There’s nothing quite like a warm, creamy chicken soup to cozy up to, especially when the weather turns crisp. This recipe captures the rich, hearty flavor of a classic chicken soup but adds a velvety, comforting twist that takes it to the next level.
Think of tender chunks of chicken, gently simmered with fresh vegetables, and enveloped in a creamy, savory broth that’s both filling and soothing. It’s perfect for those who crave something indulgent yet nourishing—a balance that can be surprisingly hard to find in most soups.
The real magic of this soup lies in its simplicity. Using pantry staples and one secret ingredient—a touch of heavy cream—this soup gets its irresistibly smooth texture and luxurious taste.
And with chicken’s high protein and low-carb count, this dish keeps you fueled without weighing you down, making it a go-to for anyone on a health-conscious journey.
It’s no wonder creamy chicken soups are making waves as an easy yet satisfying meal for busy days or chilly nights.
Why I Love This Recipe (And You Will Too)
- Ultimate Comfort Food: There’s something about the warmth and creaminess that makes this soup the ultimate cozy dish. Perfect for unwinding after a busy day.
- Simple Ingredients, Rich Taste: Using basics like carrots, celery, and chicken, you’ll get that deep, homemade flavor without fuss.
- Great for Meal Prep: I often make a big pot, and it keeps wonderfully for several days. You can even freeze it, so you’re always minutes away from a warm bowl.
- Fills You Up, Not Out: Creamy yet light, this soup is satisfying without feeling heavy, ideal if you’re watching carbs.
Creamy Chicken Soup Recipe
Equipment
- Large Pot
- Cutting Board
- Measuring Cups
- Wooden Spoon
- Whisk
- Immersion Blender (optional)
- Bowl and Ladle
- Soup ladle
Ingredients
- 1 Tablespoon 14g unsalted butter
- 3/4 cup 100g chopped yellow onion
- 1 cup 120g sliced or diced carrots
- 1 cup 120g sliced or diced celery
- 2 garlic cloves minced
- 1/4 cup 31g all-purpose flour (spooned & leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano
- 8 cups 1.92 liters chicken broth
- 1 medium potato peeled and diced
- 2 cups about 250g shredded or chopped cooked chicken
- 1 cup 240ml half-and-half or whole milk
- 3 –4 cups about 112-150g uncooked wide egg noodles
- optional for garnish: fresh thyme leaves
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the onion, carrots, celery, and garlic, and cook, stirring occasionally, for about 5 minutes until the vegetables soften.
- Stir in the flour, salt, pepper, thyme, and oregano, and cook for another 2 minutes.
- Add the chicken broth and diced potato, stir, then increase the heat to medium-high. Let the soup come to a boil, cooking for 3 minutes.
- Reduce the heat to medium-low, partially cover the pot, and let the soup simmer for 25 minutes, or until the potatoes are tender.
- Taste the soup, and adjust the seasoning if needed.
- Add the shredded chicken, half-and-half or milk, and noodles, then cook for about 10 minutes until the noodles are tender and the soup has thickened.
- Serve the soup warm. For leftovers, store covered in the fridge for up to a week. To reheat, warm in a pot over medium heat, adding a bit of chicken broth if it has thickened too much.
