Easy Creamy Chicken Soup
This recipe came from a moment when I needed something filling but did not have time for complicated steps. The creamy soup came together so quickly and tasted so comforting that it instantly became a weeknight regular.
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.
Notes
Bone-in chicken breast or thighs give this recipe more moisture and flavor. If you do not cook with wine, use chicken broth instead. Yukon Gold potatoes give a creamy texture, but red potatoes hold their shape well in soup. You can use Russet potatoes, but they are starchier and may fall apart. You can substitute rice or pasta for the potatoes. If you use heavy cream instead of half and half, the soup will be richer. Add kale or spinach at the very end and cook for a few minutes until it wilts. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. This soup reheats well.