Creamy Chicken Soup Recipe

Introduction

This creamy chicken soup is a comforting, hearty dish perfect for chilly days. Rich and flavorful, it combines tender chicken with fresh vegetables and a smooth, velvety broth. It’s an ideal meal to warm you up and satisfy your appetite.

Ingredients

• 2 tbsp vegetable oil
• 2 tbsp unsalted butter (¼ stick)
• 4 tbsp all-purpose flour
• 1 cup low-sodium chicken broth
• 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)
• Freshly shredded Gruyere cheese, for garnish
• Chopped fresh parsley or dill, for garnish

Instructions

1. Step 1: Make the roux by heating 2 tbsp vegetable oil and 2 tbsp butter in a medium saucepan. Sprinkle the flour on top and whisk quickly until combined. Cook, whisking occasionally, until the roux turns light golden brown.
2. Step 2: Slowly add 1 cup chicken broth to the roux while whisking vigorously until smooth. Remove from heat and set aside.
3. Step 3: In a large Dutch oven, heat 2 tbsp butter and 2 tbsp oil over medium-high heat. Add carrots and celery, sauté for 5 minutes, stirring occasionally.
4. Step 4: Add diced onions and cook for 3 minutes until translucent. Add minced garlic and cook for 30 seconds to release aroma.
5. Step 5: Slowly pour in 1 cup broth while scraping the bottom of the pot to deglaze. Add remaining broth and white wine, then stir in the roux. Bring to a boil, stirring often.
6. Step 6: Reduce heat to low and add half-and-half, chicken bouillon granules, black pepper, parsley, bay leaves, herbs de Provence, turmeric, paprika, crushed red pepper flakes, and cooked chicken.
7. Step 7: Simmer for 15 minutes, taste, and adjust seasoning with salt or pepper as needed. Continue simmering until soup thickens, about 30 to 45 minutes more.
8. Step 8: Remove and discard the bay leaves. Garnish with freshly shredded Gruyere cheese and chopped parsley or dill. Serve with crusty bread.

Tips & Variations

• Use freshly cooked chicken breast or thighs for best texture; avoid smoked or rotisserie chicken to keep flavors pure.
• For a dairy-free version, substitute half-and-half with coconut milk or cashew cream and omit the cheese garnish.
• Add a splash of lemon juice at the end to brighten the flavors if desired.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. The soup will thicken upon standing; add a little broth or water to loosen it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze creamy chicken soup?

Freezing is not recommended because the dairy and thickened roux may separate and change texture upon thawing. It’s best to enjoy the soup fresh or refrigerated within a few days.

What can I serve with this soup?

This soup pairs wonderfully with crusty bread, garlic rolls, or a light green salad for a complete meal.

Creamy Chicken Soup Recipe

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A rich and creamy chicken soup made with a velvety roux base, fresh vegetables, aromatic herbs, and tender cooked chicken, finished with shredded Gruyere cheese for an indulgent comfort meal.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Roux

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

Soup Base and Vegetables

• 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
• 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)

Chicken and Garnishes

• 5 cups cooked chicken (cubed or shredded, do not use smoked rotisserie chicken)
• Freshly shredded Gruyere cheese
• Chopped fresh parsley (dill also works)

Instructions

1. Prepare the Roux: Heat 2 tablespoons vegetable oil and 2 tablespoons unsalted butter in a medium saucepan over medium heat. Sprinkle the flour on top and whisk quickly to combine. Cook, whisking occasionally, until the roux becomes light golden brown. Slowly add 1 cup chicken broth while whisking vigorously until the mixture is smooth. Remove from heat and set aside.
2. Sauté Vegetables: In a large Dutch oven, heat 2 tablespoons butter and 2 tablespoons oil over medium-high heat. Add the sliced carrots and celery and sauté for 5 minutes, stirring occasionally. Add diced onions and cook for an additional 3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
3. Deglaze the Pot: Slowly pour 1 cup chicken broth into the pot while scraping the bottom to loosen any browned bits. Add the remaining chicken broth and white wine, then stir in the prepared roux thoroughly. Bring the mixture to a boil, stirring often.
4. Simmer the Soup: Reduce the heat to low and add half-and-half, chicken bouillon granules, black pepper, bay leaves, herbs de Provence, turmeric (if using), paprika (if using), crushed red pepper flakes (if using), and cooked chicken. Stir well and simmer for 15 minutes.
5. Adjust and Thicken: Taste the soup and adjust seasoning with salt or pepper if needed. Continue to simmer for an additional 30 to 45 minutes or until the soup thickens to your desired consistency. Remove and discard the bay leaves before serving.
6. Serve and Garnish: Ladle the soup into bowls and garnish with freshly shredded Gruyere cheese and chopped fresh parsley or dill. Enjoy with crusty bread on the side.

Notes

• Use low-sodium chicken broth to control the salt content.
• Do not use smoked rotisserie chicken as it may overpower the soup’s delicate flavors.
• Optional spices (turmeric, paprika, crushed red pepper flakes) add subtle warmth and complexity but can be omitted for a milder soup.
• Half-and-half adds creaminess while keeping the soup lighter than heavy cream.
• For a thicker soup, simmer longer to reduce the liquid.
• The Gruyere cheese garnish adds a wonderful richness and slight nuttiness.
• Serve with crusty bread to soak up the flavorful broth.

Keywords: creamy chicken soup, chicken soup recipe, homemade chicken soup, comfort food, roux-based soup