Creamy Chicken Soup Recipe - Easy, Comforting Homemade Soup

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On a particularly cold Tuesday last month, I found myself craving something that would warm me from the inside out. I pulled out my trusty Dutch oven and started assembling ingredients for what would become my family’s new favorite Creamy Chicken Soup Recipe.

The result was pure magic in a bowl. Rich, velvety broth cradling tender chunks of chicken, perfectly cooked vegetables, and just enough cream to make every spoonful feel like a warm hug.

When my kids ask what’s for dinner and I say “creamy chicken soup,” I see their eyes light up. This isn’t just any soup; it’s the kind that disappears from the pot before you can even store the leftovers.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour
Servings	6 servings
Difficulty Level	Easy

My favorite part about making this Chicken Soup Recipe is how the house fills with an incredible aroma while it simmers.

Table of Contents

Why You’ll Love This Creamy Chicken Soup Recipe

This soup has become my go-to for busy weeknights and lazy weekends alike. It’s incredibly versatile, deeply satisfying, and makes enough to feed a crowd or stock your freezer.

Restaurant-quality flavor at home: The combination of aromatics, herbs, and a silky roux creates a depth of flavor that rivals anything you’d order out
Uses simple, everyday ingredients: No exotic items needed, just pantry staples you probably already have
Perfect make-ahead meal: Actually tastes even better the next day once all the flavors have melded together
Customizable to your taste: Easy to adapt for dietary preferences or whatever vegetables you have on hand
Comfort food at its finest: There’s something deeply soothing about a bowl of creamy soup that just makes everything feel right

The creaminess comes from a classic roux technique combined with heavy cream, giving you that luxurious texture without being too heavy.

Ingredients

This recipe calls for ingredients you can find at any grocery store. I’ve tested this with various substitutions, but these specific items give you the best results.

For the Soup Base:

2 tablespoons unsalted butter
2 tablespoons olive oil
1 large yellow onion, diced (about 1½ cups / 200g)
3 medium carrots, peeled and diced (about 1½ cups / 180g)
3 celery ribs, diced (about 1 cup / 120g)
4 cloves garlic, minced
4 tablespoons all-purpose flour (30g)
6 cups low-sodium chicken broth (1.4L)
2 tablespoons chicken bouillon (or 2 bouillon cubes)
1 cup heavy cream (240ml)
½ cup dry white wine (optional, but highly recommended) (120ml)

For the Chicken and Vegetables:

1½ pounds boneless, skinless chicken breasts or thighs (680g)
2 medium Yukon Gold potatoes, peeled and diced into ¾-inch cubes (about 2 cups / 300g)
1 cup frozen mixed vegetables or fresh peas (150g)

For Seasoning:

1 teaspoon dried thyme
1 teaspoon dried dill
1 bay leaf
1 teaspoon kosher salt (plus more to taste)
½ teaspoon freshly ground black pepper
¼ teaspoon smoked paprika
¼ cup fresh parsley, chopped (for garnish)

The beauty of this recipe is that you can adjust the seasonings to suit your family’s preferences.

For an even richer variation, try my Chicken Chowder Recipe.

Kitchen Equipment Needed

Having the right tools makes this recipe come together seamlessly. Here’s what I reach for every single time I make this soup.

Large Dutch oven or heavy-bottomed pot (at least 6-quart capacity): Essential for even heat distribution and preventing the roux from burning
Sharp chef’s knife: For efficiently dicing all those vegetables
Cutting board: Preferably one for vegetables and one for raw chicken
Wooden spoon or silicone spatula: Perfect for stirring the roux without scratching your pot
Whisk: Crucial for creating a smooth roux without lumps
Measuring cups and spoons: Accuracy matters, especially with the roux
Ladle: For serving up perfect portions
Instant-read thermometer: To ensure your chicken reaches 165°F (74°C)
Large bowl: For setting aside cooked chicken while it rests

I can’t stress enough how important a good Dutch oven is for this recipe—it maintains steady heat and gives you that beautiful fond on the bottom that adds so much flavor.

This soup pairs beautifully with my Dinner Rolls Recipe for a complete comfort meal.

Recommended Products for This Recipe

After making this soup countless times, I’ve found a few products that genuinely make the process easier and the results better. These are my personal favorites that I use in my own kitchen.

1. Le Creuset Enameled Cast Iron Dutch Oven

This is hands down the best investment I’ve made for soup-making. The heavy bottom prevents scorching when you’re making the roux, and the excellent heat retention means your soup simmers perfectly without hot spots. I’ve had mine for over a decade and it still looks nearly new.

Get it on Amazon

2. Better Than Bouillon Chicken Base

This is my secret weapon for incredibly flavorful soup. Unlike regular bouillon cubes, this concentrated paste gives you control over the exact intensity of flavor. A little goes a long way, and one jar lasts for months in the fridge.

Get it on Amazon

3. OXO Good Grips 3-Piece Wooden Spoon Set

These wooden spoons are perfect for stirring the roux and scraping up all those flavorful brown bits from the bottom of the pot. They won’t scratch your Dutch oven and they’re comfortable to hold even during long cooking sessions.

Get it on Amazon

4. Organic Valley Heavy Whipping Cream

Not all cream is created equal. I’ve found that using a high-quality, organic cream makes a noticeable difference in the richness and mouthfeel of the soup. This brand has the perfect fat content and never curdles.

Get it on Amazon

If you love creamy soups, you’ll also want to check out my Panera Broccoli Cheddar Soup Recipe.

Step-by-Step Instructions: How to Make Creamy Chicken Soup

I’ll walk you through this process step by step. Don’t worry if this is your first time making a roux-based soup—I’ve included all my tricks to ensure success.

1. Prepare and Season the Chicken

Pat the chicken breasts or thighs completely dry with paper towels (moisture prevents proper browning)
Season both sides generously with salt, pepper, and a pinch of smoked paprika
Cut into 1-inch cubes or leave whole (if leaving whole, you’ll shred it later)
Set aside on a clean plate while you prepare the vegetables

Taking the time to properly dry and season the chicken makes a huge difference in the final flavor.

2. Sauté the Aromatics

Heat 1 tablespoon olive oil and 1 tablespoon butter in your Dutch oven over medium-high heat until the butter is melted and foaming
Add the diced chicken pieces and cook for 4-5 minutes, turning occasionally, until golden brown on all sides (they don’t need to be cooked through yet)
Remove the chicken to a clean plate and set aside, leaving the rendered fat in the pot
Reduce heat to medium and add the remaining 1 tablespoon each of butter and olive oil
Add the diced onions, carrots, and celery to the pot
Sauté for 6-8 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent
Add the minced garlic and cook for 30-60 seconds until fragrant (be careful not to burn it)

The key here is patience—let those vegetables really soften and develop their sweet flavors.

3. Create the Roux

Sprinkle the flour evenly over the vegetable mixture
Stir constantly with a wooden spoon for 3-4 minutes, making sure every vegetable piece is coated with flour
The mixture should turn a light golden color and smell slightly nutty (this cooks out the raw flour taste)
Make sure to scrape the bottom of the pot to prevent sticking and to incorporate all those flavorful brown bits

This is the most critical step—a good roux is the foundation of your creamy soup.

4. Deglaze with Wine (Optional but Recommended)

Pour in the white wine and use your wooden spoon to scrape up any browned bits stuck to the bottom of the pot (this is called deglazing)
Let the wine simmer for 2-3 minutes until reduced by about half and the alcohol smell has cooked off
The wine adds incredible depth and brightness to the soup, but you can skip this step if you prefer

I learned this technique from my grandmother, and it truly elevates the entire dish.

5. Add the Broth and Seasonings

Slowly pour in the chicken broth while whisking continuously to prevent lumps from forming
Add the chicken bouillon, thyme, dill, bay leaf, and smoked paprika
Stir until the bouillon is completely dissolved
Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer
Let it simmer uncovered for 5 minutes, stirring occasionally, to allow the roux to thicken the broth

You’ll notice the soup starting to develop that gorgeous creamy texture at this stage.

6. Add the Chicken and Potatoes

Return the browned chicken pieces (along with any accumulated juices) to the pot
Add the diced potatoes
Stir gently to combine
Continue simmering uncovered for 20-25 minutes, stirring occasionally, until the potatoes are fork-tender and the chicken is cooked through (internal temperature of 165°F / 74°C)

If you left the chicken whole, remove it at this point, shred it with two forks, and return it to the pot.

7. Finish with Cream and Vegetables

Reduce the heat to low
Slowly stir in the heavy cream until fully incorporated
Add the frozen mixed vegetables or peas
Let everything simmer gently for 5 more minutes to heat the vegetables through
Taste and adjust seasoning with additional salt and pepper as needed
Remove the bay leaf

The cream should be added at the end to prevent curdling—never let it come to a rolling boil once added.

8. Garnish and Serve

Ladle the hot soup into bowls
Garnish with freshly chopped parsley
Add a crack of fresh black pepper on top if desired
Serve immediately with crusty bread or crackers

The aroma at this point is absolutely intoxicating—your family will be hovering around the stove!

Another favorite comfort soup of mine is this Matzo Ball Soup Recipe.

Tips for The Best Creamy Chicken Soup

After making this soup dozens of times, I’ve learned a few tricks that guarantee perfect results every single time.

Don’t rush the roux: Take the full 3-4 minutes to cook your flour and fat mixture. Under-cooked roux will give your soup a pasty, raw flour taste that’s impossible to fix later. You want that light golden color and nutty aroma.
Use room temperature cream: Take your cream out of the fridge 30 minutes before you need it. Cold cream added to hot soup is more likely to curdle or create an uneven texture.
Cut vegetables uniformly: When your carrots, celery, and potatoes are all roughly the same size (about ½-inch dice), they’ll cook evenly. Nothing worse than mushy carrots and crunchy potatoes in the same bite.
Taste as you go: Season in layers throughout the cooking process rather than all at once at the end. This builds deeper, more complex flavor.
Don’t overcook the chicken: Chicken breast especially can become dry and rubbery if overcooked. Use an instant-read thermometer to check for 165°F (74°C), then stop cooking immediately.
Add cream at the end on low heat: Once the cream goes in, keep the heat low and never let the soup come to a full boil. High heat can cause the cream to separate and create a grainy texture.
Save some broth for later: If you’re planning to store leftovers, reserve a cup of broth to add when reheating. The soup thickens as it sits, and that extra liquid will bring it back to the perfect consistency.
Brown the chicken properly: Make sure your chicken pieces are dry and your pan is hot enough. You should hear a good sizzle when the chicken hits the pan. This creates flavor through the Maillard reaction.
Use bone-in chicken for extra flavor: If you have time, using bone-in chicken thighs and removing the bones before serving adds incredible depth. Save those bones for homemade stock!
Layer your seasonings: Add half the herbs at the beginning and the other half toward the end. This gives you both deep, cooked-in flavor and bright, fresh notes.

These tips come from trial and error in my own kitchen, and they’ve saved me from many soup disasters over the years!

You might also enjoy: Avgolemono Soup Recipe

What to Serve with Creamy Chicken Soup

This soup is hearty enough to stand alone as a complete meal, but I love pairing it with complementary sides that add different textures and flavors. Here are my family’s favorites.

Bread and Biscuits:

Warm, crusty dinner rolls for dipping and soaking up every last drop
Flaky buttermilk biscuits that add a Southern touch
Garlic bread brushed with herb butter
Sourdough toast rubbed with fresh garlic
Homemade breadsticks sprinkled with parmesan

Light Salads:

Simple green salad with a tangy vinaigrette to cut through the richness
Broccoli Salad with its sweet and crunchy elements
Caesar salad with crispy romaine and parmesan shavings
Arugula salad with lemon and olive oil

Other Sides:

Oyster crackers (the classic soup companion)
Grilled cheese sandwiches cut into strips for dunking
Roasted Potatoes if you want to make it extra filling
Steamed green beans with lemon butter

I usually serve this soup in wide, shallow bowls so there’s plenty of surface area for dunking bread. On particularly cold days, I’ll make grilled cheese sandwiches and let everyone tear them apart to dip in their soup.

Variations of Creamy Chicken Soup

One of the things I love most about this recipe is how adaptable it is. Here are some variations I’ve tried that my family absolutely loves.

Creamy Chicken and Wild Rice Soup: Replace the potatoes with ¾ cup uncooked wild rice (or a wild rice blend). Add the rice when you add the broth and simmer for 40-45 minutes until tender. The nutty, chewy rice adds wonderful texture.
Creamy Chicken Noodle Soup: Skip the potatoes entirely and add 8 ounces of wide egg noodles during the last 10 minutes of cooking. Cook until tender. For best results, cook the noodles separately and add them to individual bowls to prevent them from soaking up all the broth during storage.
Tuscan-Style Creamy Chicken Soup: Add 2 cups of fresh baby spinach, ½ cup sun-dried tomatoes (chopped), and ¼ cup grated parmesan cheese during the last 5 minutes. The Italian flavors transform this into something special.
Creamy Chicken and Mushroom Soup: Sauté 8 ounces of sliced mushrooms (I love cremini or shiitake) along with the other vegetables. The earthy mushroom flavor pairs beautifully with the chicken.
Lightened-Up Version: Replace the heavy cream with an equal amount of half-and-half or whole milk. You can also add a cornstarch slurry (2 tablespoons cornstarch mixed with ¼ cup cold milk) to maintain the thickness without all the cream.
Slow Cooker Adaptation: Brown your chicken and make the roux on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the cream during the last 30 minutes.
Spicy Cajun Version: Add 1 tablespoon of Cajun seasoning, ½ teaspoon cayenne pepper, and dice up some andouille sausage along with the chicken. Gives it a nice Louisiana kick.
Loaded Potato Soup Style: Add extra potatoes, ½ cup shredded cheddar cheese, and top with crispy bacon bits, sour cream, and chives. It’s like chicken soup met baked potato soup.
Coconut Curry Chicken Soup: Replace the heavy cream with full-fat coconut milk and add 2 tablespoons of red or yellow curry paste. Add a squeeze of lime at the end for brightness.
Greek-Inspired Lemon Chicken Soup: Add the zest and juice of 2 lemons during the last few minutes and whisk in 2 beaten eggs (tempered first) for a creamy, tangy avgolemono-style soup.

My kids love the classic version, but my husband is a huge fan of the Tuscan variation. I rotate through these every few weeks to keep things interesting!

For another creamy favorite, try my New England Clam Chowder Recipe.

Storage and Reheating

This soup stores beautifully, making it perfect for meal prep or making ahead for busy weeks. Here’s how to keep it fresh and delicious.

Refrigerator Storage:

Let the soup cool to room temperature (but don’t leave it out for more than 2 hours)
Transfer to airtight containers (I use glass containers with snap lids)
Store in the refrigerator for up to 4 days
The soup will thicken as it sits—this is completely normal
Add a splash of chicken broth or cream when reheating to restore the perfect consistency

Freezer Storage:

Cool the soup completely before freezing
For best results, freeze the soup WITHOUT the cream (add fresh cream when reheating)
Pour into freezer-safe containers or heavy-duty freezer bags, leaving 1 inch of headspace for expansion
Label with the date and contents
Freeze for up to 3 months
If you added potatoes, note that they may become slightly grainy after freezing (still totally edible, just different texture)
Thaw in the refrigerator overnight before reheating

Reheating Instructions:

Stovetop method (recommended): Pour soup into a pot and heat over medium-low, stirring occasionally. Add extra broth or cream as needed to thin. Heat until warmed through, about 10-15 minutes.
Microwave method: Transfer individual portions to microwave-safe bowls. Heat on 50% power in 2-minute intervals, stirring between each, until hot.
Never reheat cream-based soups at high heat or they may separate
Only reheat the amount you’ll eat—repeated reheating degrades quality

Pro Storage Tips:

If you know you’ll be freezing portions, consider omitting the potatoes or storing them separately, as they don’t freeze as well
Freeze in individual portions for easy weeknight meals
Write the reheating instructions on the container label so anyone in the family can heat it up
Store the soup and any bread separately to keep the bread from getting soggy

I typically make a double batch on Sunday and freeze half for those inevitable crazy weeknights when I need dinner in a hurry.

Nutritional Facts

Here’s the approximate nutritional breakdown per serving (based on 6 servings). Please note that these values can vary based on specific ingredients and portion sizes.

Per Serving (about 1½ cups):

Calories: 385 kcal
Total Fat: 22g
- Saturated Fat: 11g
- Trans Fat: 0g
Cholesterol: 115mg
Sodium: 680mg
Total Carbohydrates: 22g
- Dietary Fiber: 3g
- Sugars: 4g
Protein: 28g
Vitamin A: 95% DV
Vitamin C: 22% DV
Calcium: 8% DV
Iron: 12% DV
Potassium: 720mg

Key Nutritional Highlights: This soup provides an excellent source of lean protein from the chicken, supporting muscle health and keeping you feeling full. The carrots contribute significant vitamin A, which is important for eye health and immune function. The vegetables add fiber, aiding in digestion and promoting gut health.

Lower-Calorie Options: If you’re watching your calorie intake, you can reduce the calories to approximately 280 per serving by using half-and-half instead of heavy cream, reducing the butter to 1 tablespoon, and using skinless chicken breast. You can also skip the wine to save about 15 calories per serving.

For Higher Protein: If you’re looking to boost the protein content, consider adding an extra ½ pound of chicken breast or adding 1 cup of white beans during the last 10 minutes of cooking. This will increase the protein to about 35-38g per serving.

The balance of protein, healthy fats, and vegetables makes this a nutritionally well-rounded meal that will keep you satisfied for hours.

Another satisfying soup option is my Lentil Soup Recipe.

Health Benefits of Key Ingredients

Beyond just tasting incredible, this creamy chicken soup is actually packed with ingredients that are good for you. Here’s why this comfort food can also be considered healthy food.

Chicken: An excellent source of lean protein that helps build and repair muscles, supports immune function, and keeps you feeling full longer. It’s also rich in B vitamins, particularly niacin and B6, which support energy metabolism and brain health.

Carrots: Loaded with beta-carotene, which your body converts to vitamin A. This supports healthy vision, immune function, and skin health. They’re also high in fiber and antioxidants that may help reduce the risk of chronic diseases.

Celery: A low-calorie vegetable packed with antioxidants and anti-inflammatory compounds. It’s rich in vitamin K, which is important for blood clotting and bone health, and contains compounds that may help lower blood pressure.

Garlic: Has powerful medicinal properties thanks to its sulfur compounds. It may boost immune function, reduce blood pressure, improve cholesterol levels, and contains antioxidants that protect against cell damage.

Onions: Rich in quercetin, a powerful antioxidant that may help reduce inflammation and fight allergies. They’re also a good source of vitamin C and contain compounds that may support heart health and bone density.

Chicken Broth: Contains minerals in forms that your body can easily absorb, including calcium, magnesium, and phosphorus. The gelatin from simmered bones may support gut health and joint function. It’s also hydrating and may help reduce inflammation.

Thyme and Dill: These herbs aren’t just for flavor—they contain antioxidants and anti-inflammatory compounds. Thyme has been traditionally used to support respiratory health, while dill may aid digestion.

Potatoes: Despite their bad reputation in some diet circles, potatoes are actually nutritious. They’re rich in potassium (more than a banana!), vitamin C, and resistant starch, which acts as a prebiotic to feed beneficial gut bacteria.

The combination of protein, vegetables, and warming broth makes this soup particularly beneficial when you’re fighting off a cold or just need some nutritional comfort. My kids rarely get sick, and I like to think all the homemade soup we eat plays a part in that!

FAQs About Creamy Chicken Soup

1. Can I make this soup without cream?

Yes, absolutely. If you need a dairy-free version or just want to lighten things up, you have several options.

You can replace the heavy cream with full-fat coconut milk for a dairy-free option that still has richness. Another alternative is using half-and-half or whole milk, though you’ll get a less rich result. For the thickest consistency without cream, make a cornstarch slurry by mixing 2 tablespoons of cornstarch with ¼ cup of cold milk or broth, then stir it into the soup during the last few minutes of cooking.

2. Why did my soup turn out too thick/thin?

The thickness of your soup can vary based on a few factors. If it’s too thick, this usually happens because the roux was too concentrated or the soup has reduced too much during simmering.

Simply add more chicken broth or cream, ¼ cup at a time, until you reach your desired consistency. If your soup is too thin, you likely didn’t cook the roux long enough or didn’t use enough flour. The fix is easy: make a quick slurry with 2 tablespoons flour mixed with ¼ cup cold broth, whisk it in, and simmer for 5 minutes to thicken.

3. Can I use rotisserie chicken instead of raw chicken?

Absolutely, and it’s a great time-saver! Rotisserie chicken is one of my favorite shortcuts for this recipe when I’m short on time.

You’ll need about 3-4 cups of shredded rotisserie chicken. Skip the step where you brown the raw chicken, and instead add the shredded rotisserie chicken during the last 10 minutes of cooking, just enough time to heat it through. The soup won’t have quite as much depth from the chicken browning, but it’s still delicious and cuts your cooking time significantly.

4. How do I prevent the cream from curdling?

Curdling happens when cream is exposed to high heat or acid, so prevention is all about temperature control. Always add your cream at the very end when the soup is at a gentle simmer, not a rolling boil.

Reduce the heat to low before stirring in the cream. If you’re worried, you can temper the cream first by slowly adding a ladle of hot soup to the cream while whisking, then adding this warmed cream mixture back to the pot. Never bring the soup to a full boil once the cream has been added.

5. Can I make this in a slow cooker or Instant Pot?

Yes, both appliances work well with some modifications. For the slow cooker, brown the chicken and make the roux on the stovetop first (this step is important for flavor), then transfer everything to your slow cooker.

Cook on low for 6-8 hours or high for 3-4 hours. Add the cream and any quick-cooking vegetables during the last 30 minutes. For the Instant Pot, use the sauté function to brown the chicken and make the roux directly in the pot, then add your broth and potatoes. Pressure cook on high for 8 minutes with natural release. Switch back to sauté mode and stir in the cream at the end.

For more soup variations, check out my Easy Chicken Noodle Soup Recipe.

Final Thoughts

Making a pot of this Creamy Chicken Soup Recipe has become one of my favorite weekend rituals. There’s something incredibly satisfying about watching simple ingredients transform into something so deeply comforting and delicious.

I hope this recipe brings as much warmth to your kitchen as it has to mine. Don’t be intimidated by the roux-making process—once you’ve done it a few times, it becomes second nature. Give this soup a try on your next chilly evening, and I promise your family will be asking for it again and again.

I’d love to hear how your soup turns out! Leave a comment below with any variations you tried or tips you discovered along the way.

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