Creamy Chicken Soup
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5.0
141 reviews
Excellent
Creamy Chicken Soup
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This Creamy Chicken Soup is easy to make with vegetables in a creamy, flavorful broth along with your choice of potatoes, rice, or pasta!
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Ingredients
Chicken
- 1-2 tablespoons olive oil
- Salt/Pepper
- 2 teaspoons Italian seasoning
- 1 ¼ lbs. bone-in chicken breast or thighs see notes
Soup
- ½ cup dry white wine see notes
- 2 tablespoons butter
- 1 medium yellow onion diced
- 1 cup carrots diced
- 2 ribs celery diced
- 3 cloves garlic minced
- ¼ cup flour
- 5 cups chicken broth
- 1 cups half and half (half milk/half cream(
- 1 chicken bouillon cube or 1 tsp. better than bouillon
- 1 ½ lbs. potatoes see notes
- 1 ½ cups frozen vegetables I use corn & peas
Seasonings
- 1 teaspoon dried parsley
- ½ teaspoon EACH: dried basil, oregano, mustard powder, onion powder
- ¼ teaspoon EACH: ground sage, salt, celery salt
- 1/8 teaspoon pepper
Instructions
- Prep Work: Measure out ingredients before beginning. (Don't cut the potatoes yet.)
Cook the Chicken
- Pat the chicken dry and season each side with salt, pepper, and Italian seasoning.
- Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Make sure the pot is sufficiently heated so that the chicken sears right when it hits it. Add the chicken and cook for 3-4 minutes/side, then remove and set aside. (Uncooked in the middle is okay, it will finish cooking in the soup and will be nice and juicy.) Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.
Make the Soup
- Turn off the heat. Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot. Let the liquid reduce by half, about 4 minutes.
- Add the butter and let it melt. Add the onions, carrots, and celery. Toss to coat. Soften for 5-6 minutes.
- Add the garlic and seasonings. Cook for 1 minute.
- Add the flour and stir to combine. Cook for 2 minutes, until the raw flour smell is gone.
- Add the chicken broth in small splashes, stirring continuously. Be sure to do this slowly. Add the heavy cream in the same manner. Next, add the chicken bouillon.
- Bring the soup to a boil, then reduce to a gentle simmer. Add the diced chicken back along with any juices from the plate. Simmer, uncovered for 15-20 minutes. (Pro Tip: If you have any bones from the chicken, add them to the soup for even more flavor and remove with a slotted spoon at the end.)
- Peel and dice the potatoes and add them to the soup along with the frozen vegetables.
- Let the soup bubble gently, uncovered, for 15 minutes, or until the potatoes are fork tender.
- Serve with buttermilk biscuits or cheddar bay biscuits.
Notes
- Pro Tips:
- Storage:
- Nutritional information is an estimate and is per cup. This recipe makes approximately 11 cups.
- Chicken: Chicken breast or thighs work well for this recipe, bone-in chicken is a little more moist and flavorful.
- Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don’t cook with wine.
- Potatoes: I use Yukon Gold potatoes for this recipe because I love their creamy consistency, but red potatoes are always a great candidate for soup because they hold up the best. Russet potatoes may also be used, but they're also the starchiest, which makes them more prone to falling apart.
- Starches: Rice and pasta (including Tortellini), are great starches in this soup instead of potatoes. See blog post for my recommended quantities and techniques for adding them!
- Heavy cream can be used instead of half and half for a little extra indulgence. For a lighter version, try my Chicken Vegetable Soup.
- Kale or spinach makes a healthy addition to this soup. Add it right at the end and give it a few minutes to cook/wilt.
- My Ranch Oyster Crackers make a great topping for soups and stews.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- This soup does reheat well as there isn't an overabundance of cream in it.
Nutrition Information
Show Details
Calories
212kcal
(11%)
Carbohydrates
21g
(7%)
Protein
15g
(30%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
48mg
(16%)
Sodium
703mg
(29%)
Potassium
622mg
(18%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
3375IU
(68%)
Vitamin C
17mg
(19%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 11cups
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 15g | 30% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 48mg | 16% |
| Sodium | 703mg | 29% |
| Potassium | 622mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3375IU | 68% |
| Vitamin C | 17mg | 19% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
141 reviews
Excellent
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