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Easy Creamy Chicken Soup

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A comforting, rich, and velvety chicken soup that’s quick to make, perfect for chilly days or when you need a soothing, creamy bowl of goodness.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken broth
  • 2 cups cooked shredded chicken (rotisserie or poached)
  • 1 cup heavy cream (or half-and-half)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. In a large pot, melt butter over medium heat.
  2. Add onion, carrots, and celery; sauté 5–7 minutes until softened.
  3. Add garlic and cook 1 minute until fragrant.
  4. Stir in flour to make a roux; cook 1–2 minutes, stirring constantly.
  5. Gradually whisk in chicken broth until smooth.
  6. Add shredded chicken and thyme; bring to a gentle simmer and cook 10 minutes.
  7. Stir in heavy cream and warm through for another 3–5 minutes; don’t boil.
  8. Season with salt and pepper to taste.
  9. Ladle into bowls; garnish with fresh parsley and serve hot.

Notes

  • Use leftover or rotisserie chicken for convenience.
  • Swap heavy cream for half-and-half or a dairy-free milk for a lighter version.
  • Add diced potatoes or rice for extra heartiness.
  • For a smoother texture, blend a portion of the soup before adding cream.
  • Store leftover soup in the refrigerator for up to 3 days or freeze for up to 2 months.

Nutrition

Find it online: https://ukfinda.com/easy-creamy-chicken-soup/