There’s something magical about a bowl of creamy chicken soup that just makes everything better. Whether it’s a rainy day, a sniffly nose, or just one of those “I need comfort food” moments, this soup has been my go-to for years. I first learned to make it when my best friend brought me a pot after I had the flu—one taste and I was hooked! The rich, velvety broth hugging tender shreds of chicken, the way the carrots and celery soften just right…it’s pure cozy in a bowl.

What I love most (besides how ridiculously comforting it is) is how simple creamy chicken soup is to throw together. With just a handful of pantry staples and about 35 minutes, you’ve got a meal that tastes like it simmered all day. The secret? A generous pour of heavy cream at the end that transforms ordinary chicken soup into something luxuriously smooth. My kids call it “hug soup,” and honestly? They’re not wrong.

Why You’ll Love This Creamy Chicken Soup

This soup isn’t just food—it’s a warm embrace in a bowl. Here’s why it’s become my family’s favorite:

• Instant comfort food: That first spoonful of rich, creamy broth with tender chicken instantly makes any rough day better. It’s like wrapping yourself in a cozy blanket.
• So easy a kid could make it: Seriously! Just chop a few veggies, simmer everything together, and stir in cream at the end. Even my teenager can whip this up when I’m sick.
• Flavor that tastes homemade: The garlic and thyme work magic with the sweet carrots and celery. The cream adds just enough indulgence without being heavy.
• Pantry-friendly ingredients: No fancy grocery runs needed—just basic veggies, chicken (rotisserie works great!), and a carton of cream you probably already have.

Trust me, after one bowl you’ll understand why I make this at least twice a month all winter long.

Ingredients for Creamy Chicken Soup

Here’s what you’ll need to make the coziest pot of soup imaginable – and don’t worry, nothing fancy here! I’ve included all the little prep details that make a big difference:

• 2 cups cooked chicken – shredded (I use rotisserie chicken when I’m in a hurry)
• 4 cups chicken broth – good quality makes all the difference!
• 1 cup heavy cream – yes, the real stuff, not half-and-half
• 1 medium onion – diced (about 1 cup)
• 2 carrots – sliced into coins (no need to peel if they’re clean)
• 2 celery stalks – chopped (use those leafy tops for extra flavor!)
• 3 garlic cloves – minced (fresh is best, but 1 tsp jarred works)
• 2 tbsp butter – unsalted so we control the salt
• 1 tsp salt – plus more to taste
• 1/2 tsp black pepper – freshly ground if you’ve got it
• 1 tsp dried thyme – rub between fingers to wake up the flavor

See? Told you it was simple! Now let’s get cooking.

How to Make Creamy Chicken Soup

Okay, let’s get that pot warming up! This creamy chicken soup comes together in three simple steps – just follow along and you’ll have a silky, dreamy soup in no time. I’ll walk you through each part so you get it perfect on your first try.

Step 1: Sauté the Vegetables

First, melt your butter in a nice big pot over medium heat – you’ll know it’s ready when the butter stops foaming. Toss in those diced onions, carrot coins, and chopped celery. Give them a good stir and let them soften for about 5 minutes until the onions turn translucent. Now’s when you add the minced garlic – just 30 seconds is enough to make the kitchen smell amazing without burning it!

Step 2: Simmer the Broth and Chicken

Time for the good stuff! Pour in your chicken broth and crank the heat up to bring it to a lively boil – you want to see those bubbles dancing across the surface. Once it’s bubbling away, add your pre-shredded chicken (that rotisserie chicken shortcut works wonders here), along with the salt, pepper, and thyme. Now reduce the heat to a gentle simmer – we’re talking lazy bubbles here – and let everything get cozy together for 15 minutes. The veggies should be tender but not mushy when it’s ready.

Step 3: Add Cream and Finish

Here comes the magic! Take the pot off the heat for a minute to cool slightly – this is crucial. Now slowly stir in the heavy cream (I pour it in a steady stream while stirring). Return the pot to low heat and warm through for just 5 minutes – no boiling allowed or the cream might separate! You’ll know it’s done when the soup has that beautiful velvety texture coating the back of your spoon. Taste and adjust seasoning if needed.

And that’s it! Your creamy chicken soup is ready to warm hearts and bellies. Easy, right?

Tips for the Best Creamy Chicken Soup

After making this creamy chicken soup more times than I can count, I’ve picked up some tricks that take it from good to “oh wow” status. These little touches make all the difference:

• Rotisserie chicken is your friend: I keep a pre-cooked bird in my fridge just for emergencies (okay, mostly for soup). The seasoned meat adds extra flavor, and you skip the whole “boiling chicken” step entirely. Just shred it while still warm – the meat practically falls apart!
• Season in layers: Don’t wait until the end to taste! I add a pinch of salt with the veggies, another with the broth, and a final adjustment after the cream goes in. This builds flavor beautifully without over-salting.
• Stir with care: When you add the cream, stir gently in one direction to prevent it from breaking. A wooden spoon works better than a whisk here – too much agitation can make the texture grainy.
• Let it rest: I know it’s tempting to dive right in, but letting the soup sit off heat for 5-10 minutes before serving allows the flavors to marry perfectly. The cream thickens slightly too, giving you that luxurious mouthfeel.

Oh, and one bonus tip from my soup-loving grandma: always warm your bowls before serving. A quick microwave zap keeps the soup creamy all the way to the last spoonful!

Creamy Chicken Soup Variations

One of the best things about this soup is how easily you can tweak it to match what you’re craving or what’s in your fridge. Here are my favorite ways to mix it up when I want something a little different:

• Mushroom lovers unite: Swap half the carrots for sliced cremini mushrooms – their earthy flavor pairs amazingly with the cream. Sauté them with the onions until golden before adding the broth.
• Creamy dairy-free version: Use full-fat coconut milk instead of heavy cream for a tropical twist (trust me, it works!). The coconut flavor mellows as it cooks, leaving just richness behind.
• Potato power: Add 1 cup diced Yukon gold potatoes with the broth – they’ll thicken the soup naturally while making it extra hearty. Just simmer until fork-tender.
• Herb garden special: Fresh herbs take this to another level! Stir in a handful of chopped parsley or dill right before serving for a bright, fresh contrast to the creamy base.

The beauty of creamy chicken soup is how forgiving it is – once you’ve got that basic technique down, you can play around endlessly. My neighbor adds a splash of white wine with the broth, and my sister swears by stirring in a spoonful of pesto at the end. What will your signature twist be?

Serving Suggestions

Now that you’ve got this gorgeous pot of creamy chicken soup ready, let’s talk about how to serve it up right! Here are my absolute favorite ways to turn this soup into a complete meal:

• Crusty bread is mandatory: I’m serious – you NEED something to sop up every last drop of that creamy goodness. A warm baguette torn into chunks, buttery garlic toast, or even simple saltine ers all work beautifully. My personal weakness? Grilled cheese dippers – just make mini sandwiches to dunk!
• Bright side salad: The richness of the soup pairs perfectly with something crisp and fresh. Toss together some mixed greens with a lemony vinaigrette, or go for my favorite – thinly sliced cucumbers and radishes with a sprinkle of flaky salt.
• Soup toppings bar: Set out little bowls of toppings and let everyone customize their bowl. Crumbled bacon, shredded cheese, chopped scallions, and crispy fried onions are always hits at my table. My kids go nuts for goldfish ers on top!

Pro tip from my soup-loving days: serve in wide, shallow bowls rather than deep ones. This lets the steam escape so you can dive in faster without burning your tongue – because let’s be honest, nobody can resist that first creamy spoonful!

Storing and Reheating Creamy Chicken Soup

Let’s talk leftovers – because honestly, this creamy chicken soup tastes even better the next day! But there are a few tricks to keeping it silky smooth when you’re ready for round two. Here’s exactly how I store and reheat mine:

Fridge Storage Tips

First things first – let the soup cool completely before refrigerating. I leave mine on the counter for about 30 minutes (no more than 2 hours for food safety), then transfer it to airtight containers. Glass works best because it doesn’t absorb odors, but plastic works too if you’re careful. The soup will keep beautifully in the fridge for 3-4 days – any longer and the cream starts to separate.

Reheating Like a Pro

Now, here’s where most people go wrong with creamy soups! Never boil reheated cream-based soup – it’ll curdle faster than you can say “oops.” My foolproof method:

• Stovetop: Pour the cold soup into a pot and warm it gently over low heat, stirring frequently. If it seems too thick, add a splash of broth or milk to loosen it up. Takes about 10 minutes but worth the patience!
• Microwave: Use 50% power in 1-minute intervals, stirring between each burst. Cover the bowl with a damp paper towel to prevent splatters and help distribute heat evenly.

The Freezing Dilemma

I hate to say it, but freezing creamy chicken soup is risky business. The dairy tends to separate when thawed, leaving you with a grainy texture. If you must freeze it (we’ve all been there), leave out the cream initially. Freeze just the broth-chicken-veggie base, then add fresh cream when reheating. Even then, it won’t be quite as velvety as the original.

One last tip from my many soup experiments: if your reheated soup does separate slightly, a quick blitz with an immersion blender can often save it. But honestly? It rarely lasts long enough in my house to need storing – this soup disappears fast!

Creamy Chicken Soup FAQs

I get questions about this soup all the time, so let’s tackle the big ones! Here’s everything you need to know to make your creamy chicken soup absolutely foolproof:

Can I use milk instead of heavy cream?

You can, but hear me out – it won’t be the same luxurious experience. Milk has more water content, so your soup will be thinner and less rich. If you must substitute, go for whole milk and stir in a tablespoon of flour when sautéing the veggies to help thicken it. Better yet? Use half-and-half for a happy medium. But trust me, the heavy cream is worth every calorie – it’s what gives that signature velvety texture we all love!

How can I thicken my soup if it’s too thin?

Oops, did your soup turn out more brothy than creamy? No worries! My go-to fix is making a quick slurry: mix 1 tbsp cornstarch with 2 tbsp cold water, then stir it into the simmering soup. Cook for 2 more minutes until thickened. You can also blend about a cup of the soup (careful, it’s hot!) and stir it back in. Or for extra richness, stir in a spoonful of cream cheese at the end – it melts beautifully without clumping.

Can I make this soup dairy-free?

Absolutely! My vegan friend swears by using full-fat coconut milk instead of cream – it gives that same luscious mouthfeel. Just be aware that the coconut flavor is noticeable (though it mellows as it cooks). For a neutral option, cashew cream works wonderfully too: blend 1 cup soaked cashews with 1/2 cup water until silky smooth. And guess what? You can even use pureed white beans to add creaminess while boosting the protein! Just mash a can of drained cannellini beans and stir them in during the last 5 minutes.

Still have questions? Drop them in the comments below – I’ve probably tested every possible variation of this soup by now and I’m happy to help!

Nutritional Information

Okay, let’s talk numbers – but remember, these are just estimates! Actual nutrition can vary based on your specific ingredients (like how much chicken you shred in or if you use low-sodium broth). Here’s the breakdown per generous 1-cup serving of this creamy chicken soup:

• Calories: 320 – not bad for something this satisfying!
• Fat: 22g (12g saturated) – that’s the cream and butter doing their magic
• Protein: 20g – thanks to all that chicken goodness
• Carbs: 10g (2g fiber) – mostly from the veggies
• Sugar: 4g – natural sugars from carrots and onions
• Sodium: 800mg – use low-sodium broth if you’re watching this

A quick heads-up: these values assume you’re using full-fat heavy cream and regular chicken broth. If you swap ingredients (like using half-and-half instead of cream), the numbers will change. My philosophy? This is comfort food – enjoy every creamy spoonful without stressing too much about the details!

Magical 35-Minute Creamy Chicken Soup Your Family Will Devour

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• Author: ushinzomr
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

A comforting and creamy chicken soup with tender pieces of chicken and rich flavors.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded
• 4 cups chicken broth
• 1 cup heavy cream
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp thyme

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Instructions

1. Melt butter in a large pot over medium heat.
2. Add onion, carrots, celery, and garlic. Sauté for 5 minutes.
3. Pour in chicken broth and bring to a boil.
4. Add shredded chicken, salt, pepper, and thyme. Simmer for 15 minutes.
5. Stir in heavy cream and cook for another 5 minutes.
6. Serve hot.

Notes

• Use rotisserie chicken for a quicker meal.
• Adjust seasoning to taste.
• Store leftovers in the fridge for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 4g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 90mg

Keywords: creamy chicken soup, easy soup recipe, comfort food