Creamy Chicken Soup Recipe
This easy creamy chicken soup is loaded with tender shredded rotisserie chicken, carrots, celery, and sweet peas in a rich, silky broth. Made with half-and-half instead of heavy cream or cream cheese, it's creamy without being overly thick or heavy. Everything comes together in one pot in just 45 minutes!
Servings: 6 servings
Calories: 374kcal
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.
Nutrition
Calories: 374kcal | Carbohydrates: 18g | Protein: 26g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 565mg | Potassium: 605mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4197IU | Vitamin C: 14mg | Calcium: 133mg | Iron: 2mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.
Copyright © 2026 The Forked Spoon
