This creamy chicken soup is packed with tender shredded chicken, vegetables, and a rich, velvety broth. It’s easy to prepare in one pot and makes a comforting homemade meal for chilly days or whenever you’re craving something warm and satisfying.
Ingredients
For the Soup
- 2 large boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- 1 cup heavy cream
- ½ cup whole milk
- 3 tablespoons all-purpose flour
- 1 cup frozen peas
- ½ cup shredded Parmesan cheese, optional
- 2 tablespoons fresh parsley, chopped
Instructions
1. Cook the Chicken
Place the chicken breasts in a large pot and pour in the chicken broth.
Bring to a gentle boil, then reduce the heat and simmer for about 18–22 minutes, or until the chicken is completely cooked through and reaches 165°F (74°C) internally.
Remove the chicken from the pot and place it on a plate. Reserve the broth.
Allow the chicken to cool slightly, then shred it using two forks.
2. Sauté the Vegetables
In the same pot, heat the olive oil and butter over medium heat.
Add the chopped onion, carrots, and celery.
Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30–60 seconds, until fragrant.
3. Make the Creamy Base
Sprinkle the flour over the vegetables and stir continuously for about 1 minute.
Slowly pour in the reserved chicken broth while whisking or stirring to prevent lumps.
Add the thyme, parsley, paprika, Italian seasoning, salt, and black pepper.
Bring the soup to a gentle simmer and cook for about 5 minutes, allowing it to thicken slightly.
4. Add the Chicken and Peas
Return the shredded chicken to the pot.
Add the frozen peas and stir well.
Simmer for another 3–5 minutes, until the peas are heated through.
5. Add the Cream
Reduce the heat to low.
Stir in the heavy cream and whole milk.
Allow the soup to warm gently for another 3–5 minutes. Avoid boiling vigorously after adding the dairy, as this can cause the cream to separate.
6. Finish the Soup
Stir in the Parmesan cheese, if using.
Taste and adjust the salt and black pepper as needed.
Sprinkle with fresh parsley before serving.
Tips for the Best Creamy Chicken Soup
Use chicken thighs for extra flavor: Boneless chicken thighs work wonderfully if you prefer darker meat.
Don’t boil the cream: Keep the heat low once the dairy is added to maintain a smooth, creamy texture.
Make it thicker: Add another tablespoon of flour or stir in a small cornstarch slurry if you prefer a thicker soup.
Add noodles: Cooked egg noodles, pasta shells, or rice can turn this soup into an even heartier meal.
Add mushrooms: Sliced mushrooms pair beautifully with the creamy chicken broth.
Use leftover chicken: Rotisserie or leftover roasted chicken can save time. Simply shred it and add it after the vegetables have softened.
Serving Suggestions
Serve the soup hot with:
- Warm crusty bread
- Garlic bread
- Homemade biscuits
- Toasted dinner rolls
- Crackers
- A simple green salad
A little freshly grated Parmesan and chopped parsley on top adds a delicious finishing touch.
Storage
Allow leftover soup to cool before transferring it to an airtight container.
Refrigerate for up to 3–4 days.
When reheating, use low to medium heat and stir occasionally. Add a splash of chicken broth or milk if the soup has thickened too much.
Final Result
Every spoonful of this creamy chicken soup is loaded with tender shredded chicken, sweet carrots, celery, peas, and a rich, savory broth. It’s simple comfort food that’s hearty enough for dinner and easy enough to make on a busy day.