Creamy 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.
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?!
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.
Please try my other favorite soups: Chicken Noodle Soup, Classic Ham & Bean Soup, Chicken Tortilla Soup and Blue October “Stewed” Beef Stew.
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
- 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
- ¼ cup dry or semi-dry white wine; a good drinking wine
- 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.
- Garnish: Shredded Gruyere cheese
- Chopped fresh parsley
- For the Roux:
- 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.
- For the Soup:
- 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.
Slowly add 1 cup of broth while scraping the bottom of the pot to deglaze the pan. Add the rest of the broth and the wine, the roux and stir well. Bring the mixture to a boil and stir often..
- Reduce the heat to LOW and add all other ingredients except the garnishes.
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, or to the desired consistency.
- Discard the bay leaves.
- Garnish with sprinklings of shredded Gruyere and fresh parsley.
- Serve with crusty bread. Mmm-Mmm GREAT!
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.
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PattyThis looks and sounds amazing! Just one question when do you add the roux back in? Will be making very soon.
Susie GallHello 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.
SylviaI 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 GallThank 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!
MonaI 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 GallHello 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!
DianeYummy! Looks so good! This recipe definitely is my pick for ultimate comfort food.
H. MsThank 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.
LeslieThis 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!
JenBest 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!
LisaI 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!
KristynI'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 GallOh my goodness, Kristyn, thank you! I really appreciate you letting me know. Have a great evening and please visit Simply Sated again.
KrisTin ZaharopoulosSusie,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 TuckIve 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 GallHello 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.
CathyMy daughter is lactose intolerant and I use canned coconut milk. It turns out fabulous! It changes the taste a little and isn't quite as heavy. I have made it both ways but prefer the coconut milk way. It is One of our favorite soups ever.
sachinEasy and delicious, with some variation.
LisaI 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.
AngelinaThis 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 AndersonThis 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 GallThank you so much, Fiona, it was very sweet to comment, and I'm so glad you enjoyed it. It's my favorite soup, too.
BethThis soup is wonderful!!! I’m looking forward to trying the other receipes
EleniI 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 GallHello 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 CécileHi 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 GallHello 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
RoseI 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 GallHello 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.
FrankHi 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 GallHello 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
SusanI have not made the soup yet but was curious as to why you state to not use smoked chicken?
Susie GallHey 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.
MrsFoxIts a keeper! My family absolutley loved this soup! We used rotisserie chicken and fOllowed the recipe, we wouldnt change a thing. Next time we will make double. Thank you!
Susie GallThank you Mrs. Fox for taking the time to tell me you love this soup. Your comment is so nice and I really appreciate you letting me know.
Carolinei'be been making this recipe for years even in the heat of summer i crave it!. It is so very delicious.I have to double it every time to make enough to last past one night! My only change is to add egg noodles at the end.
Susie GallHello Caroline and thanks for letting me know how much you have enjoyed this soup. It is my favorite. I often serve leftovers over baked potatoes or cut up baked potatoes (or steam baby potatoes) to add to the soup. It is extra-hearty then:-) Have a great day and thanks again for letting me know.
Amanda YatesWhere does the white wine come in? Excited to try your soup!
Susie GallHello Amanda and thanks for your question. It originally came in where the instructions say to "add the remaining ingredients...", but I just now changed it to add the wine right after deglazing the pan. If you read through the directions, you can see the correction now. I think it makes a little more sense and is clearer. Thanks so much for your comment - it always helps to know about any confusing issues in a recipe. Have a great week and thanks for visiting Simply Sated. Susie
JaciDelicious! I will definitely be making again.of course, had to use mostly cream ;)I know it will be a hit with our guests this afternoon and I have enough to freeze another meal.
Susie GallHello Jaci. Thanks so much for taking the time to let me know you loved my Creamy Chicken Soup. It is definitely one of my all-time favorites, too. Have a great day and thanks a million. Susie
BethJust tried your recipe tonight and it was wonderful, I made it with my Instant pot. a keeper for sure!
Susie GallI'm so glad - thanks for letting me know.
webstagramNothing's better than soup in this cold weather. Thank you for sharing the recipe.
Susie GallThank you for stopping by.
Barb PyeYoUr creamy chicken soup recipe is divine! I made it tOday and serving it st our Christmas Dinner! If there is any left! So yummy!
Susie GallThank you, Barb, I really appreciate you taking the time to comment. I'm so glad you liked it.
AnnetteI made your cream of Chicken soup. it is OUTSTANDING! this is a new family fav. Thank you! PS i'm telling all my FRIENDS about it too.
Susie GallThank you so much, Annette. It is one of my family's favorites, too. Thank you for taking the time to let me know. Have a great New Year and thanks for stopping by. Susie
Xandy rudmanI'm going to try this cream of chicken soup recipe I've been looking for a good recipe
Susie GallHello Candy, Please let me know what you think. I'm pretty sure you will love it, but if not, that's okay. Thanks for letting me know.
Jennifer White5 stars! We are MAKING this again and we WOULD not CHANGE a thing. It was a major hit with our family.
Nadine NajeraFIrst time making This recipe and it is beyond delicious 🤗. definiTely will be making this again. My Grandpa sure does this recipe lol.
CorrieWhat type of did you use in this recipe? Was it olive oil, vegetabke oiL? Thank yOu!
Susie GallHello Corrie, I usually use a canola, olive & grape seed oil blend, but if I don't have that on hand, I use canola, vegetable or olive oil. Thank you for your question and have a terrific day. Susie
KathyThis recipe sounds great. I have never bought white wine so I dont know a good one from a bad one. Can anyone give me the name of one they have used with good results? Thanks1
Susie GallHello Kathy. Thank you for your question concerning the white wine. I have used many different white wines except sweet white wine and have had success with all. My first choice is a semi-dry white such as Kendall Jackson Pinot Gris or even Riesling. Just keep in mind it should be more of a medium-dry - NOT a sweet wine. Thanks again and I hope you enjoy my soup as much as my family does.
jillExcellent and very quick as soups go! really delicious and very moreish !!! thank you so much
Susie GallThank you, Jill, and thank you for taking the time to leave such a nice comment. Have a terrific day.
Natasha coxI don't usually leave REVIEWs but this soup is amazing!!! Thank you for sharing this great recipe!
Beverly RinghiserMy favorite soup. Always get requests for YOUr recipe!!
Beverly RinghiserAlso, firat Time i made This, i DOUBLEd recipe for a church soup event...and I put it in a LARGE crockpot on warm..crockpot full to the brim. There were many different soups and about half was eaten. After we finished cleaning up, I went to the kitchen to retrieve my crockpot and there were several people in there and all were having 2nd & 3rd helpings of my soup..it was completely gone. It was a huge hit. 3veryone was curious about the herbs in it and the yellowish color. Needless to say I sent your RECIPE to many people that night 😘
Susie GallThank you, again, Beverly. This is one of the nicest compliments I have ever received, and I thank you for letting me know.
Susie GallHello Beverly and thank you very much.
SusanJust fiNISHED A BOWL OF THIS LOVELINESS AND MY HUSBAND WENT BACK FOR SECONDS! Absolutely use all of the seasonings. It makes such a rich and savory soup! This soup is definitely a keeper.
Susie GallThank you Susan. It is always wonderful to read such a glowing review. I'm so glad your husband and you love this soup like my family does. Thanks for letting me know - so sweet of you.
alysaDelicious! I have made this several times just as written and its extremely flavorful with a lovely aroma! (However, I may or may not add more white wine than it calls for, just because I love wine and the flavor it adds :P)Highly recommend this recipe! today im gonna make it again but add potatoes! Thanks!
Susie GallThank you Alysa, for stopping by and trying my Creamy Chicken Soup. Thank you, also, for taking the time to let me know. I really appreciate your comments. I think you will love the addition to potatoes. I often add potatoes if I know I won't have leftovers to freeze since it freezes well without them. Another idea is to bake a couple of large Yukon Gold or yellow potatoes during the soup preparation, cut them up and add the baked potato chunks to individual servings. Either way, the soup tastes great. Thanks again and have a great day.
LauriI am excited to make this soup, but my HUSBAnd has a bad gluten allergy. I am wondering if instead of the roux I CaN just use the cornstarch to thicken it?
Susie GallHello Lauri and thank you for your question. Yes, you can use cornstarch or Arrowroot to thicken the soup. Either one should work just fine. Have a great day and thanks for stopping by.
StephanieI use rice flour to thicken everything i make. You use just a little bit more rice flour than “real” flour that is called for in the recipe. I have tried many gluten free thickeners and have found rice flour to come the closest to “real” flour. Do everything the same as the recipe calls for with the real flour, just use rice flour.
StephanieIm going to be making this next week. I don’t know if i am the only person to do this... but, i like to make creamy soups Extra thick and pOur over homemade buttermilk biscuits. So so good!
SarahThis sounds delicious i will be making today! Just wondering whY the potatoes can not be addes before FReezing? Thanks!
Susie GallHello Sarah and thank you for your question. The potatoes take a big hit after thawing - they become mealy and mushy. Some people don't mind the change in texture, but the soup is so much better without mushy-ish potatoes. I often bake or steam a few potatoes, cut them up and add them to the soup if I want potatoes. If you have leftover soup, but not enough for a complete bowl or two, just bake a couple of potatoes and use the soup as a topping - absolutely delicious. I hope you love the soup as much as my family and I do. Please let me know. Enjoy!
Jessica GahmThis was absolutely fantastic! My picky boys age 7 and 10 loved it and that is so rare in my home. I have it in the fridge at work and can't wait till lunch. it was so heavenly that I even forwarded the recipe to all my female family members. We love to share a good recipe. Thank you for the recipe!
Susie GallThank you for your incredible comments, Jessica. I so appreciate you letting me know how much your family enjoyed my soup. Have a great day and thanks so much!!
ForeverSarahWhy shouldn't I use smoked chicken? That's what I'm working with and am not unsure about trying this recipe 😳
Susie GallHello Sarah, I have made this Creamy Chicken Soup dozens of times and with chicken cooked different ways, i.e. rotisserie, roasted, pan-cooked, slow-cooked, smoked and (I'm sure) a few others. For some reason, the only time I didn't love how it turned out was when using the smoked chicken. Maybe the chicken I used was too strongly smoked - I'm not sure. Maybe the smoky flavor overwhelmed the other flavorings in the soup - probably. It just didn't have a good balance of flavors and the true flavor didn't shine. With that said, this is just my opinion and you might love the smoky flavor addition. Thanks so much - I hope this helps.
KimThis soup is absolutely amazing. My whole home smells wonderful from cooking it. I even FROZe some and gave it to my 98 year old grandmA. I came back to the site to find more amazing recipes.
Susie GallThank you so much for letting me know, Kim. I truly appreciate your comments and am so happy your family and you love it.
NancyI perused many recipes for cream of chicken soup and decided on this one. I added mushrooms because I had them and used my homemade chicken stock. It was fabulous. THIS is a keeper. Thank you
Susie GallHello Nancy. Thank you so much for your sweet comments. I'm so glad you loved my Creamy Chicken Soup, and I appreciate you for letting me know. Have a great day!
KeishaMade this a couple of times now. Its delicious. I add some mushrooms for extra flavour.
SusanMade this yummy soup for a friend . It's beautiful,appetizing, and shear comfort.
NancyI made this last night and tastes were delicious.
Susie GallThanks so much, Nancy. It's so sweet of you to comment.
Glori StricklerRarely does a recipie actualLy look and taste as good as it is pictured . This one delivers. I swapped kale for the parsley and cAnned milk for the half and halF, but otherwise as it appears. This is a BEAUTIFUL and delicious soup and is now a new favorite.
Susie GallThank you so much, Glori. I love your substitutions and will have to try them in the future. Have a terrific day.
DianneCan this be made without the wine? Also i don’t have herbs de Provence and don’t have a clue what to substitute.. Im not the best cook but i’m trying. Can’t wait to try this. Thank you
Susie GallHello Dianne, the chicken soup can be made without the wine, but in my opinion it is necessary to achieve the special taste of this recipe. Herbs de Provence is one of my favorite herb blends. It includes dried rosemary, fennel, thyme, basil and lavender (plus several other herbs). You could use a combination of the herbs you have on hand. Here is a recipe I wrote for my daughter's blog, https://www.thecookierookie.com/homemade-herbs-de-provence-recipe/#wprm-recipe-container-52012 Thank you for stopping by - I hope you love my Creamy Chicken Soup as much as my family and I do. Have a great day.
Karla SatreThis Soup looks amazing and I plan to try it! Fall has just started and I'm ready for some good hot soup! I am gluten free with Sciliac. Can I replace the flour in the roux with corn starch or should I use a gluten free flour instead.Otherwise it's all the things I can eat. Thank you so much for sharing!
Susie GallThank you for asking Karla. Yes, you can add a slurry of cornstarch/water to replace the roux. In fact, it is a little easier to thicken the soup like that. Thanks for stopping by Simply Sated - I hope you enjoy the soup.
KATHYAWESOME RECIPE!! BEST CREAM OF CHICKEN SOUP I HAVE EVER HAD! I'M MAKING IT TOMORROW FOR COMPANY!
KathyI needed to use some spiniCh so added that at the end. Great taste.