Creamy Chicken Soup Recipe: A Cozy Bowl with a Twist

I’ve always loved chicken soup, but I kept thinking it needed something extra—like a velvety texture that sticks to your spoon. This recipe is my answer, with cream stirred in at the end for richness that doesn’t drown the flavors. It’s a bowl I turn to when I want something familiar but with a little twist.

Why I keep making this soup.

It’s simple, comforting, and adaptable. The creamy texture feels indulgent without being heavy. Plus, it’s quick enough for weeknights but special enough for weekends.

Breaking down the stars of the soup.

• Chicken broth: Base that’s savory and warming, but you can swap in veggie broth for a lighter twist.
• Cooked chicken: Shredded for easy eating. Use rotisserie or leftover roast for convenience.
• Onions: Builds flavor with a sweet, caramelized aroma. For a milder taste, try shallots.
• Carrots and celery: Add sweetness and crunch. Parboil if you prefer softer vegetables.
• Cream: Rich and velvety, gives the soup its signature smoothness. Coconut milk works for dairy-free.
• Butter: Lends a nutty aroma and depth. Olive oil can be a lighter substitute.
• Fresh herbs: Parsley or thyme brighten up the bowl. Use fresh for the best punch.

Tools of the trade for a smooth soup.

• Large heavy-bottomed pot: For even heat and slow simmering.
• Sharp chef’s knife: To chop vegetables finely and safely.
• Wooden spoon: For stirring without scratching the pot.
• Measuring cups and spoons: To keep ingredients balanced.
• Ladle: For serving without mess.

Step-by-step guide to simmering your comforting creamy chicken soup.

Step 1: Start by prepping your ingredients. Chop onions, celery, and carrots into small, even pieces. Shred cooked chicken or use rotisserie for a quick start.

Step 2: In a large pot, melt butter over medium heat (around 160°C/320°F). Add onions and cook until translucent, about 5 minutes, with a fragrant aroma filling your kitchen.

Step 3: Stir in celery and carrots; cook for another 5 minutes until they soften slightly and the vegetables start to release their natural sweetness.

Step 4: Pour in chicken broth, bring to a simmer, and add shredded chicken. Let it simmer gently for 15 minutes to meld the flavors.

Cooking checkpoints to ensure perfection.

• The vegetables should be tender but not mushy, about 10-15 minutes in.
• Your broth should be slightly thickened and fragrant, with a hint of chicken and butter.
• The chicken should be heated through, juicy, with no pink remaining.

Troubleshooting common soup slip-ups.

• Overcooked vegetables turning mushy.? Add a splash of cold milk or cream to fix curdling.
• Soup too thin or watery.? Reduce heat and cook briefly until just tender.
• Too bland—season with salt, pepper, or a squeeze of lemon.? Simmer longer to reduce or add a cornstarch slurry.
• Soup sticking or burning at the bottom.? Stir in a little grated cheese or cream for richness.

Creamy Chicken Soup

This creamy chicken soup combines tender shredded chicken and aromatic vegetables simmered in savory broth, finished with a splash of cream for a velvety texture. The process involves sautéing, simmering, and stirring in cream to achieve a rich, smooth consistency with a comforting appearance. It’s an easy, adaptable dish that balances flavor and comfort in every bowl.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1 tablespoon butter unsalted preferred
• 1 medium onion finely chopped
• 2 stalks celery diced
• 2 carrots carrots diced
• 4 cups chicken broth
• 2 cups cooked chicken shredded (rotisserie or leftover roast)
• 0.5 cups cream heavy cream or coconut milk for dairy-free
• to taste salt and pepper
• 2 tablespoons fresh herbs chopped parsley or thyme

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Wooden spoon
• Measuring cups and spoons
• Ladle

Method

 

1. Begin by chopping the onion, celery, and carrots into small, even pieces. Set aside.
   
2. In a large heavy-bottomed pot, melt the butter over medium heat until it begins to foam and releases a nutty aroma.
   
3. Add the chopped onion to the pot and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
   
4. Stir in the diced celery and carrots, cooking for another 5 minutes until they start to soften and release their natural sweetness.
   
5. Pour in the chicken broth, bringing the mixture to a gentle simmer. Add the shredded cooked chicken and stir to combine.
   
6. Let the soup simmer gently for 15 minutes, allowing the flavors to meld and the vegetables to become tender but not mushy.
   
7. Reduce the heat to low and stir in the cream, mixing until the soup turns velvety and smooth.
8. Season with salt and pepper to taste, then sprinkle with chopped fresh herbs for brightness and aroma.
9. Give the soup a final stir, ensuring everything is heated through and well combined. The soup should be creamy, fragrant, and inviting.
10. Use a ladle to serve the soup hot, garnished with additional herbs if desired, and enjoy its comforting, velvety texture.