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
Ingredients
- 2 tablespoons unsalted butter divided (¼ stick)
- 1 pound boneless, skinless chicken breasts diced
- 1 onion diced
- 2 carrots sliced
- 2 ribs celery sliced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- Kosher salt and freshly ground black pepper to taste
Instructions
- 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
- 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
- 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
- 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
- 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
- Season with salt and pepper to taste. Serve hot.Kosher salt and freshly ground black pepper
Notes
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.
This recipe is mediocre at best. Unfortunately… I followed the recipe as written realizing that this soup isn’t going to have much flavor. It needed more seasoning, more chicken and some kind of starch. I won’t make this again.