Sometimes you just need a soup that wraps you in a warm, creamy hug. This luxuriously rich chicken soup is velvety smooth, deeply comforting, and absolutely delicious. It's the kind of soup that makes everything better.
The secret to the silky texture is a classic roux-based cream sauce enriched with good chicken broth. The result is a soup that's rich without being heavy, satisfying without being overwhelming.
Making it Creamy
- Roux base - Butter and flour for body
- Heavy cream - Rich and luxurious
- Gradual addition - Prevents lumps
- Low simmer - Don't boil after adding cream
Lighter Options
- Half-and-half - Less rich but still creamy
- Evaporated milk - Won't curdle
- Coconut cream - Dairy-free option
- Less flour - For thinner consistency
Serving Suggestions
- Crusty bread for dipping
- Fresh cracked pepper
- Oyster crackers
- Perfect comfort dinner
Creamy Chicken Soup
Rich velvety soup with a silky cream-based broth.
Nutrition per serving
385Calories
30gProtein
18gCarbs
22gFat
2gFiber
4gSugar
Ingredients
Instructions
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Poach chicken. In a pot, bring 4 cups of broth to a simmer. Add chicken and poach 15 minutes until cooked through. Remove chicken and shred. Reserve broth.
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Make the base. In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook 5 minutes until softened. Add garlic and cook 1 minute. Stir in flour and cook 2 minutes.
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Add liquids. Gradually whisk in reserved broth and remaining 2 cups broth. Add thyme. Bring to a simmer and cook 15 minutes until vegetables are tender.
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Finish. Reduce heat to low. Stir in heavy cream and shredded chicken. Heat through but don't boil. Season with salt and white pepper. Serve garnished with parsley.
Recipe Notes
- Add pasta: Stir in cooked egg noodles for cream of chicken noodle.
- Wild rice: Add 1 cup cooked wild rice.
- Mushrooms: Sauté 8 oz sliced mushrooms with vegetables.
- Storage: Refrigerate 4 days. Reheat gently - don't boil.
