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Creamy Chicken Soup

Creamy Chicken Soup

This Creamy Chicken Soup is a warm, hearty dish made with vegetables in a flavorful broth, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 11 cups
Calories 212 kcal

Equipment

  • Dutch oven
  • silicone spatula

Ingredients
  

Chicken

  • 1-2 tablespoons olive oil
  • Salt
  • Pepper
  • 2 teaspoons Italian seasoning
  • 1 ¼ lbs. bone-in chicken breast or thighs see notes

Soup

  • ½ 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
  • ¼ cup flour
  • 5 cups Chicken Broth
  • 1 cup half and half
  • 1 cube chicken bouillon or 1 tsp. better than bouillon
  • 1 ½ lbs. potatoes see notes
  • 1 ½ cups frozen vegetables I use corn & peas

Seasonings

  • 1 teaspoon dried parsley
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon mustard powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground sage
  • ¼ teaspoon salt
  • ¼ teaspoon celery salt
  • ⅛ teaspoon pepper

Instructions
 

Prep Work

  • Measure out ingredients before beginning. (Don't cut the potatoes yet.)

Cook the Chicken

  • Pat the chicken dry and season each side with salt, pepper, and Italian seasoning.
  • Heat olive oil in a large Dutch oven or soup pot over medium-high heat.
  • Add the chicken and cook for 3-4 minutes/side, then remove and set aside.
  • Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.

Make the Soup

  • Turn off the heat. Add the wine and set the heat to medium.
  • Let the liquid reduce by half, about 4 minutes.
  • Add the butter and let it melt.
  • Add the onions, carrots, and celery. Toss to coat. Soften for 5-6 minutes.
  • Add the garlic and seasonings. Cook for 1 minute.
  • Add the flour and stir to combine. Cook for 2 minutes, until the raw flour smell is gone.
  • Add the chicken broth in small splashes, stirring continuously.
  • Add the heavy cream in the same manner. Next, add the chicken bouillon.
  • Bring the soup to a boil, then reduce to a gentle simmer.
  • Add the diced chicken back along with any juices from the plate. Simmer, uncovered for 15-20 minutes.
  • Peel and dice the potatoes and 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.
  • Serve with buttermilk biscuits or cheddar bay biscuits.

Notes

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup does reheat well as there isn't an overabundance of cream in it.

Nutrition

Serving: 1cupCalories: 212kcal
Keyword chicken soup, comfort food, Creamy Chicken Soup, creamy soup, easy soup, hearty soup
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