This comforting chicken soup is just what you’re craving during the cold fall and winter months. The sauce is rich and velvety, made with real cream and herbs. Add chunks of white chicken breast and vegetables for an easy, creamy, comforting bowl.
Love this soup? Try the easy slow cooker version and pair it with homemade dinner rolls.
Why choose our recipes?
Made with simple and affordable materials. Loaded with vegetables and real chicken breast. Made from scratch without using any canned cream!
Soup is not canned. We’ve all done it, it was a staple growing up, but these days we’re all addicted to making a life from scratch. You’ll see how quick and easy it is to just open a can of soup and put it on the stove, but trust me, the flavor can’t compare to homemade soup.
Ingredient memo
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe. If you’re short on time, substitute rotisserie chicken or leftovers. Olive oil: You can also use neutral cooking oils such as avocado or vegetable oil. White onions: White onions have a mild, slightly sweet flavor. You can easily substitute yellow onions. Garlic: Freshly minced garlic provides the best flavor, but in a pinch, jarred minced garlic comes in handy. Carrots: You can also use baby carrots. Just cut it into smaller pieces so it cooks evenly. Chicken soup: Low-sodium options give you the best control over flavor. This is a great chef tip. Heavy cream: You can also use half-and-half, but it may be less creamy and thicker. Cooking wine: Substitute chicken soup or non-alcoholic wine if desired. Fresh parsley: Add brightness and freshness to the soup by mixing in chopped fresh parsley at the end. If using dried parsley, substitute 1 tablespoon.
chicken options
Rotisserie chicken: If you’re in a hurry, rotisserie chicken is a great time saver. It also saves money, as rotisserie chickens are usually a loss-maker for grocery stores. Simply shred about 1 1/2 to 2 cups of cooked chicken and stir in during the last few minutes of cooking.
Leftover Chicken: Do you have leftover chicken from a previous meal? Grilled, baked, or roasted, it’s easy to chop and add to soups. This is a great way to minimize waste and give leftovers new life.
Chicken Thighs: If you prefer darker meat, boneless chicken thighs are a delicious alternative to chicken breast. They add rich flavor to soups and tend to stay more tender and juicy. Bake and cook as you would chicken breast.
offer suggestions
This slow cooker creamy chicken soup is delicious on its own, but it’s even better served with crusty bread, rolls, or crackers for dipping. You can also sprinkle some grated Parmesan cheese on top to add even more depth to the cream base.
Storage and reheating instructions
Refrigerate leftovers in an airtight container for up to 4 days.
Cooled soup can be frozen in freezer-safe containers or resealable freezer bags for up to 3 months. Thaw in the refrigerator overnight.
Heat on the stove over medium-low heat until warmed through.
Heat in the microwave in 30 second increments, stirring in between to ensure even heating.
