Description
This Creamy Chicken Soup is the ultimate comfort food—loaded with tender chicken, hearty vegetables, and a luxuriously smooth, velvety broth. Ready in under an hour with simple ingredients, this one-pot wonder is perfect for cozy weeknights, meal prep, or whenever you need a warming bowl of goodness. Naturally satisfying and endlessly adaptable!
Ingredients
1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
3 tablespoons olive oil or butter, divided
1 large yellow onion, diced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
4 cloves garlic, minced
2 tablespoons all-purpose flour
6 cups chicken broth (low-sodium preferred)
2 medium Yukon gold potatoes, diced
1 teaspoon dried thyme
1 bay leaf
1 cup heavy cream or half-and-half
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Pat chicken pieces dry with paper towels and season with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Heat 2 tablespoons olive oil or butter in a large Dutch oven or soup pot over medium-high heat.
3. Add seasoned chicken in a single layer (work in batches if needed) and sear for 3-4 minutes per side until golden brown. Remove to a plate and set aside.
4. Add remaining tablespoon of fat to the pot, then add diced onions, carrots, and celery. Sauté for 5-7 minutes until onions are translucent and vegetables begin to soften.
5. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
6. Sprinkle flour over vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste and create a roux.
7. Gradually pour in chicken broth while stirring to prevent lumps from forming.
8. Add diced potatoes, thyme, bay leaf, and return browned chicken to pot with any accumulated juices.
9. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for 20-25 minutes, stirring occasionally, until chicken reaches 165°F internal temperature and potatoes are fork-tender.
10. Remove cooked chicken to a cutting board and shred into bite-sized pieces using two forks. Return shredded chicken to pot.
11. Reduce heat to low. In a small bowl, whisk heavy cream with 2 tablespoons of hot soup liquid to temper it.
12. Slowly pour cream mixture into soup while stirring constantly to prevent curdling.
13. Simmer gently for 5 minutes to meld flavors and reach desired creamy consistency.
14. Remove bay leaf, taste and adjust seasoning with additional salt and pepper as needed.
15. Serve hot, garnished with fresh chopped parsley.
Notes
For extra flavor, brown chicken in batches without overcrowding the pot—this develops better color and taste.
If soup is too thick, add more chicken broth. If too thin, simmer uncovered for 10-15 minutes or mash some potatoes against the pot side.
Rotisserie chicken works great as a shortcut—add shredded meat in step 11 and skip steps 2-3.
Store leftovers in airtight containers in refrigerator for up to 4 days. Soup will thicken when cold; add broth when reheating.
Freeze for up to 3 months. Thaw overnight in refrigerator before reheating gently on stovetop.
Chicken thighs stay more tender and juicy than breasts but either works well.
For dairy-free version, substitute coconut cream or cashew cream for heavy cream.
- Prep Time: 15
- Cook Time: 40
- Category: Soup, Main Course
- Method: Stovetop, One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 115mg
Keywords: creamy chicken soup, chicken soup recipe, comfort food soup, easy chicken soup, one pot soup, homemade chicken soup