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Homemade Creamy Chicken Soup Recipe

Homemade Creamy Chicken Soup Recipe

A cozy, creamy chicken soup made with tender vegetables, cooked chicken, herbs, and a smooth milk-enriched broth. This easy dinner recipe serves 4–6 and comes together in about 45–55 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons Unsalted butter
  • 1 medium Medium yellow onion, diced
  • 2 medium Medium carrots, peeled and sliced
  • 2 stalks Celery stalks, sliced
  • 2 cloves Garlic, minced
  • 1/3 cup All-purpose flour
  • 4 cups Low-sodium chicken broth
  • 2 cups Whole milk or half-and-half
Chicken and Seasoning
  • 2 cups Cooked chicken, shredded or diced
  • 1 teaspoon Dried thyme
  • 1 tablespoon Fresh thyme leaves, alternative to dried thyme
  • 1/2 teaspoon Dried parsley, optional
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1 leaf Bay leaf, optional

Method
 

Step-by-Step
  1. Melt the butter in a large soup pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and celery, then cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the minced garlic and cook for about 30 seconds, just until fragrant. Sprinkle in the flour and stir continuously for 1–2 minutes so it coats the vegetables and loses its raw taste.
  3. Gradually whisk in the chicken broth, adding it a little at a time. Keep whisking as the liquid is added to create a smooth base without flour lumps.
  4. Stir in the whole milk or half-and-half, thyme, parsley if using, salt, pepper, and bay leaf if using. Bring the soup to a gentle simmer rather than a hard boil.
  5. Cook for 10–15 minutes, stirring occasionally, until the vegetables are tender and the soup has thickened. Maintain gentle heat after adding the dairy so the broth stays smooth.
  6. Stir in the cooked chicken and simmer for 3–5 minutes, just until heated through. Remove the bay leaf, taste the soup, and adjust the seasoning before serving.

Notes

Use rotisserie chicken or leftover cooked chicken for the fastest preparation, adding it near the end so it remains tender. Keep the soup below a boil after adding milk or half-and-half. For a thicker soup, simmer uncovered for a few extra minutes; for a thinner soup, add more broth or milk.