Go Back
–+ servings
Creamy Chicken Soup

Creamy Chicken Soup

This Creamy Chicken Soup is a flavorful dish with vegetables and a creamy broth, perfect with potatoes, rice, or pasta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 11 cups
Calories 212 kcal

Equipment

  • Dutch Oven
  • silicone spatula

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 cup half and half
  • 1 cube chicken bouillon 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 dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon mustard powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground sage
  • ¼ teaspoon salt
  • ¼ teaspoon celery salt
  • ⅛ 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. Add the chicken and cook for 3-4 minutes/side, then remove and set aside. 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. 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 half and half 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.
  • 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: Chicken breast or thighs work well, bone-in chicken is more moist. Pinot Grigio, Chardonnay, or Sauvignon Blanc are great for this recipe. Yukon Gold potatoes are preferred, but red potatoes hold up well too. Rice and pasta can be alternative starches. Heavy cream can be used instead of half and half for indulgence. Kale or spinach are healthy additions.

Nutrition

Serving: 1cupCalories: 212kcal
Keyword chicken soup, comfort food, Creamy Chicken Soup, creamy soup, Easy Recipes, vegetable soup
Tried this recipe?Let us know how it was!