Creamy Chicken Soup

Creamy Chicken Soup

Creamy Chicken Soup. Tender chicken, aromatic vegetables and herbs, cream, a splash of wine topped with a touch of nutty Gruyere. The ultimate comfort food. Simply SatedCreamy Chicken Soup.

Come here.   Now, come closer. I want to tell you a story; a story about a talking pig, a pig named Babe. Babe talks to sheeee…what? Well…this is embarrassing! Totally wrong story…oops!

Now that I’ve gathered my wits, I do have a story to tell. A story about a gal named Susie and her soup she named Creamy Chicken Soup.

Creamy Chicken Soup. Tender chicken, aromatic vegetables and herbs, cream, a splash of wine topped with a touch of nutty Gruyere. The ultimate comfort food. Simply Sated

Susie had lived her entire life without creating THE soup. THE soup that would top all soups. THE soup that would set the gold standard for all other soups. Now, keep in mind Susie wasn’t a braggart, but she knew a great thing when she tasted it, and when she tasted Creamy Chicken Soup, she knew it was THE soup.

Just to clarify, I am the Susie in this story, and I am one proud mama to this soup. I tested and retested Creamy Chicken Soup until I decided with one last tweak, she was perfect.

Isn’t she a beauty?!

Creamy Chicken Soup. Tender chicken, aromatic vegetables and herbs, cream, a splash of wine topped with a touch of nutty Gruyere. The ultimate comfort food. Simply Sated

I understand now why I got confused at the beginning of this post when I started writing about the movie Babe. I guess I’m as proud of my Creamy Chicken Soup as Farmer Hoggett was of Babe when he looked down and said, “That’ll do pig, That’ll do.”

That’ll do Creamy Chicken Soup, That’ll do.

Creamy Chicken Soup. Tender chicken, aromatic vegetables and herbs, cream, a splash of wine topped with a touch of nutty Gruyere. The ultimate comfort food. Simply Sated

Please try my other favorite soups:  Chicken Noodle Soup, Classic Ham & Bean Soup, Chicken Tortilla Soup and Blue October “Stewed” Beef Stew.

 

Thank you Becky Gall Hardin, The Cookie Rookie, for another set of gorgeous photos. You did a great job showing off my “Babe”.  Creamy Chicken Soup originally appeared on The Cookie Rookie, here.  Please head over to The Cookie Rookie to check out some of our other terrific soups:  Hash Brown Potato Cheese Soup, Beef Tortilla Soup and Bacon Corn Chowder.  To my immense pleasure, I’m certain we will post more of our favorite soups in the future.

Creamy Chicken Soup

Creamy Chicken Soup. Tender chicken, aromatic vegetables and herbs, cream, a splash of wine topped with a touch of nutty Gruyere. The ultimate comfort food.

15 minPrep Time

45 minCook Time

1 hrTotal Time

Yields 8

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5 based on 6 review(s)

Ingredients

  • For the Roux:
  • 2 tablespoons oil
  • 2 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1-cup reduced-salt chicken stock
  • For the Soup:
  • 2 tablespoons unsalted butter
  • 2 tablespoons oil
  • 4-6 carrots, peeled and cut into 1/8” slices
  • 2 celery stalks, cut into 1/8” slices
  • 1 medium yellow onion, diced
  • 1 garlic clove, minced
  • 3-4 cups reduced-salt chicken broth
  • 3½ cups milk, cream or half and half (or a mixture of cream and skim milk)
  • 2 tablespoons chicken base granules or chicken cubes
  • ½ teaspoon freshly cracked black pepper
  • 1 tablespoon dried parsley or 2 tablespoons minced fresh parsley
  • 3 dried bay leaves
  • 1½ teaspoon Herbs de Provence
  • 1/2 teaspoon turmeric, optional
  • ½ teaspoon paprika, optional
  • ¼ teaspoon red pepper flakes, optional
  • 4-5 cups cooked chicken, cubed or shredded – rotisserie chicken works well, but do NOT use smoked chicken.
  • ¼ cup dry or semi-dry white wine; a good drinking wine
  • Garnish: Shredded Gruyere cheese
  • Chopped fresh parsley

Instructions

  1. For the Roux:
  2. Heat 2 tablespoons oil and 2 tablespoons butter in a medium saucepan then sprinkle the flour on top. Whisk quickly until well combined. Cook, whisking occasionally, until the roux turns light golden brown. Slowly, while whisking, add 1-cup chicken broth to the roux and whisk vigorously until smooth. Remove the roux from the heat and set it aside while combining other ingredients.
  3. For the Soup:
  4. In a large Dutch oven, heat 2 tablespoons butter and 2 tablespoons oil over MED-HIGH heat. Add the carrots and celery, sauté 5 minutes; stir occasionally. Add the diced onions and cook 3 additional minutes or until the onions are translucent. Add the minced garlic and cook 30 seconds – just long enough for the garlic to bloom.
  5. Slowly add 1 cup of broth while scraping the bottom of the pot to deglaze the pan. Add the rest of the broth, the roux and stir well. Bring the mixture to a boil and stir often..
  6. Add the milk/cream mixture to the soup and return the mixture to a boil. Stir continuously.
  7. Reduce the heat to LOW and add all other ingredients except the garnishes.
  8. Simmer 15 minutes then taste and adjust seasonings, if necessary. This is the time to add salt or pepper, if desired. Continue to simmer the soup until it thickens, about 30-45 minutes more.
  9. Discard the bay leaves.
  10. Garnish with sprinklings of shredded Gruyere and fresh parsley.
  11. Serve with crusty bread. Mmm-Mmm GREAT!
  12. Enjoy!!
Cuisine: American | Recipe Type: Soup

Notes

Note: Creamy Chicken Soup is delicious served over baked potatoes.
*Note: A variation: Potatoes are delicious added to this soup. I like to bake or steam a couple of Yukon Gold potatoes until tender, chop them into 1” cubes and add to the soup right before serving.
***Note: If the soup doesn’t thicken to your liking, add 2 tablespoons cornstarch to ¼ cup cold milk/cream, stir and add it to the soup. Bring to a boil and cook 5 minutes, stir often. Reduce heat to LOW and simmer until desired thickness.
****Creamy Chicken Soup freezes well. It will keep up to 3 months. Be sure NO potatoes are added before freezing.

7.6.7
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http://www.simplysated.com/creamy-chicken-soup/

Creamy Chicken Soup. Tender chicken, aromatic vegetables and herbs, cream, a splash of wine topped with a touch of nutty Gruyere. The ultimate comfort food. Simply Sated

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    Comments

    Patty
    This looks and sounds amazing! Just one question when do you add the roux back in? Will be making very soon.
      Susie Gall
      Hello Patty and thank you for visiting Simply Sated. Also, thanks for finding my error in the recipe. The roux is added right after adding the bulk of the chicken broth. I have corrected the recipe to indicate where to add the roux. Thanks again and please let me know if you find other errors. I truly appreciate it.
    Sylvia
    I was using the other recipe that was on the cookie rookie website. It had tumeric in it and this recipe doesn't. It doesn't taste the same or small the same as the other one. The other recipe was so good I made it 3 times in 1 week and told so many people about. Is there somewhere to find the original one.
      Susie Gall
      Thank you for your comment Sylvia. I did, accidentally, omit the turmeric, but have added it back to the recipe. This is my original recipe, and I had listed 1/2 turmeric (as an option) in the original because many people don't keep it in their pantry. I think it is a great addition, also. I hope you enjoy, and thanks again for pointing out my omission.
    Mona
    I have been making this soup since I found it on The Cookie Rookie, it is by far my most favorite chicken soup! The flavors are incredible! Am I crazy or did the recipe once call for tumeric??
      Susie Gall
      Hello Mona, You are correct, the original recipe did include 1/2 teaspoon turmeric which I had listed as optional. I have added it back to the recipe since it so many like the addition. Thank you for pointing out my omission. I appreciate it and hope this helps. Enjoy!
    Kristyn
    I've been making this soup for a few years now and I, along with everyone I've made this for, love it. It's the best soup I've ever tasted.
      Susie Gall
      Oh my goodness, Kristyn, thank you! I really appreciate you letting me know. Have a great evening and please visit Simply Sated again.

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