Creamy Chicken Soup

Discover the ultimate recipe for creamy chicken soup packed with tender chicken, hearty potatoes, fresh vegetables, and a velvety broth. Perfect for cold nights, meal prep, or family dinners, this soup is easy to make and full of comforting flavors. Whether you’re looking for a quick meal idea or a crowd-pleasing dish, this creamy chicken soup recipe delivers. Try it with buttermilk biscuits or fresh bread for an unforgettable dining experience. Keywords: creamy chicken soup recipe, comfort food soup, easy chicken soup, hearty chicken and potato soup, best creamy soup recipe.

Ingredients

Chicken

• 1-2 tablespoons olive oil
• Salt and pepper, to taste
• 2 teaspoons Italian seasoning
• 1 1/4 lbs. bone-in chicken breast or thighs (see notes)

Soup

• 1/2 cup dry white wine (see notes)
• 2 tablespoons butter
• 1 medium yellow onion, diced
• 1 cup carrots, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1/4 cup flour
• 5 cups chicken broth
• 1 cup half-and-half (half milk/half cream)
• 1 chicken bouillon cube or 1 teaspoon Better Than Bouillon
• 1 1/2 lbs. potatoes (see notes)
• 1 1/2 cups frozen vegetables (such as corn and peas)

Seasonings

• 1 teaspoon dried parsley
• 1/2 teaspoon each: dried basil, oregano, mustard powder, onion powder
• 1/4 teaspoon each: ground sage, salt, celery salt
• 1/8 teaspoon pepper

Instructions

Prep Work: Measure out ingredients before beginning. (Do not cut the potatoes yet.)

Cook the Chicken:

1. Pat the chicken dry and season both sides with salt, pepper, and Italian seasoning.
2. Heat olive oil in a large Dutch oven or soup pot over medium-high heat until hot. Add the chicken and sear for 3-4 minutes on each side. Remove and set aside. (It’s fine if the chicken is not fully cooked; it will finish cooking in the soup.)
3. Let the chicken rest for 10 minutes, then cut into bite-sized pieces.

Make the Soup:

1. Turn off the heat and add the wine to the pot. Set the heat to medium and use a silicone spatula to scrape and deglaze the bottom and sides of the pot. Let the liquid reduce by half, about 4 minutes.
2. Add the butter and let it melt. Stir in the onions, carrots, and celery, tossing to coat. Cook until softened, about 5-6 minutes.
3. Add the garlic and seasonings, stirring to combine. Cook for 1 minute.
4. Sprinkle in the flour and stir well. Cook for 2 minutes to remove the raw flour taste.
5. Slowly add the chicken broth in small splashes, stirring continuously to prevent lumps. Gradually add the half-and-half in the same manner. Stir in the chicken bouillon.
6. Bring the soup to a boil, then reduce to a gentle simmer. Add the diced chicken and any juices from the plate. Simmer, uncovered, for 15-20 minutes. (For extra flavor, add any leftover chicken bones to the soup and remove them with a slotted spoon before serving.)
7. Peel and dice the potatoes, then add them to the soup along with the frozen vegetables. Let the soup bubble gently, uncovered, for 15 minutes, or until the potatoes are fork-tender.
8. Serve warm with buttermilk biscuits or cheddar bay biscuits.

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Why You’ll Love This Recipe

• Comfort in a Bowl: Creamy and packed with hearty ingredients, this soup is the ultimate comfort food.
• Nutritious and Filling: Loaded with vegetables, tender chicken, and creamy potatoes.
• Easy to Make: Straightforward instructions make it beginner-friendly.
• Versatile: Great for meal prep or feeding a crowd.

Tips

• Use Bone-In Chicken: It adds more flavor to the soup. Don’t forget to simmer the bones for an even richer broth.
• Cut Ingredients Uniformly: Dice the vegetables and potatoes evenly for consistent cooking.
• Don’t Skip the Deglaze: The wine adds depth, and deglazing incorporates flavorful bits from the bottom of the pot.
• Season Gradually: Taste and adjust seasoning throughout the cooking process.

Variations and Substitutions

• Protein Options: Use turkey or diced ham instead of chicken.
• Dairy-Free Option: Replace half-and-half with unsweetened almond milk or coconut milk.
• Potato Alternatives: Sweet potatoes or cauliflower can be used in place of regular potatoes.
• Wine Substitute: Use an equal amount of chicken broth if avoiding alcohol.

FAQs

1. Can I use boneless chicken instead of bone-in?
Yes, boneless chicken works, but bone-in provides more flavor. Adjust the cooking time accordingly.

2. How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

3. Can I freeze this soup?
Yes, but leave out the potatoes and half-and-half before freezing. Add them fresh when reheating.

Serving

Pair this creamy chicken soup with a warm slice of crusty bread, a side salad, or your favorite biscuits. For an extra touch, garnish with fresh parsley or shredded cheese.

Suggestions

• Garnish Ideas: Top with croutons, crispy bacon bits, or a drizzle of cream.
• Make It Spicy: Add a pinch of red pepper flakes or cayenne.
• For a Thicker Soup: Mash some of the potatoes or add a slurry of cornstarch and water.