This creamy chicken soup is one of my favorite quick and easy comfort meals to make when the temps start to drop. I loaded it up with tender chunks of chicken, mirepoix veggies, and plenty of cream to create a silky smooth texture. It takes just 40 minutes from start to finish and is so rich and flavorful.
I can’t believe how easy and delicious this creamy chicken soup is. I dreamed it up on an unexpectedly chilly end-of-summer day when I had barely anything on hand. It’s designed with minimal ingredients but still packs maximum flavor!
What’s in This Creamy Chicken Soup Recipe?
- Butter: Unsalted butter adds richness to the chicken and veggies as they cook.
- Chicken: I like boneless, skinless chicken breasts, but thighs also work.
- Mirepoix: A combination of onion, carrot, and celery that creates a rich and flavorful base for the soup.
- Flour: A little bit of all-purpose flour helps to thicken up this creamy soup.
- Chicken Broth: Forms the savory base of the soup. I prefer low-sodium, but regular broth works as well.
- Heavy Cream: Makes this soup super rich and creamy. For a lighter soup, try half-and-half instead.
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How to Store and Reheat
Store leftover creamy chicken soup in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop over medium-low or in the microwave for 30 seconds at a time (or less) in the microwave until warmed all the way through. Try not to scald it!
Notes and Tips
- In place of the flour, you can use 1 tablespoon of cornstarch to thicken this soup.
- I recommend bringing the heavy cream to room temperature before adding it to the soup. This helps prevent it from curdling from the abrupt change in temperature.
- Feel free to add other favorite veggies!
- You can also add noodles to this soup in the last 10-15 minutes of simmering.
Creamy Chicken Soup Recipe
This creamy chicken soup is one of my favorite quick and easy comfort meals to make when the temps start to drop.
Prep: 15 minutes
Cook: 25 minutes
Total Time
: 40 minutes
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Instructions
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In a large pot, melt 1 tablespoon of butter over medium heat. Add diced chicken and cook until no longer pink in the center, about 5-7 minutes. Remove the chicken from the pot and set aside.
2 tablespoons unsalted butter, 1 pound boneless, skinless chicken breasts
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In the same pot, add the remaining tablespoon of butter. Add diced onion, carrots, and celery. Sauté until vegetables are tender, about 5 minutes.
1 onion, 2 carrots, 2 ribs celery
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Sprinkle flour over the sautéed vegetables and stir well to coat. Cook the flour for 1-2 minutes, stirring constantly.
2 tablespoons all-purpose flour
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Gradually pour in chicken broth, stirring constantly to prevent lumps. Bring mixture to a boil, then reduce heat and let simmer for about 10 minutes until soup begins to thicken.
4 cups chicken broth
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Return cooked chicken to the pot. Pour in heavy cream and stir well to combine. Allow soup to simmer for an additional 5-10 minutes until heated through.
1 cup heavy cream
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Season with salt and pepper to taste. Serve hot.
Kosher salt and freshly ground black pepper
Notes
Storage: Store creamy chicken soup in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
Nutrition Facts
Creamy Chicken Soup Recipe
Amount Per Serving (1 bowl)
Calories 452
Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 19g119%
Cholesterol 133mg44%
Sodium 349mg15%
Potassium 420mg12%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 5g6%
Protein 18g36%
Vitamin A 7714IU154%
Vitamin C 13mg16%
Calcium 253mg25%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Creamy Chicken Soup Step by Step
Cook the Chicken: In a large pot, melt 1 tablespoon of unsalted butter over medium heat. Add 1 pound of diced boneless, skinless chicken breasts and cook until no longer pink in the center, about 5-7 minutes. Remove the chicken from the pot and set aside.
Sauté the Vegetables: In the same pot, add the remaining tablespoon of unsalted butter. Add 1 diced onion, 2 sliced carrots, and 2 ribs of sliced celery. Sauté until vegetables are tender, about 5 minutes.
Coat the Vegetables: Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables and stir well to coat. Cook the flour for 1-2 minutes, stirring constantly.
Simmer the Soup: Gradually pour in 4 cups of chicken broth, stirring constantly to prevent lumps. Bring mixture to a boil, then reduce heat and let simmer for about 10 minutes until soup begins to thicken.
Add the Cream: Return the cooked chicken to the pot. Pour in 2 cup of heavy cream and stir well to combine. Allow soup to simmer for an additional 5-10 minutes until heated through.
Season and Serve: Season with salt and pepper to taste. Serve hot.
