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. I’ve filled it with chicken, celery, carrots, broth, garlic, and plenty of seasonings. Thanks to 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.
I think 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.
Why We Love This Chicken Soup Recipe
I’ve realized that making chicken soup from scratch is so easier than I once thought! Chicken, broth, veggies, and the best ingredients to season and create the right texture make up the bulk of this homemade recipe. This is my favorite recipe that my Mom makes, I’ve made it countless times for family and friends. Everyone that tries this soup asks for the recipe. It is a standout.
- Creamy. The thing that really makes this the best chicken soup for me is the silky texture. Creamy is always more comforting!
- Homemade. Making soup from scratch is well worth the effort for ultimate flavor.
- Family favorite. This recipe has been a favorite in my family for the longest time, and now it’s been a reader favorite for years too!
Variations
I love to add potatoes to this creamy chicken soup. When wanting to bulk things up a bit, I 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! I also love this soup spooned over a baked potato for a unique and delicious twist.
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How to Store and Reheat
I always 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.
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.
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, 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’ve found that the creamy texture of this easy chicken soup recipe makes it perfect for pairing with breads to help scoop or soak up the broth. I love to serve it with skillet bread, rosemary focaccia, cheddar bay biscuits, or homemade naan.
More Chicken Soup Recipes We Love
- Creamy Chicken Noodle Soup
- Creamy Chicken Tortilla Soup
- Chicken Taco Soup
- Creamy Chicken Gnocchi Soup
- Chicken and Wild Rice Soup
- See all of our Soup Recipes!
5-Star Reviews
- “I found this recipe several years ago and I’ve made this soup several times since. It’s so good!” – Catie
- “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.” – Carolyn
- “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
Chicken Soup Recipe
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Ingredients
For the Roux:
- 2 tablespoons oil
- 2 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 cup reduced-salt chicken stock
For the Soup:
- 2 tablespoons unsalted butter
- 2 tablespoons oil
- 6 carrots peeled and cut into 1/8” slices
- 2 celery stalks cut into 1/8” slices
- 1 medium yellow onion diced
- 1 garlic clove minced
- 3 cups reduced-salt chicken broth
- ¼ cup dry or semi-dry white wine
- 3½ cups half and half
- 2 tablespoons chicken base granules
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley minced
- 3 dried bay leaves
- 1½ teaspoon Herbs de Provence
- 1/2 teaspoon turmeric optional
- ½ teaspoon paprika optional
- ¼ teaspoon red pepper flakes optional
- 5 cups cooked chicken cubed or shredded – rotisserie chicken works well (see note)
Optional Garnishes
- Shredded Gruyere cheese and chopped parsley
Instructions
For the Roux:
- Heat 2 tablespoons oil and 2 tablespoons 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 stock to the roux and whisk vigorously until smooth. Remove the roux from the heat and set it aside while combining other ingredients.2 tablespoons oil, 2 tablespoons unsalted butter, 4 tablespoons all-purpose flour, 1 cup reduced-salt chicken stock
For the Soup:
- In a large Dutch oven, heat 2 tablespoons butter and 2 tablespoons oil over Med-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 tablespoons unsalted butter, 2 tablespoons oil, 6 carrots, 2 celery stalks, 1 medium yellow onion, 1 garlic clove
- 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 reduced-salt 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 tablespoons chicken base granules, ½ teaspoon black pepper, 2 tablespoons fresh parsley, 3 dried bay leaves, 1½ teaspoon Herbs de Provence, 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.Shredded Gruyere cheese and chopped parsley
- Serve with crusty bread.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Creamy Chicken Soup is delicious served over baked potatoes.
- A variation: Potatoes are delicious added to this soup. I like to bake or steam a couple of Yukon Gold potatoes until tender, chop them into 1” cubes and add to the soup right before serving.
- If the soup doesn’t thicken to your liking, add 2 tablespoons cornstarch to ¼ cup cold milk/cream, stir and add it to the soup. Bring to a boil and cook 5 minutes, stir often. Reduce heat to LOW and simmer until desired thickness.
- Creamy Chicken Soup freezes well. It will keep up to 3 months. Be sure no potatoes are added before freezing.
- We love to use shredded rotisserie chicken in this soup. It makes things quick and easy. Do not use smoked rotisserie chicken because it will change the overall taste significantly.
Nutrition Information
How to Make Creamy Chicken Soup Step by Step
Make a roux: Heat 2 tablespoons cooking oil and 2 tablespoons of unsalted 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 still whisking, add 1 cup of chicken stock, and whisk vigorously until smooth. Remove the roux from the heat and set it aside.
Sautee vegetables: In a large Dutch oven, heat 2 tablespoons of unsalted butter and 2 tablespoons of oil over medium-high heat. Add 6 carrots (peeled and cut into 1/8 inch slices) and 2 stalks of celery (cut into 1/8 inch slices), then sauté 5 minutes, stirring occasionally. Add the diced onions (1 yellow onion) and cook 3 additional minutes, or until the onions are translucent. Add 1 clove of minced garlic, and cook 30 seconds (just long enough for the garlic to bloom).
Add liquid and deglaze: Slowly add 1 cup of chicken broth while scraping the bottom of the pot to remove any browned bits of veggies. Then add the rest of the broth (2 cups) and 1/4 cup of a dry white wine. Stir in the roux and bring the mixture to a boil, stirring often.
Add the rest of the ingredients: Reduce the heat to low and add all other ingredients. 3 1/2 cups of half and half; 2 tablespoons of chicken base granules; 1/2 teaspoon of black pepper; 2 tablespoons of fresh parsley; 3 dried bay leaves; 1 1/2 teaspoons of Herbs de Provence; and 5 cups of cooked chicken (shredded or cubed).
Simmer the soup: Simmer over low heat for 15 minutes, then taste and adjust seasonings as desired. Continue to simmer the soup until it thickens to your desired consistency, about 30-45 minutes more.
Serve: Once it’s done, discard the bay leaves, garnish with sprinklings of shredded Gruyere and fresh parsley, and enjoy!
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.
I made this as directed with all of the optional seasonings. The chicken I used was a lemon rosemary rotisserie chicken from the grocery store. This soup is phenomenal! It tastes like restaurant quality gourmet soup.
This soup is absolutely incredible. I did add optional paprika, turmeric and red pepper flakes, which gave the soup nice depth and balanced out the sweetness of the carrots. Used Better than Bullion for chicken base. The only change I made was 1 can of evaporated milk instead of cream (I just didn’t have any cream) then thickeh with corn starch at the end. Served with garlic toast. Everyone loved it. I think it would be good with tortellini added in too. Keeper.
This soup was delicious! I didn’t have any parsley so I substituted it for some dill and it worked perfectly. The only thing I did different was I added some cayenne pepper and a few dashes of hot sauce to give it a little kick. Will definitely be putting this in the recipe box!
Hi there, Pierre,
I was scanning through these reviews to find the low star reviews. I see that you only gave one star and was interested in why. Your one star brought the overall rating down. Maybe you didn’t mean to do that.
Loved it! Added some red pepper flakes to give it a kick. So good!