Creamy Chicken Soup Recipe
This Creamy Chicken Soup is filled with classic vegetables and pre-cooked rotisserie chicken in a creamy and delicious homemade broth. It’s the perfect mix of comforting, wholesome, easy-to-make, and a guaranteed favorite for the whole family!
Servings: 5 servings
Calories: 404kcal
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
Calories: 404kcal | Carbohydrates: 13g | Protein: 21g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 115mg | Sodium: 1156mg | Potassium: 424mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1453IU | Vitamin C: 4mg | Calcium: 169mg | Iron: 2mg
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