A comforting and creamy soup featuring tender chicken, sharp cheddar, and a hint of thyme.
Heat the butter and olive oil in a saucepan over medium-low heat.
Using a combination of butter and olive oil prevents the butter from burning while adding flavor.
Add the diced Vidalia onion and sauté until soft and translucent.
Keep the heat low to avoid browning the onions, which could alter the flavor.
Pour in the chicken stock, add thyme, salt, and pepper, and bring to a gentle boil.
Taste the stock after adding seasonings to adjust to your preference.
Reduce the heat and stir in the cream cheese until fully melted.
Ensure the cream cheese is softened for easier melting.
Whisk the cornstarch into the milk until smooth, then slowly pour into the soup, stirring constantly.
Stir continuously to prevent lumps from forming.
Add the shredded cheddar cheese and stir until melted and smooth.
Add the cheese gradually to ensure it melts evenly.
Serve the soup hot, garnished with fresh parsley.
Chop the parsley finely for a more even distribution.
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