Creamy Chicken Soup

4.86 from 7 votes

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!

Prep Time15

Cook Time50

Total Time1 5

Course: Soup

Cuisine: American

Keyword: Chicken Soup

Servings: servings

Author: Caytlin McCleery

Ingredients

1½ pounds boneless skinless chicken breast
1 teaspoon salt
½ teaspoon black pepper
5 tablespoons salted butter divided
1 tablespoon olive oil
1 medium white onion diced
2 tablespoons minced garlic about 6 cloves
4 carrots cut into bite-sized chunks
4 celery ribs sliced
½ cup all-purpose flour
½ cup cooking wine (optional)
6 cups chicken broth
2 cups heavy cream
4 bay leaves
1 teaspoon ground sage
1 teaspoon dried rosemary
½ teaspoon dried thyme
2 teaspoons chopped fresh parsley for garnish

Instructions

Season 1½ pounds boneless skinless chicken breast with 1 teaspoon salt and ½ teaspoon black pepper.
In a large pot over medium-high heat, heat 1 tablespoon olive oil and 1 tablespoon butter. Add the seasoned chicken and cook for 5 to 7 minutes per side, until browned and cooked through.
Transfer the cooked chicken to a cutting board and shred it into bite-sized pieces. Set aside.
Dice 1 medium white onion. Mince 2 tablespoons minced garlic (about 6 cloves). Peel and cut 4 carrots into bite-sized chunks. Trim and slice 4 celery ribs.
Add the remaining 4 tablespoons butter to the same pot over medium-high heat. Stir in the prepared onion, garlic, carrot and celery. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are softened and lightly browned.
Sprinkle ½ cup all-purpose flour over the vegetables and stir well to coat. Cook for 4 to 5 minutes, stirring frequently, to remove the raw flour taste.
Pour in ½ cup cooking wine (if using), stirring to loosen any browned bits from the bottom of the pot.
Gradually add 6 cups chicken broth and 2 cups heavy cream, stirring continuously. Return the shredded chicken to the pot.
Stir in 4 bay leaves, 1 teaspoon ground sage, 1 teaspoon dried rosemary, and ½ teaspoon dried thyme.
Bring to a boil over high heat, then reduce to low heat. Cover and let simmer for 20 to 25 minutes, stirring occasionally.
Remove the bay leaves and discard them. Taste and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with 2 teaspoons chopped fresh parsley.

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