Oh, nothing beats a bowl of something warm, thick, and utterly comforting when the day has just dragged on forever, right? If you thought getting that incredible restaurant-quality creaminess took hours of simmering and stirring, you’ve got to try this recipe. I developed this Easy Creamy Chicken Soup during those chaotic evenings when I needed a filling dinner on the table fast, but I still wanted that rich, hug-in-a-bowl flavor.
This soup is my personal champion because it comes together so surprisingly quickly. It’s incredibly reliable—seriously, it’s a weeknight staple here now—and delivers that hearty texture you crave without needing a million steps. We’re talking tender chicken, soft veggies, and a luxurious broth that tastes like it cooked all day. Trust me, this recipe is for anyone who loves real comfort food but doesn’t have endless amounts of time to cook!
Why This Easy Creamy Chicken Soup is Your New Weeknight Favorite
When you’re tired, you don’t want a fussy recipe. That’s the beauty of this one! It feels like you’ve been slow-cooking all afternoon, but nope! It’s ready before you know it.
Here’s why you’re going to rely on this one again and again:
- It’s genuinely quick! Much of the time is passive simmering, not active stirring.
- The final flavor is intensely comforting, thanks to all those wonderful herbs we sneak in.
- It’s super hearty! With chicken and potatoes, it’s a full meal in one bowl.
- You can customize it easily. If you prefer a lemon chicken soup vibe sometimes, you can tweak it! Check out my lemon chicken soup recipe for inspiration later, but this creamy version stays perfect as is.
Gathering Ingredients for Easy Creamy Chicken Soup
Okay, before we even think about turning on the heat, we need to get organized. That first step in the instructions tells you to measure everything out, and honestly, that’s the best advice for any busy cook! Keeping everything grouped makes the whole process flow like a dream. You’ll see we’re breaking the ingredients down into three main sections, just like how we’ll use them.
For the Chicken Preparation
We always start with flavor! I insist on using bone-in chicken—whether it’s a breast or a thigh—because that bone gives the final soup base so much more character. You’ll need about 1.25 lbs of it. We season this generously with 1 tablespoon of olive oil and 2 teaspoons of Italian seasoning before we give it that quick sear.
For the Soup Base and Vegetables
This is where the heavy lifting happens. Grab 2 tablespoons of butter for sautéing. For our veggie base, we need 1 medium yellow onion, 1 cup of carrots, and 2 ribs of celery—make sure all three are diced evenly! Don’t forget 3 minced cloves of garlic. For the liquid core, measure out 5 cups of Chicken Broth, 1 cup of half and half (or heavy cream if you’re feeling fancy), and that half cup of dry white wine for deglazing—or just use more broth if you skip the wine.
Also lined up should be your thickeners: 1.5 lbs of potatoes (remember to peel and dice them!), 1 cube of chicken bouillon, and 1.5 cups of those handy frozen vegetables, like corn and peas.
Seasonings for Maximum Flavor
This blend is what takes this soup from basic chicken noodle soup territory to something truly special. You want to measure out 1 teaspoon of dried parsley, and then a half teaspoon each of dried basil, oregano, mustard powder, and onion powder. Finally, grab a quarter teaspoon each of salt and celery salt, and just a tiny pinch—0.125 teaspoon—of pepper, plus a quarter teaspoon of ground sage. Smells amazing already, right?
Step-by-Step Guide to Making Easy Creamy Chicken Soup
Alright, this is where the magic happens! Remember that first instruction: have everything measured out? It sounds bossy, but trust me, when you hit the deglazing step, you can’t be hunting for the wine. And please—don’t chop those potatoes yet until we tell you to! This entire process flows so much better when you follow the steps in order, which you can compare against classic methods like those found at homemade chicken soup recipes for reference.
Searing the Chicken and Building Initial Flavor
First things first, we need flavor locked into that chicken. Make sure you pat your 1.25 lbs of bone-in chicken really dry. Then, season it aggressively with salt, pepper, and that Italian seasoning blend we measured out. Get your olive oil hot in that big soup pot over medium-high heat. We’re searing the chicken for about 3 to 4 minutes per side. We aren’t trying to cook it fully—just get some gorgeous color! Once it’s browned, pull it out and set it aside. Okay, the crucial part: let that chicken rest for a solid 10 minutes. While it rests, feel free to cut it into those perfect bite-sized pieces. If you leave the bones in later, just remember to pull them out when you serve!
Creating the Creamy Roux Base
Turn the heat down to medium now, and pour in that white wine. Use your silicone spatula to scrape up all those yummy browned bits stuck to the bottom—that’s called fond, and it’s pure flavor gold! Let that wine reduce by about half, which takes maybe 4 minutes. Once it’s reduced, toss in the butter until it melts. Now add your diced onions, carrots, and celery. Let this mirepoix soften up for about 5 or 6 minutes. Next, sprinkle in all those seasonings we mixed and let them toast for just one minute until you can really smell them. You might wonder if you should sauté garlic before adding it to the soup base—yes, you should! We add the minced garlic right now, too. Now, sprinkle in that quarter cup of flour and stir constantly for two whole minutes. We have to cook out that raw flour smell. This flour is what helps create that signature creamy texture later on.
Simmering and Tenderizing the Easy Creamy Chicken Soup
Time to introduce the liquids! Add your 5 cups of chicken broth slowly, splashing it in while stirring non-stop. Do the same with the half and half. Once that’s combined, stir in your bouillon cube. Bring the whole thing up to a boil, then immediately drop it down to a gentle simmer. Toss that seared, cut-up chicken back into the pot, juice and all. Let it bubble gently, uncovered, for about 15 to 20 minutes. If you’re thinking about making this a Chicken Pasta Soup later, know that this is the stage where you’d want to add your pasta if you were doing that variation!
Finishing with Potatoes and Vegetables
Now that the chicken is happy, it’s potato time! Peel and dice your 1.5 lbs of potatoes and add them to the soup. Toss in your cup and a half of frozen veggies (peas and corn work best for me). We let this cook uncovered, still simmering gently, for another 15 minutes. You’ll know it’s done when you poke a potato and it yields easily under the fork. That tender potato means everything is ready to eat. Remember that cooking garlic properly is key, just like in this guide. Serve this immediately with some big, fluffy biscuits!
Tips for the Best Easy Creamy Chicken Soup Texture
Getting that velvety smooth texture in your Easy Creamy Chicken Soup is what separates a good soup from a great one. It all comes down to how you build the base and what chicken you start with. I promise, if you follow these little know-hows, you won’t end up with soup that splits or gets grainy.
First up: use that bone-in chicken! Seriously, the collagen and scraps from the bone add natural body to the broth that just won’t come from boneless cuts. It’s a huge flavor and texture booster.
Second, pay attention when you add the dairy. You noticed we use that flour roux—that’s your insurance policy! But even with the flour, never, ever dump the half and half in all at once when the soup is boiling hard. Add it slowly while stirring constantly, almost like you’re tempering it, which prevents that sudden temperature shock that separates milk fats. Keep it at a gentle simmer when the dairy is in, not a wild boil. If you want more deep tips on keeping things moist, check out my notes on preventing dryness in baked goods; the principle is similar!
If you look at other creamy favorites, like this creamy soup recipe, you’ll see that slow introduction of cream is a common trick they use, too!
Ingredient Substitutions for Easy Creamy Chicken Soup
Sometimes you open the fridge and realize you’re missing *one thing*, and you think, “Well, this batch is ruined!” Don’t panic! This Easy Creamy Chicken Soup is wonderfully flexible, especially if you remember that its structure relies on the roux and the potatoes for that thick, comforting texture.
Let’s talk about that wine first. If you’re avoiding alcohol or just don’t have dry white wine on hand, the recipe notes mention you can use extra chicken broth. That’s my go-to swap! Make sure you let the broth reduce slightly longer without the wine, maybe an extra minute or two, so you still concentrate that savory base before adding your butter.
For the chicken, if you only have boneless pieces on hand, that’s fine! Just sear them for 2 minutes per side, pull them out, and add them back in during the final 10 minutes of simmering so they don’t turn rubbery. You’ll miss a bit of the flavor complexity the bones give, but it works in a pinch.
Dairy swaps are easy too. If half and half isn’t your friend, heavy cream makes it extremely rich—almost decadent! If you need a lower-fat option, you can use whole milk, but be aware that you might need an extra teaspoon of flour whisked into a slurry later to help thicken it up, as the starch content is lower. If you’re exploring other chicken dishes, I’ve got an amazing avocado chicken salad recipe that is completely different but equally satisfying!
Now, let’s talk about turning this into something else, like one of those wonderful Pasta Soup Recipes. If you want to nix the potatoes (1.5 lbs worth) and use noodles instead, you have options! You could use egg noodles or even small pasta shapes. Just remember this essential rule for any noodle soup: don’t add them during the main simmer (Step 9), or they get completely waterlogged and sad by the time you reheat leftovers. Cook your pasta separately until it’s just al dente, and stir it in right before serving! That way, you manage the texture perfectly, whether you’re having this tonight or tomorrow.
Serving Suggestions for Easy Creamy Chicken Soup
You’ve done the work, you’ve nailed the creamy texture, and now it’s time for the best part—serving! While I think this soup is practically a complete meal all on its own, it really shines when paired with something great for dipping. Think of anything that soaks up rich, herby, creamy broth, and you’re on the right track!
Like I mentioned earlier, a classic pairing around here is a big, crusty buttermilk biscuit, or if I’m feeling extra indulgent, those cheddar bay biscuits that melt when they hit the hot soup. Those make it feel like a real weekend dinner, even if it’s Tuesday!
But what if you want to turn this into an even heartier dish? This is a huge difference between a straight soup and one of those substantial Pasta Soup Recipes. If you decide to switch out the potatoes for noodles, you’ve essentially got a phenomenal, fast version of a classic Egg Noodle Soup base right here. You can also think about adding some crisp texture on top, like homemade croutons or even crushing up some salty crackers right before serving. It adds a nice textural snap against that smooth broth.
And speaking of fun additions, if you happen to have any mini pizza bagels hiding in the freezer, those make a surprisingly amazing snack to have on the side for dipping! It’s a little silly, but kids go wild for it. Remember, the best serving suggestion is the one that makes your family happy!
Storing and Reheating Your Easy Creamy Chicken Soup
Ugh, the hardest part of a delicious soup is knowing you might actually have leftovers! The good news is that this particular Easy Creamy Chicken Soup holds up beautifully. Because we used that flour and dairy base correctly (remember that gentle simmer?), the broth tends to stay fairly stable.
You can keep this soup in an airtight container in the refrigerator for up to three days. I always make sure to cool it down quickly after dinner is over before I seal it up. Don’t leave it sitting on the counter for hours!
If you’re thinking ahead, this soup freezes like a dream! Lay it flat in a freezer-safe container or a heavy-duty zip-top bag—remember to leave about an inch headspace since liquids expand when they freeze. It lasts wonderfully in the deep freeze for up to three months. Seriously, having this stashed away means instant comfort for a rainy day.
Reheating is super easy, which is another win for a busy family. When you’re ready to eat it, just transfer the amount you need to a saucepan. Heat it slowly over low to medium-low heat, stirring often so the bottom doesn’t scorch. You never want to bring creamy soups to a hard, rolling boil once they are cooked, or you risk breaking that emulsion we worked so hard to create!
If you notice it seems a little thicker than you remember after thawing, don’t sweat it! Just stir in a splash of milk or extra broth while you are gently reheating it to bring it right back to that perfect, luxurious consistency.
Frequently Asked Questions About This Soup Recipe
It feels like every time I make this soup, someone asks a question, usually about swapping out an ingredient! That means this Easy Creamy Chicken Soup is really flexible, which is a huge plus for weekday cooking. Here are some of the most common things people ask me when they are getting ready to cook this recipe.
Can I make this recipe without wine or use a different liquid?
Absolutely! You totally can skip the wine if you prefer not to cook with it, which is totally fine by me. The recipe notes mentioned that you can just use extra chicken broth instead—stick with the 5 cups listed for the recipe, or use 5.5 cups if you skip the wine entirely. Since you skip that first deglazing step where the wine reduces a bit, just add the extra broth and bring it to a simmer before you add your chicken back in. You won’t lose any flavor that way!
How do I make this a Chicken Pasta Soup instead of using potatoes?
Oh, I love that idea! Turning this into a proper Chicken Pasta Soup is a fantastic way to switch things up. If you skip the 1.5 lbs of potatoes, you can certainly add short pasta cuts like rotini or even some egg noodles. However, here’s my big secret for leftovers: don’t cook the pasta right in the soup pot unless you plan to eat it all that night! Pasta soaks up all the amazing broth while sitting in the fridge, leaving you with thick, sad mush later. To avoid this, cook your pasta separately until it’s just shy of done—al dente. Then, you just add a scoop of cooked pasta to each bowl right before serving. That way, if you have leftovers that you want to turn into a great Pasta Soup Recipes later, they’ll be perfect!
What is the best way to thicken the Easy Creamy Chicken Soup if it seems too thin?
If you simmered everything down, and maybe you skimped on cooking out the flour smell earlier, or perhaps you used milk instead of half and half, and now your soup is just a little too soupy for your liking, don’t worry! We already built a roux with the flour, which is the main thickener, but if it needs a tiny boost, I always turn to a simple cornstarch slurry. Just mix one tablespoon of cornstarch with two tablespoons of cold water until it looks like thin glue. Whisk that into the gently simmering soup and let it bubble for just a minute or two. It thickens up fast! It’s a great trick that keeps the soup rich without adding more cream or vegetables, holding true to the creamy base of this soup, similar to how you might thicken a Cream of Broccoli Soup.
Nutritional Estimates for Easy Creamy Chicken Soup
Now, I know some of you are tracking macros or just curious about what’s going into our big pot of comfort, so I wanted to share the ballpark figures for this Easy Creamy Chicken Soup. Remember, these numbers are always estimates! They look different depending on whether you use bone-in thighs versus breasts, or if you decide to substitute heavy cream instead of half and half.
I always look at the big picture: this soup is packed with protein, which keeps us feeling full for hours, and those lovely vegetables sneak in plenty of vitamins, too. We try to keep the sodium reasonable, but always remember that store-bought broth can sometimes be salty, so taste first!
Here is what our rough calculation comes out to for one hearty serving, based on making 6 servings total:
- Calories: Around 450 per serving
- Protein: A solid 30g!
- Fat: About 22g, with 8g of that being saturated fat.
- Carbohydrates: Roughly 35g (thanks mostly to those potatoes!).
- Fiber: 4g
- Sodium: Around 650mg (adjust your salt based on your broth choice!)
- Potassium: A great boost at 800mg.
- Vitamins: Don’t forget the Vitamin A blast from those carrots—about 1500!
For the full nutritional breakdown and to understand exactly how we came to these numbers, you can always check out the full disclaimer page on ingredient sourcing and calculations. Happy cooking, and don’t let the numbers stop you from enjoying a big, warm bowl!
Share Your Experience with This Comforting Soup
Whew! We made it through the whole process, and I bet your kitchen smells incredible right now. I truly hope this Easy Creamy Chicken Soup brings as much warmth and ease to your busy weeknights as it does to mine!
I absolutely love hearing from you when you try a recipe. Did your family love it? Did you change up the herbs or try making it a Turkey Noodle Soup variation instead? Please, don’t be shy!
If you found this recipe helpful and delicious, would you mind taking just a second to leave a star rating right here on the page? It helps other busy cooks find their new favorite comfort meal, and it means the world to me!
If you snapped a photo of your gorgeous, creamy bowl, I would be thrilled if you shared it on social media and tagged us! Seeing your creations honestly makes all the recipe testing worth it.
I’m Hanna Foster, the Adaptation Specialist here at Recipes by Betty, and crafting recipes that truly work for real life is what I live for. If you want to learn more about our mission to make home cooking accessible and delicious for everyone, swing by our About Page. Happy slurping!
Easy Creamy Chicken Soup
Equipment
- Large Dutch oven or soup pot
- silicone spatula
Ingredients
For the Chicken
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning
- 1.25 lbs bone-in chicken breast or thighs See notes for substitutions.
For the Soup Base
- 0.5 cup dry white wine Chicken broth can substitute.
- 2 tablespoons butter
- 1 medium yellow onion diced
- 1 cup carrots diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 0.25 cup flour
- 5 cups Chicken Broth
- 1 cup half and half Heavy cream can be used.
- 1 cube chicken bouillon or 1 tsp. better than bouillon
- 1.5 lbs potatoes Peel and dice before adding.
- 1.5 cups frozen vegetables Use corn & peas.
Seasonings
- 1 teaspoon dried parsley
- 0.5 teaspoon dried basil EACH
- 0.5 teaspoon oregano EACH
- 0.5 teaspoon mustard powder EACH
- 0.5 teaspoon onion powder EACH
- 0.25 teaspoon ground sage EACH
- 0.25 teaspoon salt EACH
- 0.25 teaspoon celery salt EACH
- 0.125 teaspoon pepper
Instructions
- Measure out all ingredients before you start cooking. Do not cut the potatoes yet.
- Pat the chicken dry and season each side with salt, pepper, and Italian seasoning.
- Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the chicken and cook for 3 to 4 minutes per side. Remove the chicken and set it aside. It is okay if the chicken is uncooked in the middle; it will finish cooking in the soup. Let the chicken rest for 10 minutes, then cut it into bite-sized pieces.
- Turn off the heat. Add the wine and set the heat to medium. Use a silicone spatula to scrape the bottom and sides of the pot. Let the liquid reduce by half, which takes about 4 minutes.
- Add the butter and let it melt. Add the onions, carrots, and celery. Toss to coat them. Cook until soft, about 5 to 6 minutes.
- Add the garlic and all seasonings. Cook for 1 minute.
- Add the flour and stir to combine. Cook for 2 minutes until the raw flour smell is gone.
- Add the chicken broth in small splashes while stirring continuously. Add the half and half in the same manner. Next, add the chicken bouillon.
- Bring the soup to a boil, then reduce the heat to a gentle simmer. Add the diced chicken back along with any juices from the plate. Simmer, uncovered, for 15 to 20 minutes. If you have any bones from the chicken, add them to the soup for more flavor and remove them with a slotted spoon at the end.
- Peel and dice the potatoes and add them to the soup along with the frozen vegetables.
- Let the soup bubble gently, uncovered, for 15 minutes, or until the potatoes are fork tender.
- Serve with buttermilk biscuits or cheddar bay biscuits.