Get my Cookbooks! Creamy Chicken Soup
This Creamy Chicken Soup is easy to make with vegetables in a creamy, flavorful broth along with your choice of potatoes, rice, pasta, or beans!
Be sure to pair this with my No Knead Bread and try my Chicken and Wild Rice Soup recipe next!
Creamy Chicken Soup
There is so much cozy flavor in this Creamy Chicken Soup! You won’t be able to put your spoon down. It’s perfect for those chilly nights in, or when you’re feeling under the weather.
There are a ton of starch options here- I tend to go with potatoes because they don’t soak up broth during storage, but I have ways of controlling that if you would prefer to add rice or pasta! (More on that below!) The vegetable options are endless as well, and the combination of seasonings in this flavorful broth are the best. I can’t wait for you to try this!
(Don’t miss my PRO TIPS below.) -And be sure to serve this with some buttermilk biscuits or cheddar bay biscuits!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Season chicken with salt/pepper & Italian seasoning. Sear in olive oil until golden on each side. Let rest for 10 minutes, then cut into bite-sized pieces. (It’s okay if not cooked all the way through, it will finish cooking in the soup & will be nice and juicy.)
Deglaze the skillet with dry white wine (or chicken broth if needed), and reduce by half. Add onions, carrots, and celery and soften. Add garlic and seasonings.
Add flour and cook for 1-2 minutes. Add chicken broth in small splashes, stirring continuously. Add the half and half in the same manner, then add the chicken bouillon. Bring to a boil, reduce to a simmer. Add the diced chicken back. Simmer, uncovered, for 15 minutes. (Pro Tip: Add any bones back to the soup for even more flavor and use a slotted spoon to remove at the end.)
Add diced potatoes and frozen vegetables during the last 15 minutes and simmer gently until the potatoes are fork tender. Serve with buttermilk biscuits!
What to Add to Creamy Chicken Soup
Instead of potatoes, a variety of other starches are great in this soup. Here’s how to incorporate them:
Tortellini:
- This is my favorite addition to use, I use Rana 5-cheese tortellini, but any variety is really good for Chicken Tortellini Soup. I boil the tortellini on the side and add it directly to serving bowls. It only needs 4 minutes of cooking time! (You can also boil it in the microwave!)
Rice:
- 2 generous cups of cooked rice is perfect in this soup. I cook the rice on the side and add it right to serving bowls to make sure that rice doesn’t absorb all of the broth when I store leftovers.
Pasta:
- Orzo, acini de pepe, elbows, shells, ditalini, and orecchiette are all small pastas that make a great addition to this soup. (I would use 3/4 cup dry pasta.) I recommend boiling it separately and adding directly to serving bowls, as pasta will absorb the broth during storage.
Beans:
- White navy beans, white kidney beans, great northern beans, or pinto beans can also be added during the last 10-15 minutes.
Pro Tips
- Chicken: Chicken breast or thighs work well for this recipe, bone-in chicken is a little more moist and flavorful.
- Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don’t cook with wine.
- Potatoes: I use Yukon Gold potatoes for this recipe because I love their creamy consistency, but red potatoes are always a great candidate for soup because they hold up the best. Russet potatoes may also be used, but they’re also the starchiest, which makes them more prone to falling apart.
- Heavy cream can be used instead of half and half for a little extra indulgence. For a lighter version, try my Chicken Vegetable Soup.
- Kale or spinach makes a healthy addition to this soup. Add it right at the end and give it a few minutes to cook/wilt.
- My Ranch Oyster Crackers make a great topping for soups and stews.
It’s Meant for the Stove Top
- This recipe is designed around using various temperatures on the stove top in order to sear the chicken, deglaze the skillet/reduce the wine, create a roux, blend the flavors, and reduce/concentrate the broth. These techniques can’t be replicated in the crock pot and the outcome would be different than what is shown here.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- This soup does reheat well as there isn’t an overabundance of cream in it.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 4.5 Quart Dutch Oven– The perfect size for almost any soup recipe.
- Kitchen Scale– To weigh the chicken. This is the one I’ve had for years and I love it.
- Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Pinch Bowls– For measuring seasonings, etc. ahead of time.
- Soup Ladle
- 16 oz. storage containers I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
Try These Next
-
- Chicken Tortilla Soup
-
- Chicken and Wild Rice Soup
-
- Sausage Tortellini Soup
-
- Cheeseburger Soup
-
- Beer Cheese Soup
-
- Chicken Tortellini Soup
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Tried This Recipe?
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Creamy Chicken Soup
Ingredients
Chicken
- 1-2 tablespoons olive oil
- Salt/Pepper
- 2 teaspoons Italian seasoning
- 1 ¼ lbs. bone-in chicken breast or thighs, see notes
Soup
- ½ cup dry white wine, see notes
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 1 cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- ¼ cup flour
- 5 cups Chicken Broth
- 1 cups half and half, (half milk/half cream(
- 1 chicken bouillon cube, or 1 tsp. better than bouillon
- 1 ½ lbs. potatoes, see notes
- 1 ½ cups frozen vegetables, I use corn & peas
Seasonings
- 1 teaspoon dried parsley
- ½ teaspoon EACH: dried basil, oregano, mustard powder, onion powder
- ¼ teaspoon EACH: ground sage, salt, celery salt
- 1/8 teaspoon pepper
Instructions
- Prep Work: Measure out ingredients before beginning. (Don't cut the potatoes yet.)
Cook the Chicken
- Pat the chicken dry and season each side with salt, pepper, and Italian seasoning.
- Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Make sure the pot is sufficiently heated so that the chicken sears right when it hits it. Add the chicken and cook for 3-4 minutes/side, then remove and set aside. (Uncooked in the middle is okay, it will finish cooking in the soup and will be nice and juicy.) Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.
Make the Soup
- Turn off the heat. Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot. Let the liquid reduce by half, about 4 minutes.
- Add the butter and let it melt. Add the onions, carrots, and celery. Toss to coat. Soften for 5-6 minutes.
- Add the garlic and seasonings. Cook for 1 minute.
- Add the flour and stir to combine. Cook for 2 minutes, until the raw flour smell is gone.
- Add the chicken broth in small splashes, stirring continuously. Be sure to do this slowly. Add the heavy cream in the same manner. Next, add the chicken bouillon.
- Bring the soup to a boil, then reduce to a gentle simmer. Add the diced chicken back along with any juices from the plate. Simmer, uncovered for 15-20 minutes. (Pro Tip: If you have any bones from the chicken, add them to the soup for even more flavor and remove with a slotted spoon at the end.)
- Peel and dice the potatoes and add them to the soup along with the frozen vegetables.
- Let the soup bubble gently, uncovered, for 15 minutes, or until the potatoes are fork tender.
- Serve with buttermilk biscuits or cheddar bay biscuits.
Notes
- Chicken: Chicken breast or thighs work well for this recipe, bone-in chicken is a little more moist and flavorful.
- Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don’t cook with wine.
- Potatoes: I use Yukon Gold potatoes for this recipe because I love their creamy consistency, but red potatoes are always a great candidate for soup because they hold up the best. Russet potatoes may also be used, but they're also the starchiest, which makes them more prone to falling apart.
- Starches: Rice and pasta (including Tortellini), are great starches in this soup instead of potatoes. See blog post for my recommended quantities and techniques for adding them!
- Heavy cream can be used instead of half and half for a little extra indulgence. For a lighter version, try my Chicken Vegetable Soup.
- Kale or spinach makes a healthy addition to this soup. Add it right at the end and give it a few minutes to cook/wilt.
- My Ranch Oyster Crackers make a great topping for soups and stews.
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- This soup does reheat well as there isn't an overabundance of cream in it.
Nutritional information is an estimate and is per cup. This recipe makes approximately 11 cups.
This soup is simply delicious! It’s made with ingredients I always have on hand in my kitchen. It took me an hour total start to finish.
I love that you love it!! Thank you so much for the review Leslie, it means a lot!!! 🙂 -Stephanie
Excellent soup. I followed the recipe exactly except for adding only one lb of potatoes. Flavor is perfect.
Excellent!! I’m so happy that you loved it Rachel, and I really appreciate you taking the time to leave a review as well, thank you so much! -Stephanie
A family favorite! It’s now in our rotation of meals, up there with tacos!
Wahooo! I’m so happy it’s a family favorite Kendra! Thanks so much for the great review!❤️