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Creamy chicken soup

Creamy chicken soup is a hearty, comforting dish that brings warmth and satisfaction with every spoonful. Packed with tender chicken, vegetables, and a rich, velvety broth, this soup is perfect for cozying up on a chilly day. The creamy texture, combined with the savory flavors, makes it a truly indulgent meal that’s both nourishing and delicious.
Course Soup
Cuisine American
Keyword chicken soup, creamy chicken soup, soup
Prep Time 10 minutes
Cook Time 35 minutes

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.

Notes

1. Use homemade broth for a richer flavor.
2. Sauté vegetables first to enhance their sweetness.
3. Cook pasta separately to avoid sogginess.
4. Whisk the creamy mix constantly for smoothness.
5. Adjust the thickness by simmering longer or adding liquid.
6. Don’t overcook the chicken to keep it tender.
7. Add fresh herbs at the end for extra flavor.
8. Make the soup ahead for better flavor.
9. Customize with extra veggies like peas or spinach.
10. Reheat gently to prevent curdling.