Creamy Chicken Soup Recipe

Chicken Soup is a classic. This creamy chicken soup recipe is one of my Mom’s that I’ll never get tired of. It’s truly one of the best soup recipes ever, and I’m so proud it’s in our family. I love having a batch of this in my freezer at all times for when I need comfort food, or when I’m feeling a little under the weather. By far the best chicken soup recipe you’ll ever taste!

Creamy Chicken Soup Recipe

Chicken Soup is a classic. This creamy chicken soup recipe is one of my Mom’s that I’ll never get tired of. By far the best chicken soup recipe you’ll ever taste!

Prep: 15min

Total: 60min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 444 kcal, Carbohydrate 14 g, Protein 26 g, Fat 31 g, Saturated Fat 13 g, Trans Fat 0.3 g, Cholesterol 118 mg, Sodium 166 mg, Fiber 2 g, Sugar 7 g, unSaturated Fat 16 g, servingSize 1 serving

Ingredients:

• 2 tablespoons oil
• 2 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 1 cup reduced-salt chicken stock
• 2 tablespoons unsalted butter
• 2 tablespoons oil
• 6 carrots (peeled and cut into 1/8” slices)
• 2 celery stalks (cut into 1/8” slices)
• 1 medium yellow onion (diced)
• 1 garlic clove (minced)
• 3 cups reduced-salt chicken broth
• ¼ cup dry or semi-dry white wine
• 3½ cups half and half
• 2 tablespoons chicken base granules
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley (minced)
• 3 dried bay leaves
• 1½ teaspoon Herbs de Provence
• 1/2 teaspoon turmeric (optional)
• ½ teaspoon paprika (optional)
• ¼ teaspoon red pepper flakes (optional)
• 5 cups cooked chicken (cubed or shredded – rotisserie chicken works well (see note))
• Shredded Gruyere cheese and chopped parsley

Instruction:

1. Heat 2 tablespoons oil and 2 tablespoons butter in a medium saucepan then sprinkle the flour on top. Whisk quickly until well combined. Cook, whisking occasionally, until the roux turns light golden brown. Slowly, while whisking, add 1-cup chicken broth to the roux and whisk vigorously until smooth. Remove the roux from the heat and set it aside while combining other ingredients.
2. Serve with crusty bread.

Creamy Chicken Soup

Prep: 35min

Total: 60min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 206 kcal, Carbohydrate 14 g, Protein 17 g, Fat 9 g, Saturated Fat 2 g, Cholesterol 42 mg, Sodium 574 mg, Fiber 1 g, Sugar 7 g

Ingredients:

• 1 teaspoon olive oil
• 1 1/2 cups peeled diced carrots (about 3-4 medium carrots)
• 3/4 cup diced celery (about 3 stalks)
• 1/2 cup diced onion (about 1 small onion)
• 4 cups chicken broth (I use low sodium)
• 2 cubes chicken bouillon or 1 tablespoon chicken bouillon paste or granules (optional (see note))
• 3 bay leaves
• 1 tablespoon dried parsley
• 1 1/2 teaspoons herbs de provence (see note)
• 1 teaspoon turmeric
• 1/2 teaspoon garlic powder or 2-3 cloves garlic (finely minced)
• 1/2 teaspoon coarsely ground black pepper
• 3 1/2 cups milk or half-and-half or a combo (see note)
• 3-4 cups cooked chopped chicken
• Shredded parmesan, asiago or gruyere cheese, for topping (optional)
• 6 tablespoons all-purpose flour
• 3 tablespoons olive oil
• 3 tablespoons butter

Instruction:

1. For the soup, in a 4-quart or larger saucepan, heat the olive oil over medium heat. Add the carrots, celery and onion. Pour in the broth and add the chicken bouillon, bay leaves, parsley, herbs de provence, turmeric, garlic powder, and pepper. Stir to combine.
2. Bring the mixture to a simmer and cook, uncovered or partially covered, for 12-15 minutes until the vegetables are tender.
3. For the roux, while the soup simmers, in a small saucepan, add the olive oil and butter and cook on medium heat until the butter is melted. Add the flour and whisk to combine until a smooth paste forms. Remove from the heat.
4. Add the milk (and/or half-and-half) to the soup and heat through. Add the roux to the soup and cook, stirring or whisking constantly, over medium heat until the soup thickens and gently simmers, 5-7 minutes.
5. Stir in the chicken, season to taste with salt and pepper (this is important for flavor!) and heat through.
6. Remove the bay leaves and serve with a sprinkle of Parmesan, asiago or gruyere on top.

Creamy Chicken Soup

This Creamy Chicken Soup is easy to make with vegetables in a creamy, flavorful broth along with your choice of potatoes, rice, or pasta!

Prep: 15min

Total: 60min

Yield: 11

Serving Size: 1 serving

Nutrition Facts: calories 212 kcal, Carbohydrate 21 g, Protein 15 g, Fat 8 g, Saturated Fat 3 g, Trans Fat 0.1 g, Cholesterol 48 mg, Sodium 703 mg, Fiber 3 g, Sugar 3 g, unSaturated Fat 4 g, servingSize 1 serving

Ingredients:

• 1-2 tablespoons olive oil
• Salt/Pepper
• 2 teaspoons Italian seasoning
• 1 ¼ lbs. bone-in chicken breast or thighs (see notes)
• ½ cup dry white wine (see notes)
• 2 tablespoons butter
• 1 medium yellow onion (diced)
• 1 cup carrots (diced)
• 2 ribs celery (diced)
• 3 cloves garlic (minced)
• ¼ cup flour
• 5 cups Chicken Broth
• 1 cups half and half ((half milk/half cream()
• 1 chicken bouillon cube (or 1 tsp. better than bouillon)
• 1 ½ lbs. potatoes (see notes)
• 1 ½ cups frozen vegetables (I use corn & peas)
• 1 teaspoon dried parsley
• ½ teaspoon EACH: dried basil, oregano, mustard powder, onion powder
• ¼ teaspoon EACH: ground sage, salt, celery salt
• 1/8 teaspoon pepper

Instruction:

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Creamy Chicken Soup

FAQ

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