There’s nothing more comforting than a warm, creamy bowl of chicken soup that’s packed with rich flavors and wholesome ingredients. From the very first spoonful, you’ll taste the perfect balance of tender chicken, hearty vegetables, and a velvety smooth broth. Not only is this soup incredibly satisfying, but it also comes together effortlessly, making it an ideal meal for any occasion.
First, the homemade broth infuses the soup with deep, savory flavors, while the combination of sautéed onions, garlic, carrots, and celery adds a delightful sweetness. Then, the addition of elbow pasta gives it a hearty texture, ensuring every bite is as filling as it is delicious. To elevate it even more, a rich, creamy mixture of butter, flour, milk, and whipping cream blends seamlessly into the broth, creating a luxurious, silky finish.
Whether you’re craving a cozy meal on a chilly evening or looking for a comforting dish to warm your soul, this creamy chicken soup is the perfect choice. So, grab a bowl, take a sip, and enjoy the irresistible blend of flavors and textures that make this soup truly unforgettable!
Creamy Chicken Soup Ingredients
For the soup
Chicken broth forms the flavorful base of the soup, infusing it with rich, savory depth.
Olive oil enhances the sautéed vegetables with a subtle richness and helps bring out their natural flavors.
Onion adds a subtle sweetness and enhances the overall aroma of the dish.
Garlic brings a warm, slightly spicy note that complements the other ingredients beautifully.
Carrot provides a natural sweetness and a pop of color, making the soup both tasty and visually appealing.
Celery adds a mild, earthy crunch that balances the richness of the broth.
Parsley brings a fresh, herbaceous touch that brightens up the flavors.
Elbow pasta gives the soup a hearty, satisfying texture that makes it extra comforting.
Chicken bouillon intensifies the savory notes, making the broth even more flavorful.
Hot sauce adds a subtle kick, enhancing the depth of the dish without overpowering it.
Salt helps bring out all the flavors, making each ingredient shine.
Black pepper adds a hint of warmth and a gentle spiciness to the soup.
Chicken adds protein and flavor, making the soup hearty and satisfying.
Creamy mix of butter, flour, milk, and whipping cream creates a rich, smooth texture that enhances the soup.
For the broth and the chicken
Chicken breast is the star of the dish, offering tender, juicy bites in every spoonful.
Water is used to cook the chicken and create the broth, helping to release flavors from the vegetables and spices. Adjust the amount based on the broth needed.
Bay leaf subtly infuses the broth with a warm, aromatic depth.
Onion in the chicken broth adds a natural sweetness and depth of flavor, enhancing the overall richness of the soup. As it simmers, it releases its juices, infusing the broth with a subtle, savory aroma.
Garlic brings a warm, slightly pungent note that deepens the broth’s taste. It complements the chicken beautifully, adding a mild but noticeable richness to every sip.
For the creamy mix
Butter gives the creamy mix a rich, velvety texture that enhances the overall smoothness.
Flour acts as a thickening agent, helping to create a luxurious, creamy consistency.
Whipping cream adds indulgent creaminess, making the soup irresistibly smooth and flavorful.
Milk helps balance the richness of the cream while keeping the texture light and silky.
How To Make Creamy Chicken Soup
1. Cook the Chicken:
Place the chicken in a pot with water, onion, garlic, and a bay leaf.
Bring to a boil, skim off any foam, then simmer for 15 minutes.
Remove the chicken, strain the broth, and set both aside.
2. Sauté the Vegetables:
Heat olive oil in a large pot over medium heat.
Add chopped onion and garlic, sauté for a minute.
Stir in diced carrots and celery, cooking for another 2 minutes.
3. Make the Soup Base:
Pour the strained broth over the vegetables.
Add salt, pepper, chicken bouillon, hot sauce, and parsley.
Bring to a boil, then add the pasta.
Lower the heat and simmer for 15 minutes.
4. Prepare the Creamy Mix:
In a separate pot, melt butter over medium heat.
Stir in flour and cook for a minute until smooth.
Gradually add milk and whipping cream, stirring constantly until thick and creamy.
5. Assemble the Soup:
Chop the cooked chicken into small pieces.
Pour the creamy mix into the soup and stir well.
Add the chicken, mix everything, and let it simmer for 5 minutes.
6. Serve and Enjoy:
Taste and adjust seasoning if needed.
Serve warm and enjoy this rich, comforting soup!
Frequently asked questions for making creamy chicken soup
1. Can I use store-bought broth and chicken instead of making my own?
Yes! If you’re short on time, store-bought chicken broth and rotisserie chicken works great. However, homemade broth adds a richer, fresher flavor.
2. How can I make the soup thicker?
For a thicker consistency, add an extra tablespoon of flour to the creamy mix or let the soup simmer a little longer after adding the creamy mixture.
3. Can I use a different type of pasta?
Absolutely! You can substitute elbow pasta with small shells, ditalini, or even egg noodles.
4. What can I use instead of whipping cream?
You can use half-and-half, whole milk, or evaporated milk, but the soup may be slightly less creamy.
5. Can I make this soup ahead of time?
Yes! It reheats well, but the pasta may absorb more liquid, so you might need to add extra broth or milk when reheating.
6. How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally.
7. Can I freeze creamy chicken soup?
It’s best not to freeze it, as dairy-based soups can separate when thawed. If you must, freeze it before adding the creamy mix and add that part fresh when reheating.
8. What vegetables can I add for extra nutrition?
You can add spinach, mushrooms, peas, or bell peppers for more flavor and nutrients.
9. Can I make this soup without flour?
Yes! You can use cornstarch mixed with water (a slurry) as a gluten-free thickener.
10. How can I make this soup spicier?
Increase the hot sauce, add red pepper flakes, or mix in a pinch of cayenne pepper.
Tips and Tricks
1. Use Homemade Broth for Richer Flavor
Homemade broth adds a deep, savory taste. If using store-bought, choose low-sodium broth so you can control the salt level.
2. Sauté Vegetables for Extra Flavor
Cooking the onions, garlic, carrots, and celery in olive oil before adding the broth enhances their natural sweetness and richness.
3. Cook Pasta Separately to Avoid Sogginess
If you plan to store leftovers, cook the pasta separately and add it to each bowl before serving. This prevents it from getting too soft.
4. Stir the Creamy Mix Constantly
When making the creamy mix, whisk continuously to prevent lumps and create a smooth, velvety texture.
5. Adjust Thickness to Your Liking
For a thicker soup, add a little more flour or let the soup simmer longer. For a thinner consistency, add extra broth or milk.
6. Don’t Overcook the Chicken
Boil the chicken just until fully cooked to keep it tender. Overcooking can make it dry and tough.
7. Add Fresh Herbs for Extra Freshness
Stirring in fresh parsley, thyme, or basil at the end adds a burst of freshness to the soup.
8. Make It Ahead for Better Flavor
Like many soups, this one tastes even better the next day as the flavors meld together.
9. Customize with More Vegetables
Feel free to add peas, spinach, mushrooms, or bell peppers for extra nutrition and flavor.
10. Reheat Gently to Prevent Curdling
When reheating, use low heat and stir occasionally to keep the cream from separating. If it gets too thick, add a splash of broth or milk.
More soup recipes to make
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Creamy chicken soup
Ingredients
For the chicken and the broth
- 1 chicken breast with or without bone
- 1 onion
- 2 garlic cloves
- 1 bay leaf
- Enough water to make the broth or use store-bought broth
For the soup
- 6 cups chicken broth
- 1 tbsp olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1 large carrot diced
- 1 celery stalk diced
- 2 tbsp chopped parsley
- ½ cup uncooked elbow pasta
- 1 chicken bouillon cube
- 1 tsp hot sauce
- 1 tsp salt
- ½ tsp black pepper
For the creamy mix
- 3 tbsp butter
- 3 tbsp flour
- 1½ cups whipping cream
- 1½ cups milk
Instructions
- Prepare the broth:
- Wash the chicken, then place it in a pot and cover it with water.
- Add the onion, garlic, and bay leaf.
- Bring to a boil, then skim off any foam that forms on top.
- Lower the heat and cook for about 15 minutes.
- Prepare the soup base:
- In a separate pot, heat some olive oil over medium heat.
- Add the chopped onion and minced garlic, sauté for a minute.
- Add the diced celery and carrots, and sauté for a couple of minutes.
- Combine ingredients:
- Strain the broth and add it to the pot with the vegetables.
- Add salt, pepper, chicken bouillon, hot sauce, and chopped parsley. Mix well.
- When the soup starts bubbling, add the elbow pasta, cover, and cook on medium-low heat for 15 minutes.
- Make the creamy mix:
- In a separate pot, melt the butter over medium heat.
- Add the flour and whisk until smooth.
- Gradually add the milk and whipping cream, whisking continuously until the mixture becomes smooth and slightly thick (but not too thick).
- Assemble the soup:
- Chop the cooked chicken into small pieces.
- Add the creamy mixture to the soup, then add the chopped chicken. Stir well.
- Cover and let it simmer on medium-low heat for 5 more minutes.