Creamy Chicken Soup Recipe

4.74 from 253 votes

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.

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Main Course, Soup

Cuisine: American

Servings: bowls

Heat 2 tbsp oil and 2 tbsp 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 the other ingredients.
2 tbsp vegetable oil, 2 tbsp unsalted butter, 4 tbsp all-purpose flour, 1 cup low-sodium chicken broth

In a large Dutch oven, heat 2 tbsp butter and 2 tbsp oil over medium-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 tbsp unsalted butter, 2 tbsp vegetable oil, 6 carrots, 2 ribs celery, 1 medium yellow onion, 1 clove garlic
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 low-sodium 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 tbsp chicken bouillon granules, ½ tsp ground black pepper, 2 tbsp minced fresh parsley, 3 dried bay leaves, 1½ tsp herbs de Provence, ½ tsp ground turmeric, ½ tsp ground paprika, ¼ tsp crushed red pepper flakes, 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. Serve with crusty bread.
freshly shredded Gruyere cheese, chopped fresh parsley

If the soup doesn’t thicken to your liking, add 2 tbsp cornstarch to ¼ cup cold milk/cream, stir, and add it to the soup. Bring to a boil and cook 5 minutes, stirring often. Reduce the heat to low and simmer until the desired thickness.