When it comes to comfort food, nothing beats a bowl of homemade Creamy Chicken Soup. Packed with tender chicken, hearty vegetables, and a deliciously seasoned broth, this soup promises warmth and nourishment in every spoonful.
Why You’ll Love This Recipe
- Creamy Delight: The velvety texture of this soup is simply irresistible.
- Flavorful Depth: Each ingredient adds a layer of taste, from the rich chicken broth to the aromatic herbs.
- Versatile and Adaptable: Easy to customize with additional vegetables or spices to suit your palate.
- It’s a Meal in Itself: Packed with protein and veggies, this soup is satisfying and wholesome.
Ingredients You’ll Need
The simplicity of the ingredients is the beauty of this Creamy Chicken Soup. Each one plays a crucial role in creating the overall taste, from the rich, savory chicken to the subtle sweetness of the carrots.
- Chicken: Opt for bone-in chicken breast or thighs for added flavor and moisture.
- Olive Oil, Salt & Pepper: Basic yet essential for seasoning and searing the chicken to perfection.
- Italian Seasoning: A blend of herbs that adds an authentic taste to your soup.
- White Wine: Adds depth but can be substituted with chicken broth if you prefer.
- Butter, Onions, Carrots, & Celery: Form the essential building blocks of the soup’s flavor foundation.
- Garlic: Enhances flavor with its aromatic quality.
- Flour: Provides the roux that forms the soup’s creamy base.
- Chicken Broth & Half and Half: Combine to create a rich and creamy broth.
- Potatoes & Frozen Vegetables: Add texture and heartiness.
- Seasonings: Various herbs and spices add complexity and warmth to the soup.
Variations
One of the joys of cooking is making a dish your own. This Creamy Chicken Soup is perfect for customization based on what you have on hand or your dietary needs.
- Vegetarian Option: Swap chicken for extra vegetables or tofu for a veggie delight.
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños for some heat.
- Grain Substitute: Use rice or pasta instead of potatoes for a different texture.
- Dairy-Free: Replace half and half with coconut milk for a dairy-free alternative.
How to Make Creamy Chicken Soup
Step 1: Prep Your Chicken
Begin by patting your chicken dry, seasoning it with salt, pepper, and Italian seasoning on both sides. This ensures a flavorful crust when searing.
Step 2: Sear and Set Aside
Heat olive oil in your pot and sear the chicken until golden brown on each side. This step locks in flavor that will enhance the soup later. Once browned, set the chicken aside to rest.
Step 3: Create the Savory Base
Deglaze your pot with white wine, followed by butter, and then add onions, carrots, and celery. Let these soften, soak up the flavors, and start the delicious foundations of your soup.
Step 4: Build the Broth
Add garlic, seasonings, and flour to the vegetables, cooking the flour for a minute to remove its raw edge. Gradually stir in chicken broth and half and half, creating a creamy and delicious broth.
Step 5: Simmer and Finish
Return your chicken to the pot with any juices, simmer, and add potatoes and frozen vegetables. Let the soup gently bubble until the potatoes are tender. Each ingredient melds together beautifully.
Pro Tips for Making Creamy Chicken Soup
- Perfect Searing: Ensure your pot is hot enough to sear the chicken immediately, sealing in all those juices.
- Deglazing Mastery: Use wine to lift all those tasty bits stuck at the bottom of the pan — they add a world of flavor.
- Slow and Steady Stirring: Gradually incorporate the broth and cream, allowing each addition to fully mix and avoid lumps.
- Veggie Optimization: Add potatoes and frozen veggies later to prevent them from turning mushy, keeping a pleasant texture.
How to Serve Creamy Chicken Soup
Garnishes
Top your Creamy Chicken Soup with fresh parsley or a sprinkle of grated Parmesan cheese for that extra touch of flavor and presentation.
Side Dishes
Serve with warm, crusty bread, like a fresh baguette or buttery biscuits, to soak up every drop of the luscious broth.
Creative Ways to Present
For an elegant touch, serve the soup in rustic bread bowls or heat-resistant glass mugs for a cozy, inviting presentation.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to three days. The flavors will continue to meld, making it even more delicious.
Freezing
For longer storage, freeze your Creamy Chicken Soup in individual portions for up to three months. Thaw overnight in the fridge for easy reheating.
Reheating
When reheating, gently warm the soup over low heat on the stovetop, stirring occasionally until heated through, to maintain its creamy consistency.
FAQs
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Can I use pre-cooked chicken for this recipe?
Yes, using pre-cooked rotisserie chicken is a great time-saver. Just shred and add it during the simmering phase.
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What can I substitute for half and half?
Feel free to substitute with heavy cream for a richer texture or opt for a milk alternative for a lighter version.
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How can I make this soup gluten-free?
To keep it gluten-free, simply substitute the flour with cornstarch or a gluten-free baking mix.
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What if I don’t have wine on hand?
No worries! You can simply replace the wine with extra chicken broth for a similar depth of flavor.
Final Thoughts
If you’re searching for a dish that warms the heart and fills the soul, this Creamy Chicken Soup is a must-try. Not only does it invite endless customization, but it also delivers a comforting meal that’s sure to become a favorite in your home. Happy cooking!
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Creamy Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 11 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy chicken soup combines tender, flavorful chicken with a rich, comforting broth infused with herbs and vegetables. Perfect for cozy evenings, it blends the velvety texture of half and half with hearty potatoes and vegetables, offering a satisfying and versatile dish that can be customized with different starches or greens.
Ingredients
Chicken
- 1-2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 1/4 lbs. bone-in chicken breast or thighs (see notes)
Soup
- 1/2 cup dry white wine
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 1 cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1/4 cup flour
- 5 cups chicken broth
- 1 cup half and half
- 1 chicken bouillon cube or 1 teaspoon better than bouillon
- 1 1/2 lbs. potatoes (Yukon Gold recommended)
- 1 1/2 cups frozen vegetables (corn & peas)
Seasonings
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon mustard powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground sage
- 1/4 teaspoon celery salt
- 1/8 teaspoon black pepper
Instructions
- Prep Work: Measure out all ingredients before starting. Do not cut the potatoes yet to keep prep organized.
- Cook the Chicken: Pat the chicken dry, then season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Ensure the pot is hot enough for searing. Add the chicken and cook for 3-4 minutes per side until golden. Remove and let rest for 10 minutes, then cut into bite-sized pieces.
- Make the Soup Base: Turn off heat. Pour in the white wine and turn heat to medium. Use a silicone spatula to scrape the bottom and sides of the pot, deglazing it. Reduce the liquid by half, about 4 minutes.
- Build the Soup: Add butter and melt. Toss in diced onions, carrots, and celery, stirring to coat and soften for 5-6 minutes. Add minced garlic and seasonings; cook for 1 minute.
- Add Flour: Stir in flour and cook for 2 minutes to eliminate raw flour taste.
- Incorporate Liquids: Slowly pour in chicken broth and heavy cream, stirring constantly to emulsify. Add the chicken bouillon cube or paste.
- Simmer: Bring to a boil, then lower heat to a gentle simmer. Return the cut chicken along with any juices. Simmer uncovered for 15-20 minutes, optionally adding any chicken bones for extra flavor, which should be removed after cooking.
- Add Potatoes and Vegetables: Peel and dice potatoes, add to soup along with frozen vegetables. Continue to bubble gently for 15 minutes or until potatoes are fork-tender.
- Finish and Serve: Taste and adjust seasonings if needed. Serve hot, garnished with herbs if desired, alongside biscuits or bread.
Notes
- Chicken: Bone-in chicken adds more flavor and moisture; skin is optional.
- Wine: Use Pinot Grigio, Chardonnay, or Sauvignon Blanc. Substitute with more broth if not using wine.
- Potatoes: Yukon Gold are ideal for creamy texture; red potatoes hold shape well; Russets are starchier and may fall apart.
- Starches: Rice or pasta (including tortellini) can replace potatoes—adjust cooking time accordingly.
- Heavy cream can be replaced with more half and half or milk for a lighter version.
- Green leafy additions like kale or spinach can be added last-minute for added nutrition.
- For thickening, pureed potatoes or additional flour can be used.
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 210 kcal
- Sugar: 4 grams
- Sodium: 600 mg
- Fat: 12 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Protein: 14 grams
- Cholesterol: 55 mg
