Creamy Chicken Soup
This rich and velvety Creamy Chicken Soup is the ultimate comfort food — tender chunks of chicken, perfectly cooked vegetables, and silky smooth broth brought together with a classic roux and a swirl of heavy cream. Built in a Dutch oven with simple pantry staples, it comes together in about an hour and fills your home with an irresistible aroma. Whether it's a busy weeknight or a lazy weekend, this family-favorite soup disappears from the pot before you can even store the leftovers.
Equipment
- Large Dutch oven or heavy-bottomed pot - At least 6-quart capacity; essential for even heat distribution
- Sharp chef's knife - For efficiently dicing vegetables and chicken
- Cutting board - Use separate boards for vegetables and raw chicken
- Wooden spoon or silicone spatula - For stirring the roux without scratching the pot
- Whisk - Crucial for creating a smooth roux without lumps
- Measuring cups and spoons - Accuracy matters especially for the roux
- Ladle - For serving up perfect portions
- Instant-read thermometer - To ensure chicken reaches 165°F (74°C)
- Large bowl - For setting aside cooked chicken while it rests
Ingredients
For the Soup Base
- 2 tbsp unsalted butter - divided
- 2 tbsp olive oil - divided
- 1 large yellow onion - about 1½ cups / 200g, diced
- 3 medium carrots - about 1½ cups / 180g, peeled and diced
- 3 celery ribs - about 1 cup / 120g, diced
- 4 cloves garlic - minced
- 4 tbsp all-purpose flour - 30g
- 6 cups low-sodium chicken broth - 1.4L
- 2 tbsp chicken bouillon - or 2 bouillon cubes
- 1 cup heavy cream - 240ml
- ½ cup dry white wine - 120ml; optional but highly recommended
For the Chicken and Vegetables
- 1½ lbs boneless skinless chicken breasts or thighs - 680g
- 2 medium Yukon Gold potatoes - about 2 cups / 300g, peeled and diced into ¾-inch cubes
- 1 cup frozen mixed vegetables or fresh peas - 150g
For Seasoning
- 1 tsp dried thyme
- 1 tsp dried dill
- 1 bay leaf
- 1 tsp kosher salt - plus more to taste
- ½ tsp freshly ground black pepper
- ¼ tsp smoked paprika
- ¼ cup fresh parsley - chopped, for garnish
Instructions
- Pat chicken completely dry with paper towels, then season both sides generously with salt, pepper, and a pinch of smoked paprika. Cut into 1-inch cubes (or leave whole for shredding later) and set aside.
- Heat 1 tablespoon each of olive oil and butter in your Dutch oven over medium-high heat. Add chicken and cook 4–5 minutes, turning occasionally, until golden brown on all sides. Remove to a plate and set aside, leaving the fat in the pot.
- Reduce heat to medium and add the remaining butter and olive oil. Add diced onion, carrots, and celery and sauté for 6–8 minutes until softened, then add garlic and cook 30–60 seconds until fragrant.
- Sprinkle flour evenly over the vegetables and stir constantly for 3–4 minutes until the mixture turns light golden and smells nutty, scraping the bottom to prevent sticking.
- Pour in the white wine and scrape up any browned bits from the bottom of the pot. Simmer for 2–3 minutes until reduced by half and the alcohol smell has cooked off. (Skip if not using wine.)
- Slowly pour in chicken broth while whisking continuously, then add chicken bouillon, thyme, dill, bay leaf, and smoked paprika. Bring to a boil, then reduce to a gentle simmer for 5 minutes.
- Return browned chicken and any accumulated juices to the pot along with the diced potatoes. Simmer uncovered for 20–25 minutes, stirring occasionally, until potatoes are fork-tender and chicken reaches 165°F (74°C).
- Reduce heat to low and slowly stir in the heavy cream, then add the frozen vegetables. Simmer gently for 5 minutes, taste and adjust seasoning, then remove the bay leaf.
- Ladle soup into bowls, garnish with freshly chopped parsley and a crack of black pepper, and serve immediately with crusty bread or crackers.
Notes
- Don't rush the roux: Cook the flour mixture for the full 3–4 minutes until lightly golden and nutty-smelling — undercooked roux leaves a raw, pasty taste.
- Room temperature cream: Take cream out of the fridge 30 minutes before adding to reduce the risk of curdling.
- Prevent curdling: Always add cream at the end over low heat and never bring the soup to a full boil once cream is added.
- Rotisserie chicken shortcut: Use 3–4 cups shredded rotisserie chicken — add it during the last 10 minutes just to heat through, skipping the browning step.
- Cut vegetables uniformly: Aim for ½–¾ inch dice so carrots, celery, and potatoes cook evenly.
- Too thick? Too thin? Add warm broth or cream to thin; whisk in a slurry of 2 tbsp flour + ¼ cup cold broth and simmer 5 minutes to thicken.
- Storage: Refrigerate in airtight containers for up to 4 days. Add a splash of broth when reheating as the soup thickens as it sits.
- Freezing: Freeze WITHOUT cream for best results (up to 3 months); stir in fresh cream when reheating. Potatoes may become slightly grainy after freezing.
- Slow cooker adaptation: Brown chicken and make roux on stovetop first, then cook on low 6–8 hours or high 3–4 hours; add cream during the last 30 minutes.
- Boost protein: Add an extra ½ lb chicken breast or 1 cup white beans in the last 10 minutes to increase protein to ~35–38g per serving.
Nutrition
Serving: 1BowlCalories: 385kcalCarbohydrates: 22gProtein: 28gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 115mgSodium: 680mgPotassium: 720mgFiber: 3gSugar: 4gVitamin A: 95IUVitamin C: 22mgCalcium: 8mgIron: 12mg
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