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This Creamy Chicken Soup Recipe is filled with classic vegetables and tender rotisserie chicken in a rich and comforting homemade broth. Ready in less than an hour, this soup is warm, cozy, and super easy to make!
If you love this creamy chicken soup recipe, be sure to check out my classic Chicken Soup Recipe.
This creamy chicken soup is next-level comfort
Of course, chicken soup in all its various forms and flavors – like, classic chicken noodle soup to lemon chicken soup, or chicken and rice soup – are nostalgic, comforting, and perfect for chilly nights. But, this creamy chicken soup is just cozier. It’s the perfect soup to warm you from the inside out.
The soup gets its flavor from a combination of dried herbs, fresh garlic, and chicken broth thickened with cream, milk, and softened cream cheese.
And, to save a little time, we’re adding pre-cooked shredded chicken. It’s the perfect excuse to pick up an extra rotisserie chicken the next time you’re at Costco – or am I the only one who does this?
Table of Contents
Key Ingredients
Here’s an overview of what you’ll need to make this recipe. You can find the full list of ingredients, plus measurements, in the recipe card at the end of this post.
- Butter and olive oil: Used for sautéing vegetables and making a roux.
- Veggies: This soup includes onions, carrots, celery, and garlic (aka the mirepoix).
- All-purpose flour: Used to make a roux with butter, which thickens the soup.
- Dried herbs: This soup includes dried thyme and dried oregano.
- Chicken broth: Chicken broth is the base of the soup. You can use store-bought broth or homemade chicken stock.
- Milk or Cream: This soup calls for two cups of cream or milk. I typically make it with a combination of milk and cream, or I’ll use half-and-half. For a lighter soup, use only whole milk. For a more decadent soup, use only heavy cream.
- Shredded chicken: Rotisserie chicken saves time and adds yummy, pre-cooked chicken flavor. If that’s not an option, use any leftover shredded baked chicken breasts or poach boneless, skinless chicken breasts or thighs separately, then shred and add to the soup as directed.
- Cream cheese: To thicken, flavor, and add richness to the soup. Remember to soften the cream cheese before adding it to the simmering broth.
What to Add to Creamy Chicken Soup
This recipe is super customizable! Consider adding one or more of the following additions to make it your own:
- Veggies: I love adding mushrooms, spinach, kale, and butternut squash.
- Salty Meat: Bacon or pancetta for smokiness and crunch.
- Potatoes: Potatoes are a natural thickener. As they cook, they release starch, which helps thicken the soup. You can even mash some of the cooked potatoes. Potatoes are also hearty and filling and do a great job of absorbing the flavors of the broth and other ingredients. Yukon gold potatoes hold their shape best after long periods of cooking compared to Russet potatoes.
- Pasta/Tortellini: Small-shaped pasta like orzo, ditalini, or macaroni is best in soup. To prevent overcooked, soggy pasta (and preserve leftovers) I highly recommend cooking the pasta separately.
- Rice: White rice is great, but wild rice or brown rice adds a nutty flavor and chewier texture. For best results, cook the rice separately, then add it directly to individual serving bowls.
- Beans: I often add white beans to soup when I’m looking to add additional protein and fiber. Drain and rinse, then add them directly to the pot 10-15 minutes before serving.
How to Make Creamy Chicken Soup
Here’s how to make this super easy creamy chicken soup recipe:
Start by melting the butter and olive oil in a large pot or Dutch oven over medium heat. Once it’s hot, add the chopped carrots, celery, and onion. Cook for about 8 to 10 minutes, stirring occasionally, until the veggies are nice and soft. Next, stir in the garlic, thyme, oregano, salt, and pepper. Let everything cook for about 30 seconds, just until the garlic becomes fragrant. You should start to smell the garlic and herbs.
Sprinkle the flour over the veggies and stir to coat. Cook for about 1 to 2 minutes to cook out the raw flour taste. The flour helps to slightly thicken the broth, making it nice and cozy.
Slowly pour in the chicken broth, about ½ cup at a time. Stir after each addition to prevent any clumps from forming. Once all the broth is in, repeat the process with your room-temperature cream (or milk, or half-and-half, whichever you’re using). Bring the soup to a gentle boil, then immediately reduce the heat to a low simmer. Let it cook for about 10 minutes, stirring every so often. It should start to thicken slightly as it simmers.
Next, stir in the cooked and shredded chicken, and let it warm through for about 5 minutes. In the last few minutes of cooking, add the cubed cream cheese and stir until it’s completely melted and incorporated.
Remove from heat and serve immediately with crusty bread, soft dinner rolls, buttermilk biscuits, a sprinkle of Parmesan, or a little fresh oregano if you have it on hand.
Storage Tips
Transfer leftover soup to an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through.
In general, I do not recommend freezing recipes that include dairy (like milk or cream cheese). If you choose to freeze this creamy chicken soup, keep in mind that the dairy may split or curdle upon thawing and reheating.
More Chicken Soup Recipes
If you make this creamy chicken soup recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.
Creamy Chicken Soup Recipe
Ingredients
- 2 tablespoon butter
- 1 tablespoon olive oil
- 2 medium carrots, peeled and chopped
- 2 ribs celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 2 tablespoon all-purpose flour
- 4 cups chicken broth
- 2 cup heavy cream or whole milk or half-and-half, see notes, at room temperature
- 2 cups cooked, shredded chicken, packed
- 4 ounces cream cheese, cubed and softened
Instructions
- Soften the veggies: Melt the butter and add the oil to a large pot or Dutch oven set over medium heat. Add the carrots, celery, and onions, and cook until softened about 8-10 minutes.
- Add the garlic, herbs, and flour: Stir in the garlic, dried thyme, dried oregano, salt, and black pepper. Stir continuously for 30 seconds or until the garlic becomes fragrant. Add the flour and stir to combine. Cook for 1-2 minutes or until the raw flour smell is gone.
- Add the chicken broth + cream/milk: Slowly add the chicken broth. Add about 1/2 cup at a time, stirring between each addition. Once all of the chicken broth has been added, add the room-temperature heavy cream/milk in the same way.
- Simmer: Bring the broth to a low boil, then immediately reduce the heat to maintain a gentle simmer. Cook for about 10 minutes, stirring every minute or so until thickened.
- Add the chicken and cream cheese: Stir in the pre-cooked shredded chicken and simmer for 5 minutes. In the final minute, stir in the cubes of room-temperature cream cheese and stir until melted.
- Serve: Remove from heat and serve with fresh sliced bread, grated parmesan cheese, and fresh oregano to garnish, if desired.
Notes
- This recipe calls for 2 cups of dairy, such as milk or heavy cream. I typically make it with a combination of whole milk and heavy cream or simply half-and-half. Feel free to use your favorite combo, depending on how rich and luscious or light you prefer it (the nutritional information provided is for half-and-half).
- Important! Bring the milk, cream, and cream cheese to room temperature before adding to the simmering soup.
- Store leftovers in the refrigerator for up to 3-4 days. Freezing is not recommended.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cooking Tools for this Recipe
Check out all of my kitchen essentials. (Amazon affiliate links*)
- 7.5-quart Dutch Oven– The perfect size for large pots of soup and one of my must-have kitchen essentials.
- Large Santoku knife (my preference) or Chef’s knife – For chopping the veggies.
- Garlic press– For perfectly minced garlic in a fraction of the time.
- Soup ladle
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