If you’re looking for a cozy, soul-satisfying bowl that feels like a warm hug in a spoon, then you’ve got to try this Creamy Chicken Soup Recipe. It’s one of those dishes I keep coming back to whenever I want something comforting but also a bit fancy with that silky smooth texture and flavorful mix of herbs. Trust me, once you make this, it might just become your go-to soup for chilly nights or when you need a little kitchen therapy.

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Why This Recipe Works

Rich Creaminess: The combination of butter, heavy cream, and gently browned vegetables creates that luscious texture you want in creamy chicken soup.
Layered Flavors: Using herbs like sage, rosemary, and thyme with bay leaves infuses the soup with a comforting depth of flavor without overwhelming the palate.
Tender Chicken: Browning the chicken first keeps it juicy and adds a subtle caramelized note that elevates the whole soup.
Balanced Texture: The flour-based roux thickens the broth just right, without turning the soup gummy or heavy.

Creamy Chicken Soup, creamy chicken soup recipe, comforting chicken soup, flavorful chicken soup, easy chicken soup - A close-up view of a thick creamy soup in a deep teal pot with two handles, showing one scoop raised by a metal ladle in the center. The soup is off-white with small bits of vegetable pieces and herbs spread evenly, giving a lightly speckled look. The pot sits on a white marbled surface surrounded by small yellow onions and fresh sage leaves on the left and a bunch of orange carrots with green tops in the blurry background above. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Chicken Soup Recipe has a purpose and contributes to the overall comforting profile. I always choose fresh vegetables and good quality chicken broth—these are your flavor backbone, and good broth makes a noticeable difference. Also, that little splash of cooking wine adds a surprising depth, but if you skip it, the soup still shines beautifully.

Creamy Chicken Soup, creamy chicken soup recipe, comforting chicken soup, flavorful chicken soup, easy chicken soup - Flat lay of one and a half boneless skinless chicken breasts, a medium white onion diced, a small pile of minced garlic cloves totaling about six, four bright orange carrots cut into bite-sized chunks, four sliced celery ribs, a small mound of all-purpose flour, a small glass with a pale liquid representing cooking wine, a large bowl of golden chicken broth, a bowl of creamy heavy cream, four dried bay leaves, small piles of ground sage, dried rosemary, and dried thyme, a few pats of salted butter, a small bottle of olive oil, and a small bunch of fresh chopped parsley placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Boneless skinless chicken breast: It cooks quickly and shreds easily, perfect for soups.
Salt & black pepper: Basic seasonings that bring out the best in every ingredient.
Salted butter: Gives a rich mouthfeel and helps lightly brown the veggies and chicken.
Olive oil: Balances the butter and helps prevent burning when frying the chicken.
White onion: The foundational aromatic that softens and sweetens during cooking.
Garlic: Adds warmth and a bit of punch in the background.
Carrots & celery: Classic soup veggies that add subtle natural sweetness and texture.
All-purpose flour: Creates the roux for thickening without overpowering.
Cooking wine (optional): Enhances flavor complexity, but leave it out if you prefer alcohol-free.
Chicken broth: The flavorful liquid base that ties everything together.
Heavy cream: Boosts creaminess and richness for that decadent feel.
Bay leaves, sage, rosemary, thyme: Herbs that lend that familiar cozy, earthy aroma and taste.
Fresh parsley: Adds a fresh, bright finish right before serving.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This creamy chicken soup recipe is infinitely customizable. I like to tweak the herbs according to what I have on hand or toss in some extras for a little punch. You should feel free to make it yours — that’s the joy of home cooking, right?

Variation: Once, I swapped the heavy cream for coconut milk to give it a subtle tropical twist — it was surprisingly delicious and dairy-free!
Dietary modification: Use gluten-free flour or cornstarch if you want to avoid gluten without losing that beautiful thickness.
Seasonal change: During fall, I add a handful of diced butternut squash along with the carrots—it pairs great with the herbs.
Extra veggies: Feel free to toss in some peas or chopped kale late in the cooking for more color and nutrients.

Step-by-Step: How I Make Creamy Chicken Soup Recipe

Step 1: Season and Brown the Chicken

I always start by seasoning the chicken breast with salt and pepper to get a flavor boost. Then, heat olive oil and butter in a large pot over medium-high heat — this combo helps brown the chicken beautifully without burning. Make sure you don’t crowd the pan, and let each side get a nice golden crust (about 5 to 7 minutes per side). The browning adds flavor and locks in moisture, so don’t rush this step. Once cooked through, transfer the chicken to a cutting board and shred it up into bite-sized pieces — easy and mess-free with two forks!

Step 2: Sauté the Vegetables

In the same pot (with all those flavorful browned bits still in there), add the remaining butter and toss in the diced onion, minced garlic, carrots, and celery. Cook them over medium-high heat for about 8 to 10 minutes, stirring occasionally. You want the veggies softened and starting to caramelize — that’s where the flavor magic happens. Don’t rush it; gentle browning deepens the taste and balances the soup’s sweetness and savory notes.

Step 3: Make the Roux and Add Broth

Sprinkle the all-purpose flour over the sautéed veggies and stir well so everything is coated. Cook this mixture for 4 to 5 minutes to remove any raw flour taste — stirring frequently keeps it silky. Next, pour in the cooking wine if you’re using it, scraping the bottom of the pot to lift up those delicious browned bits. Then, slowly add the chicken broth while stirring constantly to keep the broth smooth and lump-free. This step thickens the soup base and adds depth.

Step 4: Add Cream, Chicken, and Herbs

After the broth is well incorporated, pour in the heavy cream and stir to blend everything evenly. Return the shredded chicken to the pot along with bay leaves, sage, rosemary, and thyme. These herbs layer in great subtle notes that remind me of home-cooked comfort meals. Bring the soup up to a boil over high heat, then reduce to low and cover. Let it simmer for 20 to 25 minutes so all those flavors can marry beautifully. Stir now and then, but honestly, it mostly just needs your patience here.

Step 5: Finish & Season to Taste

Remove the bay leaves and discard them (they’re for flavor only). Give your soup a little taste test and adjust salt and pepper as needed — this finishing seasoning always makes a difference. A sprinkle of fresh parsley right on top adds a pretty pop of color and brightness that balances the creamy richness. And that’s it—ladle it up and get ready to cozy in!

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Tips from My Kitchen

Don’t Skip Browning: Browning the chicken and veggies adds complexity to flavor that you just can’t get from boiling alone.
Use a Whisk for the Roux: Stirring the flour in with a whisk helps prevent lumps and keeps your soup silky smooth.
Simmer, Don’t Boil: Keeping the heat low after adding cream gently thickens the soup without curdling or separating.
Taste Before Serving: Herbs can mellow during cooking, so a final seasoning adjustment is key to get the balance just right.

How to Serve Creamy Chicken Soup Recipe

Creamy Chicken Soup, creamy chicken soup recipe, comforting chicken soup, flavorful chicken soup, easy chicken soup - A close-up of a black ladle holding thick creamy soup filled with chunky pieces of orange carrots, pale green celery, and light beige tender meat. The soup has a smooth, light cream base with small black pepper specks scattered throughout. The background features a white marbled texture with some of the soup visible in a pot. The texture looks rich and velvety. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of keeping it simple with garnishes—just a sprinkle of freshly chopped parsley brightens the bowl and adds a lovely pop of green. If I’m feeling fancy, I sometimes add a few grated Parmesan curls or a dash of cracked black pepper right on top. A little fresh thyme sprig can also bring an earthy note, especially when serving guests.

Side Dishes

Crusty bread is my soulmate for this hearty soup—whether it’s a warm baguette, garlic bread, or even flaky biscuits. Sometimes I like to pair it with a simple mixed green salad with a zingy vinaigrette to cut through the richness. And kids (and adults alike!) always appreciate some buttery cornbread on the side.

Creative Ways to Present

For special occasions, I’ve ladled this creamy chicken soup into hollowed-out mini pumpkins or small decorative bread bowls—super cute and perfect for fall or holiday entertaining! Adding a swirl of cream or a drizzle of truffle oil can also impress guests with minimal extra effort.

Make Ahead and Storage

Storing Leftovers

I usually cool leftovers to room temperature, then store the creamy chicken soup in airtight containers in the fridge. It keeps beautifully for up to 3 days. The flavors actually deepen overnight, so leftovers are even better!

Freezing

This soup freezes well, but I recommend freezing before adding the heavy cream for best texture. Freeze the soup base in portions, then thaw and gently stir in cream when reheating. This way, you avoid any graininess and still get that luscious creaminess after reheating.

Reheating

When reheating, warm the soup slowly over low heat on the stove, stirring frequently to keep it smooth. If it’s too thick, just add a little chicken broth or milk to loosen it up. Avoid microwave reheating unless you do it in short bursts and stir in between to prevent curdling.

FAQs

Can I use chicken thighs instead of breasts in this Creamy Chicken Soup Recipe?

Absolutely! Chicken thighs offer more flavor and remain juicy, which can add even more richness to your soup. Just make sure to cook them thoroughly and shred them similarly. Dark meat will give a slightly different taste but still delicious.
Is it necessary to use heavy cream, or can I substitute it?

Heavy cream is key for that signature creamy texture, but if you want a lighter option, you can use half-and-half or whole milk. Just note the soup will be less rich and thick. For a dairy-free substitute, full-fat coconut milk works quite well and adds a subtle twist.
Can I make this soup in a slow cooker?

Yes! You can brown the chicken and veggies first, then add everything except the flour and cream to the slow cooker. Cook on low for 4-6 hours. Toward the end, whisk in the flour and slowly add cream on the stovetop for best results with thickness and texture.
How do I prevent the soup from becoming too thick or gummy?

Using the right amount of flour and gradually stirring in liquids helps control thickness. Also, avoid boiling the soup vigorously after adding cream—simmer gently to keep the texture smooth and avoid breaking.

Final Thoughts

This Creamy Chicken Soup Recipe holds a special place in my heart because it’s my go-to for both busy weeknights and when friends stop by unexpectedly. It’s straightforward, forgiving, and oh so comforting—kind of like a warm kitchen hug you can serve in a bowl. I hope you enjoy making it as much as I do, and that it becomes a favorite in your home too!