Irresistible Creamy Chicken Soup

Introduction

This creamy chicken soup is a weeknight hero that comes together fast without sacrificing comfort. In about 30 minutes you get tender seared chicken, soft vegetables, and a rich, velvety broth that feels like a hug in a bowl. It’s built for busy schedules and picky eaters, with straightforward steps and one pot to wash. If you want a hearty protein pairing later, try this Texas Roadhouse Chicken Fried Sirloin for a dinner mash up that pleases a crowd.

Why This Recipe Works

Searing the chicken first locks in flavor and creates browned bits that make the broth taste deeper without extra effort. Cooking the vegetables until soft releases natural sweetness that balances the cream. A simple mix of dried herbs keeps the pantry list short while adding classic aromatics. Thickening with a cream and flour slurry is faster and less fussy than making a roux, yet still gives a silky finish. Returning shredded chicken to the pot lets it soak up the broth so every bite is juicy. The recipe is flexible so you can add noodles or rice at the end for a heartier bowl or keep it light and simple.

Flavor & Texture

The first sip offers warm savory notes from thyme and roasted chicken, followed by mellow onion and carrot sweetness. The cream adds a lush mouthfeel while the flour binds the liquid into a comfortable, spoonable texture. Garlic gives a subtle lift without overpowering, and fresh parsley at the end brightens the whole bowl. Shredded chicken provides tender bites throughout instead of large slabs, making it easy for kids and adults alike. Add frozen peas or cooked noodles in the final minutes to introduce pops of color and extra body.

Ingredients

1.5 lbs boneless, skinless chicken breasts or thighs
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
8 cups chicken broth
1 tsp dried thyme
1/2 tsp dried rosemary
1 bay leaf
1 cup heavy cream
1/4 cup all-purpose flour
1/4 cup chopped fresh parsley, for garnish
Salt to taste
Pepper to taste

Step by Step Instructions

Season the chicken with salt and pepper.
Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium-high heat.
Sear the chicken for 3-4 minutes per side, until golden brown. Remove the chicken from the pot and set aside.
Add another tbsp of olive oil to the pot.
Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and cook for another minute, until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
Add the dried thyme, rosemary, and bay leaf.
Bring the mixture to a simmer.
Return the seared chicken to the pot.
Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it with two forks.
Return the shredded chicken to the pot.
Remove the bay leaf.
In a small bowl, whisk together the heavy cream and all-purpose flour until smooth.
Slowly pour the cream mixture into the soup, stirring constantly.
Bring the soup back to a gentle simmer and cook for 5-7 minutes, or until the soup has thickened to your desired consistency, stirring to prevent sticking.
Season with salt and pepper to taste.
If using, stir in the cooked egg noodles or rice and frozen peas during the last few minutes of cooking.
Garnish with fresh parsley before serving.

Quick Tips and Shortcuts

Use boneless thighs if you want extra forgiving meat that stays juicy even if you simmer a bit longer. Prechop vegetables or grab a mirepoix mix from the produce section to save five to ten minutes. Swap fresh parsley for a sprinkle of chopped chives if you want a milder top note. To speed up shredding, cool the chicken slightly and use two forks or a hand mixer for 10 seconds. If you prefer a thinner soup, reduce the cream or skip the flour and simmer a little longer.

Storage and Meal Prep

Cool the soup to room temperature before storing in airtight containers. It keeps well in the refrigerator for up to three days and freezes nicely for up to three months. When reheating, thaw overnight in the fridge and reheat gently on the stove, stirring to reincorporate the cream. If pasta was added, store noodles separately for best texture on reheating.

Short Closing Note

This creamy chicken soup is fast, forgiving, and perfect for busy nights when you crave homemade comfort. With a few pantry staples you can have a warm, satisfying meal on the table in about half an hour.

Conclusion

For another creamy, comforting take on chicken soup, check out Easy Creamy Chicken Noodle Soup • Salt & Lavender for extra inspiration and serving ideas.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.