Print

Creamy Chicken Soup Recipe

Print Recipe

★★★★★

4.5 from 103 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/creamy-chicken-soup-recipe/