If you’re craving something cozy, filling, and downright delicious, you’ve come to the right place. This Creamy Chicken Soup Recipe is not just any soup — it’s the kind that hugs you with every spoonful. I’ve made this countless times, especially when cold weather hits or when someone needs a little taste of comfort. Stick with me here and I’ll walk you through everything you need to know so you can nail it on your first try.

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Why This Recipe Works

Rich, Layered Flavors: Starting with sautéed aromatics and finishing with herbs, this soup develops a comforting depth.
Perfect Creaminess: Heavy cream combined with a flour roux ensures a silky texture without being too heavy.
Hearty Protein and Veggies: Tender shredded chicken with carrots and celery make it a satisfying one-bowl wonder.
Flexible and Friendly: Easy to tweak with or without wine, plus herbs you likely have stocked in your pantry.

Creamy Chicken Soup, creamy chicken soup recipe, comforting chicken soup, velvety chicken soup, hearty 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 plays a part in creating that smooth, comforting bowl you’re craving. Using fresh vegetables and aromatic herbs gives it that homemade feel, while some pantry staples like butter and flour bring everything together into a rich broth.

Creamy Chicken Soup, creamy chicken soup recipe, comforting chicken soup, velvety chicken soup, hearty 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: Cooks quickly and shreds easily, giving you tender, bite-sized pieces throughout.
Salt & black pepper: Simple seasoning that enhances the chicken and balances the soup’s flavors.
Salted butter: Adds richness and helps with sautéing veggies, essential for that golden, flavorful base.
Olive oil: Used along with butter to prevent burning and enrich flavor.
White onion: Offers sweetness and depth when cooked slowly with garlic.
Garlic: Brings warmth and savory notes that elevate the soup.
Carrots & celery: Classic combo for traditional soups—adds texture, subtle sweetness, and freshness.
All-purpose flour: Coats the veggies to form a roux, thickening the soup nicely and providing smooth creaminess.
Cooking wine (optional): Adds complexity and deglazes the pot to capture all browned flavors.
Chicken broth: The nourishing liquid that brings everything together; opt for a good-quality one or homemade.
Heavy cream: Gives that luscious, velvety finish and softens the herbs.
Bay leaves: Impart subtle earthiness to the broth when simmered.
Ground sage, dried rosemary, dried thyme: These herbs boost the savory profile and feel like a warm kitchen hug.
Fresh parsley: A final bright garnish that freshens every spoonful.

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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.

Tweak to Your Taste

One of my favorite things about this creamy chicken soup is how adaptable it is—once you’ve got the base down, you can make it your own. Personally, I love throwing in some extra garlic or swapping fresh herbs if I have them on hand. You’ll find small tweaks can take this from good to unforgettable.

Add heat: If you like a little spice, sprinkle in crushed red pepper flakes while the veggies sauté. I started doing this on chilly nights and it kicks the soup up just right.
Dairy-free swap: Use coconut cream or cashew cream instead of heavy cream for a luscious vegan-friendly version. I tested this once and it was surprisingly satisfying.
More veggies: Toss in mushrooms or peas if you want extra texture. Sometimes my family complains if I don’t sneak in a few extra healthy bites!
Wine-free option: The cooking wine is optional—I’ve made this without it plenty, and it still shines with just broth, so don’t stress if you prefer to skip it.

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

Step 1: Season and Sear the Chicken

I start by seasoning the chicken breasts well with salt and pepper—don’t be shy here! Then in a large pot over medium-high heat, I heat olive oil and a tablespoon of butter until shimmering. I add the chicken and let it cook undisturbed for about 5 to 7 minutes per side, until it’s golden brown and cooked through. That sear gives a ton of flavor. Once done, I pop the chicken onto a cutting board to cool before shredding. Pro tip: don’t skip shredding; it soaks up the broth beautifully!

Step 2: Sauté Vegetables and Build Flavor

In the same pot, I melt the remaining butter and toss in diced onion, minced garlic, carrots, and celery. I stir occasionally and cook for about 8 to 10 minutes—this softens and lightly browns the veggies, deepening their flavor. This step is key for making a rich base, so be patient. When vegetables are tender and fragrant, it’s time for the flour.

Step 3: Create the Roux and Deglaze

Sprinkle the flour over the vegetables and stir to coat them evenly. Cook for 4 to 5 minutes, stirring often; this part cooks out any raw flour taste. Then, if you’re using wine, pour it in to deglaze the pot—scrape up all the browned bits stuck to the bottom. This step adds a subtle depth you’ll thank me for later.

Step 4: Add Broth, Cream, and Herbs

Slowly whisk in the chicken broth and heavy cream, making sure to keep the mixture smooth. Then toss in that shredded chicken, bay leaves, sage, rosemary, and thyme. Bring everything to a boil, then reduce heat so it simmers gently for 20 to 25 minutes. Stir occasionally to keep it even and prevent sticking.

Step 5: Final Touches and Serve

Once the soup’s simmered and thickened, fish out and discard the bay leaves. Give it a taste, then adjust with salt and pepper if needed. I personally love sprinkling fresh chopped parsley right on top for a bright finish. Serve it up hot and get ready for the ultimate comfort food experience.

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Pro Tips for Making Creamy Chicken Soup Recipe

Don’t Skip the Sear: Browning the chicken adds irreplaceable flavor and helps keep juices locked in during cooking.
Cook Flour Thoroughly: Give the flour a good 4-5 minutes on the veggies to avoid any chalky taste in your soup.
Simmer Low and Slow: Letting the soup gently bubble keeps the cream from breaking and flavors fully developing.
Mind the Bay Leaves: Always remove bay leaves before serving—they’re aromatic but tough and not enjoyable to eat.

How to Serve Creamy Chicken Soup Recipe

Creamy Chicken Soup, creamy chicken soup recipe, comforting chicken soup, velvety chicken soup, hearty 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 always finish this soup with a sprinkle of fresh parsley—it really brightens the rich flavors. Sometimes I add a little cracked black pepper on top or a drizzle of good olive oil if I want an extra silky mouthfeel. For a little crunch, toasted breadcrumbs or crispy shallots are a fun touch I like to surprise guests with.

Side Dishes

Nothing beats dipping warm crusty bread or a soft baguette into this creamy goodness. I also love serving it alongside a crisp green salad or roasted Brussels sprouts for a well-rounded meal. Mashed potatoes or even a hearty grilled cheese sandwich can make it feel like a special occasion.

Creative Ways to Present

For family dinners or gatherings, I’ve ladled this soup into individual small bowls and topped each with a swirl of cream and a fresh herb sprig. It’s an easy way to up the wow factor without extra fuss. You can also serve it in bread bowls for a rustic, cozy vibe—just hollow out a round loaf and pour in the soup. Trust me, people love it!

Make Ahead and Storage

Storing Leftovers

I keep leftover creamy chicken soup in airtight containers in the fridge for up to 3 days. It thickens as it chills, so just give it a good stir before reheating. I usually reheat gently on the stove, adding a splash of broth or water if it feels too thick.

Freezing

This soup freezes surprisingly well, but I recommend freezing it without the heavy cream mixed in. Freeze the broth and chicken base in portioned containers, then stir in cream when you reheat. I’ve done this multiple times and the texture stays creamy and fresh-tasting.

Reheating

When you’re ready to enjoy leftovers, reheat the soup over low to medium heat on the stovetop, stirring occasionally. Add a splash of broth if it feels thick or if it’s been frozen. Avoid using high heat so the cream doesn’t separate and the soup stays velvety.

FAQs

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

Absolutely! Chicken thighs add even more moisture and flavor due to their higher fat content. Just be sure to adjust cooking times slightly if your thighs are bone-in and cook until tender before shredding.
Is it necessary to use heavy cream or can I substitute?

Heavy cream gives the soup its signature silky texture, but you can substitute with half-and-half or a non-dairy cream alternative for a lighter or dairy-free version. Just note the consistency may vary slightly.
What if I don’t have cooking wine—can I skip it?

Yes, you can skip the cooking wine altogether. It adds depth and complexity, but the soup will still be tasty made with just broth. I often make it without when I’m short on time or prefer to keep things simple.
How thick should the soup be when finished?

The soup should be creamy and coat the back of a spoon nicely—thicker than a broth but not as heavy as a stew. If yours turns out too thick, add a bit more broth while reheating to loosen it.

Final Thoughts

This Creamy Chicken Soup Recipe is truly one of my go-to dishes when I want something that feels like a warm hug in a bowl. I hope you find as much joy in making and eating it as I have over the years. The best part? It’s simple enough for a weeknight but comforting enough for company. So grab your pot, invite a friend, and get cozy—you’re about to make magic happen.