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Prepare the vegetables: Dice the carrots and celery. Halve or quarter the small yellow potatoes.

Assemble the soup base: In a large pot or Dutch oven, combine the diced carrots, celery, potatoes, corn, and whole chicken breasts.

Season and add liquid: Sprinkle the dried thyme, salt, and freshly ground black pepper over the ingredients in the pot. Pour in the chicken broth, ensuring all ingredients are mostly covered.

Cook the soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.

Remove and shred chicken: Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces.

Create the creamy finish: Return the shredded chicken to the pot with the vegetables. Stir in the shredded cheddar and Monterey Jack cheese blend and the heavy cream.

Combine and serve: Stir the soup thoroughly until the cheese is completely melted and the soup has a thick, creamy consistency. Ladle the hot soup into bowls.

Garnish: Garnish each serving with a sprinkle of fresh chopped parsley and grated Parmesan cheese before serving.


Prepare the vegetables: Dice the carrots and celery. Halve or quarter the small yellow potatoes.

Assemble the soup base: In a large pot or Dutch oven, combine the diced carrots, celery, potatoes, corn, and whole chicken breasts.

Season and add liquid: Sprinkle the dried thyme, salt, and freshly ground black pepper over the ingredients in the pot. Pour in the chicken broth, ensuring all ingredients are mostly covered.

Cook the soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.

Remove and shred chicken: Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces.

Create the creamy finish: Return the shredded chicken to the pot with the vegetables. Stir in the shredded cheddar and Monterey Jack cheese blend and the heavy cream.

Combine and serve: Stir the soup thoroughly until the cheese is completely melted and the soup has a thick, creamy consistency. Ladle the hot soup into bowls.

Garnish: Garnish each serving with a sprinkle of fresh chopped parsley and grated Parmesan cheese before serving.
