Creamy Chicken Soup Recipe – Easy Chicken Recipes

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This creamy chicken soup is one of my favorite quick and easy comfort meals to make when the temps start to drop. I loaded it up with tender chunks of chicken, mirepoix veggies, and plenty of cream to create a silky smooth texture. It takes just 40 minutes from start to finish and is so rich and flavorful.

overhead view of a serving of creamy chicken soup in a white bowl with a spoon.

I can’t believe how easy and delicious this creamy chicken soup is. I dreamed it up on an unexpectedly chilly end-of-summer day when I had barely anything on hand. It’s designed with minimal ingredients but still packs maximum flavor!

What’s in This Creamy Chicken Soup Recipe?

  • Butter: Unsalted butter adds richness to the chicken and veggies as they cook.
  • Chicken: I like boneless, skinless chicken breasts, but thighs also work.
  • Mirepoix: A combination of onion, carrot, and celery that creates a rich and flavorful base for the soup.
  • Flour: A little bit of all-purpose flour helps to thicken up this creamy soup.
  • Chicken Broth: Forms the savory base of the soup. I prefer low-sodium, but regular broth works as well.
  • Heavy Cream: Makes this soup super rich and creamy. For a lighter soup, try half-and-half instead.
ingredients for creamy chicken soup.

How to Store and Reheat

Store leftover creamy chicken soup in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop over medium-low or in the microwave for 30 seconds at a time (or less) in the microwave until warmed all the way through. Try not to scald it!

a ladleful of creamy chicken soup.

Notes and Tips

  • In place of the flour, you can use 1 tablespoon of cornstarch to thicken this soup.
  • I recommend bringing the heavy cream to room temperature before adding it to the soup. This helps prevent it from curdling from the abrupt change in temperature.
  • Feel free to add other favorite veggies!
  • You can also add noodles to this soup in the last 10-15 minutes of simmering.
overhead view of a serving of creamy chicken soup in a white bowl with a spoon.

Creamy Chicken Soup Recipe

This creamy chicken soup is one of my favorite quick and easy comfort meals to make when the temps start to drop.

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Instructions

  • In a large pot, melt 1 tablespoon of butter over medium heat. Add diced chicken and cook until no longer pink in the center, about 5-7 minutes. Remove the chicken from the pot and set aside.

    2 tablespoons unsalted butter, 1 pound boneless, skinless chicken breasts

  • In the same pot, add the remaining tablespoon of butter. Add diced onion, carrots, and celery. Sauté until vegetables are tender, about 5 minutes.

    1 onion, 2 carrots, 2 ribs celery

  • Sprinkle flour over the sautéed vegetables and stir well to coat. Cook the flour for 1-2 minutes, stirring constantly.

    2 tablespoons all-purpose flour

  • Gradually pour in chicken broth, stirring constantly to prevent lumps. Bring mixture to a boil, then reduce heat and let simmer for about 10 minutes until soup begins to thicken.

    4 cups chicken broth

  • Return cooked chicken to the pot. Pour in heavy cream and stir well to combine. Allow soup to simmer for an additional 5-10 minutes until heated through.

    1 cup heavy cream

  • Season with salt and pepper to taste. Serve hot.

    Kosher salt and freshly ground black pepper

Notes

Storage: Store creamy chicken soup in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition Facts

Creamy Chicken Soup Recipe

Amount Per Serving (1 bowl)

Calories 452
Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 19g119%

Cholesterol 133mg44%

Sodium 349mg15%

Potassium 420mg12%

Carbohydrates 18g6%

Fiber 3g13%

Sugar 5g6%

Protein 18g36%

Vitamin A 7714IU154%

Vitamin C 13mg16%

Calcium 253mg25%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

How to Make Creamy Chicken Soup Step by Step

Cook the Chicken: In a large pot, melt 1 tablespoon of unsalted butter over medium heat. Add 1 pound of diced boneless, skinless chicken breasts and cook until no longer pink in the center, about 5-7 minutes. Remove the chicken from the pot and set aside.

cubed cooked chicken breast on a plate.

Sauté the Vegetables: In the same pot, add the remaining tablespoon of unsalted butter. Add 1 diced onion, 2 sliced carrots, and 2 ribs of sliced celery. Sauté until vegetables are tender, about 5 minutes.

sautéed veggies in a pot.

Coat the Vegetables: Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables and stir well to coat. Cook the flour for 1-2 minutes, stirring constantly.

flour-coated sautéed veggies in a pot.

Simmer the Soup: Gradually pour in 4 cups of chicken broth, stirring constantly to prevent lumps. Bring mixture to a boil, then reduce heat and let simmer for about 10 minutes until soup begins to thicken.

brothy soup in a pot.

Add the Cream: Return the cooked chicken to the pot. Pour in 2 cup of heavy cream and stir well to combine. Allow soup to simmer for an additional 5-10 minutes until heated through.

creamy soup in a pot.

Season and Serve: Season with salt and pepper to taste. Serve hot.

herb-topped creamy chicken soup in a pot.



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