Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
up close shot of a bowl of creamy chicken soup

Creamy Chicken Soup


  • Prep Time: 15 minutes
  • Cook Time: 45-60 minutes
  • Total Time: 0 minute
  • Yield: 8 servings 1x

Description

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.

 


Scale

Ingredients

Roux:

  • 2 tablespoons oil
  • 2 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1– cup chicken broth

Soup:

  • 2 tablespoons butter
  • 2 tablespoons oil
  • 46 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)
  • 45 cups cooked chicken cubed or shredded (rotisserie chicken is great to use)

Garnish:

  • Shredded Gruyere cheese
  • Chopped fresh parsley

Instructions

Roux:

  1. 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:

  1. 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.
  2. 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.
  3. 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.
  4. Discard the bay leaves.
  5. 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! 
  • Category: Soups/Chili
%d bloggers like this: