Creamy Chicken Soup Recipe

Introduction

This creamy chicken soup is warming, rich, and packed with tender chicken and fresh vegetables. It’s perfect for cozy evenings and makes a satisfying meal when served with crusty bread.

Ingredients

• 2 tbsp vegetable oil
• 2 tbsp unsalted butter (¼ stick)
• 4 tbsp all-purpose flour
• 1 cup low-sodium chicken broth
• 2 tbsp unsalted butter (¼ stick)
• 2 tbsp 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 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 (optional)
• ½ tsp ground paprika (optional)
• ¼ tsp crushed red pepper flakes (optional)
• 5 cups cooked chicken, cubed or shredded (do not use smoked rotisserie chicken)
• Freshly shredded Gruyere cheese, for garnish
• Chopped fresh parsley or dill, for garnish

Instructions

1. Step 1: In a medium saucepan, heat 2 tablespoons vegetable oil and 2 tablespoons butter over medium heat. Sprinkle the flour on top and whisk quickly until well combined. Cook, whisking occasionally, until the roux turns light golden brown.
2. Step 2: Slowly add 1 cup chicken broth to the roux while whisking vigorously to keep it smooth. Remove from heat and set aside.
3. Step 3: In a large Dutch oven, heat 2 tablespoons butter and 2 tablespoons vegetable oil over medium-high heat. Add carrots and celery and sauté for 5 minutes, stirring occasionally.
4. Step 4: Add the diced onions and cook for an additional 3 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Step 5: Slowly pour 1 cup chicken broth into the pot while scraping the bottom to deglaze. Add the remaining 2 cups broth, the white wine, and the roux. Stir well and bring the mixture to a boil, stirring often.
6. Step 6: Reduce heat to low. Add half-and-half, chicken bouillon granules, pepper, minced parsley, bay leaves, herbs de Provence, turmeric, paprika, crushed red pepper flakes (if using), and the cooked chicken. Stir to combine.
7. Step 7: Simmer the soup for 15 minutes. Taste and adjust seasoning with salt and pepper if needed. Continue to simmer until the soup thickens, about 30 to 45 minutes, or until it reaches your desired consistency.
8. Step 8: Remove and discard the bay leaves. Ladle soup into bowls and garnish with shredded Gruyere cheese and fresh parsley or dill. Serve warm with crusty bread.

Tips & Variations

• Use homemade chicken broth for deeper flavor, or substitute with high-quality store-bought broth.
• For a lighter version, replace half-and-half with whole milk or a milk alternative.
• If you prefer a thicker soup, cook it longer, or add a bit more roux at the start.
• Fresh herbs like thyme or tarragon can be added for extra aroma.
• For a vegetarian version, replace chicken and broth with mushrooms and vegetable broth, and omit the bouillon granules.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent curdling. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover chicken or rotisserie chicken in this soup?

Leftover cooked chicken works well, but avoid smoked rotisserie chicken as it can alter the soup’s delicate flavor.

Is there a substitute if I don’t have white wine?

You can substitute white wine with an equal amount of chicken broth or apple cider vinegar diluted with water for a slight tang.

Creamy Chicken Soup Recipe

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★★★★★

4.4 from 81 reviews

This creamy chicken soup features a rich roux-based broth enhanced with fresh vegetables, chicken, herbs, and a touch of white wine. It’s a comforting, flavorful dish perfect for warming up on chilly days, garnished with shredded Gruyere cheese and fresh parsley for an elegant finish.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Roux

• 2 tbsp vegetable oil
• 2 tbsp unsalted butter (¼ stick)
• 4 tbsp all-purpose flour
• 1 cup low-sodium chicken broth

Soup Base and Vegetables

• 2 tbsp unsalted butter (¼ stick)
• 2 tbsp 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 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 (optional)
• ½ tsp ground paprika (optional)
• ¼ tsp crushed red pepper flakes (optional)

Protein and Garnishes

• 5 cups cooked chicken, cubed or shredded (avoid smoked rotisserie chicken)
• Freshly shredded Gruyere cheese (for garnish)
• Chopped fresh parsley or dill (for garnish)

Instructions

1. Make the Roux: Heat 2 tablespoons vegetable oil and 2 tablespoons unsalted butter in a medium saucepan over medium heat. Sprinkle 4 tablespoons all-purpose flour on top and whisk quickly to combine. Continue cooking, whisking occasionally, until the roux turns a light golden brown color. Slowly add 1 cup low-sodium chicken broth while whisking vigorously to prevent lumps, creating a smooth base. Remove from heat and set aside.
2. Sauté Vegetables: In a large Dutch oven, heat 2 tablespoons butter and 2 tablespoons vegetable oil over medium-high heat. Add sliced carrots and celery, sauté for about 5 minutes while stirring occasionally. Add diced onion and cook additional 3 minutes until onions are translucent. Stir in minced garlic and cook for 30 seconds to release its aroma.
3. Deglaze Pan: Slowly pour 1 cup chicken broth into the pot, scraping the bottom with a wooden spoon to loosen any browned bits. This adds flavor and prevents burning.
4. Add Remaining Liquids and Roux: Pour in the remaining 2 cups chicken broth and ¼ cup white wine. Stir in the prepared roux until fully incorporated. Bring this mixture to a boil, stirring frequently to prevent sticking.
5. Add Seasonings and Chicken: Reduce heat to low. Add 3½ cups half-and-half, 2 tablespoons chicken bouillon granules, black pepper, minced fresh parsley, bay leaves, herbs de Provence, turmeric, paprika, crushed red pepper flakes, and cooked chicken. Stir well to combine all ingredients.
6. Simmer Soup: Let the soup simmer gently for 15 minutes, then taste and adjust seasonings, adding salt or more pepper if desired. Continue simmering for another 30 to 45 minutes or until the soup thickens to your preferred consistency.
7. Finish and Serve: Remove and discard the bay leaves. Ladle the creamy chicken soup into bowls, garnishing with freshly shredded Gruyere cheese and chopped fresh parsley or dill. Serve with crusty bread for a complete meal.

Notes

• Using low-sodium chicken broth helps control the salt level since additional chicken bouillon is added.
• For extra depth, optional turmeric, paprika, and red pepper flakes can be adjusted or omitted based on spice preference.
• Do not use smoked rotisserie chicken as it alters the flavor profile of the soup.
• Garnishing with Gruyere cheese adds a luxurious, melty finish that complements the creamy soup base.
• Simmering time can be adjusted to achieve desired thickness; longer simmering intensifies flavors.
• Serving with crusty bread provides a satisfying textural contrast to the creamy soup.

Keywords: creamy chicken soup, homemade chicken soup, roux-based soup, comforting soup, chicken and vegetable soup, Gruyere garnish