Creamy Chicken Soup Recipe | Self Proclaimed Foodie (2024)

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Creamy Chicken Soup made with boneless skinless chicken thighs, diced vegetables, and a rich creamy broth is an easy and comforting homemade soup recipe.

Why this recipe works:

This delicious soup recipe is just one of those feel good, homemade meals that the entire family enjoys. Not only does this homemade soup incorporate lots of fresh vegetables, but it is so comforting and satisfying.

• Because this soup is made in a dutch oven on the stove top, you get a tasty browned sear on the chicken which adds to the flavor.
• Deglazing the pan with white wine creates an extra rich broth.
• 3 parts milk to 1 part heavy cream mixed with chicken broth is what gives this chicken soup a rich and creamy base.

How to make this recipe:

1. Cook the chicken thighs in a bit of olive oil using a dutch oven over medium high heat. You want them to get browned (photo 1).
2. I use a little white wine to deglaze the pan and release all of that wonderful flavor and I can definitely taste it in the final soup (photo 2).This gets set aside.
3. The onion, celery, and carrots are sauteed in butter (photo 3). While the vegetables are cooking, shred the chicken. Once browned, the vegetables get set aside.
4. Use the same pot to melt more butter and cook the garlic. Then create a roux by adding flour to the butter (photo 4). By keeping all the ingredients going in the same pot, you don’t lose any of those wonderful flavors along the way.
5. Milk and heavy cream are combined with the roux to make a creamy gravy (photo 5). Finally, chicken broth along with the cooked chicken and vegetables are stirred into the soup (photo 6).

Cooking tips:

• I prefer to use chicken thighs in many of my chicken soup recipes because the meat is so flavorful and it shreds really well. You can substitute with chicken breast if you prefer.
• Even though I add a bit of olive oil to my pan, the chicken almost always sticks. Have no fear… the part that sticks to the bottom is the best part! It will all come off when you deglaze with the wine.
• I prefer to chop all of my veggies by pulsing them in the food processor. Not only does that save me time, but I think having a wide variety of sizes, from minced to chopped, not only enhances the texture of the soup but also the taste.

The secret to a creamy soup:

• There are two components needed to make a creamy chicken soup: a roux to thicken it and dairy to make it creamy
• Roux is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. My method is always to use one tablespoon of flour per each tablespoon of butter. The flour is added to hot oil on the stove top, blended until smooth, and cooked to the desired level of brownness.
• For the dairy, I typically like to use a mixture of milk and heavy cream. I always will add the dairy at the end of the cooking process once the roux is ready.

Leftover . This time of year I also love stocking my freezer with recipes like homemade beef stew and healthy chicken soup. You can never go wrong with an Easy Minestrone Soup either!

This recipe was originally published in November 2017 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!