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!
Why We Love This Chicken Soup Recipe
Making creamy chicken soup from scratch is easier than you think! 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, and it’s her original recipe! Everyone that makes 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!
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!
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. 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, 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.
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.
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!
- “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
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!