Creamy Chicken Soup Recipe

There’s something almost magical about a bowl of truly great creamy chicken soup.

It’s not just a meal; it’s a warm, comforting embrace from the inside out, a remedy for a tough day, and a celebration of simple, wholesome ingredients.

This particular recipe, a favorite from Kelsey’s kitchen, is designed to be your new go-to, a reliable classic you’ll turn to again and again.

Why This Recipe Feels Like Home

This isn’t just another soup recipe, it’s a carefully crafted experience.

We start by searing the chicken to lock in those incredible, savory juices, creating a foundation of flavor that you can actually taste.

Then, we build a rich, velvety broth from the ground up, using a classic roux and a splash of wine for a depth that’s simply unforgettable.

Ingredients Needed for the Recipe

Gathering everything before you start is the secret to a smooth, enjoyable cooking process.

It makes the whole experience feel less like a chore and more like a joyful ritual.

• 1-2 tablespoons olive oil
• Salt and Pepper
• 2 teaspoons Italian seasoning
• 1 ¼ lbs. bone-in chicken breast or thighs
• ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
• 2 tablespoons butter
• 1 medium yellow onion, diced
• 1 cup carrots, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 5 cups Chicken Broth
• 1 cup half and half
• 1 chicken bouillon cube (or 1 tsp. “better than bouillon”)
• 1 ½ lbs. potatoes (Yukon Gold or red are best)
• 1 ½ cups frozen vegetables (a mix of corn and peas is perfect)

Seasonings

• 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

The Perfect Sidekicks for Your Soup

What you serve with your soup can turn a simple bowl into a memorable feast.

A crusty, warm loaf of no-knead bread is fantastic for dipping, while fluffy buttermilk biscuits soak up every last drop beautifully.

And for a little crunch, homemade ranch oyster crackers sprinkled on top are an absolute game-changer.

How to make Creamy Chicken Soup?

Getting Your Ingredients Ready

First things first, let’s get organized. Measure out all of your seasonings and chop your onions, carrots, and celery.

Hold off on dicing the potatoes for now, we’ll get to them later to keep them from turning brown.

This little bit of prep, trust me, makes the actual cooking feel like a peaceful, flowing dance.

Cooking the Chicken to Perfection

Pat your chicken completely dry with a paper towel—this is the key to getting a gorgeous, golden sear.

Season it generously on both sides with salt, pepper, and that Italian seasoning.

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers, then carefully add the chicken.

Let it sear undisturbed for 3-4 minutes per side, until you have a beautiful crust; it’s okay if it’s not cooked through.

Remove it to a plate and let it rest for a full 10 minutes; this keeps all the juices right where they belong.

Then, chop it into hearty, bite-sized pieces.

Building a Flavor Foundation

This is where the magic really starts to happen. Turn off the heat for a moment and pour in the white wine.

As it sizzles, use your spatula to scrape up all those delicious browned bits from the bottom of the pot—that’s pure flavor!

Let the wine bubble and reduce by about half, which will take around 4 minutes.

Now, add the butter and let it melt into the wine, creating a luxurious base.

Toss in your onions, carrots, and celery (the “holy trinity” of soup-making) and let them soften and sweeten for 5-6 minutes.

Stir in the garlic and all those measured-out seasonings, and cook for just one more minute until the air is incredibly fragrant.

Creating the Velvety Broth

Sprinkle the flour over the vegetables and stir until everything is coated.

Cook this for 2 minutes, stirring often, to get rid of the raw flour taste—this is your roux, the heart of the creamy texture.

Now, slowly add the chicken broth, just a splash at a time, stirring continuously until it’s fully incorporated after each addition.

Follow with the half and half in the same patient manner, then drop in the chicken bouillon.

Bringing It All Together

Bring the soup up to a boil, then immediately reduce the heat to a gentle simmer.

Add the diced chicken back into the pot, along with any precious juices that collected on the plate.

Here’s a pro tip: if you used bone-in chicken, toss the bones right into the soup for an extra layer of flavor, and just fish them out later with a slotted spoon.

Let this simmer, uncovered, for 15-20 minutes to let the flavors meld and get to know each other.

Adding the Final Touches

While the soup is simmering, peel and dice your potatoes into even, bite-sized chunks.

Add them to the pot along with the frozen vegetables.

Let the soup continue to bubble gently for another 15 minutes, or just until the potatoes are perfectly tender when pierced with a fork.

And that’s it, you’ve done it. Ladle the soup into bowls and get ready for some serious comfort.

Ingredient Substitutions: Make It Your Own

Don’t have a specific ingredient? No problem. Cooking is about adaptability.

If you don’t cook with wine, you can use an equal amount of additional chicken broth for deglazing.

Heavy cream can stand in for the half and half for a richer, more indulgent soup, or use whole milk for a lighter version.

And for the greens lovers, a few handfuls of fresh spinach or kale stirred in at the very end will wilt perfectly and add a vibrant, healthy boost.

Tips

For the most flavorful and juicy chicken, bone-in, skin-on thighs or breasts are truly worth the extra minute of prep.

When adding the broth and cream to the roux, patience is your best friend—adding it slowly ensures a smooth, lump-free soup.

If you’re using rice or pasta instead of potatoes, cook them separately and add them directly to your serving bowls to keep them from absorbing all the broth in the fridge.

And don’t be tempted to rush the sear on the chicken; that golden-brown crust is the foundation of your soup’s entire flavor profile.

Storing and Reheating for Future Comfort

This soup stores wonderfully, making future-you very happy.

Let it cool completely before transferring it to airtight containers.

It will keep in the refrigerator for up to 3 days and can be frozen for up to 3 months.

To reheat, gently warm it on the stove over medium-low heat, stirring occasionally.

If it has thickened up in the fridge, just add a small splash of broth or water to bring it back to its perfect, soupy consistency.

Frequently Asked Questions

Can I make this soup in a slow cooker?

This recipe is really designed for the stovetop, where you can control the heat for searing, reducing, and simmering.

These steps build layers of flavor that are difficult to replicate in a slow cooker, so for the best results, the Dutch oven is the way to go.

What other starches can I use besides potatoes?

Absolutely! This soup is a fantastic canvas. Cooked rice, small pasta like orzo or shells, or even cheese tortellini are all wonderful additions.

The key is to cook grains and pasta separately and add them per bowl to prevent them from getting mushy and soaking up all the broth in the pot.

Is it possible to make this soup lighter?

Of course. You can use whole milk instead of half and half, and feel free to increase the proportion of vegetables.

The soup will still be wonderfully flavorful and satisfying, just a little bit lighter on the indulgence.