Craving a bowl of pure comfort that comes together with minimal fuss? This Creamy Chicken Soup is exactly what your weeknight routine needs. It’s loaded with juicy chicken, tender veggies, and pillowy potatoes all swimming in a light, velvety broth that tastes like it simmered all day—when it actually takes under an hour. The balance of savoriness, herbs, and just enough creaminess makes this soup the ideal solution for busy evenings, gloomy days, or whenever you need a hug in a bowl. Let’s dig into why you’ll want this recipe on repeat!

Why You’ll Love This Recipe

  • Fuss-Free and Fast: There’s nothing complicated here—basic prep, one pot, and a stress-free 45-minute simmer. Your stovetop does most of the work!
  • Incredible Flavor: Bone-in chicken plus a mix of herbs and a splash of white wine make every spoonful layered with savoriness and just a hint of tang.
  • Versatile and Forgiving: It’s easily customizable—swap in your favorite veggies or starch, make it richer or lighter, and it always turns out delicious.
  • Leftovers Are Even Better: Like many soups, the flavor deepens as it sits, so your leftovers tomorrow will taste even better (if there are any!).

Ingredients You’ll Need

Here’s what you’ll want to grab before you get started, with a few notes to help you make the tastiest version:

  • Chicken: Bone-in chicken breast OR thighs add lots of rich flavor—thighs for extra juiciness, breasts for leaner results. Just be sure to season well before searing.
  • Olive Oil: For searing the chicken, ensuring it gets a lovely golden crust and locks in moisture.
  • Salt & Pepper: The essential base seasoning—be generous!
  • Italian Seasoning: Adds herby complexity; feel free to sprinkle extra.
  • White Wine: Brings brightness and depth (Pinot Grigio, Chardonnay, or Sauvignon Blanc). Don’t cook with wine? Chicken broth works in a pinch.
  • Butter: For rich flavor and helping veggies soften.
  • Yellow Onion, Carrots, Celery: The classic aromatic trio for deep savory backbone.
  • Garlic: Freshly minced for an aromatic kick.
  • Flour: Thickens the soup for that irresistible creamy texture.
  • Chicken Broth: The main liquid—opt for low-sodium if monitoring salt.
  • Half and Half: The secret to smooth creaminess—swap for heavy cream for extra richness, or use milk for a lighter soup.
  • Bouillon Cube or Better Than Bouillon: Delivers a flavor punch without extra fuss.
  • Potatoes: Yukon Golds melt into creamy bites; red potatoes hold their shape. Both work beautifully.
  • Frozen Vegetables (Corn & Peas): Easy, colorful, and quick-cooking add-ins.
  • Seasonings: Dried parsley, basil, oregano, mustard powder, onion powder, ground sage, celery salt, and black pepper—each plays its part in building savory depth.
  • Optional Add-Ins: Spinach, kale, rice, or pasta if you want to shake things up.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this soup is how flexible it is—don’t be afraid to riff and adjust based on what’s in your fridge!

Swap the Starch: Not a potato fan? Try cooked rice, or a handful of your favorite pasta (even tortellini for extra indulgence).

Dairy Adjustments: Go all-in on the richness with heavy cream, or scale it back with whole milk or a plant-based creamer.

More Veggies: Wilt in some spinach or kale at the end for a nutrition boost, or toss in extra frozen veggies.

Skip the Wine: Replace the wine with a splash more broth if you prefer not to cook with alcohol.

Protein Switch: Leftover rotisserie chicken or turkey? Shred it and add after simmering the veggies!

How to Make Creamy Chicken Soup

Step 1: Sear the Chicken

Pat the chicken dry and season with salt, pepper, and Italian seasoning. Heat a large Dutch oven or soup pot with olive oil over medium-high heat. Sear the chicken for about 3–4 minutes per side, just enough for a golden crust (it’s okay if the middle is still uncooked). Set aside and rest for 10 minutes, then cut into bite-sized pieces.

Step 2: Build the Flavor Base

Turn off the heat, add the white wine, and scrape the bottom of the pot with a spatula to loosen all those browned delicious bits. Let the wine simmer and reduce by half (about 4 minutes).

Step 3: Soften the Veggies

Add butter to the pot and let it melt, then toss in onion, carrot, and celery. Cook for 5–6 minutes until they start to soften and the kitchen starts to smell amazing.

Step 4: Layer in the Flavor

Stir in the garlic and all the dried seasonings. Sauté for another minute—this step really blooms the spices for maximum flavor.

Step 5: Make It Creamy

Sprinkle in the flour and cook 2 minutes more, stirring continuously to remove the raw flour taste and start that creamy roux.

Step 6: Add Liquids & Chicken

Slowly pour in the chicken broth, stirring the whole time to avoid lumps. Next, drizzle in the half and half and toss in the bouillon. Bring the mixture to a gentle boil, then drop back to a simmer. Add the cubed chicken (and any bones, for extra flavor—just remember to remove later!).

Step 7: Potatoes & Veggies In

Now’s the time to peel and dice your potatoes—add them along with frozen peas and corn. Let it all bubble away, uncovered, for about 15 minutes, until potatoes are fork-tender and the flavors are dreamy.

Step 8: Serve and Enjoy

Remove any chicken bones, give the soup a final stir, and serve warm—preferably with something carb-y on the side.

Tip: Don’t skip the bread or biscuits for dunking!

Pro Tips for Making the Recipe

  • Sear, Don’t Steam: Get your pot hot to properly sear the chicken. It locks in flavor and moisture.
  • Add Bones for Broth: If using bone-in chicken, toss the bones back into the pot for simmering—this delivers even more depth.
  • Slowly Add Dairy: Stir in half and half gradually to prevent curdling and ensure perfect creaminess.
  • Wait to Add Potatoes: Potatoes go in later so they don’t turn to mush. Dice them fresh right before adding.
  • Taste as You Go: Every broth and bouillon is a bit different. Adjust salt and seasoning to taste before serving.

How to Serve

A bowl of this creamy chicken soup is a standalone star, but it shines even brighter paired with:

  • Buttermilk Biscuits or Cheddar Bay Biscuits: Their buttery, flaky texture is perfect for dipping.
  • Crunchy Toppings: A handful of oyster crackers, or even homemade croutons, for texture.
  • Fresh Herbs: A sprinkle of fresh parsley or chives just before serving brings extra color and a pop of freshness.
  • Side Salad: Light greens tossed with a tangy vinaigrette contrast beautifully with the soup’s richness.

Make Ahead and Storage

Storing Leftovers

Let soup cool, then store in airtight containers in the fridge for up to 4 days. The flavors only get better after a night’s rest!

Freezing

Creamy soups can freeze well—but for best results, leave out the half and half if you plan to freeze, then add freshly when reheating. Frozen soup keeps for up to 3 months. Thaw overnight in the fridge before gently reheating.

Reheating

Warm the soup slowly over medium-low heat, stirring often; if it gets too thick, whisk in a splash of broth or cream to loosen it up. Microwaving works for single servings, but go slow to keep the creamy texture.

FAQs

  1. Can I use boneless, skinless chicken?

    Absolutely. While bone-in adds a bit more flavor and richness, boneless breasts or thighs work perfectly and save a step. Just keep an eye on cooking time to avoid dryness.

  2. What can I use instead of half and half?

    Heavy cream gives a decadent touch—a little goes a long way! For a lighter version, whole milk or even a plain, unsweetened plant-based creamer will work, though the texture will be a bit less luxurious.

  3. Can I add rice or pasta instead of potatoes?

    Definitely! Cooked rice (white or wild) or small pasta shapes can be added in the last 10 minutes of simmering. If using tortellini, add just before serving to avoid overcooking.

  4. Is it possible to make this soup ahead of time?

    Yes, and like many soups, the flavor actually improves after a day in the fridge. For make-ahead, stop before adding the dairy and potatoes, then finish those steps when reheating for best texture.

Final Thoughts

Trust me, this Creamy Chicken Soup will quickly earn a permanent spot in your dinner rotation. It’s the kind of recipe that brings all the cozy, homestyle goodness you crave, minus the stress. Feel free to mix things up with your favorite add-ins, and don’t forget to serve it with something delicious to dunk. Give it a try—you’re only one pot away from the ultimate bowl of comfort!

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Creamy Chicken Soup Recipe

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  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 11 cups 1x
  • Category: Soups
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal
Print Recipe

Description

This creamy chicken soup boasts tender, flavorful chicken, hearty Yukon Gold potatoes, fresh vegetables, and a silky, savory broth enriched with herbs and a splash of white wine. It’s perfect for a cozy night in, providing comfort and nourishment with every spoonful. The recipe is flexible with options for different proteins, creaminess levels, and starches, making it easy to tailor to your taste.

Ingredients

Units Scale

For the Chicken

  • 1–2 tablespoons olive oil
  • 1 1/4 lbs. bone-in chicken breast or thighs (see notes)
  • Salt and pepper, to taste
  • 2 teaspoons Italian seasoning

For the Soup Base

  • 1/2 cup dry white wine (see notes for substitutions)
  • 2 tablespoons butter
  • 1 medium yellow onion, diced
  • 1 cup carrots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1/4 cup flour
  • 5 cups chicken broth
  • 1 cup half and half (half milk/half cream)
  • 1 chicken bouillon cube or 1 teaspoon Better Than Bouillon

Vegetables & Starches

  • 1 1/2 lbs. potatoes (preferably Yukon Gold, see notes)
  • 1 1/2 cups frozen vegetables (such as corn and peas)

Seasonings

  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon celery salt
  • 1/8 teaspoon black pepper

Instructions

  1. Prep Ingredients – Measure out all ingredients before starting. Don’t peel or cut the potatoes yet; wait until just before they are needed to prevent browning.
  2. Season and Sear Chicken – Pat the chicken dry and season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add chicken and sear for 3-4 minutes on each side, until browned. Remove the chicken from the pot and let it rest for 10 minutes, then cut into bite-sized pieces (it’s fine if it’s not cooked through at this stage).
  3. Deglaze the Pot – Turn off the heat. Pour in the white wine and set the heat to medium. Use a silicone spatula to scrape up any browned bits on the bottom and sides of the pot. Reduce the wine by half, about 4 minutes.
  4. Sauté Vegetables – Add the butter and let it melt. Stir in the diced onions, carrots, and celery. Toss to coat and sauté for 5-6 minutes until softened.
  5. Add Garlic and Seasonings – Add the minced garlic, dried parsley, basil, oregano, mustard powder, onion powder, sage, salt, celery salt, and pepper. Stir and cook for about 1 minute until fragrant.
  6. Add Flour – Sprinkle in the flour and stir to coat the vegetables. Cook for 2 minutes, stirring frequently, to remove the raw flour taste.
  7. Add Broth and Cream – Slowly add the chicken broth in small splashes, stirring continuously to prevent lumps. Add the half and half the same way. Stir in the chicken bouillon.
  8. Simmer Soup – Bring the mixture to a boil, then reduce to a gentle simmer. Add the cut-up chicken (and any bones, if using bone-in pieces for extra flavor), along with any juices. Simmer, uncovered, for 15-20 minutes.
  9. Add Potatoes and Frozen Veggies – Peel and dice the potatoes, then add them to the soup along with the frozen vegetables (corn and peas). Keep the soup gently bubbling, uncovered, for another 15 minutes or until the potatoes are fork-tender. Remove any chicken bones with a slotted spoon at the end.
  10. Finish and Serve – Taste and adjust seasoning as needed. Serve hot, optionally with buttermilk or cheddar bay biscuits.

Notes

  • Chicken: Bone-in thighs or breasts provide the best flavor and moistness, but boneless options work too.
  • White Wine Substitute: Use chicken broth if you prefer not to use wine.
  • Potato Types: Yukon Gold potatoes yield a creamy texture; red potatoes hold their shape best, while russet potatoes are starchier and may fall apart.
  • Alternate Starches: Rice and pasta (including tortellini) can be swapped in place of potatoes; adjust cooking times as needed.
  • Option for Extra Creaminess: Use heavy cream instead of half and half.
  • Add Greens: Kale or spinach can be added at the end for additional nutrition.
  • Topping: Try homemade ranch oyster crackers for added crunch.

Nutrition

  • Serving Size: 1 cup
  • Calories: 275
  • Sugar: 4g
  • Sodium: 630mg
  • Fat: 11g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 55mg
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Hey there, I’m Nora Blake, the foodie behind LittleSpoonBites.com! I’m here to make cooking YUMMY, EASY, and a whole lotta FUN! From cozy dinners to sweet treats, I’m all about simple recipes that taste like a warm hug. So grab a spoon, tie that apron, and let’s whip up something DELICIOUS together!

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