Creamy Chicken Soup Recipe

Chicken Soup is a comfort food classic, so this creamy chicken soup is one of my Mom’s recipes that I just had to learn. I’ve filled it with chicken, celery, carrots, broth, garlic, and plenty of seasonings. Thanks to heavy cream and white wine, every spoonful has the creamiest, silkiest texture. I have to say, the flavor is unbeatable. It’s not an exaggeration to say this rich and creamy chicken soup is one of my favorite recipes of all time.

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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.

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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!

Recipe

Creamy Chicken Soup Recipe

4.72 from 219 votes

Author: Susie Gall

Prep: 15 minutes minutes

Cook: 45 minutes minutes

Total: 1 hour hour

Serves8 bowls

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This homemade creamy chicken soup recipe is super creamy and filled with flavor. It's the most comforting bowl of soup you'll ever eat!

Step-by-step photos can be seen below the recipe card.

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Ingredients

For the Roux

• ▢ 2 tablespoons vegetable oil
• ▢ 2 tablespoons unsalted butter (¼ stick)
• ▢ 4 tablespoons all-purpose flour
• ▢ 1 cup low-sodium chicken broth

For the Soup

• ▢ 2 tablespoons unsalted butter (¼ stick)
• ▢ 2 tablespoons vegetable oil
• ▢ 6 carrots peeled and cut into ⅛-inch slices
• ▢ 2 ribs celery cut into ⅛-inch slices
• ▢ 1 medium yellow onion diced
• ▢ 1 clove garlic minced
• ▢ 3 cups low-sodium chicken broth
• ▢ ¼ cup dry or semi-dry white wine
• ▢ 3½ cups half-and-half
• ▢ 2 tablespoons chicken bouillon granules
• ▢ ½ teaspoon ground black pepper
• ▢ 2 tablespoons minced fresh parsley
• ▢ 3 dried bay leaves
• ▢ 1½ teaspoon herbs de Provence
• ▢ ½ teaspoon ground turmeric optional
• ▢ ½ teaspoon ground paprika optional
• ▢ ¼ teaspoon crushed red pepper flakes optional
• ▢ 5 cups cooked chicken cubed or shredded – rotisserie chicken works well (see note)

Optional Garnishes

• ▢ Freshly shredded Gruyere cheese
• ▢ Chopped fresh parsley

Instructions

For the Roux

• Heat 2 tablespoons oil and 2 tablespoons 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 whisking, add 1-cup chicken stock to the roux and whisk vigorously until smooth. Remove the roux from the heat and set it aside while combining other ingredients.
  2 tablespoons vegetable oil, 2 tablespoons unsalted butter, 4 tablespoons all-purpose flour, 1 cup low-sodium chicken broth

For the Soup

• In a large Dutch oven, heat 2 tablespoons butter and 2 tablespoons oil over Med-High heat. Add the carrots and celery, sauté 5 minutes; stir occasionally. Add the diced onions and cook 3 additional minutes or until the onions are translucent. Add the minced garlic and cook 30 seconds – just long enough for the garlic to bloom.
  2 tablespoons unsalted butter, 2 tablespoons vegetable oil, 6 carrots, 2 ribs celery, 1 medium yellow onion, 1 clove garlic
  
• Slowly add 1 cup of broth while scraping the bottom of the pot to deglaze the pan. Add the rest of the broth and the wine, the roux and stir well. Bring the mixture to a boil and stir often..
  3 cups low-sodium chicken broth, ¼ cup dry or semi-dry white wine
  
• Reduce the heat to low and add all other ingredients except the garnishes.
  3½ cups half-and-half, 2 tablespoons chicken bouillon granules, ½ teaspoon ground black pepper, 2 tablespoons minced fresh parsley, 3 dried bay leaves, 1½ teaspoon herbs de Provence, ½ teaspoon ground turmeric, ½ teaspoon ground paprika, ¼ teaspoon crushed red pepper flakes, 5 cups cooked chicken
  
• Simmer 15 minutes then taste and adjust seasonings, if necessary. This is the time to add salt or pepper, if desired. Continue to simmer the soup until it thickens, about 30-45 minutes more, or to the desired consistency.
  
• Discard the bay leaves.
• Garnish with sprinklings of shredded Gruyere and fresh parsley. Serve with crusty bread.
  Freshly shredded Gruyere cheese, Chopped fresh parsley

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

• Creamy Chicken Soup is delicious served over baked potatoes.
• A variation: Potatoes are delicious added to this soup. I like to bake or steam a couple of Yukon Gold potatoes until tender, chop them into 1” cubes and add to the soup right before serving.
• If the soup doesn’t thicken to your liking, add 2 tablespoons cornstarch to ¼ cup cold milk/cream, stir and add it to the soup. Bring to a boil and cook 5 minutes, stir often. Reduce heat to LOW and simmer until desired thickness.
• Creamy Chicken Soup freezes well. It will keep up to 3 months. Be sure no potatoes are added before freezing.
• We love to use shredded rotisserie chicken in this soup. It makes things quick and easy. Do not use smoked rotisserie chicken because it will change the overall taste significantly.

Nutrition Information

Serving: 1bowl Calories: 444kcal (22%) Carbohydrates: 14g (5%) Protein: 26g (52%) Fat: 31g (48%) Saturated Fat: 13g (81%) Polyunsaturated Fat: 4g Monounsaturated Fat: 12g Trans Fat: 0.3g Cholesterol: 118mg (39%) Sodium: 166mg (7%) Potassium: 538mg (15%) Fiber: 2g (8%) Sugar: 7g (8%) Vitamin A: 8408IU (168%) Vitamin C: 6mg (7%) Calcium: 153mg (15%) Iron: 2mg (11%)

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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.

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!