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This easy, creamy chicken soup is packed with tender shredded chicken, carrots, celery, and sweet peas in a rich, silky broth that’s creamy without being overly thick or heavy. Made with rotisserie chicken and simple ingredients, it’s a comforting, family-friendly dinner that’s ready in just 45 minutes.
While I love making chicken soup from scratch, sometimes I need something faster for busy weeknight dinners that need to cook themselves in the hour between basketball drop-off and pick-up. Today’s creamy chicken soup recipe is one of my favorite ready-in-under-an-hour dinners, especially when the blistering summer heat finally relents to the cool, crisp temperatures of winter (that seasonal jump wasn’t an oversight guys, we just don’t have fall here in California). It’s also the perfect excuse to grab an extra rotisserie chicken the next time you’re at the grocery store (or Costco) because rotisserie chicken is delicious and pre-cooked chicken is the secret to expediency here. Let’s get to it!
Quick Look: Homemade Creamy Chicken Soup
- What to expect: A comforting creamy chicken soup loaded with shredded chicken, tender carrots, celery, and sweet peas in a rich, creamy broth. There’s plenty of chicken and vegetables in every bowl, but just as much delicious broth to go around.
- Flavor: Rich, buttery, and savory, with garlic, thyme, and a little sweetness from the carrots and peas. It’s full of flavor without being overly rich or heavy.
- Texture: Creamy and silky, but still nice and brothy. A little flour gives the broth some body, while the half-and-half makes it wonderfully creamy. This is definitely not a thick, chowder-like chicken soup (for that, try my chicken pot pie soup recipe instead).
- Time: Plan on about 45 minutes from start to finish, including 15 minutes of prep. Most of the cooking time is spent softening the vegetables and letting the broth simmer.
- Good to know: The broth thickens a bit as it cools, especially after a night in the refrigerator. If your leftovers seem a little too thick, just add a splash of chicken broth when reheating to bring back that lovely, brothy consistency.
Table of Contents
Ingredients and Substitutions
Most of these ingredients are probably already in your kitchen, and the few that aren’t are easy to find. Find the full ingredient list and measurements in the recipe card below.
- Butter: I use unsalted butter, divided between sautéing the vegetables and making the creamy broth. The extra butter added just before the flour helps everything come together smoothly and adds a little richness.
- Onion, carrots, and celery: The classic starting point for so many good soups! Together, these vegetables (also called mirepoix) build a flavorful base for the broth. Chop them into small, fairly even pieces so they soften at the same rate.
- Garlic and dried thyme: Garlic adds plenty of savory flavor, while thyme gives the soup that familiar, comforting chicken soup flavor. You can substitute about 1 tablespoon of freshly minced thyme leaves for the dried thyme.
- All-purpose flour: This is what gives the broth a little body without making it overly thick. The flour cooks with the butter-coated vegetables before the stock is added, creating a smooth, lightly thickened base for the soup.
- Chicken broth: I recommend low-sodium chicken broth so you have more control over the seasoning. Homemade chicken stock is wonderful, but store-bought works just fine. If you’re using regular chicken broth, go easy on the added salt until you’ve had a chance to taste the soup.
- Half-and-half: This is my favorite choice for this recipe. It makes the broth rich and silky without the heaviness of using all heavy cream. If time allows, let the half-and-half come to room temperature before adding it, and keep the heat low once it’s stirred in.
- Rotisserie chicken: You’ll need about 3 cups of cooked, shredded chicken. I like using a combination of white and dark meat, but either works. Leftover oven-baked chicken breasts or chicken thighs is another great option. Just make sure the chicken is fully cooked since we’re only warming it in the soup at the end.
- Frozen peas: No need to thaw them first! I love the little pops of sweetness they add, plus a bit of color. If peas aren’t your thing, simply leave them out.
- Fresh parsley: I stir 2 tablespoons into the finished soup and use another 2 tablespoons for garnish. It adds a little freshness that balances the rich broth. If you don’t have fresh parsley, you can leave it out.
- Salt and black pepper: Both are essential, but remember that rotisserie chicken and store-bought stock can already be fairly salty. Taste the finished soup before adding more.
How to Make Creamy Chicken Soup
- Sauté the vegetables. Melt 2 tablespoons of butter in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery and cook for 6-8 minutes, stirring occasionally, until the vegetables start to soften. You want them tender, but there’s no need to brown them.
- Add the garlic and seasonings. Stir in the minced garlic, dried thyme, salt, and black pepper. Cook for about 30 seconds, just until the garlic becomes fragrant. Keep everything moving so the garlic doesn’t burn.
- Add the butter and flour. Add the remaining 2 tablespoons of butter to the softened vegetables and stir until melted. Sprinkle the flour over everything and stir until the vegetables are evenly coated. Continue cooking for 1-2 minutes, stirring constantly, to get rid of the raw flour taste. The mixture will look a little thick and pasty at this point, which is perfectly normal.
- Add the chicken broth. Slowly pour in the chicken broth, stirring as you go to prevent lumps. Bring the soup to a gentle boil, then reduce the heat and simmer for 8-10 minutes, or until the vegetables are tender and the broth has thickened slightly.
- Make it creamy. Reduce the heat to low and slowly stir in the room-temperature half-and-half. The broth should turn a beautiful, creamy color while still remaining fairly thin and brothy. Avoid letting the soup come to a hard boil once the dairy has been added.
- Add the chicken. Stir in the shredded rotisserie chicken. Since the chicken is already fully cooked, there’s no need for a long simmer. We’re just warming it through without drying it out.
- Finish with peas. Add the frozen peas (no need to thaw them first!) and simmer gently for 4-5 minutes, until the chicken and peas are heated through. Taste and adjust the salt and pepper as needed. Ladle into bowls and garnish with fresh parsley, if desired. Serve warm with homemade soft dinner rolls or homemade buttermilk biscuits.
Storage and Reheating
This creamy chicken soup makes great leftovers. Here’s how to store and reheat it without losing that lovely, creamy consistency.
- Refrigerator: Store leftover soup in airtight containers in the refrigerator for up to 3-4 days. Refrigerate promptly, within 2 hours of cooking, using shallow containers to help it cool quickly.
- Reheating: Warm leftovers in a saucepan over medium-low heat, stirring occasionally, until heated through (165°F). Avoid boiling, which can cause the half-and-half to separate. If the broth has thickened too much, stir in a splash of chicken broth to loosen it up. Individual portions can also be reheated in the microwave, stirring between intervals.
- Freezing: I don’t recommend freezing this creamy chicken soup. Half-and-half can separate when frozen and thawed, leaving the broth with a grainy texture. It won’t necessarily taste bad, but you’ll lose some of that smooth, silky creaminess that makes this soup so good.
Homemade Creamy Chicken Soup FAQs
This soup is meant to be creamy and a little brothy, but if you prefer something thicker, a cornstarch slurry is an easy fix. Mix 1 teaspoon of cornstarch with 1 teaspoon of cold water, then stir it into the soup while it’s gently simmering. Give it a minute or two to thicken before adding more. One thing you do NOT want to do is sprinkle flour directly into the finished soup, which will result in a lumpy broth.
Absolutely! Both boneless, skinless chicken breasts and thighs work well. You’ll need approximately 1½ pounds of raw chicken (about 2-3 chicken breasts or 5-6 boneless thighs) to yield 3 cups of cooked, shredded chicken. The important thing is to cook the chicken first, then shred it before adding it to the soup.
First, check the salt! It’s amazing how much difference a little extra seasoning can make, especially if you’re using low-sodium chicken broth. Add a little salt, stir, and taste again before adding more. A pinch of black pepper or extra thyme can also help.
Yes! Try replacing the all-purpose flour with a gluten-free 1:1 flour blend. Keep in mind that gluten-free flours vary, so the broth may thicken a little differently. You’ll also want to double-check that your chicken broth and rotisserie chicken are gluten-free, as some store-bought versions contain gluten-containing ingredients.
Of course! Just keep in mind that noodles and rice absorb quite a bit of liquid as they cook, which will leave you with less broth overall. I recommend cooking rice or noodles separately and adding it directly to individual bowls before serving. You can also try my creamy chicken noodle soup or creamy chicken and wild rice soup. Both are made with those ingredients in mind.
More Chicken Soup Recipes
Recipe updated October 2026: I’ve revised the original recipe with more shredded chicken, sweet peas, and a silky half-and-half broth in place of the original cream cheese base.
I hope this creamy chicken soup finds its way into your regular dinner rotation! If you make it, would you please take a minute to leave me a star rating and a comment below? I genuinely love hearing how my recipes turn out in your kitchens, whether you followed the recipe exactly, made a few changes, or have tips to share. Your feedback means so much to me, and it helps other readers, too. Thank you for cooking with me and taking the time to share! 💛
Creamy Chicken Soup Recipe
Ingredients
- 4 tablespoons unsalted butter, divided
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 stalks celery, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups half-and-half, at room temperature
- 3 cups cooked rotisserie chicken, shredded
- 1 cup frozen peas, (no need to thaw)
- fresh chopped parsley, optional, for garnish
Instructions
- Sauté the vegetables. Melt 2 tablespoons of the butter in a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the diced onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the onions are translucent and the vegetables have started to soften.
- Add the garlic and seasonings. Stir in the minced garlic, dried thyme, salt, and black pepper. Cook for approximately 30 seconds, stirring frequently, until the garlic is fragrant.
- Add the remaining butter and flour. Add the remaining 2 tablespoons of butter to the vegetables and stir until completely melted. Sprinkle the flour evenly over the vegetables, mixing well to incorporate it into the butter. Continue cooking for 1-2 minutes, stirring constantly, until the flour is fully incorporated and no dry flour remains. The mixture will appear thick and slightly pasty.
- Add the chicken broth. Slowly pour in the chicken broth, starting with a small amount and stirring thoroughly to loosen the flour mixture. Gradually add the remaining broth, stirring continuously until the broth is smooth. Increase the heat as needed to bring the soup to a gentle boil, then reduce to a simmer. Cook uncovered for 8-10 minutes, stirring occasionally, until the carrots and celery are tender and the broth has thickened slightly.
- Stir in the half-and-half. Reduce the heat to low. Slowly pour in the room-temperature half-and-half, stirring until fully combined. The broth should become smooth and creamy while maintaining a relatively thin, soup-like consistency. Keep the heat low and avoid bringing the soup to a rolling boil.
- Add the chicken and peas. Stir in the cooked, shredded rotisserie chicken and frozen peas. Continue cooking over low heat for 4-5 minutes, stirring occasionally, until the chicken and peas are heated through. Do not bring to a vigorous boil.
- Season and serve. Taste the soup and adjust the salt and black pepper as needed. Remove from the heat, divide among six bowls, and garnish with fresh parsley, if desired. Serve immediately.
Notes
- Chicken substitutions: You can use leftover roasted chicken or cooked chicken breasts or thighs instead of rotisserie chicken. Approximately 1½ pounds of raw, boneless, skinless chicken will yield about 3 cups cooked and shredded. Cook the chicken completely before adding it to the soup.
- For a thicker soup: If you prefer a thicker consistency, mix 1 teaspoon cornstarch with 1 teaspoon cold water and stir it into the gently simmering soup. Allow 1-2 minutes for it to thicken before adding more.
- Storage and reheating: Refrigerate leftovers promptly in airtight containers for 3-4 days. Reheat gently, stirring occasionally, until heated through. Add a splash of chicken broth if the broth has thickened. Freezing isn’t recommended, as the half-and-half may separate when thawed.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
That is a great tasting soup! One thing: the dried herbs don’t really blend in or even soften as much as they will if you eat it right away. A day or two in the frig blends the flavours more.
The very best soup I’ve made in years!
Thank you, Jake! I am so glad you loved it, the herbs and flavors really do meld even more with leftovers. I am thrilled it is the best soup you have made in years!