Creamy Chicken Soup is loaded with tender veggies, savory herbs, and the most delicious chicken in a creamy base. Stovetop, slow cooker, and instant pot instructions included!
Soup really is not meant to come from a can. We’ve all done it in a pinch, and it was a staple growing up, but these days we are all about that made from scratch life. We get how quick and easy it is to just pop open a can of soup and stick it on the stovetop or in the microwave, but trust us, the flavor cannot compare to homemade soup. This soup is exactly what we want on a cold, stormy night. We know you’ll agree.
You have a lot of options when it comes to chicken. If you don’t want to cook it fresh, you can always use rotisserie chicken or leftover baked chicken to speed up the process.
You have a lot of options when it comes to chicken broth. You can keep it simple and simply buy the shelf stable cartons of chicken broth, or you can use bullion or even your own homemade chicken broth! We prefer to use low sodium, but you can use whichever you prefer.
Heavy Cream Substitute:
We prefer the richness heavy cream gives, but you can always substitute with half and half if desired.
You can use either fresh or dried herbs, and adjust the quantity according to your own personal taste preferences.
You absolutely can! For a spicy kick, add 1/4 teaspoon red chili flakes.
Slow Cooker Instructions:
If not using pre-cooked chicken, you will still need to start by cooking your chicken on the stovetop. Leaving out the flour and remaining butter, add all ingredients to the slow cooker. Make a cornstarch slurry using 1/4 cup cornstarch and 1/4 cup water. Pour into the slow cooker, cover with your lid, and cook on low for 6-8 hours, or on high for 3-4 hours.
Instant Pot Instructions:
Season chicken with salt and black pepper. In pressure cooker pot, heat olive oil and 1 tablespoon butter. Add chicken breasts and cook 5-7 minutes per side, until browned and cooked through. Transfer cooked chicken to a cutting board and shred. Add the remaining 4 tablespoons of butter to pot and sauté the onion, garlic, carrots, and celery for 8-10 minutes, until fragrant and there is additional browning. Sprinkle the flour in and continue to sauté for and additional 4-5 minutes. Add in the cooking wine, broth, and cream, and stir until all is well combined. Add chicken back into pot, secure lid, and set to cook on high for 10 minutes before doing a quick release.
Storage and Reheating Instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat in a saucepan on the stovetop over medium-low heat until warmed through.
If you like this recipe, you may be interested in these other delicious soup recipes:
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Creamy Chicken Soup
- 1 1/2 pounds chicken breasts or thighs boneless, skinless
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 tablespoons butter divided
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 tablespoons garlic minced
- 4 carrots cut into bite-sized chunks
- 4 celery ribs sliced
- 1/2 cup all-purpose flour
- 6 cups chicken broth
- 2 cups heavy cream
- 1/2 cup cooking wine optional
- 4 bay leaves
- 1 teaspoon sage
- 1 teaspoon rosemary
- 1/2 teaspoon thyme
- 2 teaspoons parsley for garnishing
- Season chicken with salt and black pepper. In a large pot over medium-high heat, heat olive oil and 1 tablespoon butter. Add chicken breasts and cook 5-7 minutes per side, until browned and cooked through. Transfer cooked chicken to a cutting board and shred.
- Add the remaining 4 tablespoons of butter to the same pot over medium-high heat. Add the onion, garlic, carrots, and celery. Cook 8-10 minutes until fragrant and there is additional browning.
- Sprinkle in flour, stir, and cook for 4-5 minutes.
- Pour in cooking wine and loosen up the cooked bits along the edges and bottom of pan. Pour in chicken broth and heavy cream and add back in the chicken. Season with sage, thyme, rosemary, and bay leaves.
- Bring to a boil over high heat. Then reduce heat to low and cover with a lid. Simmer for 20-25 minutes covered, stirring occasionally.
- Season with more salt and pepper to taste. Remove bay leaves and serve hot with a garnish of parsley.