There are few things as universally comforting as a bowl of homemade soup simmering on the stove, especially when the weather turns a bit grey. This Creamy Chicken Soup Recipe is one I come back to time and time again. It’s more than just a simple broth; it’s a bowl full of rich, velvety goodness, studded with tender shredded chicken and soft, flavourful vegetables. It strikes that beautiful balance between being hearty enough for a main meal and elegant enough to serve as a starter.

What I believe makes this particular chicken soup recipe stand out is the method we use to build layers of flavour. We don’t just throw everything in a pot. We take the time to soften the vegetables to bring out their sweetness, create a simple roux to give the soup its luxurious body, and finish it with a generous splash of double cream. My kids absolutely devour this every time I make it, often asking for seconds before the first bowl is even finished. It’s a wonderful recipe for a chilly autumn evening or when you need a meal that feels like a warm hug.

Whether you’re looking for a nourishing meal when you’re feeling under the weather or a straightforward weeknight dinner, this creamy soup delivers. It’s one of those recipes that always gets compliments, with people often surprised that something so satisfying came together so smoothly in the kitchen. It’s a testament to how a few well-chosen ingredients can create something truly special. For other comforting meal ideas, you might also enjoy my Meatloaf With Stove Top Stuffing Recipe.

Recipe Overview

This Creamy Chicken Soup Recipe creates a beautifully smooth and rich soup with a deep, savoury flavour. The chicken is poached directly in the broth, which keeps it incredibly moist and tender. I’ve tested this with both single and double cream, and while single cream works, using double cream is what gives this soup its truly luxurious and silky finish. It’s worth it for that extra bit of indulgence.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6 people
• Difficulty: Easy

Why You’ll Love This Creamy Chicken Soup Recipe

• Genuine Flavour: The rich chicken stock is deepened by gently sautéed onions, carrots, and celery. The base is then enriched with a buttery roux and finished with fresh thyme for an earthy, aromatic note that permeates the entire dish.
• Comes Together in About 45 Minutes: From chopping the first onion to ladling the finished soup into bowls, this recipe is designed to be efficient without sacrificing any taste, making it ideal for weeknights.
• Flexible Recipe: This soup is a wonderful canvas. You can stir in a handful of fresh spinach at the end for extra nutrients, add a cup of frozen sweetcorn, or even toss in some cooked gnocchi or small pasta shapes to make it even heartier.
• Great for a Cosy Night In: It’s the kind of meal that works beautifully for a quiet evening at home, served with nothing more than a chunk of crusty bread for dipping. It’s also elegant enough to serve as a starter for a dinner party.
• Family Tested: This is my go-to recipe when I need something quick but impressive. Everyone seems to love its comforting and satisfying nature, from the youngest to the oldest at the table.

Creamy Chicken Soup Recipe

⏱️ 15 min prep  •  🍳 40 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this creamy soup, we rely on simple, high-quality ingredients to build a flavourful base. I always recommend using a good quality chicken stock, as it truly forms the backbone of the soup’s flavour. A low-sodium version allows you to control the saltiness yourself. My personal preference is for Knorr stock pots, which have a lovely, deep flavour.

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 50g unsalted butter
• 50g plain flour
• 1.2 litres good-quality chicken stock
• 500g skinless, boneless chicken breasts
• 150ml double cream
• 2 sprigs fresh thyme (or 1 tsp dried)
• 1 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Kira’s Tip: Don’t be tempted to skip the fresh herbs. The subtle, earthy fragrance of fresh thyme is so much more pronounced than dried, and the fresh parsley at the end adds a wonderful burst of freshness that lifts the whole dish.

How to Make This Creamy Chicken Soup Recipe

The process for making this soup is very straightforward. We build the flavour in stages, starting with the vegetable base, then poaching the chicken gently before creating the creamy sauce that brings it all together. It’s a rewarding process that fills the kitchen with the most wonderful aromas.

1. Sauté the Vegetables: Heat the olive oil in a large stockpot or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery (this combination is known as a mirepoix). Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
2. Poach the Chicken: Pour in the chicken stock and add the thyme sprigs. Bring the liquid to a gentle simmer. Carefully place the whole chicken breasts into the stock. Reduce the heat to low, cover the pot, and let the chicken poach gently for 15-20 minutes, or until cooked through and no longer pink inside.
3. Shred the Chicken: Once cooked, carefully remove the chicken breasts from the pot and set them on a cutting board to cool slightly. Leave the stock simmering gently. Once the chicken is cool enough to handle, use two forks to shred it into bite-sized pieces.
4. Make the Roux: In a separate small saucepan, melt the butter over a medium heat. Whisk in the plain flour and cook for 1-2 minutes, stirring constantly. This step is crucial for cooking out the raw flour taste. I find this creates a much smoother, more pleasant base for the soup.
5. Thicken the Soup: Slowly ladle about 200ml of the hot chicken stock from the large pot into the roux, whisking continuously until you have a smooth, thick paste. This tempers the roux and prevents lumps. Pour this mixture back into the main stockpot and whisk until fully combined.
6. Bring It All Together: Let the soup simmer for another 5 minutes to thicken. It should be thick enough to coat the back of a spoon. Reduce the heat to low.
7. Add Cream and Chicken: Stir in the double cream until it’s fully incorporated. Be careful not to let the soup boil after this point, as it can cause the cream to split. Return the shredded chicken to the pot.
8. Season and Serve: Season generously with salt and freshly ground black pepper to your taste. Remove the thyme sprigs. Stir through the fresh chopped parsley, ladle into warm bowls, and serve immediately.

Tips From My Kitchen

• Temperature Control is Key: When you add the double cream, ensure your soup is at a very gentle simmer, not a rolling boil. High heat is the enemy of cream-based sauces and can cause them to curdle or split. Taking the pot off the heat for a moment before stirring it in is a safe bet.
• The Secret to a Silky Roux: I learned that continuously whisking the flour and butter mixture (the roux) is essential. And when you add the first ladle of hot stock, keep whisking vigorously. This is the best way to guarantee a lump-free, velvety soup base. For a deeper dive into making sauces, Serious Eats has a great guide.
• Make-Ahead Method: You can prepare the soup up to step 6 and let it cool completely. Store it in an airtight container in the fridge for up to 2 days. When you’re ready to serve, gently reheat it on the stove and proceed with steps 7 and 8, adding the cream, chicken, and parsley just before serving.
• Storage and Reheating: Leftovers are fantastic! Store the cooled soup in an airtight container in the fridge for up to 3 days. Reheat gently on the hob over a low heat, stirring occasionally. Avoid microwaving if possible, as it can affect the creamy texture.

Equipment You’ll Need

You don’t need any highly specialised equipment for this soup recipe, just some good kitchen basics.

• Large stockpot or Dutch oven
• Small saucepan (for the roux)
• Whisk
• Ladle
• Sharp knife and cutting board
• Two forks (for shredding chicken)

Common Mistakes to Avoid

• Not Sautéing the Vegetables Long Enough: Rushing the first step will result in a soup that lacks a deep, sweet flavour base. Give the onions, carrots, and celery the full 8-10 minutes they need to soften and release their sugars. This foundational step makes a huge difference.
• Boiling After Adding Cream: As mentioned in the tips, never let the soup reach a rolling boil after you’ve stirred in the double cream. This is the most common reason for a creamy soup to split or curdle. Keep the heat low and gentle.
• Under-seasoning: A creamy soup needs a good amount of seasoning to bring all the flavours to life. Taste the soup before serving and be generous with the salt and freshly ground black pepper until it tastes just right.

Delicious Variations to Try

Once you’ve mastered the base recipe, feel free to get creative! This soup is wonderfully adaptable.

• Add a Little Spice: For a gentle warmth, add 1/4 teaspoon of red pepper flakes or a finely diced red chilli along with the garlic.
• Hearty Vegetable Version: Omit the chicken and use a rich vegetable stock. Bulk up the soup with a can of drained cannellini beans and a few large handfuls of chopped kale or spinach stirred in at the end until wilted.
• Use Leftover Roast Chicken: This is a brilliant way to use up leftovers from a Sunday roast. Simply skip the poaching step, shred about 400g of cooked chicken, and add it to the soup at the same time as the cream.

What to Serve With This Creamy Chicken Soup Recipe

This soup is a satisfying meal on its own, but a few simple accompaniments can make it even better.

• Crusty Bread: A thick slice of a crusty baguette or sourdough is non-negotiable in our house. It’s ideal for mopping up every last drop from the bowl.
• Simple Green Salad: A light salad with a sharp lemon vinaigrette provides a fresh, acidic contrast that cuts through the richness of the creamy soup beautifully.
• Crispy Potatoes: For an extra-hearty meal, serve a small bowl alongside some of my Crispy Oven Roasted Potatoes. They add a wonderful texture.
• Drink Pairing: A glass of chilled, unoaked Chardonnay or a crisp Sauvignon Blanc complements the creamy texture and chicken wonderfully.

Frequently Asked Questions

Creamy Chicken Soup

A rich and comforting soup featuring tender shredded chicken and fresh vegetables in a velvety, creamy broth. This classic recipe is perfect for a cozy and satisfying meal.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 565

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 large onion finely chopped
• 2 medium carrots peeled and diced
• 2 celery stalks diced
• 2 cloves garlic minced
• 50 g unsalted butter
• 50 g plain flour
• 1.2 litres good-quality chicken stock
• 500 g skinless boneless chicken breasts
• 150 ml double cream
• 2 sprigs fresh thyme or 1 tsp dried
• 1 tbsp fresh parsley chopped
• Salt and freshly ground black pepper to taste

Method

 

1. Sauté the Vegetables: Heat the olive oil in a large stockpot or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery (this combination is known as a mirepoix). Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
2. Poach the Chicken: Pour in the chicken stock and add the thyme sprigs. Bring the liquid to a gentle simmer. Carefully place the whole chicken breasts into the stock. Reduce the heat to low, cover the pot, and let the chicken poach gently for 15-20 minutes, or until cooked through and no longer pink inside.
3. Shred the Chicken: Once cooked, carefully remove the chicken breasts from the pot and set them on a cutting board to cool slightly. Leave the stock simmering gently. Once the chicken is cool enough to handle, use two forks to shred it into bite-sized pieces.
4. Make the Roux: In a separate small saucepan, melt the butter over a medium heat. Whisk in the plain flour and cook for 1-2 minutes, stirring constantly. This step is crucial for cooking out the raw flour taste. I find this creates a much smoother, more pleasant base for the soup.
5. Thicken the Soup: Slowly ladle about 200ml of the hot chicken stock from the large pot into the roux, whisking continuously until you have a smooth, thick paste. This tempers the roux and prevents lumps. Pour this mixture back into the main stockpot and whisk until fully combined.
6. Bring It All Together: Let the soup simmer for another 5 minutes to thicken. It should be thick enough to coat the back of a spoon. Reduce the heat to low.
7. Add Cream and Chicken: Stir in the double cream until it's fully incorporated. Be careful not to let the soup boil after this point, as it can cause the cream to split. Return the shredded chicken to the pot.
8. Season and Serve: Season generously with salt and freshly ground black pepper to your taste. Remove the thyme sprigs. Stir through the fresh chopped parsley, ladle into warm bowls, and serve immediately.

Notes

For best results, use a good-quality chicken stock as it forms the flavor base of the soup. Store leftovers in the refrigerator for up to 3 days and reheat gently, avoiding boiling.

I truly hope this Creamy Chicken Soup Recipe brings as much warmth and comfort to your table as it does to mine. It’s a simple, honest dish that proves you don’t need complicated ingredients to create something deeply nourishing and delicious. I’d love to hear how you get on with it, so please feel free to leave a comment below and let me know if you make any variations of your own!