Chicken Soup Recipe

Course: Soup

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: people

Calories: 444kcal

This homemade creamy chicken soup recipe is super creamy and filled with flavor. It's the most comforting bowl of soup you'll ever eat!

Step-by-step photos can be seen below the recipe card.

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)

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

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.

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.