Creamy Chicken Soup

My mom’s Creamy Chicken Soup is classic comfort food I’ll never stop craving. This version is filled with chicken, celery, carrots, broth, garlic, and plenty of seasonings. Thanks to the heavy cream and white wine, every spoonful has the creamiest, silkiest texture. I have to say, the flavor is unbeatable. It’s not an exaggeration to say this rich and creamy chicken soup is one of my favorite recipes of all time.

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5-Star Review

“This is my favorite soup ever! I’ve made it so many times and every time I make it for someone, they say it tastes like a very rich, exquisite soup—like something you would get at a fancy restaurant! It is so amazing!!!” -Kim

Classic Comfort Made from Scratch

Making creamy chicken soup from scratch is way easier than I thought. In this recipe, I’ve taken cooked chicken, broth, loads of veggies, and a variety of seasonings to create the perfect taste and texture.

I’ve added half and half and a splash of white wine, which gives every spoonful a velvety texture. This soup is most definitely one of my favorites from my mom’s kitchen. I’ve made it countless times for family and friends, and everyone loves it.

Creamy Chicken Soup Recipe

This homemade Creamy Chicken Soup recipe is super creamy and filled with flavor. It's the most comforting bowl of soup you'll ever eat.

Course Dinner, Main Course, Soup

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings bowls

Calories 444kcal

Author Susie Gall

Ingredients

For the Roux

2 tbsp vegetable oil
2 tbsp unsalted butter (¼ stick)
4 tbsp all-purpose flour
1 cup low-sodium chicken broth

For the Soup

2 tbsp unsalted butter (¼ stick)
2 tbsp vegetable oil
6 carrots peeled and cut into ⅛-inch slices
2 ribs celery cut into ⅛-inch slices
1 medium yellow onion diced
1 clove garlic minced
3 cups low-sodium chicken broth
¼ cup dry or semi-dry white wine
3½ cups half-and-half
2 tbsp chicken bouillon granules
½ tsp ground black pepper
2 tbsp minced fresh parsley
3 dried bay leaves
1½ tsp herbs de Provence
½ tsp ground turmeric optional
½ tsp ground paprika optional
¼ tsp crushed red pepper flakes optional
5 cups cooked chicken cubed or shredded, do not use smoked rotisserie chicken

Optional Garnishes

freshly shredded Gruyere cheese
chopped fresh parsley dill also works

Instructions

For the Roux

Heat 2 tbsp oil and 2 tbsp butter in a medium saucepan, then sprinkle the flour on top. Whisk quickly until well combined. Cook, whisking occasionally, until the roux turns light golden brown. Slowly, while whisking, add 1 cup chicken broth to the roux and whisk vigorously until smooth. Remove the roux from the heat and set it aside while combining the other ingredients.

2 tbsp vegetable oil, 2 tbsp unsalted butter, 4 tbsp all-purpose flour, 1 cup low-sodium chicken broth

For the Soup

In a large Dutch oven, heat 2 tbsp butter and 2 tbsp oil over medium-high heat. Add the carrots and celery, sauté 5 minutes; stir occasionally. Add the diced onions and cook 3 additional minutes or until the onions are translucent. Add the minced garlic and cook 30 seconds—just long enough for the garlic to bloom.

2 tbsp unsalted butter, 2 tbsp vegetable oil, 6 carrots, 2 ribs celery, 1 medium yellow onion, 1 clove garlic
Slowly add 1 cup of broth while scraping the bottom of the pot to deglaze the pan. Add the rest of the broth and the wine, the roux, and stir well. Bring the mixture to a boil and stir often.

3 cups low-sodium chicken broth, ¼ cup dry or semi-dry white wine
Reduce the heat to low and add all other ingredients except the garnishes.

3½ cups half-and-half, 2 tbsp chicken bouillon granules, ½ tsp ground black pepper, 2 tbsp minced fresh parsley, 3 dried bay leaves, 1½ tsp herbs de Provence, ½ tsp ground turmeric, ½ tsp ground paprika, ¼ tsp crushed red pepper flakes, 5 cups cooked chicken
Simmer 15 minutes then taste and adjust seasonings, if necessary. This is the time to add salt or pepper, if desired. Continue to simmer the soup until it thickens, about 30-45 minutes more, or to the desired consistency.
Discard the bay leaves.
Garnish with sprinklings of shredded Gruyere and fresh parsley. Serve with crusty bread.

freshly shredded Gruyere cheese, chopped fresh parsley

Video

Notes

If the soup doesn’t thicken to your liking, add 2 tbsp cornstarch to ¼ cup cold milk/cream, stir, and add it to the soup. Bring to a boil and cook 5 minutes, stirring often. Reduce the heat to low and simmer until the desired thickness.

Nutrition

How to Make – Step-by-Step

Make a roux: Heat 2 tbsp cooking oil and 2 tbsp unsalted butter in a medium saucepan, then sprinkle 4 tbsp flour on top. Whisk quickly until well combined and no white is left in the pan. Cook, whisking occasionally, until the roux turns a light golden brown and thickens. Slowly, while still whisking, add 1 cup chicken broth, and whisk vigorously until silky and smooth. Remove the roux from the heat and set it aside.

Sauté vegetables: In a large Dutch oven, heat 2 tbsp unsalted butter and 2 tbsp oil over medium-high heat. Mix in 6 carrots (peeled and cut into 1/8 inch slices) and 2 stalks of celery (cut into 1/8 inch slices). Sauté for 5 minutes, stirring occasionally until they soften slightly.

Add 1 yellow onion, diced, and cook 3 more minutes, or until the onions are translucent and become fragrant. Add 1 clove minced garlic, and cook for 30 seconds or just long enough for the garlic to bloom.

Add liquid and deglaze: Slowly add 1 cup chicken broth while scraping the bottom of the pot to remove any browned bits of veggies. Add 2 more cups of broth and ¼ cup dry white wine. Stir in the roux and bring the mixture to a boil, stirring often.

Cream of chicken soup in a pot with a wooden spoon.

Add the rest of the ingredients: Reduce the heat to low and add 3½ cups of half and half, 2 tbsp of chicken bouillon granules, ½ tsp of black pepper, 2 tbsp of fresh parsley, 3 dried bay leaves, and 1½ tsp of Herbs de Provence. Finally, add in the 5 cups of cooked chicken (shredded or cubed).

Simmer the soup: Simmer over low heat for about 15 minutes, then taste and adjust seasonings as desired. Continue to simmer the soup until the soup thickens to your desired consistency, about 30-45 minutes more.

Bowl of creamy chicken soup with vegetables.

Serve: Once the soup has finished cooking, discard the bay leaves, garnish with sprinklings of shredded Gruyere and fresh parsley, and enjoy!

Variations

Swap the chicken broth and granules. You can use beef-based or vegetable-based if you wish.
Omit the wine. For an alcohol-free soup, use chicken broth instead.
Instead of herbs de Provence. If you don’t have these herbs, you can sprinkle the soup generously with dried oregano, basil, and thyme, or use an Italian seasoning blend.
Make it dairy-free. Use a vegan butter and use coconut milk or almond milk, though you may not get the same silky texture you get from half and half.
Potatoes are a delicious addition. I like to bake or steam a couple of Yukon Gold potatoes until tender, chop them into 1” cubes, and add them to the soup right before serving.

How to Store

I always let the soup cool to room temperature before storing. Pour it into an airtight container, and keep it in the refrigerator for up to 4 days.

I like to reheat on the stovetop, simmering and stirring until fully heated through. I always stir in a bit of heavy cream to revive the creaminess.

This creamy chicken soup recipe actually freezes really well. After it has cooled, I pour it into an airtight, freezer-safe container and freeze up to 3 months. I also pour portions into resealable bags and freeze flat on a tray. That is a great way to give this meal as a gift to new moms or a family that you want to help with meal planning.

When ready to serve, I thaw it in the fridge overnight before reheating.

I do not recommend freezing if you’ve added potatoes to the soup like I talked about above.

Serving Suggestions

I love serving this easy chicken soup with warm, buttery skillet bread, which is perfect for dipping straight into the bowl. If I want something a little more aromatic, rosemary focaccia complements the broth beautifully. On nights when I’m in the mood for something extra indulgent, cheddar bay biscuits bring a savory, cheesy flavor. And even soft homemade naan works wonderfully.