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A comforting bowl of Chicken Soup, perfect for a cold day or when feeling under the weather, is featured in this article.

Irresistible Creamy Chicken Soup

Avatar photoAmelia Chen-Morrison
This creamy chicken soup is a comforting and flavorful dish perfect for a cozy meal. It features tender chicken, soft vegetables, and a rich, creamy broth that will warm you from the inside out. Customize with your favorite add-ins for a satisfying and customizable soup experience.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Equipment

  • Large pot or Dutch oven
  • Small bowl
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Ladle
  • Fork

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • 1 bay leaf
  • 1 cup heavy cream
  • ¼ cup all-purpose flour
  • ¼ cup chopped fresh parsley, for garnish
  • Salt to taste
  • Pepper to taste

Instructions
 

  • Season the chicken with salt and pepper.
  • Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium-high heat.
  • Sear the chicken for 3-4 minutes per side, until golden brown. Remove the chicken from the pot and set aside.
  • Add another tbsp of olive oil to the pot.
  • Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
  • Add the minced garlic and cook for another minute, until fragrant.
  • Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
  • Add the dried thyme, rosemary, and bay leaf.
  • Bring the mixture to a simmer.
  • Return the seared chicken to the pot.
  • Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
  • Remove the chicken from the pot and shred it with two forks.
  • Return the shredded chicken to the pot.
  • Remove the bay leaf.
  • In a small bowl, whisk together the heavy cream and all-purpose flour until smooth.
  • Slowly pour the cream mixture into the soup, stirring constantly.
  • Bring the soup back to a gentle simmer and cook for 5-7 minutes, or until the soup has thickened to your desired consistency, stirring to prevent sticking.
  • Season with salt and pepper to taste.
  • If using, stir in the cooked egg noodles or rice and frozen peas during the last few minutes of cooking.
  • Garnish with fresh parsley before serving.

Notes

Don't overcook the chicken for the best texture. Customize the vegetables with diced potatoes, corn, or green beans. For a thinner soup, use less heavy cream or skip the flour. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.