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Creamy Chicken Soup - Cozy, Comforting, and Easy to Make

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons butter (or olive oil)
  • 1 tablespoon olive oil (if not using all butter)
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 bay leaf
  • 1/4 cup all-purpose flour (for thickening)
  • 6 cups low-sodium chicken broth
  • 2 cups cooked chicken, shredded or diced (rotisserie works well)
  • 1 cup heavy cream (or half-and-half for lighter)
  • 1 cup diced potatoes (Yukon gold preferred) or 1 cup small pasta
  • 1 cup frozen peas or corn (optional)
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper, to taste
  • Pinch of red pepper flakes (optional, for warmth)
  • Lemon juice, a squeeze to finish (optional but brightens the flavor)

Method
 

  1. Warm the pot: Set a large pot or Dutch oven over medium heat. Add butter and olive oil. Once melted and shimmering, you’re ready for the vegetables.
  2. Sauté the aromatics: Add onion, carrots, and celery. Season with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until soft and lightly golden.
  3. Add garlic and herbs: Stir in garlic, thyme, and the bay leaf. Cook 30–60 seconds, just until fragrant. Don’t let the garlic brown.
  4. Make the roux: Sprinkle flour over the vegetables. Stir well to coat. Cook 1–2 minutes to remove the raw flour taste. The mixture will look thick and a bit pasty.
  5. Whisk in the broth: Slowly pour in the chicken broth while stirring to prevent lumps. Bring to a gentle simmer.
  6. Simmer the base: Add the potatoes (if using). Simmer 12–15 minutes, until the potatoes are tender and the soup has slightly thickened.
  7. Add chicken and veggies: Stir in the cooked chicken and peas or corn, if using. If you’re using small pasta instead of potatoes, add it now and cook until just tender.
  8. Make it creamy: Reduce the heat to low. Pour in the cream and stir gently. Simmer 3–5 minutes more. Do not let it boil hard after adding the cream.
  9. Finish and season: Remove the bay leaf. Add parsley, a squeeze of lemon, and red pepper flakes if you like heat. Taste and adjust salt and pepper.
  10. Serve: Ladle into bowls and enjoy with crusty bread or crackers. The soup will thicken slightly as it cools.