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Creamy Chicken Soup

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A simmering pot of Creamy Chicken Soup feeds appetite and restores soul after a long day of working when you seek comfort at home.

chicken cream soup 2

After a hard day, we know that however rough our day was, we automatically start looking for dinner. A simmering pot of soup feeds my appetite and restores my soul after a long day of work. I grew up with my mom making me hearty Creamy Chicken Soup for dinner. Thus, eating Creamy Chicken Soup brings me nostalgia and comfort especially when I do not feel well.

Tips for Making Creamy Chicken Soup

1. Use 1 pot

This is an optional step. I use the same pot to cook the chicken, then the vegetables, roux, and eventually the creamy chicken soup. By keeping the ingredients going into the same pot, you do not lose any of those wonderful flavors along the way.

2. Chicken thighs for a flavorful soup

It is not wrong to use chicken breast for soup. You can use any part of the chicken. However, chicken thighs have a tender and juicy meat that is full of flavor and adds more richness to the soup.

3. Cook the chicken separately

Different soup ingredients require different cooking times. Instead of overcooking your chicken while waiting for your carrots cooked, I cook the chicken separately at the beginning before making soup and add the cooked chicken in near the end to warm through. Avoid adding all of the ingredients into the pot at once just to make it a little easier on yourself.

4. Make a roux

Roux is a thickening agent that gives soup or sauces a silky smooth body and nutty flavor. Roux takes just a few minutes to make, and the flavor will get better the longer you cook the roux. Begin by melting butter or fat over medium heat and whisk in flour until smooth. Allow it to bubble for at least 1 minute while mixing to eliminate any raw floury flavors.

After the roux has turned light brown, add liquid while whisking a small amount a little at a time. Stir until smooth and continue this process until you have incorporated the liquid.

how to make chicken cream soup 1

5. Do not boil cream soup

Adding dairy products into the heated soup will cause the soup to curdle. Dairy products with higher fat contents like heavy cream are less prone to curdling, but they still can break apart.

Add the heavy cream at the end of cooking the soup. When the soup is hot but not boiling, slowly add the cream and stir until fully incorporated. Do not boil and just heat it until just long enough for it to warm.

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creamy chicken soup
5 from 2 votes

Creamy Chicken Soup

A simmering pot of Creamy Chicken Soup feeds appetite and restores soul after a long day of working when you seek comfort at home.
Author: Jaja Bakes
Course: Soup & Stew
Cuisine: American
Servings: 6
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Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes


  • 1.1 lbs (500 gr) boneless skinless chicken thigh, diced into small chunks
  • Salt and pepper, to season chicken
  • 1 tbsp olive oil
  • 8.8 oz (250 gr) button mushroom, diced into small chunks
  • 1/2 cup (115 gr) unsalted butter
  • 3 cloves garlic, minced
  • 1 medium onion, finely diced
  • 3 medium carrot, finely diced
  • 3/4 cup (90 gr) all-purpose flour
  • 6 cups (1500 ml) chicken broth
  • 2 bay leaves
  • 1 cup (240 ml) heavy cream
  • 1 tbsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika powder, optional


  • Fresh parlsey, roughly chopped
  • Croutons


  • Season diced chicken with salt and pepper, to taste.
  • Heat olive oil in a medium pot over medium heat. Add chicken and mushroom and cook until golden brown for about 3 minutes. Set aside.
  • Heat butter in a large pot. Add garlic and onion to the pot and saute until the onion is translucent. Add carrots and cook until carrots are half cooked.
  • Whisk in flour until lightly browned into the pot. Gradually add chicken stock and whisk vigorously until smooth. Add bay leaves and boil until the carrots are cooked.
  • Add the cooked chicken-mushroom and heavy cream into the pot and cook until the soup simmers. Then, add salt, black pepper, paprika, and parsley. Adjust the taste. Turn off the heat.
  • To serve, ladle the soup into bowls and serve with croutons and fresh parsley if desired.


Serving: 1serving | Calories: 540kcal | Carbohydrates: 28g | Protein: 24g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 2443mg | Potassium: 588mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6278IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 2mg
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5 from 2 votes (1 rating without comment)

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Recipe Rating

One Comment

  1. 5 stars
    I’m on a keto diet with my boyfriend, so I chose to omit the flour and add celery for more vegetables, and it’s just SO flavorful (butter really is the star). Without the flour it is still very rich and smooth. It’s a great way for us to get our fatty keto meal in, and my boyfriend who usually “likes” my lighter clear broth soups.. loves this one. Love is an understatement. His eyes light up when he eats it! Thanks Jaja!