Creamy Chicken Soup Recipe

4.71 from 226 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!

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

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Main Course, Soup

Cuisine: American

Servings: bowls

2 tablespoons unsalted butter (¼ stick)
2 tablespoons vegetable oil
6 carrots peeled and cut into ⅛-inch slices
2 ribs celery cut into ⅛-inch slices
1 medium yellow onion diced
1 clove garlic minced
3 cups low-sodium chicken broth
¼ cup dry or semi-dry white wine
3½ cups half-and-half
2 tablespoons chicken bouillon granules
½ teaspoon ground black pepper
2 tablespoons minced fresh parsley
3 dried bay leaves
1½ teaspoon herbs de Provence
½ teaspoon ground turmeric optional
½ teaspoon ground paprika optional
¼ teaspoon crushed 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 vegetable oil, 2 tablespoons unsalted butter, 4 tablespoons all-purpose flour, 1 cup low-sodium chicken broth

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 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 tablespoons chicken bouillon granules, ½ teaspoon ground black pepper, 2 tablespoons minced fresh parsley, 3 dried bay leaves, 1½ teaspoon herbs de Provence, ½ teaspoon ground turmeric, ½ teaspoon ground paprika, ¼ teaspoon 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

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.
Half and half is my secret ingredient to make the creamiest chicken soup recipe.
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.