This Creamy Chicken Soup Recipe is rich, thick, and satisfying, full of tender chicken and plenty of vegetables. It’s perfect with warm, buttered bread for dipping and makes a comforting meal on chilly evenings.
author’s note
The Chicken Upgrade I Didn’t Know I Needed
I make a creamy vegetable soup every fall and winter and kept wondering how it would taste with chicken. Adding chicken turned this familiar soup into a heartier, more satisfying meal. Instead of simply stirring cooked chicken in at the end, I season and sear the chicken in the pot first, then remove it and cook the vegetables in the flavorful browned bits left behind. Those bits intensify the taste and give the broth a deeper, more savory profile.
The result is exactly what I wanted: creamy, hearty, loaded with vegetables, and very filling. It’s my go-to cold-weather dinner and I hope you enjoy it as much as I do.
Ingredients In My Creamy Chicken Soup Recipe
| Ingredient | Notes |
|---|---|
| Chicken breasts & seasonings | Sear the chicken well to create browned bits that add flavor to the soup. |
| Mirepoix & garlic | Cook the vegetables until very tender; they won’t soften much more once the milk and cream are added. |
| Butter & flour | Cook the flour briefly in the melted butter before adding liquid so the soup doesn’t taste floury. |
| Broccoli, corn, & peas | Chop broccoli finely so you have vegetable in every spoonful rather than large florets. |
| Cheddar & heavy cream | Use sharp Cheddar for the best flavor and add the cheese off the heat for a smoother texture. |
chelsea’s recipe tips
Make It Easy On Yourself!
Some shortcuts that save time without sacrificing flavor:
- Buy pre-diced mirepoix: Many stores sell a mix of diced onion, carrot, and celery. Frozen mirepoix is also convenient and works well.
- Use a shredding disk: If your food processor has a shredding attachment, it will grate Cheddar in seconds and save time.
- Bring milk to room temperature: Measure the milk and set it out before you start so it isn’t too cold when added to the hot pot.
- Thin the chicken: Slice breasts into thinner pieces so they cook quickly and evenly—just a few minutes per side.
What To Serve On The Side
This creamy chicken soup is a complete, filling meal on its own, but a few simple sides can make it feel extra special:
- Crusty bread: Ideal for dunking into the creamy broth.
- Garlic bread: Adds buttery, savory flavor and pairs well with the soup’s richness.
- Biscuits or rolls: Soft, fluffy bread is comforting alongside a bowl of soup.
- Simple garden salad: A fresh, crisp salad balances the richness and adds a light contrast.
- Roasted vegetables: A tray of roasted seasonal veggies complements the creamy soup as a hearty side.
Storage
Creamy Chicken Soup Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently. If the soup has thickened in the fridge, add a splash of broth or milk while reheating to loosen the texture. The soup can also be frozen for up to 3 months; thaw in the refrigerator before reheating.
What To Serve With Creamy Chicken Soup:
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Creamy Chicken Soup Recipe
Equipment
-
Large pot
Ingredients
- 2 medium chicken breasts (3/4 to 1 pound)
- 2 teaspoons Italian seasoning, divided
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 3 tablespoons olive oil, divided
- 5 tablespoons unsalted butter, divided
- 3 cups mirepoix (1 cup each diced carrots, celery, and yellow onion)
- 2 teaspoons minced garlic
- 1 teaspoon chicken bouillon powder
- 3 cups chicken stock or broth
- 1/3 cup all-purpose flour
- 3 cups milk (2% or whole)
- 2 1/2 cups frozen broccoli florets, thawed and very finely chopped
- 1 cup frozen corn
- 1 cup frozen peas
- 2 packed cups freshly shredded sharp Cheddar cheese
- 1/2 cup heavy cream
- Fresh parsley or thyme, optional
- Hearty buttered bread, optional for dipping
Instructions
- Remove the broccoli from the freezer to begin thawing so it’s easy to chop. Cut each chicken breast in half widthwise to make four thinner fillets. Pound each piece lightly to even thickness. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
- Heat 2 tablespoons olive oil in a large, wide, heavy-bottomed pot until hot. Add the seasoned chicken in a single layer and cook 3–4 minutes per side, until cooked through (internal temperature 160°F and juices run clear). Remove the chicken to a plate, tent with foil, and let rest for about 5 minutes. Slice, dice, or shred the chicken when cool enough to handle.
- Do not rinse the pot. Reduce heat to medium and add the remaining 1 tablespoon olive oil plus 1 tablespoon butter. When the butter melts, add the diced onion, celery, and carrot. Season with salt and pepper. Sauté, scraping up the browned bits left by the chicken, until the vegetables are very tender, about 6–8 minutes.
- Stir in the minced garlic, chicken bouillon powder, and the remaining teaspoon of Italian seasoning. Cook for 30 seconds until fragrant.
- Add the remaining 4 tablespoons butter and let it melt. Sprinkle the flour evenly over the vegetables and butter, then cook while stirring constantly for 1 minute. Gradually whisk in the chicken stock, scraping the bottom of the pot until the mixture is smooth. Add the milk and raise the heat to bring the mixture to a boil, stirring frequently to prevent sticking. Once boiling, reduce to a simmer and add the chopped thawed broccoli, peas, and corn. Cook 2–4 minutes until the vegetables are tender and heated through.
- Turn off the heat. Add the shredded Cheddar a handful at a time, stirring gently until fully melted and incorporated. Stir in the heavy cream. Add the cooked chicken and any juices from the resting plate; stir only enough to rewarm the chicken. Taste and adjust seasoning if needed.
- Serve the soup warm, topped with freshly chopped parsley or thyme if desired, and offer hearty buttered bread for dipping.
Recipe Notes
Note 1: Use a food processor to quickly chop equal amounts of onion, carrot, and celery, or buy a prepped mirepoix mix from the produce or frozen section for convenience.
Note 2: Choose sharp or extra-sharp Cheddar for the best flavor. Shred the cheese fresh because pre-shredded cheese often contains anti-caking agents that can affect melting and texture. A food processor makes this task quick. Gently pack shredded cheese into measuring cups to get an accurate amount.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat over low heat, stirring frequently; add a splash of broth or milk if the soup has thickened. The soup freezes well for up to 3 months—thaw in the fridge before reheating.
Nutrition
Serving: 1 serving | Calories: 686 kcal | Carbohydrates: 43 g | Protein: 35 g | Fat: 43 g
This nutrition information is an estimate and should be used as an approximation only.