Instructions

1. 1

   In a large pot or Dutch oven, season chicken with salt and pepper. Sear over medium heat until golden on both sides, about 5 minutes per side. Remove and set aside.

2. 2

   In the same pot, add onions, carrots, and celery. Cook for 5–7 minutes until softened and fragrant. Add garlic and cook 1 more minute.

3. 3

   Pour in chicken broth and bring to a gentle simmer. Return the chicken to the pot and cook for 15–20 minutes until fully cooked through (internal temperature 165°F).

4. 4

   Remove chicken and shred with two forks. Return shredded chicken to the pot.

5. 5

   Lower heat and stir in cream cheese and cheddar until smooth and fully melted. Add heavy cream and season with smoked paprika and parsley. Stir to combine.

6. 6

   Let the soup simmer for 5 more minutes until slightly thickened. Taste and adjust seasoning with salt and pepper. Serve hot with extra shredded cheese or crumbled bacon on top if desired.

Used in this recipe: Enameled Dutch Oven · Instant-Read Thermometer · Meat Shredding Claws (Amazon, affiliate links)