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creamy chicken soup

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Creamy Chicken Soup is my absolute favorite soup on the planet! This is the best soup ever. Everyone always asks for this (easy) recipe!

CREAMY CHICKEN SOUP is my all-time favorite recipe of my Mom’s. I cannot tell you how many times I’ve requested this for dinner. I need it in my freezer at all times for when I need some comfort food. BEST SOUP EVER!

Susie here with my very favorite Creamy Chicken Soup…

the absolute BEST soup on the planet. no contest. mom's creamy chicken soup!I am always on the hunt.  The hunt for the absolute BEST recipe for every food I love.  I get fanatical in my research.  I will search, study and test several recipes until I get the perfect outcome (at least in my mind) and then I get busy.

the absolute BEST soup on the planet. no contest. mom's creamy chicken soup!I will add-a-pinch, take-out-a-pinch and tweak until I am content.  Sometimes this process takes years.

the absolute BEST soup on the planet. no contest. mom's creamy chicken soup!

the absolute BEST soup on the planet. no contest. mom's creamy chicken soup!

Two foods for which my search is ongoing are the perfect white cake and perfect meatloaf.  A couple of my recipes I am very proud are my Cincinnati Chili and my Apple & Gruyere Frittata, but this…this Creamy Chicken Soup is my all-time favorite.

the absolute BEST soup on the planet. no contest. mom's creamy chicken soup!

the absolute BEST soup on the planet. no contest. mom's creamy chicken soup!

So, come on in from the cold.  I’ll hand you a steamy bowl of chicken soup, a slice of crusty bread and a glass of white wine.

the absolute BEST soup on the planet. no contest. mom's creamy chicken soup!We will sit by the fire; share our stories, laugh ourselves silly and try not to embarrass ourselves by licking the bowls clean. I hope you love this soup as much as our family does.  It warms our bodies and our hearts.

the absolute BEST soup on the planet. no contest. mom's creamy chicken soup!

We also love to pour this soup over a baked potato for a different way to serve.  Optional, but makes it even more hearty!

the absolute BEST soup on the planet. no contest. mom's creamy chicken soup!

the absolute BEST soup on the planet. no contest. mom's creamy chicken soup!

Enjoy!!

creamy chicken soup

this is my ALLTIME favorite soup, created by my mom, Susie Gall. Best soup ever made. no contest :)

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Ingredients

    FOR THE ROUX (to thicken soup...this is made first):
  • 4 T flour
  • 2 T olive oil
  • 2 T butter - unsalted
  • ****make the roux by heating the oil and butter in pot then sprinkling the flour on top. whisk together until fully absorbed and turns almost golden. take off the heat and set aside while combining other ingredients****
  • 2 T butter - unsalted
  • 2 T olive oil
  • 4 stalks carrots, peeled and chopped
  • 2 stalks celery, chopped (opt)
  • 1 sweet yellow onion - diced
  • 4 cups chicken stock or broth (or a combo) - low salt or unsalted
  • 3 1/2 cups milk or cream or half & half, i use a combination of skim milk and cream
  • 2 T chicken base granules
  • 1 t fresh cracked pepper
  • 1 T dried parsley or 2 T fresh parsley
  • 3 bay leaves
  • 1 1/2 t Herbs of Provence
  • 1/2 teaspoon turmeric (optional)
  • 1/4 t garlic powder or 1 t. chopped garlic (i use garlic from a jar)
  • 3 cups rotisserie chicken - cubed or shredded and cooked
  • 1/4 cup white wine (your favorite)
  • shredded gruyere cheese to sprinkle on top after spooning soup into bowls

Instructions

  1. start by making the roux (directions above)
  2. chop the vegetables and set aside until ready to saute.
  3. In a Dutch oven, saute the vegetables in 2 T olive oil and 2 T butter until softened. i cook the carrots and celery first, then add the onions since they don't take as long to cook.
  4. Add all other ingredients including the roux, stir well.
  5. bring to a boil then turn down the heat to low and let simmer 20-30 minutes until the soup thickens to the desired consistency.
  6. Stir every 3-4 minutes. Do not leave the soup unattended - it can burn quickly.
  7. if you need to thicken the soup a little, mix together some cornstarch with milk or water (per box instructions) then stir into the soup.
  8. stir frequently - the soup is milk-based and can burn easily.
  9. before ready to serve, take out the bay leaves
  10. pour into bowls and sprinkle with shredded gruyere cheese
  11. serve with french baguette or other crusty bread
  12. enjoy!
Recipe Type: soup

Notes

You can make this soup ahead of time, then transfer to a crock pot to keep warm until time to serve.

Do not put the lid on the crock pot. This soup freezes VERY well

It is terrific used as a topping on baked potatoes - a really delicious meal

I often microwave a couple of Yukon gold potatoes, cubed to add to the soup. (do not freeze with the potatoes)

7.6.4
2059
https://www.thecookierookie.com/chicken-soup/

 

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Comments

  1. love this soup!! Even had the very own, Susie, make it for me. What an honor and hopefully I will make it one day!
    Reply

    • Need do you know how to make the creamy chicken soup . When I click on make it The screen jumps to something else
      Reply

      • I am a new wife trying to gain some great meals in my repertoire and made this soup last night. Wow! Beyond amazing. I was so excited first off that I made it correctly and secondly that it turned out so delicious! Thank you for sharing! I have already shared the recipe with several family members. This will be my go to chicken noodle soup for sure!
        Reply

      • Are those noodles or is that cheese in the soup? Also can the wine be left out & can I use vegetable stock or broth instead of chicken to make this soup meatless/ Thank you!
        Reply

        • It's grated gruyere on the top. We love cheese! :) You can leave the wine out or use a bit of white wine vinegar to replace the wine and can definitely use veggie stock instead. Hope you love it!
          Reply

  3. Made this soup tonight and it was so good! We loved it! I added cubes of yukon gold potatoes and used parmesan instead of gruyere (to save myself a trip to the store!). It definitely made the keep recipe file, which is hard to do. :-) Look forward to making more of your recipes!
    Reply

  7. How long do you keep it on low for (after bringing it to a boil)? And how often do you recommend stirring it so it doesn't burn? Making it now and looking forward to trying it!
    Reply

    • Hey Vanessa, Susie here (Becky's mom). I let it simmer 20-30 minutes until it thickens a little and comes to the consistency I like. This isn't a soup I would leave unattended (even on low) since it has cream and cheese in it. I stir it at least every 3-4 minutes. I use the time it simmers to prepare bread and salad and I'm in the kitchen while it simmers. Thanks so much for trying this soup. I hope you love it as much as we do.
      Reply

      • This soup is just as great as it sounds!! I followed the recipe exactly. I did not have provincial herbs on hand but looked up a recipe online (http://homecooking.about.com/od/allherbrecipes/r/blherb9.htm) and had everything but the savory (substituted with tarragon). I made it during the day and I was able to let it sit on low for about 1-1/2 hours but stirred about every 10 minutes so it wouldn't burn. I also didn't add the cheese until I served it. So so delicious! Thank you for sharing the family recipe! I will definitely make it again and double the recipe so I have some to freeze!
        Reply

  8. This was SO GOOD!! I substituted evaporated skim milk (about 2 cups/ 1 can) and then skim milk for the rest, instead of the cream. I got this trick from a healthy cookbook, to substitute out evaporated skim milk for heavy cream. This recipe was SO GOOD! I can't say it enough. I toasted a piece of sourdough bread and broke it up on top, and topped with parmesan cheese. It was the most delicious soup ever- thanks for a great recipe!!
    Reply

  9. Just made this soup (seems like it make around 4 quarts) and and sharing with my daughter and her family for dinner. It is absolutely delicious!
    Reply

    • 1½ t Herbs of Provance (provincial herbs) this I left out not people herb. Sheesh. People is what my spell check put. This is all new to me. This particular ingredient.
      Reply

      • Herbs de Provence are commonly found in most grocery stores but in the higher quality herbs, not necessarily the store brand or McCormick's. It is a combination of several other herbs which give a wonderful flavor to anything with chicken.
        Reply

        • I had never heard of Herbs de provence before, until I came across a recipe for Fancy Chicken and Rice, Let me tell you, that stuff is pure gold!! Makes chicken taste like you are eating on a farm in the south of france, with crusty bread and wine and roasted chicken, everyone is laughing and eating and drinking....trust me, go to the spice section in the store buy a jar of herbs de provence...make chicken...join me in heaven! I am sooooo looking forward to it getting cold here in Las Vegas so I can make this soup!!! Yes, it does get cold here and even snows! Collecting soup recipes but yours is first on my list, sounds like a beatuiful bowl of paradise!
          Reply

    • Hey Ruth, Susie here...The chicken is added along with all the other ingredients; after sauteing the vegetables. Herbs de Provence can be difficult to find. Here is a recipe http://www.food.com/recipe/herbes-de-provence-162668, so if you add a combo of these herbs (or your favorites) the soup will still be delicious. Be sure to taste as you go...better to add a little then add more if needed. Thank you for visiting Cookie Rookie and let us know if you have any other questions.
      Reply

    • I've just got to chime in here. The herbs are a must! They add such a distinct, different taste that make this soup special. I had a jar because I use them in other recipes, but I found it on the spice aisle at Wal-Mart.
      Reply

      • Thanks Donna, I hadn't check for Herbs de Provence at Wal-mart so I am very happy to know they carry them. I have fallen in love with Penzey's spices - they have a wonderful selection and always carry herbs and spices that are a little more difficult to find.
        Reply

  12. sounds and looks wonderful....Good Job!!! Will be having this for dinner tonight. Is the "chicken base granules"....bullion?
    Reply

    • Hi Billy, I use Wyler's Chicken Base Granules but Bullion cubes could be substituted - probably 2 cubes, but to be sure, please read the directions on the product you choose.
      Reply

      • There are also other kinds of Chicken Base available in the local grocery stores. I live in a rural town and I found it in Redner's. I found the Chicken Base to add terrific flavor to other chicken dishes or soups as well. It was worth the $5 for a good size jar as I am using it frequently. The flavor is intense so you don't need too much. Add a teaspoon to a smaller quantity (other than a big pot of soup) and taste until you find how much you like in that recipe.
        Reply

  13. Is there a substitute for the white wine? I know the alcohol cooks out, but I won't use wine in cooking for other reasons...
    Reply

    • Hey Martie, Thank you so much for trying our soup. It is delicious with or without the white wine. The white wine does add a little "somethin', somethin' " but you don't have to add it. Here are a couple of links for substituting other ingredients for white wine. http://www.thekitchn.com/non-alcoholic-cooking-wine-substitutes-184394 and http://homecooking.about.com/library/archive/blalcohol6.htm. Maybe a non-alcoholic white wine might work well?? Good luck and thanks again for stopping by Cookie Rookie.
      Reply

  15. Hi you guys may have covered this, but do you think it may be possible yo cook all ingredients in the crock pot...minus the cream and roux? Then add those when I return from work, allowing it to simmer and thicken before serving? It looks delicious!
    Reply

  16. This was so tasty!!! The only thing I didn't add was the wine. All I had was a mango strawberry moscato :) I've never used or heard of Herbs of Provence, but it is a great flavor!! We will definitely be making again! The hubs and kids all loved it!
    Reply

    • Thanks Jessica, this is Susie here. I'm so glad you loved the soup and really appreciate you stopping by Cookie Rookie.
      Reply

        • Hey LIz, Susie here. Chicken Granules is the same as chicken bouillon but in granulated form. I use Wyler's Instant Chicken Granules, but I'm sure many stores have their own brand. It can, usually, be found in the soup aisle at the grocery store. Thanks for visiting Cookie Rookie and I hope you love the soup.
          Reply

  17. I just saw your soup on Pinterest. I can't wait to try it. I love creamy soups. I'm glad someone asked about the white wine. I can't cook with wine due to health reasons, so I worried I wouldn't be able to make it. Thank you for replying to the question if it could be omitted.
    Reply

  18. Hi I'm from australia - please advise substitute for chicken base granules ( stock cubes?) & herbs of prov?
    Reply

    • You could def use stock cubes in place of the chicken base granules...and some of your favorite italian herbs in place of herbs of prov. Hope that helps! So glad to have you here!
      Reply

  19. Wanted to take a minute and let you know how much our family LOVES this! I've made it twice over the past few weeks and they say it's their very favorite soup!
    Reply

    • Susie here. Thank you for taking the time to let us know you love our soup. We are so glad your family loves it. Thank you also for visiting Cookie Rookie and please come back soon.
      Reply

  20. I made this soup tonight and it was excellent. I was worried however that the additional cooking time of the (already cooked) rotisserie chicken would ruin its texture and in fact it did make it a bit mealy. Have you ever added the chicken later, rather than letting it come to a boil and then letting it simmer for 30 more minutes?
    Reply

    • Hey Anne, Susie here. I did some internet research and it seems the jury is out on the best time to add cooked chicken to soup. About half the recipes I looked over added it before boiling and half added it 15-20 minutes before serving. I have never had any problem with the chicken becoming mealy, but I'm sure adding it at a later time in the process would work well. Thanks for visiting Cookie Rookie and please let us know if you have any further questions.
      Reply

      • I have found the grocery store rotessire chickens are often way over cooked, to the point they are mealy...I always buy a chicken and roast it myself when I need precooked chicken, in fact it is cheaper and tastes so much better!!! Buy a whole chicken, rub it down with olive oil, put in a roasting pan, cover with salt pepper celery salt garlic powder onion powder lemon pepper..bake 1 hour, let rest..then shred...waala! your own not over down mealy over cooked chicken to make any recipe you want, great for soups or chicken salad or salads with chicken on top, etc.....
        Reply

  21. I think I did something wrong but I'm not sure what. I love this soup!!! But mine doesn't look like that. It seems like the oil and or chicken broth is separating from the milk. Lots of little yellow beads on top. I used organic whole milk and normal chicken broth.
    Reply

    • Hello LIz, Susie here. I haven't had that particular problem with this soup, so I'm not positive. My suspicion is something happened when making the roux. Here is a good tutorial I think will help explain making roux. (http://culinaryarts.about.com/od/culinaryfundamentals/ss/roux.htm) As the article explains, it isn't necessary using clarified butter for roux, so don't let the title/first sentence bother you, and please read it through completely. I hope this article helps and please let us know if you have any further questions.
      Reply

  25. I made this last week with the rotisserie chicken, I omitted the herbs of province because I didn't have any, (I need to get some) and also omitted the bay leaf. I added 4 cubed potatoes and it cooked up wonderfully!! My husband and daughter love live lived this soup! We had it for lunch and dinner that day. Today is my husband's birthday and I'm making it again. I had to roast some boneless chicken tenderloins because I couldn't get any rotisserie. I think it will be just as great. Thank you for this recipe, I was amazed at how easy the roux was and the role it playedin the soup. I make lots of homemade soups and this was by far the best way to thicken one up. Thank you! Added to my recipe box until it's committed to memory, which won't be long. Five stars! The star icon isn't letting me select 5.⭐️⭐️⭐️⭐️⭐️
    Reply

  26. This WAS one of the best soups I've ever had and definitely the best I've ever made :-) I've got three teenage boys and everyone loved it!!
    Reply

  30. I make a pretty good creamy chicken soup but your (herb du Provence... Stroke of genius) soup is out of this world. Flavour, flavour. I did add some kosher salt to bring out the flavours a bit more and I let it simmer for an hour but other than that I followed it to a t and it is simply divine! So glad I found it on Pinterest, this is now my chicken soup.
    Reply

  31. This recipe is AMAZING! I've been disappointed with recipes that I found on pinterest that had great pictures but they ended up being bland and nothing like what I was hoping for. I was pleasantly surprised at how great this soup tasted! Thank you for sharing it!!
    Reply

  32. I just made this for dinner and it was AH-MAZING!!! I do have a stupid question... I see you say that it freezes well, but can it be refrigerated for a day or two? Also, with it being milk based would microwaving to re-heat leftovers be ok, or would stove top be best?Thanks for sharing this amazing recipe!!!
    Reply

    • I'm so glad you loved it!! I would think up to two or so days in fridge would be fine. I have microwaved it before and it tasted great. And freezing it is my favorite! I love having it waiting for me in the freezer!!So glad you loved it and stopped by. Thanks Amanda!
      Reply

  33. I modified the directions.I sautéed the veggies butter, oil, and seasonings (except the bay leaves). Then I added the broth and bouillon and let it simmer for a bit to help soften everything. Then I added the chicken, bay leaves, and wine (and anything else non-roux and dairy).I made the roux in a separate pan, then added the dairy to it. After that mixture thickened, I added it to the soup. Let it simmer for a bit, and served.
    Reply

  34. I found this recipe on pinterest recently and have already made it twice. If you like chicken soup then you will love this. I of course tweaked it to my own liking, used a fresh whole chicken and boiled it in water to make my own chicken and stock for this soup, (put the excess broth in freezer for later use.) I also used turmeric to give the broth that delicious yellow color and for health benefits. Also, I made extra broth and roux so I could add some egg noodles. The soup is wonderful as is, but divine with these extra steps. Thanks for the recipe!
    Reply

  38. I made this last night for dinner - and had it again for lunch - and again later in the day for a snack, hahaha. It's SO GOOD! I didn't have any wine, so I used light beer. I topped mine with an Italian cheese blend. I will definitely be making this several times this winter! Thanks for the recipe!
    Reply

  39. I love this soup and am planning to make it for a friend who is about to be a new mom. Do you have instructions for how to heat up after it has been frozen? I want to be sure to include when I drop it off :) thanks!
    Reply

    • You can just heat it up in a microwave...defrost on 30% for the recommended serving time, and then heat up as normal once its thawed. You could also heat on low heat on the stovetop until its warm. I hope you and your friend love it! What a sweet gesture!
      Reply

  40. Wow!! Just made this tonight and it is incredible. Best recipe I have ever made from Pinterest! Thanks so much for creating and posting! I added some frozen corn because I love corn in soup....may try with wild rice next time!
    Reply

  42. Just found this on pinterest and I absolutely will be making it soon. I love a good, hearty soup. Do you know if it freezes well? I would love to make enough to freeze into small portions that I could then thaw for lunch.
    Reply

  43. I wanted to make chicken soup for a sick friend. After looking at a hundred boring chicken noodle soup recipes, I found this. It was just what I was looking for. I was happy to give my friend a pot of steamy, healing, savory goodness...but now I need to make another pot for me! It was the best soup I've made in years, and I make soup all the time. The simplicity of the veggies and chicken combined with the supremely flavorful broth and touch of rich Gruyere is perfection. Thank you so much for a fabulous recipe!
    Reply

  44. I needed to use up some chicken and found this recipe. I followed it exactly, including the tumeric. We found it to be an "OK" soup but the tumeric gave it a really odd color that my family found a little off-putting. If I make it again I will leave the tumeric out.
    Reply

  46. This soup is fantastic! I've made it many times already this winter. Everyone says it's the best chicken soup they've ever had-thanks for sharing the recipe!
    Reply

  47. I found this recipe on Pinterest a couple of weeks ago. The funny thing is, when my husband sees me in the kitchen whipping up something unusual, he panics a bit. He knows I've come across something on Pinterest that I'm trying. My hubby is pretty picky, or I shouldn't say picky, but hard to impress. He is always grateful for whatever I cook (cause it's not that often with a full time career and 3 kids on the run!). Anyway, I explained to him that I was cooking a creamy chicken soup recipe that looks wonderful and has rave reviews...he was still skeptical. That is, until he tasted it! This soup received the highest of compliments in my house, and that was for it to please be put on the regular rotation. I made it 6 days ago and he's already asked me to make it again! Folks, this recipe is a winner. It is beautiful, filling, comforting, delicious with the various spices and flavors. I'm making out my grocery list right now so that I can make it again. I will say, that I found the Herbs de Provence at my regular grocery store so don't be afraid to look there! Thanks, Cookie Rookie (& mom) for a great recipe!
    Reply

  48. I made this on Monday night, in the middle of the Dallas ice storm and lets just say, it was fantastic!! I added noodles to ours and my three kids loved it! They asked for seconds and my youngest had thirds. This is definitely going into my rotation list. Thanks so much for sharing it!
    Reply

  51. I made this last night and I am so sorry to say that I am not a fan :( It is too sweet for my liking of creamy chicken soup. I think it might have been a combination of way too many carrots (I used 4 carrots, cut-up, like the directions said, and my carrots were smaller sized) and the wine I used, which was a dry Riesling (all I had). I didn't put too much wine in though, less than 1/4c so I'm thinking it's all the carrots. I would make this again but definitely alter the veggies and their proportions to get an end product less on the sweet side. Happy cooking all!
    Reply

  52. Hello. This looks delicious! My husband doesn't like it when I put wine in soups. What can I substitute? Thank you!
    Reply

  53. just made this!! My hubby and son are both sick and I was surfing Pinterest for something just like this and it is AMAZING!!! We don't ever have butter in the house so I just used EVOO in its place and it did wonderfully!! Thanks so much for this and can't wait to try some of your other recipes!
    Reply

  54. We are in love with this recipe. I made it (again) tonight! That's twice a month for several months now!! Made it for my Brother and now he asks for it all the time! It's absolutely delicious. Thank you!!
    Reply

  56. Made this wonderful soup for the Entertainers at the Kansas State Fair and everyone loved it. Will keep this as one o my choices.
    Reply

  59. Wonderful soup. I've made two changes, one, I cook the vegetables in bacon drippings (bacon makes EVERYTHING better) and added a little chopped ham (so now it's chicken ham soup). I also found it's good served over a bed of long grain and wild rice. I'm single so I need recipes that I can divide up and freeze so this is perfect. I plan on making again for a pot-luck luncheon in a few weeks, I'll be the talk of the club. Think I may also try adding some frozen sweet peas.Thanks again for such a great recipe.
    Reply

  60. I made this last night for my family and everyone loved it (minus my very picky eater). I had pinned this recipe about a year ago, and after tasting it, I have NO idea why I waited so long to make it. It's the perfect comfort food on a cold winter day. As I'm eating leftovers right now, I had to take a moment to leave a comment to say thank you for sharing such a tasty meal. I'm definitely going to try other recipes from your blog. Thanks again!
    Reply

  61. Sounds delish and from the many comments it is ... ☺. Like too that it serves more than two. Shall definitely try it and thank you for sharing. -Brenda-P.S.: JFYI: I tried several times to print the recipe off (pages 8 & 9) however car and other advertisements overwrote portions of it.
    Reply

    • Thanks so much for the comment! If you hit the "print" button within the recipe card, it will pull up a one page printable recipe with zero ads. Let me know if you need help with that, but it will hopefully make things much easier. Thanks for following along!!
      Reply

  63. This looked really good until I actually read the recipe. 1. Carrots don't come in stalks. But if they did how big of a stalk would I need? 2. Same for the celery. There's a great deal of difference in stalk size between the bunches I pick up at the farmer's markets and the ones that have been cut "pre-trimmed" in my produce department. 3. When I was looking at onions for a different recipe a few days ago, the difference in sizes was tremendous. Some as large as softballs, while other were closer to tennis ball size. Fortunately, that recipe called for 1 cup, so I chose an onion that appeared able to give that amount.Recipes must be written precisely. Measurements should be given in terms of volume (teaspoon, cup, fluid oz. etc.) or in terms of weight (imperial or metric is acceptable since most kitchen scales can do either). Cooking might be considered an "art" but even the best artist knows how much material went into the finished piece.I'm considering this recipe an epic fail.
    Reply

    • So sorry to hear that you consider it a fail. I'm just a home cook and not trained in any way. The amount of celery and carrot can be varied a bit due to size and the soup would not be altered.If you give it a try I hope you love it. If not I'm so sorry, but I still appreciate you stopping by. Happy Easter!
      Reply

    • In baking precision measuring is necessary. In cooking, especially soups or sauces, many recipes give you a guideline but tell you to season to taste. Of course vegetables are going to vary in size and weight. Personally, I like to double the amount of veggies called for in most recipes to make the soups a bit more hearty and filling. Usually, the first time I make a recipe I follow the recipe precisely and make adjustments if needed. For example, my husband loved this soup, but suggested it might be good if I added wild rice to it. I agree, and will try that next time I make the soup, with the addition of the rice I may need to add a bit more seasoning.
      Reply

      • Thanks for these sweet comments Kathryn!! I loved hearing that your family loved this, made my day. I broke my ankle last fall so I totally feel you, hope you are better soon! How sweet of your fam to come help. And I agree completely about the recipe being a guideline. All of your substitutions sound like perfection!!
        Reply

  64. Thank you so much for sharing this recipe! I broke my ankle a couple of weeks ago and will be off my feet for a few more weeks. My son and his girlfriend come over yesterday to cook and freeze some meals for me. I happened upon this recipe and knew I had to try it, as it sounded like comfort food. My son could not find the chicken base granule, and only added 2 cups cream, but we did't miss it at all, the soup was so flavorful. My husband, mister "soup is not a meal", loved the recipe and requested I make it again, ranking it among his top favorite soups I make. Next time I will quadruple the recipe so I will have enough to put into the freezer. I plan to spend some time perusing your recipes and having the kids come back to do some more cooking for me soon.
    Reply

  65. I have never felt even remotely compelled to comment on a recipe...until now. This has to be the most amazing soup I have ever made!!! My husband, who is a foodie, cannot get enough of it! He wants to make it for his firehouse now, which is a huge compliment to the recipe and its creator. Thank you so much for sharing!
    Reply

  66. I pinned this I recipie at least a year ago, and it is our go-to chicken soup! We LOVE the way that your selected spices and liquids blend to create a really "expensive" taste. Dry dry dry wine is key. As are the herbs de Provence . And the crusty bread :). Thank you so much for all of the compliments I receive when I make this.
    Reply

  67. I think you should stress to not add salt. Because I added salt (not thinking about it, I add salt to everything) and it was way too salty. I'm guessing it was the chicken granules - I had never used them before. Oh dearest me, I think I ruined it! I was so excited to make it too, until I played God and turned deliciousness into sea water.Now that I have all the ingredients, I shall try again! It really did have a wonderful flavor beyond my over abundance of salt.I also wanted to say that I think the commenter above (Lisa) is an epic troll. Precision is not essential when you enjoy cooking and have fun playing around in the kitchen. Except, apparently, with salt. Your recipe was wonderful.
    Reply

    • Thanks Rebecca! I really appreciate your comments and although I love salt a bit too much, you are definitely right that that is a matter of opinion!! I hope you love it all the more next time. Thanks SO much for stopping by and saying hello!
      Reply

    • If toy cook with a potato cut in half, that should remove some of the salt. Or double the recipe skipping the granules and it should balance out. And, you have more to freeze.
      Reply

    • Put a couple of whole, peeled, potatoes in the soup and let sit overnight in fridge; that sometimes can take some of the saltiness out of it...I have been a chef for thirty years, I've seen it work before, but, not always...it's worth a shot ,😀
      Reply

    • It helps to add raw potatoes & water to any soup that you accidentally over salt. I think we've all done it at some point! Potatoes soak up salt & help thicken the soup, adding water dilutes the soup! Thanks.
      Reply

    • So glad I always read comments on recipes! My son is home from school with a sore throat and fever, and I thought a homemade soup would be a great dinner. This one sounds AMAZING! I'll definitely keep in mind to look for low/no salt ingredients and might even roast off my own chicken to get the salt content even lower.
      Reply

  69. I absolutely LOVE this recipe! I use a little less chicken granuals because the full amount is too salty for me, and we like to add broccoli sometimes. Thank you for posting!
    Reply

  72. Looks so good! I will definitely make, probably tomorrow. I make my own chicken stock, and I think I will skip the granules. All other ingredients I have on hand. Cannot wait!
    Reply

  73. I have been told my meatloaf is the best people have had. The main thing I do that is different is use pepperidge farm stuffing mix for the bread crumbs. I also add some regular bread crumbs with that. Then I use the basic ingredients for meatloaf. 1 package Lipton onion soup mix, salt, pepper, catsup and eggs. The other thing I do is put 1/2 the meat mixture in the pan, put about 1/2 package mozzarella cheese over that. Then add the remaining meat. Drizzle with cars up and bake til done.
    Reply

  75. Made this today, and since I cook only for myself I halved the recipe. Still made enough to freeze. As stated, I used my homemade chicken stock with all that beautiful gelatin. I did add a bit of sweet light miso, just because. It is very salty but was the right amount for this soup. This is also a great soup to use up leftover veggies, as I did with zucchini. Will certainly make again!
    Reply

  77. Hi. Can't find the granules you mentioned in your recipe. Is there a substitute? Reaaalllly really want to try this recipe. Thanks
    Reply

    • Hey Luz- This is what they look like: https://jet.com/product/detail/fc07b6e0af51468fb096c2993902f751?jcmp=pla:ggl:a_jd_cons_gen_food_beverages_tobacco_a3_b1:food_items_soups_broths_a3_top:na:PLA_648191734_39624875824_pla-161650357020:na:na:na:2&code=PLA15&gclid=CMGt6LXdm88CFYRyMgodls8K-g&gclsrc=dsI found them in the condiment or baking aisle. Hope that helps and hope you love love the recipe!
      Reply

  78. The recipe for meatloaf I have used for years is the copycat one from Claim Jumpers restaurant on Recipegoldmine.com. I've used it for years and the whole family loves it when I make it, even gets excited! The only thing I tweaked was just using 2 lbs ground beef (not adding the pork), roughly doubling the amounts of vegetables, using red peppers instead of green, and splitting the loaf in half and spreading it apart about 1-2 inches on the cookie sheet which cuts the baking time to 1 hr. Very moist and flavorful!!
    Reply

  79. Seriously the BEST soup I have ever made!!! I cannot stress enough how much everyone loves this soup. I made it for my kids school for parent/teacher conference week and the staff went crazy over it, I had teachers telling me they'd pay me to make them a big pot to take home. Over a year later and they are still asking about it. This will always be my #1 soup recipe, thank you for sharing it!!!!
    Reply

  82. Just want to pop in and let you know how much my family loves this recipe! I frequently make and freeze individual bags of soup for my grandparents so they can have no-fuss, homecooked meals and this recipe is the one they ask for most often. Thanks for sharing it!
    Reply

  84. Question - Does this recipe really call for 2 entire stalks of celery? That just seems a bit out of proportion to me, so I thought I would check before attempting.
    Reply

  88. Here is the best meat loaf ever. I use hamburger meat, 1/3 - 1/2 c. chopped bell pepper, 1/2-2/3 c. chopped onion,1/2 c. crushed cracker crumbs, abt. 1/3 c. milk mixed with 1/3 can of tomato sauce ( sml can) and 1 egg beat last 3 ingrendients together and pour into meat add salt and pepper to taste I use 1 tsp salt & 1/2 tsp pepper. mix well by hand. put into a greased baking pan pour rest of tomato sauce on top of meat loaf. bake @ 350 for 30-45 minutes. I make gravy out of the drippings. Pour some grease of if to oily.
    Reply

  90. Made the soup tonight and my husband and I LOVED it! Can't wait to have leftovers tomorrow. Thank you for the recipe.
    Reply

  91. Oh my gosh, this soup was amazing. Tasted like something I could get in a nice restaurant, but it came out of my kitchen! Cold and snow here in Ohio and it hit the spot! Thank you so much for sharing your recipe!
    Reply

  92. Our family loves this soup. I recently made it for a very large group and we were bombarded with compliments and requests for the recipe. People were saying that it was the best soup they've ever had, and this group has a weekly soup luncheon, so that is saying a lot!! Every drop of it went, and I quadrupled the recipe. Bravo on such an excellent and tasty soup!
    Reply

    • That is so sweet and means SO much! It's my Mom's recipe and my ultimate favorite. Thank you so much for letting us know, I'm going to tell her what you said. She will just love that.
      Reply

  93. I love this soup and have made it many times. But when I try to double the recipe (including the roux) I still can't get the consistency thick enough. Any advice?
    Reply

  95. This recipe is so legit. It's still simmering and I'm already in love with it and can't wait to serve it to my man. The baby in my tummy agrees! Warm regards- thanks!!
    Reply

    • Here's what we used! Enjoy! https://jet.com/product/detail/fc07b6e0af51468fb096c2993902f751?jcmp=pla:ggl:a_jd_cons_gen_food_beverages_tobacco_a3_b1:food_items_soups_broths_a3_top:na:PLA_648191734_39624875824_pla-161650357020:na:na:na:2&code=PLA15
      Reply

  103. The blog or and best that is extremely useful to keep I can share the ideas of the future as this is really what I was looking for, I am very comfortable and pleased to come here. Thank you very much. hotmail login
    Reply

  104. I see that chicken broth is more suitable for this dish than chicken stock since chicken stock is most commonly used to prepare gravies when the broth is considered using in soups
    Reply

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