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Creamy Chicken Soup Recipe

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This Creamy Chicken Soup Recipe is rich, cozy, and made with tender chicken, hearty vegetables, soft potatoes, and a silky cream broth. It is comforting without feeling too heavy and comes together in less than an hour.
Homemade creamy chicken soup with tender chicken, vegetables, and a silky cream broth.
Servings: 6
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients 

For the Chicken:

  • 2 lb boneless skinless chicken thighs or chicken breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil

For the Soup:

  • 2 tbsp butter
  • 1 medium onion finely chopped
  • 2 carrots peeled and chopped
  • 2 celery ribs chopped
  • 4 garlic cloves minced
  • 3 tbsp all-purpose flour
  • 6 cups chicken broth preferably low-sodium
  • 1 lb Yukon Gold potatoes peeled and cut into small cubes
  • 1 tsp Italian seasoning
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt or to taste
  • 1/3 tsp black pepper
  • 3/4 cup heavy cream
  • 1/3 cup grated Parmesan cheese optional
  • 1 tbsp fresh parsley chopped
  • 1 tsp lemon juice optional

Instructions

  • Pat the chicken dry with paper towels. Season both sides with salt, black pepper, paprika, and garlic powder.
  • Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side, until lightly golden. The chicken does not need to be fully cooked yet. Remove it from the skillet and set aside.
  • In the same skillet, add the butter, onion, carrots, and celery. Cook for about 8–10 minutes, stirring often, until the vegetables soften and pick up flavor from the skillet.
  • Add the garlic and cook for about 30 seconds, just until fragrant.
  • Sprinkle the flour over the vegetables and stir well until everything is coated. Cook for 1 minute to remove the raw flour taste.
  • Transfer the vegetables to a large soup pot. Slowly pour in the chicken broth while stirring.
  • Add the potatoes, Italian seasoning, thyme, bay leaf, 1 teaspoon salt, and 1/3 teaspoon black pepper. Return the seared chicken to the pot.
  • Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the chicken is cooked through and the potatoes are tender.
  • Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
  • Stir in the heavy cream and Parmesan cheese, if using. Simmer gently for 3–5 minutes. Do not let the soup boil hard after adding the cream.
  • Remove the bay leaf. Stir in fresh parsley and lemon juice, if using. Taste and adjust the salt and black pepper before serving.

Notes

  • Use low-sodium chicken broth if possible, especially because the soup is seasoned in layers. If using regular salted broth, start with 1/2 teaspoon salt in the soup and add more at the end if needed.
  • Chicken thighs make the soup extra tender and juicy, but chicken breasts also work well.
  • For a thicker soup, mash a few potato pieces directly in the pot before adding the cream. For a thinner soup, add a splash of extra chicken broth.
  • Do not boil the soup hard after adding the heavy cream. Gentle heat keeps the broth smooth and silky.
Homemade creamy chicken soup with tender chicken, vegetables, and a silky cream broth.
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