Chicken Soup is a classic. This creamy chicken soup recipe is one of my Mom’s that I’ll never get tired of. It’s truly one of the best soup recipes ever, and I’m so proud it’s in our family. I love having a batch of this in my freezer at all times for when I need comfort food, or when I’m feeling a little under the weather. By far the best chicken soup recipe you’ll ever taste!
Chicken Soup Recipe
This super Creamy Chicken Soup is the best chicken soup recipe you will ever taste!
My mom’s chicken soup is one of my absolute favorite things to eat. I know we all think our moms have the best soup recipes ever, but this one really is unbelievably good. I can’t get over how creamy this chicken soup recipe is, which is one of the reasons it stands out from all the rest.
I’m so excited to share this amazing soup recipe with you guys, but since it’s my mom’s recipe, I’ll let her tell you all about it. Take it away Mom!
Creamy Chicken Soup Recipe
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 broth to the roux and whisk vigorously until smooth. Remove the roux from the heat and set it aside while combining other ingredients.
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.
- 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..
- Reduce the heat to low and add all other ingredients except the garnishes.
- 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.
- 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
Best Soup Recipe Ever
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.
When formulating the recipe for the Best Chicken Soup, I added-a-pinch, took-out-a-pinch and tweaked until I was content. And better than content, I needed perfection. Sometimes this process takes years!
Creamy Chicken Soup isn’t the only recipe that I’ve perfected this way. 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 Swedish Meatballs and my Oatmeal Chocolate Cookies. But this…this soup is my all-time favorite. It’s not only one of my favorite recipes, I happen to think it’s one of the best soup recipes on the internet.
How to Make this Soup
This chicken soup recipe really is so simple. We like to use Rotisserie Chicken that we can buy pre-made at the store. We simply shred the chicken and use that in the soup. It makes things quick and simple.
We also love to use fresh herbs. This might be a smidge more time consuming but the payoff is worth it. Such a flavor infusion, making this the best chicken soup recipe in the world (in our opinion).
Creamy Chicken Soup
So, come on in from the cold. I’ll hand you a steamy bowl of this creamy chicken soup, a slice of crusty bread and a glass of white wine. Doesn’t that sound like Heaven?
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 chicken soup recipe as much as our family does. It warms our bodies and our hearts.
We also love to pour this chicken soup over a baked potato for a different way to serve. Optional, but makes it even more hearty! Watch the video to see how it’s done!
Best Soup Recipes
If you’re looking for more of our best soup recipes be sure to check these out!
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!
Hi what can I use instead of the white wine please as the baby will be eating it
Thanks
You can use more chicken stock!
Since it comes to a boil and simmers for 45 minutes, the alcohol would probably be cooked off. The only adjustment I can see benefiting the recipe would be to deglaze with wine instead of broth – and the alcohol would cook off definitely. But if it’s a huge issue for you just use more broth! Enjoy :D
Found the recipe very simply by clicking on the link with black wording that says “CLICK HERE to see the full recipe for THIS DELICIOUS SOUP RECIPE on Mom’s site, Simply Sated” right above the Creamy Chicken Soup video. Just had to be patient and pay attention to what I was reading.
Thank you for creating a food blogging website and sharing your ideas! If only many of your readers were more grateful for the time you put into this to help & serve them. It doesn’t go unnoticed! Many of us acknowledge your dedicated hard work and the care you put into your site.
Excited to try this, thank you for posting!
Thank you for your kind words!
I made this creamy chicken soup last night, delicious! For the roux I used gluten free flour, milk free vegan butter, I also used almond milk,It was soooo good! Ty