Chicken Soup is a comfort food classic, so this creamy chicken soup is one of my Mom’s recipes that I just had to learn. Filled with chicken, celery, carrots, broth, garlic, and plenty of seasonings, the flavor is unbeatable. And thanks to heavy cream and white wine, every spoonful has the creamiest, silkiest texture. This is truly the best chicken soup recipe ever, one that our family can’t get enough of, and I hope your family loves it too!
What’s in this Creamy Chicken Soup Recipe?
Making chicken soup from scratch is easier than you think! Chicken, broth, veggies, and the right ingredients to season and create a creamy texture make up the bulk of this homemade recipe.
- Chicken Broth: This savory and flavorful liquid forms the base of the soup. I always go for a low-sodium broth.
- Veggies: Carrots and celery add texture and healthy nutrients to the soup.
- Onion: Diced onion adds savoriness.
- Garlic: This powerful aromatic is a must for a tasty soup.
- White Wine: Use a dry or semi-dry white wine to fill out the liquid base.
- Half and Half: This adds that beautiful creaminess to this chicken soup recipe.
- Chicken Base Granules: Also called chicken bouillon granules, this powdered seasoning mix adds a kick of flavor.
- Roux: Butter, oil, flour, and chicken stock make a roux that helps to thicken the soup base and create the right consistency.
- Chicken: Use cooked chicken–shredded chicken or rotisserie chicken both work great.
- Seasonings: Black pepper, parsley, bay leaves, and herbs de provence finish off the flavoring.
- Butter & Oil: These fats are used to saute the veggies and cook the aromatics.
Pro Tip: To add even more flavor, add ½ teaspoon turmeric, ¼ teaspoon red pepper flakes, and ½ teaspoon paprika.
Can I add potatoes to this chicken soup recipe?
Potatoes make a great addition to this creamy chicken soup. 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!
A roux is a simple mixture that combines equal parts flour and fat (like butter or oil) and is briefly cooked. This mixture is used to thicken liquids, like soups or sauces.
Use chicken that has already been fully cooked. A rotisserie chicken, leftover chicken, shredded chicken, or cubed chicken all work fine in this recipe. If you are cooking something fresh for this recipe, try this pan-seared chicken breast.
We use a roux to thicken the soup base. If the soup doesn’t thicken to your liking, add 2 tablespoons cornstarch to ¼ cup cold milk/cream, stir, then add it to the soup. Bring to a boil and cook 5 minutes, stir often. Reduce heat to LOW and simmer until it reaches your desired thickness.
Half and half is my secret ingredient to make the creamiest chicken soup recipe.
Let the soup simmer anywhere from 45-60 minutes, until it reaches your desired thickness and consistency.
How to Store and Reheat
Let homemade chicken soup cool to room temperature before storing. Pour it into an airtight container, and keep it in the refrigerator for up to 4 days.
Reheat on the stovetop, simmering and stirring until fully heated through.
How to Freeze Chicken Soup
This creamy chicken soup recipe actually freezes really well, so add it to your list of freezer meals! After it has cooled, pour it into an airtight, freezer-safe container and freeze up to 3 months. You can also pour portions into resealable bags and freeze flat on a tray.
Thaw it in the fridge overnight before reheating.
If you added potatoes to your chicken soup, I don’t recommend freezing it.
The creamy texture of this easy chicken soup recipe makes it perfect for pairing with breads to help scoop or soak up the broth. Serve it with skillet bread, rosemary focaccia, cheddar bay biscuits, or homemade naan.
If you didn’t add potatoes into your soup, try serving warm bowls of this recipe with classic baked potatoes, roasted potatoes, or Air Fryer potatoes.
It sounds delicious and we plan to make this soup for a church event.
For how many people is this recipe meant?
Hi, this recipe comfortably serves 8!
Great soup. Great with some french bread with butter.
Happy to hear you enjoyed it, Jason!
I am going to make a strong suggestion that the turmeric and Paprika be sautéed with the vegetables rather than added in with liquid. This will permit the rawness be cooked out. Very rich and delicious otherwise.
This soup is fantastic! We’ve already made it three times. I was a bit confused why the roux calls for stock while the soup calls for broth but we made it once with broth in both and it wasn’t quite as good so from now on I’ll use both like the recipe says.
I’m so glad you enjoyed it, Andrea!
Oh my goodness! This is the best soup in the world! I served it on a cold wintry night with crusty bread and it hit the spot. Didn’t have Gruyere cheese so omitted it but can’t wait to try it next time! Thank you for sharing!
I’m so happy to hear you loved it, Carolyn!
This soup is wonderful. I was hesitant to spend so much money buying all the herbs and seasoning but as it turns out we’ll be making this soup often.
I’m so glad you enjoyed it, Andrea!
I made this for supper tonight and it was great. I did use homemade stock but other than that I kept the recipe the same. Thanks for sharing this and for the negative Nancy’s just tweak it to fit your taste, just like this blogger did.
Thanks so much for stopping by, Lisa!!
Hi, I’ve made this in the past and always come back to it because it is so good, but wasn’t there another spice or herb in the recipe before? Paprika? I could be wrong but I swear there was something else optional but I always added it. Just trying to remember what it was so I can make it the same as I always have!
Hi Samantha, I have not changed the recipe! There are a few optional spices, including turmeric, paprika, and red pepper flakes. Hope this helps!
This turned out amazing! thanks for the recipe!
I’m so glad you enjoyed it, Jane!
Well I hope you’re sitting down…. Definitely not the best chicken soup I’ve ever eaten. I was curious about why chicken bouillon AND broth. Figured it out. This soup is bland. Added all the optional ingredients and had to add salt to improve the flavor. Minimally thick/creamy. Definitely won’t make again. Sorry!
I’m sorry this recipe wasn’t to your taste, Nancy!