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!
1 1/2poundschicken breasts or thighsboneless, skinless
1teaspoonsalt
1/2teaspoonblack pepper
5tablespoonsbutterdivided
1tablespoonolive oil
1medium oniondiced
2tablespoonsgarlicminced
4carrotscut into bite-sized chunks
4celery ribssliced
1/2cupall-purpose flour
6cupschicken broth
2cupsheavy cream
1/2cupcooking wineoptional
4bay leaves
1teaspoonsage
1teaspoonrosemary
1/2teaspoonthyme
2teaspoonsparsleyfor garnishing
Instructions
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.