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.

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.

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.

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.

Creamy Chicken Soup Recipe

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

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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

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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