This Creamy Chicken Soup is phenomenal! It’s loaded with tender chicken, vegetables and herbs, cream, and finished off with a sprinkling of Gruyere cheese, if desired. It’s truly the ultimate comfort food.
My FIVE DAYS OF DEBBIE continues with this crazy, delicious Creamy Chicken Soup.
We are having colder than normal temps for October and I am hating every second of it. The low last night was supposed to be NINE (yes 9) degrees!! I think it managed to stay in double digits and was 12, but still! Seriously, what is up with Mother Nature? It’s supposed to be fall, and the temps should gradually be decreasing. So I’m basically a popsicle right now and I only want hot soup to warm me up.
Thankfully my Aunt Debbie made this amazing Creamy Chicken Soup while we were in Arizona. Even though it was 90 degrees there, this soup hit the spot and tasted amazing. We all inhaled it the first night she made it, and then we heated it up the next day and ate it again. Honestly, I could have eaten the whole pot by myself.
While this Creamy Chicken Noodle Soup has been a favorite of mine (and my boys) for years, I think I can honestly say I love this one even more!
This soup is going to keep you cozy all fall and winter long my friends. You won’t want to be without this recipe. It’s one of those feel good, homemade soups that is instantly going to become a favorite . . . I promise!
CAN I FREEZE THIS SOUP?
I haven’t tried freezing this soup yet, but I do know that creamed soups don’t usually hold up well in the freezer. They tend to take on a grainy texture and separate when defrosted and rewarmed, so keep this in mind if you do freeze it. But the blog that this recipe originally came from made a note in her post that this soup freezes well for up to three months.
CAN I MAKE THIS SOUP A LITTLE THICKER?
If you want your soup to be thicker, add a couple tablespoons of cornstarch to 1/4 cup of cold milk or cream and whisk it until the cornstarch is dissolved. Add it to the pot of soup and bring the soup to a low boil and cook about five minutes, stirring frequently. Reduce the heat to low and continue simmering until the desired thickness.
WHAT CAN I SERVE WITH THIS?
We love this with warm homemade bread, rolls or cornbread and a nice green salad as a side.
I promise you are going to love this soup. I made it twice in four days after getting home from Arizona. If it’s gotten cold or getting chilly where you live, then you need to make this soup ASAP! I think I might go as far to say that this soup is life changing! I’m thinking it should be called Creamy, Dreamy Chicken Soup, or does that sound to Marsha Brady-ish?
Enjoy!
Creamy Chicken Soup
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Total Time: 37 minute
- Yield: 8 servings 1x
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This Creamy Chicken Soup is phenomenal! It’s loaded with tender chicken, vegetables and herbs, cream, and finished off with a sprinkling of Gruyere cheese, if desired. It’s truly the ultimate comfort food.
Ingredients
Roux:
- 2 tablespoons oil
- 2 tablespoons butter
- 4 tablespoons all-purpose flour
- 1– cup chicken broth
Soup:
- 2 tablespoons butter
- 2 tablespoons oil
- 4–6 carrots peeled and cut into 1/8” slices
- 2 celery stalks, cut into 1/8” slice
- 1/3 cup cup yellow onion, diced
- 1 garlic clove minced
- 3 cups chicken broth
- ¼ cup white wine (I use cooking wine)
- 3½ cups half and half
- 2 tablespoons chicken base granules or chicken cubes
- ½ teaspoon black pepper
- 1 tablespoon dried parsley or 2 tablespoons minced fresh parsley
- 3 dried bay leaves
- 1½ teaspoon Herbs de Provence
- 1/2 teaspoon turmeric (optional)
- 4–5 cups cooked chicken cubed or shredded (rotisserie chicken is great to use)
Garnish:
- Shredded Gruyere cheese
- Chopped fresh parsley
Instructions
Roux:
- Heat 2 tablespoons oil and 2 tablespoons butter in a medium saucepan then sprinkle the flour on top. Whisk quickly until well combined. Cook, whisking occasionally, until the roux turns light golden brown. Slowly, whisk in the 1 cup of chicken broth to the roux and whisk until smooth. Remove the roux from the heat and set it aside while combining other ingredients.
Soup:
- In a large Dutch oven, heat 2 tablespoons butter and 2 tablespoons oil over medium-high heat. Add the carrots and celery, sauté 5 minutes, stirring occasionally. Add the diced onions and cook 3 additional minutes or until the onions are translucent. Add the minced garlic and cook 30 seconds.
- Slowly add 1 cup of broth while scraping the bottom of the pot to deglaze the pan. Add the rest of the broth and the wine, the roux and stir well. Bring the mixture to a boil and stir often. Reduce the heat to low and add all other ingredients except the garnishes.
- Simmer 15 minutes then taste and adjust seasonings, if necessary. Continue to simmer the soup until it thickens, about 30-45 minutes more, or to the desired consistency.
- Discard the bay leaves.
- Garnish with sprinklings of shredded Gruyere and fresh parsley, if desired.
Notes
- The original recipe calls for cream of half & half. I have used half & half every time I’ve made this. Cream would just make it a little richer.
- When my Aunt Debbie made this she did not put the tumeric in, but one of the times I made it I added it and honestly I couldn’t tell a huge difference. So don’t feel like you have to go out and buy tumeric if you don’t already have some. This soup is absolutely delicious with or without it.
- If you don’t have any Herbs de Provence, please DO go buy some. I think they play a huge part in this soup tasting so amazing!
Recipe Source: Adapted slightly from Simply Sated (thanks Aunt Debbie for making this and sharing where you got the recipe!)
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