Print

Creamy Chicken Soup Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/creamy-chicken-soup-recipe/