In a large pot, I heat the butter and olive oil over medium heat. Once the butter has melted, I add the chopped onion, garlic, carrots, and celery. I sauté them until they are soft and fragrant, which usually takes about 5 minutes.

Once the vegetables are tender, I sprinkle the flour over them, stirring constantly. This creates a roux, which will thicken the soup. I cook this mixture for about 2 minutes to get rid of the raw flour taste.

Next, I slowly pour in the chicken broth while stirring continuously. I make sure the broth is well combined with the roux before bringing the mixture to a simmer.

After the broth has simmered for a few minutes, I add the milk and heavy cream. I stir the soup until it is smooth and creamy, then let it simmer for another 5 minutes.

Now comes the best part! I stir in the shredded chicken and cheddar cheese. I keep stirring until the cheese has fully melted and the soup is rich and creamy. I then add the paprika, salt, and pepper to taste.

Finally, I ladle the soup into bowls and garnish it with fresh parsley. It’s ready to be enjoyed!