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. Tender chicken, aromatic vegetables and herbs, cream, a splash of wine topped with a touch of nutty Gruyere. The ultimate comfort food. Simply Sated
4.44 from 39 votes
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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.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Author Susie Gall

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 cups reduced-salt chicken broth
  • 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
  • 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!!

Recipe 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.

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.
    Cathy C.
    This is the best chicken soup! I have five kids ranging from ages 22 down to 12, plus my husband. They request that I make it often - very often. And when they invite guests over, they want me to make this. Thank you so much for this fabulous gem!
    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!
    Diane
    Yummy! Looks so good! This recipe definitely is my pick for ultimate comfort food.
    H. Ms
    Thank you for fixing. I also have made the original recipe from The cookie Rookie several times and have shared The recipe as well. Best darn soup ever! I do believe The making of the roux changed as well. I don't recall adding in broth to the roux, just added the roux in at the end with everything else. Thanks for this amazing soup my whole family loves time after time.
    Leslie
    This soup is ridiculously good. I made it twice within a two week span....and ate it every day at work. The second time I made some wild rice (cooked in chicken broth)....added it to the soup. A wonderful addition. Thank you for this!
    Jen
    Best soup ever. I’ve made it over 6 times in the last month for different people and it always gets the same response!😍 thank u sooo much for sharing!
    Lisa
    I absolutely love this soup. And I rarely, if ever, say that about recipes from blogs or other internet sites that I visit. I am very picky- my mother and her mother before her trained at a french cooking school so I do know what good food is. And this is it! I made the recipe as written with left-over baked chicken that I had made 2 nights before. I did not have herbs de provence and used fresh thyme and rosemary as a substitute. I do try to watch calories and I used 2% milk with 1/2 cup half-n-half. Served with french baguette and white wine- yummy. I will absolutely make this again. And again. And again!
    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.
    KrisTin Zaharopoulos
    Susie,My family and i absolutely adore this soup! It has becOme a staple in our home. Every time i make it i can’t help but want to hug you for creating such a great recipe! We cannot wait to try some of your other recipes.Sincerely,Kristin in arkansas
    Cherie Tuck
    Ive been makiNg this for a whils but have been having lactose Intolerance lately. What kind of dairy free milk would you suggest in this recipe? Thanks!
      Susie Gall
      Hello Cherie, I need to say I'm not anywhere knowledgeable about being lactose intolerant. With that said, I did a quick google search and Soy milk comes highly rated in substitutions for cow's milk when making soup. I haven't tested my recipe with soy milk, so I can't it is a great substitution. I'm sorry, I just don't know (for certain) without testing the recipe. If you do, please let me know your results. I would truly appreciate any input. Thanks so much.
    sachin
    Easy and delicious, with some variation.
    Lisa
    I read the reveiws first before trying it and almost did not make it, so glad I did. There were a few reveiws that said it had not taste. so untrue, this is a keeper. I did not have 1½ teaspoon Herbs de Provence so I add the spices that are in there. At the end I add a few noodles. Very tasty will make it again and again thank for recipe.
    Angelina
    This was insanely delicious, Yukon Gold are my 'go-to' potatoes, and I served them cooked & diced in a separate bowl, so that whomever wanted to add them to their soup could do so. It took a bit longer than 15 min.to prep the mizenplas, but once that was done, the rest went pretty quickly. This was a lovely & comforting dish, on a cold snowy day.
    Fiona Anderson
    This is without a doubt, the best soup I have ever made or eaten!!! I know it will be getting made many, many times THROUGHOUT winter this year
      Susie Gall
      Thank you so much, Fiona, it was very sweet to comment, and I'm so glad you enjoyed it. It's my favorite soup, too.
    Beth
    This soup is wonderful!!! I’m looking forward to trying the other receipes
    Eleni
    I do not keep bouLlion/chicken base in my house. Is there a substitute for it or can it be omitted? Is there a fresher option?
      Susie Gall
      Hello Eleni, I'm not sure, but I suppose you could use an additional cup of chicken broth with added salt. The bouillon cubes/base are very salty, so just add enough kosher salt or even seasoned salt, to taste. Thanks for stopping by and please let me know how your soup turns out.
    Féat Cécile
    Hi from Belgium! I've been making this soup for years now, it's been a hit since day one in our family and earned its own page in our family recipes folder! So here I am thanking you from the bottom of our hungry bellies. Heading off to make the first batch of this years chilly season. Yay :-D
      Susie Gall
      Hello Cécile. Your sweet comment has made my day...my week...well...if I'm completely honest, your comment made my year!! I think I might actually copy it to frame and put on my refrigerator. Thank you very much for taking the time to let me know my Creamy Chicken Soup recipe holds a special place in your family recipes folder. I thank you from the bottom of my heart... Susie Gall
    Rose
    I loVe soup, however I have not tried This recipe yet. Besides Tumeric, i see that paprika and red pepper flakes are Also optional ingredIents. Do you use thEse ingredIentS in this Recipe? Everything makes a differencE in the outcomE of the finished product. Does this question make sense?
      Susie Gall
      Hello Rose, Your question is a good one. I use all the ingredients listed in the recipe (almost) each time I make it. I don't always add turmeric, but others have said they miss it when left out. Not everyone likes a little 'heat' in their soup, but I do, so I added red pepper flakes although sparingly. I love the smoky nuance the Smoky Paprika adds, but I still consider it optional. I 'tweak' every recipe I create almost each time I make it and find it's a fun way to experiment with flavors, seasonings and spices. Thanks for asking and thanks for stopping by Simply Sated.
    Frank
    Hi Susie! Frank from the Netherlands here. I made your soup today and it is gorgeous. Truly delicious and very well balanced. your tweaking paid off girl! keep it up and thanks for sharing!
      Susie Gall
      Hello Frank and just how sweet are you?!! Thank you so much for visiting Simply Sated. I truly appreciate you taking the time to let me know you love my soup (Forgive me for sounding like Sally Fields when she accepted her Oscar years ago:-) Please come back and don't hesitate to give constructive feedback. Thanks again and have a great day! Susie
    Susan
    I have not made the soup yet but was curious as to why you state to not use smoked chicken?
      Susie Gall
      Hey Susan, The reason I say not to use smoked chicken is because I did use it once thinking it would add a nice touch. The soup was just okay, but not nearly as good as usual. I think it is due to too many flavors fighting for the lead - especially when there are already so many flavors going on. Smoky chicken actually made the soup not as tasty. Thanks for the question and thanks for stopping by Simply Sated. I hope you make the soup - it is delicious.
    Orange Creamsicle Granita-made w/freshly squeezed orange juice, a touch of sugar & vanilla ice cream. It's even better than an ice cream truck Creamsicle. Simply Sated

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