There’s something truly special about a recipe that feels like a warm hug from someone you love.

This particular creamy chicken soup is one of those cherished dishes, a family favorite passed down and perfected over time.

Why This Soup Feels Like Home

This isn’t just any chicken soup; it’s a rich, velvety celebration in a bowl.

The combination of a carefully made roux, a splash of white wine, and silky half-and-half creates a depth of flavor that is, honestly, unforgettable.

Ingredients Needed for the Recipe

Gathering your ingredients beforehand makes the process smooth and enjoyable.

Here’s everything you’ll need, with a little note on what each one brings to the party.

• Vegetable Oil & Unsalted Butter: This dynamic duo is used for both the roux and sautéing, providing a rich base and preventing the butter from burning.
• All-Purpose Flour: The key thickening agent for the roux, giving the soup its luxurious body.
• Low-Sodium Chicken Broth: Using a low-sodium version lets you control the salt level perfectly, especially with the added bouillon.
• Carrots, Celery & Yellow Onion: The classic aromatic vegetable base, or mirepoix, that builds the soup’s foundational flavor.
• Garlic: Just one clove, minced, adds a wonderful aromatic bloom that infuses the entire pot.
• Dry White Wine: A quarter cup deglazes the pot and introduces a subtle, complex acidity that brightens the rich soup.
• Half-and-Half: This is the magic behind the creamy, dreamy texture without being overly heavy.
• Chicken Bouillon Granules: These amplify the savory chicken flavor for a more robust and satisfying taste.
• Ground Black Pepper, Fresh Parsley, Dried Bay Leaves, Herbs de Provence: The essential seasoning team that adds layers of herbal, peppery warmth.
• Optional Spices (Turmeric, Paprika, Red Pepper Flakes): Turmeric offers a golden hue and earthy note, paprika adds smokiness, and red pepper flakes bring a gentle heat.
• Cooked Chicken: Using pre-cooked chicken (shredded or cubed) makes this soup a quick and easy comfort food solution.
• Garnishes (Gruyere Cheese, Fresh Parsley or Dill): The nutty Gruyere melts beautifully on top, and the fresh herbs provide a final pop of color and freshness.

The Best Chicken for Your Soup

You have a lot of flexibility here, which is great for using up leftovers.

Plain shredded rotisserie chicken, leftover baked chicken, or even some quickly pan-seared chicken breasts work wonderfully.

How to make Creamy Chicken Soup Recipe?

The process is straightforward, but a few key techniques make all the difference.

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Just follow these steps, and you’ll have a masterpiece simmering on your stove in no time.

Step 1 – Crafting the Roux

In a medium saucepan, heat the first measures of oil and butter together until the butter melts.

Sprinkle the flour over the top and whisk quickly to form a paste, cooking it until it turns a lovely light golden brown.

Step 2 – Whisking the Roux Base

Now, slowly drizzle in that first cup of chicken broth while whisking constantly.

This vigorous whisking is crucial for a perfectly smooth, lump-free base; then set this aside for a moment.

Step 3 – Sautéing the Aromatics

In your large Dutch oven, heat the remaining butter and oil over medium-high heat.

Add the sliced carrots and celery, sautéing for about five minutes until they just begin to soften.

Step 4 – Building the Flavor

Toss in the diced onion and cook for another three minutes, until it becomes translucent.

Add the minced garlic and cook for just 30 seconds more, until fragrant—this “blooms” the garlic’s flavor.

Step 5 – Deglazing and Combining

Pour in one cup of broth, scraping the bottom of the pot with your spoon to lift all those delicious browned bits.

Add the rest of the broth, the white wine, and your prepared roux, stirring everything together well before bringing it to a boil.

Step 6 – The Final Simmer

Reduce the heat to low and stir in the half-and-half, bouillon, all the seasonings, and the cooked chicken.

Let it simmer gently for 15 minutes, then taste and adjust any seasonings to your preference.

Step 7 – Thickening to Perfection

Continue to simmer the soup for another 30 to 45 minutes, letting it slowly thicken to your ideal consistency.

Don’t forget to fish out and discard the bay leaves before you serve it.

Tips

A few little insights can take your soup from great to absolutely incredible.

These are the kind of tips you’d pick up after making this recipe a dozen times.

• For a richer flavor, consider using a combination of half whole milk and half heavy cream instead of half-and-half.
• If your soup isn’t thickening as much as you’d like, make a quick slurry by mixing two tablespoons of cornstarch with a quarter cup of cold milk.
• Always add this slurry to the simmering soup, and cook for a few minutes until it thickens.
• Let the soup rest for about 10 minutes off the heat before serving; this allows the flavors to meld even further and the consistency to perfect itself.

Delicious Variations to Try

While the classic version is divine, sometimes it’s fun to mix things up a little.

One of my favorite additions is tender Yukon Gold potatoes, baked or steamed until just done, then cubed and stirred in right before serving.

Storing and Reheating Your Masterpiece

This soup makes for fantastic leftovers, as the flavors deepen overnight.

Allow the soup to cool completely before transferring it to an airtight container in the refrigerator, where it will keep beautifully for up to four days.

When reheating, do so gently on the stovetop over low heat, stirring often.

If the soup has thickened too much in the fridge, you can thin it with a small splash of broth or cream.

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Creamy Chicken Soup Recipe

Author: Elly Cooking Method: Stovetop Cuisine: American Courses: Main Course

Difficulty: easy Prep Time 20 mins Cook Time 60 mins Rest Time 5 mins Total Time 1 hr 25 mins

Servings: 8 Estimated Cost: $ moderate Calories: 380

Best Season: Winter, Fall

Description

This rich and creamy chicken soup is a comfort food classic, passed down from my Mom and perfected over the years. Packed with tender chicken, carrots, celery, garlic, and aromatic herbs, it’s elevated with half-and-half, white wine, and a golden roux for an irresistibly silky texture. Every spoonful is deeply flavorful—luxurious enough for company, yet easy enough for weeknights. This is my all-time favorite soup recipe, and I’m confident it will become yours too!

Ingredients

Servings

For the Roux

• 2 tbsp vegetable oil
• 2 tbsp unsalted butter ((¼ stick))
• 4 tbsp all-purpose flour
• 1 cup low-sodium chicken broth

For the Soup

• 2 tbsp unsalted butter ((¼ stick))
• 2 tbsp vegetable oil
• 6 carrots (peeled and cut into ⅛-inch slices)
• 2 ribs celery (cut into ⅛-inch slices)
• 1 medium yellow onion (diced)
• 1 clove garlic (minced)
• 3 cups low-sodium chicken broth
• ¼ cup dry or semi-dry white wine
• 3½ cups half-and-half
• 2 tbsp chicken bouillon granules
• ½ tsp ground black pepper
• 2 tbsp minced fresh parsley
• 3 dried bay leaves
• 1½ tsp herbs de Provence
• ½ tsp ground turmeric (optional)
• ½ tsp ground paprika (optional)
• ¼ tsp crushed red pepper flakes (optional)
• 5 cups cooked chicken (cubed or shredded, do not use smoked rotisserie chicken)

Optional Garnishes

• freshly shredded Gruyere cheese
• chopped fresh parsley (dill also works)

Instructions

For the Roux

1. Heat 2 tbsp vegetable oil and 2 tbsp unsalted butter in a medium saucepan over medium heat. Sprinkle in 4 tbsp all-purpose flour and whisk quickly until smooth.
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2. Cook, whisking occasionally, until the roux turns light golden brown (about 2–3 minutes).
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3. Slowly pour in 1 cup low-sodium chicken broth while whisking vigorously until smooth. Remove from heat and set aside.
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For the Soup

1. In a large Dutch oven, heat 2 tbsp butter and 2 tbsp oil over medium-high heat. Add carrots and celery; sauté for 5 minutes, stirring occasionally.
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2. Add diced yellow onion and cook for 3 more minutes, or until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
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3. Slowly add 1 cup chicken broth to deglaze the pot, scraping up browned bits from the bottom. Add remaining 2 cups broth, white wine, and the prepared roux. Stir well and bring to a boil.
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4. Reduce heat to low. Add half-and-half, chicken bouillon, black pepper, parsley, bay leaves, herbs de Provence, turmeric, paprika, red pepper flakes, and cooked chicken. Stir to combine.
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5. Simmer gently for 15 minutes. Taste and adjust seasoning (add salt if needed). Continue simmering 30–45 minutes more, or until soup reaches desired thickness.
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6. Remove and discard bay leaves.
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7. Ladle into bowls and garnish with shredded Gruyere cheese and fresh parsley. Serve with crusty bread.
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Nutrition Facts

Servings 8

Serving Size 1 cup

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 23g36%

Saturated Fat 12g60%

Cholesterol 105mg35%

Sodium 720mg30%

Potassium 580mg17%

Total Carbohydrate 18g6%

Dietary Fiber 2g8%

Sugars 6g

Protein 24g48%

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Calcium 10 mg

Iron 15 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Add potatoes: Bake or steam 2 Yukon Gold potatoes, chop into 1” cubes, and stir in just before serving.
• Need it thicker? Mix 2 tbsp cornstarch with ¼ cup cold milk, stir into soup, bring to a boil, then simmer 5 minutes.
• Do not use smoked rotisserie chicken—it overpowers the delicate flavor.
• Freezer-friendly: Freeze for up to 3 months (do not include potatoes if freezing).

Keywords: creamy chicken soup, homemade chicken soup, comfort food soup, chicken soup with cream, easy chicken soup recipe