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.

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.

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.

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.

Creamy Chicken Soup Recipe - LittleSpoonBites

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

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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

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Instructions

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.
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).
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.
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.
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.
Add Flour – Sprinkle in the flour and stir to coat the vegetables. Cook for 2 minutes, stirring frequently, to remove the raw flour taste.
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.
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.
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.
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