Creamy Chicken Soup Recipe

overhead view of a serving of creamy chicken soup in a white bowl with a spoon.

4.50 from 6 votes

This creamy chicken and vegetable soup is pure comfort in a bowl. It’s loaded with tender chicken, fresh veggies, and a silky broth that tastes like it simmered all day. Simple steps, everyday ingredients, and a few smart tips make this a weeknight favorite.

Prep Time15

Cook Time25

Total Time40

Course: Soup

Cuisine: American

Servings: bowls

Calories: 452kcal

Author: Becky Hardin

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

Video

Notes

*You can use rotisserie chicken or leftover shredded cooked chicken instead. Simply stir in with the cream towards the end to avoid overcooking.

**In place of the flour, you can use 1 tablespoon of cornstarch to thicken this soup.

Tips:

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.

Crockpot Instructions: Add the chicken, onions, carrots, celery, flour, and chicken broth straight to the Crockpot. Cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the vegetables are tender and the chicken is fully cooked. Stir in the heavy cream during the last 20-30 minutes so it stays smooth and creamy.

Storage: Store creamy chicken soup in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition