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creamy chicken soup

Homemade Creamy Chicken Soup

A rich, velvety chicken soup made with tender meat, fresh veggies, and chef-style depth—perfect comfort in every spoonful.
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Prep Time 15 minutes
Cook Time 43 minutes
Servings: 6
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Unsalted Butter
  • 1 tbsp Olive Oil
  • 1 medium Yellow Onion
  • 2 cloves Garlic
  • 3 medium Carrots
  • 2 Celery Ribs
  • 1 tsp Dried Thyme
  • ½ tsp Ground White Pepper
  • ¼ cup All-Purpose Flour
  • 6 cups Chicken Broth
  • 1.5 lbs Chicken Thighs or Breasts
  • 1 cup Heavy Cream
  • To taste Salt
  • For garnish Fresh Parsley
  • Optional Lemon Zest

Method
 

  1. Sauté Aromatics: Heat butter and oil over medium heat in a Dutch oven. Add onions, garlic, carrots, and celery. Sauté until translucent—not browned. This builds the flavor base.
  2. Create the Roux: Sprinkle flour evenly. Stir for 2–3 minutes. The flour must cook out the rawness before adding liquid—it should smell nutty.
  3. Deglaze & Simmer: Slowly pour in chicken broth while whisking to avoid lumps. Bring to a boil, then lower to a gentle simmer. Add thyme and white pepper.
  4. Cook the Chicken: Submerge whole thighs or breasts into the broth. Simmer uncovered for 20–25 minutes until fully cooked. Remove, shred, and return to the pot.
  5. Add Cream: Stir in the cream. Simmer 5–7 minutes more. Don’t boil after adding cream—it can separate.
  6. Final Seasoning: Taste and adjust salt. Garnish with parsley and lemon zest before serving. A touch of acid lifts the flavor beautifully.

Notes

Chicken Choice: Use thighs for deeper flavor and tenderness; breasts are leaner but slightly less rich. Both work well—just don’t overcook.
Broth Depth: Homemade chicken stock adds unbeatable richness, but quality store-bought broth works in a pinch. Low-sodium gives you better control.
Cream Swap: For a lighter version, use half-and-half or whole milk. Coconut cream can work for a dairy-free alternative.
Texture Preference: Like it silky? Blend a small portion of the soup before adding the chicken back in. Want it rustic? Leave it chunky.
Storage Tips: Keeps well in the fridge for up to 4 days. Freeze without the cream for up to 2 months—add cream fresh when reheating.