If you’re on the hunt for a recipe that wraps you up in warmth and comfort, you’ve just hit the jackpot. This Creamy Chicken Soup Recipe is one of those dishes that feels like a hug in a bowl—rich, hearty, and bursting with flavor. Whether you’re fighting off a cold, craving something cozy on a chilly evening, or just love a homemade soup that fills the house with irresistible aromas, this recipe’s got you covered. Trust me, once you try it, you’ll find yourself reaching for the recipe again and again.

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Why This Recipe Works

Balanced Creaminess: The combo of heavy cream and butter creates a luscious texture without being overly heavy.
Layered Flavors: Cooking the veggies in butter first and deglazing with wine builds depth you’ll taste in every spoonful.
Perfectly Seasoned Chicken: Searing the chicken ahead locks in juices and adds a subtle caramelized flavor.
Herbal Notes: Bay leaves, sage, rosemary, and thyme enrich the soup with cozy, earthy aromas.

Creamy Chicken Soup, hearty chicken soup, homemade chicken soup, comforting 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

This creamy chicken soup recipe uses simple, wholesome ingredients that come together beautifully. Each plays a role in building that velvety, satisfying broth and hearty filling—plus, I’ll share a few tips to make your shopping and prep a breeze.

Creamy Chicken Soup, hearty chicken soup, homemade chicken soup, comforting 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: Easy to shred and lean, giving you tender chunks without extra fat.
Salt and black pepper: Basics that make sure every ingredient shines with balanced seasoning.
Salted butter: Adds richness and helps caramelize veggies for depth of flavor.
Olive oil: Keeps the chicken from sticking and adds a subtle fruity note.
White onion: Sweetness and savory base to build the soup’s flavor profile.
Garlic: For a warm, aromatic punch that wakes up the palate.
Carrots: Sweet crunch that also softens to meld into the creamy broth.
Celery ribs: Earthy and slightly bitter, balancing the sweetness from carrots and onions.
All-purpose flour: Thickens the soup naturally, creating that signature creamy texture.
Cooking wine (optional): Adds acidity and complexity, but feel free to skip if you prefer.
Chicken broth: The liquid base that carries all flavors, best with low sodium for control.
Heavy cream: Gives the soup that silky finish without curdling during simmering.
Bay leaves: Subtle herbal aroma that infuses slowly as the soup cooks.
Ground sage, dried rosemary, dried thyme: Classic herbs that bring a comforting rustic flavor.
Fresh parsley: Brightens every bowl with a pop of fresh green and mild herbal notes.

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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

One thing I love about this creamy chicken soup recipe is how easy it is to tweak it to your liking. Whether you want to pack in extra veggies, lighten it up, or add a little crunch, there’s plenty of room for creativity here.

Variation: I sometimes swap the heavy cream for half-and-half when I want something a bit lighter but still creamy; it works beautifully without sacrificing richness.
Dietary modification: For gluten-free, simply use a gluten-free flour blend or cornstarch to thicken the soup—it’s just as delicious.
Seasonal switch: Feel free to toss in diced potatoes or parsnips in fall and winter; they add lovely texture and soak up the flavors wonderfully.
Spice it up: If you like a little kick, stir in a pinch of crushed red pepper flakes or some smoked paprika with the herbs.

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

Step 1: Season and Sear Your Chicken

Start by seasoning your chicken breasts with salt and black pepper; this simple step is key to flavoring the meat from the inside. Heat olive oil and butter in a large pot over medium-high heat, then add the chicken. Cook each side for about 5 to 7 minutes until it’s nicely browned and cooked through—don’t rush this part, the sear adds so much flavor. Once done, transfer the chicken to a cutting board and shred it into bite-sized pieces. Set aside for now.

Step 2: Sauté Your Vegetables to Sweet, Soft Perfection

Using the same pot, melt the remaining butter and toss in your diced onions, minced garlic, carrots, and sliced celery. Cook them over medium-high heat, stirring occasionally, for about 8 to 10 minutes until they soften and take on a bit of a golden color. This step develops the soup’s base flavor really well, so don’t skip the browning—it’s a game changer!

Step 3: Add Flour and Deglaze with Wine

Sprinkle the all-purpose flour over your softened veggies and stir well to coat everything evenly. Let it cook for 4 to 5 minutes, stirring frequently—this cooks off the raw flour taste, ensuring a smooth texture. If you’re using cooking wine, pour it in now and stir to scrape up any delicious browned bits stuck to the pot’s bottom; that’s where a lot of flavor hides!

Step 4: Build the Broth and Add Herbs

Gradually pour in the chicken broth and heavy cream, stirring constantly to prevent lumps. Once combined, add the shredded chicken back into the pot along with bay leaves, ground sage, dried rosemary, and dried thyme. Bring everything to a boil, then lower the heat, cover, and let it simmer gently for 20 to 25 minutes. You’ll know it’s ready when the flavors meld and the soup thickens slightly.

Step 5: Finish and Serve

Remove the bay leaves, give your soup a taste, and add any extra salt or pepper if needed. Ladle it into bowls and sprinkle with freshly chopped parsley for that fresh, vibrant touch. Now, dig in and enjoy one of the best creamy chicken soups you’ll ever taste!

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Tips from My Kitchen

Don’t Skip Browning the Chicken: That golden sear adds unmatched flavor and the texture difference is worth the extra few minutes.
Cook the Flour Thoroughly: Raw flour taste can ruin the creaminess, so cook it until your kitchen smells nutty—about 4-5 minutes.
Simmer Low and Slow: Patience here allows the herbs to infuse beautifully without the cream separating.
Use Fresh Parsley Last: It brightens the soup and prevents the color from dulling during cooking.

How to Serve Creamy Chicken Soup Recipe

Creamy Chicken Soup, hearty chicken soup, homemade chicken soup, comforting 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 keep it simple but fresh with chopped parsley, which brings a lovely color contrast and a mild herbal vibe that lifts all the creamy richness. If you want something extra, a sprinkle of crispy bacon bits or toasted croutons adds great texture and a smoky touch.

Side Dishes

Nothing beats pairing this soup with a warm crusty bread, like a baguette or sourdough. Sometimes I make garlic bread for a cozy twist. A small green salad with a light vinaigrette can also balance the richness nicely if you want something fresh on the side.

Creative Ways to Present

For special occasions, I sometimes serve this creamy chicken soup in hollowed-out bread bowls—that extra touch makes the meal feel special and adds edible “containers” to scoop up every last bit. Garnishing with a swirl of cream and a scattering of finely chopped chives or microgreens really impresses guests too.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in airtight containers in the fridge, and they’re safe for about 3-4 days. The soup actually tastes even better the next day once all the flavors have had more time to meld—just be sure to reheat gently.

Freezing

Freezing creamy soup can be tricky because of the cream, but I’ve had good luck freezing it before adding the cream. Freeze the soup base in portions, then thaw and gently stir in fresh cream when reheating. This keeps the texture nice and smooth without any separation.

Reheating

Reheat over low to medium heat on the stovetop, stirring often to prevent sticking and ensure even warming. If the soup thickens too much, add a splash of broth or water to loosen it. Avoid microwaving at full power—it can cause the cream to separate and ruin the texture.

FAQs

Can I use chicken thighs instead of chicken breasts in this creamy chicken soup recipe?

Absolutely! Chicken thighs are a great choice if you want a more tender, juicy result with a bit more flavor. Just adjust the cooking time slightly since thighs may take a couple of minutes longer to cook through.
Is it necessary to add cooking wine to the soup?

Nope! The wine adds a nice layer of acidity and complexity, but if you don’t have it on hand or prefer not to use alcohol, you can skip it without sacrificing much. Just be sure to scrape up the browned bits from the pot to keep the flavor boost.
How can I make this creamy chicken soup recipe dairy-free?

To make it dairy-free, swap the butter for olive oil or coconut oil, and replace the heavy cream with full-fat coconut milk or a creamy non-dairy milk of your choice. The texture and flavor will be slightly different but still delicious and comforting.
Can I prepare parts of this soup ahead of time?

Yes! You can dice the vegetables and shred the chicken a day ahead. Just keep everything refrigerated separately and combine when ready to cook. This makes the cooking process much quicker on busy days.

Final Thoughts

This creamy chicken soup recipe has been my go-to comfort food for years, especially on days when I want something nourishing and cozy with minimal fuss. I love how the flavors come together so naturally, and how flexible it is for whatever you have in your kitchen. Honestly, once you make it, you might find yourself wanting to keep a batch in the fridge all week—because there’s just something about a bowl of creamy, savory soup that feels like home. So grab your pot and get cooking, you’re going to love this!