Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • ¼ cup chopped fresh parsley
  • Crumbled crispy bacon (optional)

Instructions:

  1. Place chicken breasts in the large pot and cover with chicken broth. Season with onion, garlic, oregano, garlic powder, onion powder, salt, and pepper.
  2. Bring the mixture to a boil, then reduce heat to medium and cover. Simmer for 20 minutes, or until chicken is cooked through and tender.
  3. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  4. Stir in softened cream cheese until fully melted. Add heavy cream and shredded cheddar cheese, mixing well until smooth.
  5. Taste the soup and adjust salt and pepper as necessary.
  6. Ladle into bowls and top with fresh parsley and crumbled bacon if desired.