Creamy Chicken Soup
This Creamy Chicken Soup is easy to make with vegetables in a creamy, flavorful broth along with your choice of potatoes, rice, or pasta!
Equipment
- Large Dutch oven or soup pot
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. Make sure the pot is sufficiently heated so that the chicken sears right when it hits it.
- Add the chicken and cook for 3-4 minutes/side, then remove and set aside. (Uncooked in the middle is okay, it will finish cooking in the soup and will be nice and juicy.) 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. Use a silicone spatula to 'clean' the bottom and sides of the pot. 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. Be sure to do this slowly. 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
Chicken breast or thighs work well for this recipe, bone-in chicken is a little more moist and flavorful. Pinot Grigio, Chardonnay, or Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don’t cook with wine. I use Yukon Gold potatoes for this recipe because I love their creamy consistency, but red potatoes are always a great candidate for soup because they hold up the best. Russet potatoes may also be used, but they're also the starchiest, which makes them more prone to falling apart. Rice and pasta (including Tortellini) are great starches in this soup instead of potatoes. Heavy cream can be used instead of half and half for a little extra indulgence. For a lighter version, try my Chicken Vegetable Soup. Kale or spinach makes a healthy addition to this soup. Add it right at the end and give it a few minutes to cook/wilt. My Ranch Oyster Crackers make a great topping for soups and stews. 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
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