The Creamy Chicken Soup Recipe You’ll Crave All Season!

This classic Chicken Creamy Soup is perfect for a cozy night in or when you need a little comfort food. It’s easy to make, full of flavor, and just as good (if not better!) as grandma’s recipe.

Estimated Times:

• Preparation: 15 minutes
• Cooking: 35 minutes
• Total: 50 minutes

Serves:

• 4 to 6 people

Essential Tools and Equipment:

• Large soup pot or Dutch oven
• Wooden spoon
• Ladle
• Whisk
• Knife and cutting board
• Measuring cups and spoons

Ingredients:

1. Chicken
   • 1 lb boneless, skinless chicken breasts or thighs (organic recommended, like Bell & Evans or Kirkland Organic)
2. Vegetables
   • 1 medium onion, finely chopped
   • 3 cloves garlic, minced
   • 2 medium carrots, diced
   • 2 stalks celery, diced
   • 1 cup mushrooms, sliced (optional but adds umami flavor)
3. Broth and Dairy
   • 4 cups chicken broth (preferably low-sodium; Swanson or Pacific Foods are excellent options)
   • 1 cup heavy cream or half-and-half (Organic Valley works well for both flavor and richness)
   • 1/2 cup whole milk for extra creaminess (optional)
4. Thickening Agents
   • 1/4 cup all-purpose flour
   • 2 tbsp butter (unsalted)
5. Seasonings and Herbs
   • 1 tsp salt (adjust to taste)
   • 1/2 tsp black pepper
   • 1/2 tsp dried thyme
   • 1/2 tsp dried rosemary
   • 1/4 tsp ground nutmeg (adds warmth to the creaminess)
   • Fresh parsley, chopped (for garnish)
6. Optional Additions
   • 1/2 cup frozen peas
   • 1/2 cup corn kernels

Instructions:

Step 1: Prepare the Chicken and Vegetables

1. Cook the chicken: In a large pot or Dutch oven, add the chicken breasts or thighs with just enough water to cover them. Simmer for 10–15 minutes until they’re cooked through. Once cooked, remove them from the pot, let them cool slightly, and then shred with a fork or dice into bite-sized pieces. Set aside.
2. Sauté vegetables: In the same pot, melt 2 tbsp of butter over medium heat. Add onions, garlic, carrots, celery, and mushrooms. Sauté for 5-7 minutes until vegetables soften and onions turn translucent.

Step 2: Create the Creamy Base

1. Add flour: Sprinkle the flour over the vegetables and stir well to coat them. Cook for 1-2 minutes to remove the raw flour taste.
2. Add broth: Gradually pour in the chicken broth while whisking to prevent lumps. Increase the heat slightly and bring the mixture to a gentle boil, stirring frequently until it thickens (about 5 minutes).
3. Add seasonings: Stir in salt, pepper, thyme, rosemary, and nutmeg.

Step 3: Incorporate Dairy and Chicken

1. Add cream and milk: Lower the heat to medium-low and add heavy cream and milk (if using). Stir to combine, creating a creamy, rich consistency.
2. Return chicken: Add the shredded or diced chicken back into the pot. If adding peas or corn, stir them in now. Simmer the soup for another 5–10 minutes, allowing the flavors to meld and the soup to thicken slightly.

Tips and Techniques:

• Cook chicken in broth for added flavor: You can skip the water and cook the chicken directly in the broth for an extra boost of flavor.
• Avoid boiling after adding dairy: Once the cream and milk are in, keep the soup at a gentle simmer to prevent curdling.
• Experiment with fresh herbs: Fresh rosemary or thyme can be added during the final stages for a burst of aroma.
• Add a touch of acid: For brightness, a small squeeze of lemon juice at the end can lift the flavors.

Flavor Profile:

This Creamy Chicken Soup has a smooth, velvety texture with a mild yet savory flavor. The herbs provide an earthy, comforting undertone, while the nutmeg and garlic add warmth. The finished dish is both rich and satisfying, with tender chicken and perfectly softened vegetables in every spoonful.

Serving Suggestions:

Garnish with chopped fresh parsley or chives for a touch of color. Serve with crusty bread or soft rolls for dipping. A side salad with a light vinaigrette balances the richness of the soup, making it a complete, nourishing meal.

Enjoy your creamy, comforting bowl of homemade chicken soup!