This Creamy Chicken Soup has become one of my all-time favorites — and for good reason. Juicy seared chicken, tender potatoes, and sweet corn and peas simmer in a rich, herb-seasoned creamy broth. It is the ultimate comfort in a bowl.
Ingredients
- 1–2 tablespoons olive oil
- Salt and pepper
- 2 teaspoons Italian seasoning
- 1¼ lbs bone-in chicken breast or thighs
- ½ cup dry white wine
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 1 cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- ¼ cup flour
- 5 cups chicken broth
- 1 cup half and half (half milk, half cream)
- 1 chicken bouillon cube (or 1 tsp Better Than Bouillon)
- 1½ lbs potatoes, diced
- 1½ cups frozen vegetables (corn and peas)
- 1 teaspoon dried parsley
- ½ teaspoon each: dried basil, oregano, mustard powder, onion powder
- ¼ teaspoon each: ground sage, salt, celery salt
- ⅛ teaspoon pepper
Instructions
- Cook the chicken: Pat the chicken dry and season each side with salt, pepper, and Italian seasoning. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat until hot. Add the chicken and cook for 3–4 minutes per side, then remove and set aside. (Uncooked in the middle is fine — it will finish cooking in the soup and stay nice and juicy.) Let it rest for 10 minutes, then cut into bite-sized pieces.
- Deglaze: Turn off the heat, add the wine, and set the heat to medium. Scrape up the browned bits from the bottom and sides of the pot and let the liquid reduce by half, about 4 minutes.
- Build the soup: Add the butter and let it melt. Add the onion, carrots, and celery; toss to coat and soften for 5–6 minutes. Add the garlic and seasonings and cook for 1 minute. Stir in the flour and cook for 2 minutes, until the raw flour smell is gone.
- Add the chicken broth in small splashes, stirring continuously, then add the half and half in the same manner. Stir in the bouillon.
- Bring the soup to a boil, then reduce to a gentle simmer. Return the diced chicken (with any juices) to the pot and simmer uncovered for 15–20 minutes. Pro tip: If you have any bones from the chicken, add them to the soup for even more flavor and remove them with a slotted spoon at the end.
- Peel and dice the potatoes and add them to the soup along with the frozen vegetables. Let the soup bubble gently, uncovered, for about 15 minutes, or until the potatoes are fork-tender.
- Serve hot with buttermilk biscuits or cheddar bay biscuits.
Rich, creamy, and loaded with flavor — this one is destined to become a family favorite.
