Scratch Creamy Chicken & Cheese Soup

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“A scratch alternative to an old all-cans recipe we have. Don't have the seasoning right yet, but it's a nice, fresh creamy flavor and mouth feel.”
10 cups

Ingredients Nutrition


  1. In a wide skillet, bring wine to a boil. Add chicken, layering if necessary to fit the space. Cover skillet with parchment paper and reduce heat to a simmer. Poach chicken until just cooked through, about 7 minutes. Remove skillet from heat and chicken from wine, discarding cooking liquid. Dice cooled chicken into small bits. Set aside.
  2. In the same skillet (no need to clean), heat 1 T. butter and 1 T. oil together over medium heat until butter is melted. Add onion and garlic, stirring until onion is translucent. Season with salt and pepper to taste. Add spinach in a single layer on top, cover skillet tightly with lid and remove from heat.
  3. Shred cheeses. Set aside.
  4. In a large soup pot, melt 2 T. butter. Add flour and whisk constantly over medium low heat, at least two minutes or until raw flour taste is gone. Add half and half all at once, continuing to whisk constantly until mixture thickens slightly, enough to coat the back of a spoon. Add a handful of shredded cheese, whisking until melted. Add about 1 cup of stock, whisking until well incorporated and hot. Continue adding cheese and stock by turns, until smooth and consistent.
  5. Add diced chicken and heat through. Add onion spinach mixture and heat through. Add rice and heat through. Adjust seasoning to taste and serve hot.

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