I can’t believe how easy and delicious this creamy chicken soup is. I dreamed it up on an unexpectedly chilly end-of-summer day when I had barely anything on hand. It’s designed with minimal ingredients but still packs maximum flavor!
How to Store and Reheat
Store leftover creamy chicken soup in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop over medium-low or in the microwave for 30 seconds at a time (or less) in the microwave until warmed all the way through. Try not to scald it!
How to Make Creamy Chicken Soup Step by Step
Cook the Chicken: In a large pot, melt 1 tablespoon of unsalted butter over medium heat. Add 1 pound of diced boneless, skinless chicken breasts and cook until no longer pink in the center, about 5-7 minutes. Remove the chicken from the pot and set aside. Sauté the Vegetables: In the same pot, add the remaining tablespoon of unsalted butter. Add 1 diced onion, 2 sliced carrots, and 2 ribs of sliced celery. Sauté until vegetables are tender, about 5 minutes. Coat the Vegetables: Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables and stir well to coat. Cook the flour for 1-2 minutes, stirring constantly. Simmer the Soup: Gradually pour in 4 cups of chicken broth, stirring constantly to prevent lumps. Bring mixture to a boil, then reduce heat and let simmer for about 10 minutes until soup begins to thicken. Add the Cream: Return the cooked chicken to the pot. Pour in 2 cup of heavy cream and stir well to combine. Allow soup to simmer for an additional 5-10 minutes until heated through. Season and Serve: Season with salt and pepper to taste. Serve hot.
title: “Creamy Chicken Soup Recipe” ShowToc: true date: “2024-11-16” author: “Eunice Murphy”
I think this is truly the best chicken soup recipe ever, one that our family can’t get enough of, and I hope your family loves it too.
Why We Love This Chicken Soup Recipe
I’ve realized that making chicken soup from scratch is so easier than I once thought! Chicken, broth, veggies, and the best ingredients to season and create the right texture make up the bulk of this homemade recipe. This is my favorite recipe that my Mom makes, I’ve made it countless times for family and friends. Everyone that tries this soup asks for the recipe. It is a standout.
Creamy. The thing that really makes this the best chicken soup for me is the silky texture. Creamy is always more comforting! Homemade. Making soup from scratch is well worth the effort for ultimate flavor. Family favorite. This recipe has been a favorite in my family for the longest time, and now it’s been a reader favorite for years too!
Variations
I love to add potatoes to this creamy chicken soup. When wanting to bulk things up a bit, I bake or steam a couple of Yukon Gold potatoes until tender, chop them into 1” cubes, and add them to the soup right before serving! I also love this soup spooned over a baked potato for a unique and delicious twist.
How to Store and Reheat
I always let homemade chicken soup cool to room temperature before storing. Pour it into an airtight container, and keep it in the refrigerator for up to 4 days. I like to reheat on the stovetop, simmering and stirring until fully heated through. I always stir in a bit of heavy cream to revive the creaminess.
How to Freeze Chicken Soup
This creamy chicken soup recipe actually freezes really well, so add it to your list of freezer meals! After it has cooled, I pour it into an airtight, freezer-safe container and freeze up to 3 months. I also pour portions into resealable bags and freeze flat on a tray. That is a great way to give this meal as a gift to new moms or a family that you want to help with meal planning. When ready to serve, I thaw it in the fridge overnight before reheating. I do not recommend freezing if you’ve added potatoes to the soup like I talked about above.
Serving Suggestions
I’ve found that the creamy texture of this easy chicken soup recipe makes it perfect for pairing with breads to help scoop or soak up the broth. I love to serve it with skillet bread, rosemary focaccia, cheddar bay biscuits, or homemade naan.
More Chicken Soup Recipes We Love
Creamy Chicken Noodle Soup Creamy Chicken Tortilla Soup Chicken Taco Soup Creamy Chicken Gnocchi Soup Chicken and Wild Rice Soup See all of our Soup Recipes!
How to Make Creamy Chicken Soup Step by Step
Make a roux: Heat 2 tablespoons cooking oil and 2 tablespoons of unsalted butter in a medium saucepan, then sprinkle the flour on top. Whisk quickly until well combined. Cook, whisking occasionally, until the roux turns light golden brown. Slowly, while still whisking, add 1 cup of chicken stock, and whisk vigorously until smooth. Remove the roux from the heat and set it aside.
How to make Creamy Chicken Soup
Sautee vegetables: In a large Dutch oven, heat 2 tablespoons of unsalted butter and 2 tablespoons of oil over medium-high heat. Add 6 carrots (peeled and cut into 1/8 inch slices) and 2 stalks of celery (cut into 1/8 inch slices), then sauté 5 minutes, stirring occasionally. Add the diced onions (1 yellow onion) and cook 3 additional minutes, or until the onions are translucent. Add 1 clove of minced garlic, and cook 30 seconds (just long enough for the garlic to bloom). Add liquid and deglaze: Slowly add 1 cup of chicken broth while scraping the bottom of the pot to remove any browned bits of veggies. Then add the rest of the broth (2 cups) and 1/4 cup of a dry white wine. Stir in the roux and bring the mixture to a boil, stirring often. Add the rest of the ingredients: Reduce the heat to low and add all other ingredients. 3 1/2 cups of half and half; 2 tablespoons of chicken base granules; 1/2 teaspoon of black pepper; 2 tablespoons of fresh parsley; 3 dried bay leaves; 1 1/2 teaspoons of Herbs de Provence; and 5 cups of cooked chicken (shredded or cubed). Simmer the soup: Simmer over low heat for 15 minutes, then taste and adjust seasonings as desired. Continue to simmer the soup until it thickens to your desired consistency, about 30-45 minutes more. Serve: Once it’s done, discard the bay leaves, garnish with sprinklings of shredded Gruyere and fresh parsley, and enjoy!
