When I need something warm, cozy, and ready fast, I make this creamy chicken soup. It’s the perfect 40-minute comfort meal made with simple ingredients, minimal prep, and maximum payoff. I simmer tender chicken and vegetables in a silky, cream-based broth to create a bowl that’s rich, soothing, and full of classic homemade flavor. This creamy chicken and vegetable soup is exactly what I need when the weather turns chilly!
Creamy Chicken and Vegetable Soup
My simple creamy chicken soup recipe is intentionally uncomplicated, using basic staples like chicken breasts, onions, carrots, celery, and chicken broth to build a deeply comforting bowl. The heavy cream adds body without making the soup heavy, and the classic vegetables give the broth a naturally sweet, slow-simmered flavor, even though it cooks in under an hour.
One thing I love about this creamy chicken vegetable soup is how flexible it is. I can bulk it up with noodles, toss in leftover veggies, or keep it very simple for a lighter, low-carb dinner. It’s cozy, filling, and tastes like something I’ve been simmering all afternoon, even though it comes together quickly enough for a weeknight. Truly the definition of homemade chicken cream soup comfort.
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Let the Fond Do the Work
After searing the chicken, make sure to scrape up every bit of the fond (browned bits) when you add the broth. Those golden bits dissolve into the liquid and act like a natural flavor booster, giving your creamy base a deeper, savory backbone without needing extra seasoning. It’s one of the simplest ways to make this quick 40-minute soup taste slow-simmered.
Creamy Chicken Soup Recipe
Ingredients
- 2 tablespoons unsalted butter (¼ stick, divided )
- 1 pound boneless, skinless chicken breasts (diced*)
- 1 large onion (diced)
- 2 large carrots (sliced)
- 2 ribs celery (sliced)
- 2 tablespoons all-purpose flour (**)
- 4 cups chicken broth
- 1 cup heavy cream (room temperature)
- kosher salt (to taste)
- 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 large onion, 2 large 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, ground black pepper
Notes
- Chopping the veggies into similar-sized pieces helps them cook evenly and keeps the soup texture consistent rather than mushy in some bites and crunchy in others.
- Feel free to add other favorite veggies!
- Searing the chicken creates fond (little browned bits) that enrich the broth.
- Properly cooked chicken should reach 165°F internally.
- Adding the broth gradually helps prevent lumps and creates a smooth, silky base.
- 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.
- Once the cream goes in, keep it to a gentle simmer. A full boil can break the cream and make the soup look grainy.
- For a thicker, more chowder-like soup, whisk in 1 teaspoon of cornstarch with 1 teaspoon of cold water and simmer for a few minutes.
- Salt levels vary a lot between store-bought broths. Taste and season at the end to avoid making the soup too salty.
- Optionally, add a splash of lemon juice or white wine vinegar just before serving to brighten up the flavor.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Make it Heartier with Noodles
If you want to turn this creamy chicken and vegetable soup into an even more satisfying, stick-to-your-ribs dinner, add noodles. Egg noodles work especially well because they keep their bite and soak up the creamy broth without getting mushy. I recommend 8-12 ounces. You can either simmer them directly in the soup for the last 10-15 minutes, or cook them separately and add them to each bowl–ideal if you’re storing leftovers and want the noodles to stay firm.
How to Make Creamy Chicken Soup Step by Step
Prep: Gather up all of the ingredients needed to make this chicken cream soup recipe. Bring the cream to room temperature while you prepare the soup. Dice the chicken and onions, and slice the carrots and celery.
Cook the Chicken: In a large pot, melt 1 tablespoon unsalted butter over medium heat. Add 1 pound of diced boneless, skinless chicken breasts and sear until cooked through to 165°F, about 5-7 minutes. Remove the chicken from the pot and set aside.
Sauté the Vegetables: In the same pot, add the remaining 1 tablespoon unsalted butter. Add 1 large diced onion, 2 large sliced carrots, and 2 sliced ribs of celery. Sauté until the 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. This will help create a roux that will thicken up the soup as it cooks.
Simmer the Soup: Gradually pour in 4 cups of chicken broth, stirring constantly to prevent lumps and scrape up all the yummy browned bits on the bottom of the pot. Bring the mixture to a boil, then reduce the heat and let the soup simmer for about 10 minutes, until it begins to thicken.
Add the Cream: Return the cooked chicken to the pot. Pour in 1 cup of room-temperature heavy cream and stir well to combine. Allow the soup to simmer for an additional 5-10 minutes, or until heated through and thickened to your liking. Do not let the soup come to a boil at this point, or the cream will curdle and turn grainy.
Season and Serve: Taste and season with salt and pepper if needed, and serve hot.
How to Store, Freeze, and Reheat
Store leftover creamy chicken soup in an airtight container in the refrigerator 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!
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