This luxurious Creamy Chicken Soup is the ultimate comfort in a bowl! Rich, velvety, and packed with tender chicken and vegetables, it’s surprisingly simple to make despite its restaurant-quality taste. Perfect for chilly evenings, this soup strikes the perfect balance between hearty and refined, making it an ideal dinner option that comes together with minimal fuss.
Why You’ll Love This Recipe
- Pure Comfort: There’s something magical about this soup that warms you from the inside out. The creamy texture and rich flavors make it the ultimate comfort food.
- Impressive Yet Simple: While this soup tastes like you spent all day in the kitchen, it’s actually straightforward to prepare and perfect for busy weeknights.
- Versatile: You can enjoy it as is, serve it over baked potatoes, or pair it with crusty bread for a complete meal that satisfies everyone at the table.
- Make-Ahead Marvel: This soup actually gets better the next day, making it perfect for meal prep or when you need to cook ahead for guests.
Ingredients You’ll Need
- Butter and Oil: Creates the perfect foundation for sautéing vegetables and making the roux. The combination prevents burning while adding richness.
- All-purpose flour: The key to thickening our soup, creating that luscious, velvety texture we’re looking for.
- Chicken broth: Provides the savory backbone of flavor. Low-sodium is preferable so you can control the salt level.
- Carrots, celery, and onion: The classic mirepoix that forms the flavor base of any good soup. Don’t skimp on properly sautéing these!
- Garlic: Just one clove adds a wonderful depth without overpowering the delicate flavors.
- White wine: Adds brightness and complexity. Don’t worry—the alcohol cooks off, leaving just the flavor.
- Half-and-half: The secret to this soup’s incredible creaminess without being too heavy.
- Chicken bouillon granules: Intensifies the chicken flavor throughout the soup.
- Fresh parsley: Brings a pop of color and fresh herbal notes.
- Bay leaves: These might seem optional, but they add an aromatic quality that’s subtle yet essential.
- Herbs de Provence: This herb blend adds complexity with minimal effort.
- Turmeric and paprika: Optional, but add beautiful color and subtle warmth.
- Cooked chicken: Rotisserie chicken is a fantastic time-saver and adds wonderful flavor.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Want to customize your soup? Here are some delicious options:
- Loaded Potato Version: Add cubed, cooked Yukon Gold potatoes just before serving for a heartier soup.
- Vegetable Boost: Toss in some frozen peas or fresh spinach in the last few minutes of cooking.
- Herby Twist: Swap herbs de Provence for Italian seasoning or add a tablespoon of fresh thyme.
- Cheese Lover’s Dream: Stir in 1/2 cup of shredded cheddar or Gruyere for an extra indulgent soup.
- Lighter Option: Replace half the half-and-half with additional chicken broth for a lighter but still creamy version.
How to Make Creamy Chicken Soup
Step 1: Make the Roux
In a medium saucepan, heat 2 tablespoons oil and 2 tablespoons butter. Sprinkle the flour over top and whisk quickly until well combined. Cook, whisking occasionally, until the mixture turns light golden brown. Slowly add 1 cup chicken stock while whisking vigorously until smooth. Set aside.
Step 2: Sauté the Vegetables
In a large Dutch oven, heat remaining butter and oil over medium-high heat. Add carrots and celery, sautéing for about 5 minutes while stirring occasionally. Add the diced onions and cook for 3 more minutes until translucent. Add the minced garlic and cook for just 30 seconds to release its fragrance.
Step 3: Build the Soup Base
Slowly pour in 1 cup of broth, scraping the bottom of the pot to deglaze and capture all those flavorful bits. Add the remaining broth and wine, then the roux, stirring well. Bring the mixture to a boil, stirring frequently.
Step 4: Add Remaining Ingredients
Reduce the heat to low and add the half-and-half, bouillon granules, black pepper, parsley, bay leaves, herbs de Provence, and optional seasonings (turmeric, paprika, red pepper flakes). Fold in the cooked chicken.
Step 5: Simmer to Perfection
Let the soup simmer for 15 minutes, then taste and adjust seasonings if needed. Continue simmering until it reaches your desired thickness, about 30-45 minutes more. Remove the bay leaves before serving.
Step 6: Garnish and Serve
Ladle the hot soup into bowls and top with shredded Gruyere cheese and fresh parsley. Serve with crusty bread for dipping.
Pro Tips for Making the Recipe
- Perfect Roux: Take your time with the roux—it’s the foundation for thickness. Cook it until it’s light golden for the best flavor without bitterness.
- Vegetable Size: Cut vegetables to similar sizes for even cooking and the perfect texture in every bite.
- Simmer Patience: Don’t rush the simmering stage—this is where flavors meld and the soup develops its character.
- Season Gradually: Add salt at the end since bouillon already contains sodium. You can always add more, but you can’t take it away!
- Emergency Thickening: If your soup isn’t thick enough after simmering, the cornstarch slurry method in the notes works perfectly.
How to Serve
This versatile soup shines in several serving styles:
Classic Bowl
Serve in deep bowls with a sprinkle of shredded Gruyere and fresh parsley, alongside crusty bread or homemade rolls for dipping.
Loaded Potato Style
Pour the hot soup over a split baked potato for a hearty, complete meal that’s incredibly satisfying.
Bread Bowl
Hollow out sourdough bread rounds and fill with hot soup for an impressive presentation that eliminates the need for dishes!
Side Pairings
A crisp green salad with a light vinaigrette makes the perfect counterpoint to the rich soup, creating a balanced meal.
Make Ahead and Storage
Storing Leftovers
Store cooled soup in airtight containers in the refrigerator for up to 4 days. The flavors actually improve overnight!
Freezing
This soup freezes beautifully for up to 3 months. Just be sure not to add potatoes before freezing as they’ll become grainy when thawed. Pour cooled soup into freezer-safe containers, leaving about an inch of headspace for expansion.
Reheating
Reheat refrigerated soup gently on the stovetop over medium-low heat, stirring occasionally. For frozen soup, thaw overnight in the refrigerator before reheating. If the soup has thickened too much during storage, thin it with a splash of chicken broth.
FAQs
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Can I use milk instead of half-and-half?
Yes, you can use whole milk for a lighter version, but the soup won’t be quite as creamy. For the best results, use at least 2% milk. Alternatively, use 3 cups milk plus 1/2 cup heavy cream to approximate half-and-half.
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How do I fix a soup that’s too thin?
If your soup hasn’t thickened to your liking after the full simmering time, create a slurry with 2 tablespoons cornstarch mixed with 1/4 cup cold milk or cream. Stir this into the simmering soup and cook for about 5 minutes, stirring frequently, until it thickens.
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Can I make this soup in a slow cooker?
Absolutely! Make the roux as directed, sauté the vegetables, then transfer everything to a slow cooker. Cook on low for 4-6 hours, adding the half-and-half and cooked chicken during the last 30 minutes of cooking.
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What’s the best chicken to use for this recipe?
Rotisserie chicken is perfect for this soup – it’s convenient and flavorful. Just make sure to use a regular (not smoked) variety. You can also use leftover roasted chicken or poach chicken breasts specifically for this recipe.
Final Thoughts
This Creamy Chicken Soup is what I call “everyday elegant” – sophisticated enough for company but simple enough for a weeknight dinner. The velvety texture, tender vegetables, and perfectly seasoned broth come together to create something truly special that’ll have everyone asking for seconds. Whether you’re fighting off winter chills or just craving something comforting, this soup delivers every time. Give it a try tonight – I guarantee it’ll become a new favorite in your recipe collection!
Print
Creamy Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: American
Description
A rich and hearty creamy chicken soup that combines tender rotisserie chicken, fresh vegetables, a flavorful roux, and aromatic herbs. Perfect for a comforting meal on chilly nights, this soup is sure to become a family favorite.
Ingredients
For the Roux
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter (1/4 stick)
- 4 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
For the Soup
- 2 tablespoons unsalted butter (1/4 stick)
- 2 tablespoons vegetable oil
- 6 carrots, peeled and cut into 1/8-inch slices
- 2 ribs celery, cut into 1/8-inch slices
- 1 medium yellow onion, diced
- 1 clove garlic, minced
- 3 cups low-sodium chicken broth
- 1/4 cup dry or semi-dry white wine
- 3 1/2 cups half-and-half
- 2 tablespoons chicken bouillon granules
- 1/2 teaspoon ground black pepper
- 2 tablespoons minced fresh parsley
- 3 dried bay leaves
- 1 1/2 teaspoon herbs de Provence
- 1/2 teaspoon ground turmeric (optional)
- 1/2 teaspoon ground paprika (optional)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 5 cups cooked chicken, cubed or shredded (rotisserie chicken recommended)
Optional Garnishes
- Freshly shredded Gruyere cheese
- Chopped fresh parsley
Instructions
- Prepare the Roux
Heat 2 tablespoons of vegetable oil and 2 tablespoons of unsalted butter in a medium saucepan. Sprinkle the all-purpose flour over the mixture and whisk quickly until smooth and well combined. Cook, whisking occasionally, until the roux turns light golden brown. Slowly add 1 cup of chicken broth, whisking vigorously to create a smooth mixture. Remove from heat and set aside. - Sauté the Vegetables
In a large Dutch oven, heat 2 tablespoons of butter and 2 tablespoons of oil over medium-high heat. Add the sliced carrots and celery to the pot, sautéing for 5 minutes while stirring occasionally. Add the diced onions and cook for another 3 minutes, or until the onions become translucent. Stir in the minced garlic and cook for an additional 30 seconds, allowing the garlic’s aroma to bloom. - Deglaze the Pan
Slowly pour 1 cup of chicken broth into the pot while scraping the bottom to deglaze the pan. Add the remaining chicken broth, white wine, and your prepared roux, stirring everything together until smooth. Bring the mixture to a boil while stirring frequently. - Add Remaining Ingredients
Reduce the heat to low, then stir in the half-and-half, chicken bouillon granules, black pepper, minced parsley, bay leaves, herbs de Provence, turmeric (if using), paprika (if using), crushed red pepper flakes (if using), and the cooked chicken. Simmer for 15 minutes, tasting and adjusting seasonings as needed. - Thicken and Finish
Continue simmering the soup on low for an additional 30–45 minutes until it thickens to your desired consistency. Be sure to discard the bay leaves before serving. - Serve and Garnish
Ladle the soup into bowls and garnish with shredded Gruyere cheese and chopped fresh parsley, if desired. Serve hot with crusty bread for dipping.
Notes
- Creamy Chicken Soup is fantastic when served over baked potatoes for a filling meal.
- Additions such as Yukon Gold potatoes (chopped into cubes) can enhance the texture of the soup. Simply add cooked potatoes before serving.
- If the soup isn’t thick enough, mix 2 tablespoons of cornstarch with ¼ cup of cold milk or cream, then stir it into the soup. Bring to a boil and simmer until it reaches the desired thickness.
- Half-and-half is the secret to creating the ultimate creamy texture in this soup.
- For convenience, shredded rotisserie chicken is perfect for this recipe. Avoid smoked rotisserie chicken as it may alter the flavor.
- This soup freezes well and can be stored for up to 3 months. Avoid adding potatoes before freezing.
Nutrition
- Calories: 390
- Sugar: 6g
- Sodium: 560
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 9g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 98
- Cholesterol: 105
