporated
Season with salt, pepper, and fresh thyme or parsley. Serve warm
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days
For vegan alternatives, use cooked lentils instead of chicken and vegan cheese substitutes
Coconut milk adds a dairy-free option while maintaining richness