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This Creamy Chicken Soup is filled with classic vegetables and pre-cooked rotisserie chicken in a creamy and delicious homemade broth. It’s the perfect mix of comforting, wholesome, easy-to-make, and a guaranteed favorite for the whole family!
If you love this creamy chicken soup recipe, be sure to check out my classic Chicken Soup Recipe.
This creamy chicken soup is next-level comfort!
Of course, chicken soup in all its various forms and flavors—classic without noodles, with noodles, with lemon, or with rice—is nostalgic, comforting, and perfect for chilly nights. But this creamy chicken soup is just cozier. It’s the perfect soup to warm you from the inside out.
The soup’s flavor comes from a combination of dried herbs, fresh garlic, and a luscious chicken broth thickened with cream, milk, and softened cream cheese. To save time, this recipe uses pre-cooked shredded chicken. It’s the perfect excuse to pick up an extra rotisserie chicken the next time you’re at Costco (or am I the only one who does this?).
Key Ingredients
Find the printable recipe with measurements in the recipe card below.
- Butter and olive oil: Used for sautéing vegetables and making a roux.
- Veggies: This soup includes onions, carrots, celery, and garlic (aka the mirepoix).
- All-purpose flour: Used to make a roux with butter, which thickens the soup.
- Dried herbs: This soup includes dried thyme and dried oregano.
- Salt and Black pepper: To taste.
- Chicken broth: Chicken broth is the base of the soup. You can use store-bought broth or homemade chicken stock.
- Milk or Cream: This soup calls for two cups of cream or milk. I typically make it with a combination of milk and cream, or I’ll use half-and-half. For a lighter soup, use only whole milk. For a more decadent soup, use only heavy cream.
- Shredded chicken: Rotisserie chicken saves time and adds yummy, pre-cooked chicken flavor. If that’s not an option, use any leftover shredded chicken or poach boneless, skinless chicken breasts or thighs separately, then shred and add to the soup as directed.
- Cream cheese: To thicken, flavor, and add richness to the soup. Remember to soften the cream cheese before adding it to the simmering broth.
What to Add to Creamy Chicken Soup
Optional Veggies: I will frequently add mushrooms, spinach, or kale to this creamy chicken soup recipe.
Salty Meat: Bacon or pancetta for smokiness and crunch.
Potatoes: Potatoes are a natural thickener. As they cook, they release starch, which helps thicken the soup without needing additional flour. You can even mash some of the cooked potatoes. Potatoes are also hearty and filling and do a great job of absorbing the flavors of the broth and other ingredients. Yukon gold potatoes will hold their shape best after long periods of cooking compared to Russet potatoes.
Pasta/Tortellini: Both are classic additions to creamy chicken soup. Small-shaped pasta like orzo, ditalini, or macaroni is best for soups. I highly recommend cooking the pasta separately from the soup and adding it directly to individual serving bowls. Otherwise, the pasta will absorb the broth during cooking and continue to absorb the broth during storage.
Rice: White rice is great, but wild rice or brown rice adds a nutty flavor and chewier texture. For best results, cook the rice separately from the soup and add it directly to individual serving bowls.
Beans: I often add white beans to soup when I’m looking to add additional protein and fiber. Drain and rinse, then add them directly to the pot 10-15 minutes before serving.
How to Make Creamy Chicken Soup
1. Soften the veggies: Melt the butter and add the oil to a large pot or Dutch oven set over medium heat. Add the carrots, celery, and onions, and cook until softened about 8-10 minutes.
2. Add the garlic, herbs, and flour: Stir in the garlic, dried thyme and dried oregano, salt, and black pepper. Stir continuously for 30 seconds or until the garlic becomes fragrant. Add the flour and stir to combine. Cook for 1-2 minutes or until the raw flour smell is gone.
3. Add the chicken broth and cream/milk: Slowly add the chicken broth. I like to add about 1/2 cup at a time, stirring between each addition. Once all of the chicken broth has been added, add the heavy cream/milk in the same way.
4. Simmer: Bring the broth to a low boil, then immediately reduce the heat to maintain a gentle simmer. Cook for about 10 minutes, stirring every minute or so until thickened.
5. Add the chicken and cream cheese: Stir in the pre-cooked shredded chicken and simmer for 5 minutes. In the final minute, stir in the cubes of room-temperature cream cheese and stir until melted.
6. Serve: Remove from heat and serve with fresh sliced bread, grated parmesan cheese, and fresh oregano to garnish, if desired.
Storage and Freezing
Transfer leftover soup to an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through.
In general, I do not recommend freezing recipes that include dairy, like milk or cream cheese. If you choose to freeze this creamy chicken soup, note that the dairy may split or curdle upon thawing and reheating.
More Chicken Soups
- Crack Chicken Soup
- Caldo de Pollo Recipe (Mexican Chicken Soup)
- Aguadito de Pollo (Peruvian Chicken Soup)
- Chicken Gnocchi Soup
- Chicken Pot Pie Soup
- Avgolemono Soup Recipe: Greek Lemon Chicken and Egg Soup
- Healthy Buffalo Chicken Soup
Cooking Tools for this Recipe
Check out all of my kitchen essentials. (Amazon affiliate links*)
- 7.5-quart Dutch Oven– The perfect size for large pots of soup and one of my must-have kitchen essentials.
- Large Santoku knife (my preference) or Chef’s knife – For chopping the veggies.
- Garlic press– For perfectly minced garlic in a fraction of the time.
- Soup ladle
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Creamy Chicken Soup Recipe
Ingredients
- 2 tablespoon butter
- 1 tablespoon olive oil
- 2 medium carrots, peeled and chopped
- 2 ribs celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 2 tablespoon all-purpose flour
- 4 cups chicken broth
- 2 cup heavy cream or whole milk or half-and-half, see notes, at room temperature
- 2 cups cooked, shredded chicken, packed
- 4 ounces cream cheese, cubed and softened
Instructions
- Melt the butter and add the oil to a large pot or Dutch oven set over medium heat. Add the carrots, celery, and onions, and cook until softened about 8-10 minutes.
- Stir in the garlic, dried thyme, dried oregano, salt, and black pepper. Stir continuously for 30 seconds or until the garlic becomes fragrant. Add the flour and stir to combine. Cook for 1-2 minutes or until the raw flour smell is gone.
- Slowly add the chicken broth. Add about 1/2 cup at a time, stirring between each addition. Once all of the chicken broth has been added, add the room-temperature heavy cream/milk in the same way.
- Bring the broth to a low boil, then immediately reduce the heat to maintain a gentle simmer. Cook for about 10 minutes, stirring every minute or so until thickened.
- Stir in the pre-cooked shredded chicken and simmer for 5 minutes. In the final minute, stir in the cubes of room-temperature cream cheese and stir until melted.
- Remove from heat and serve with fresh sliced bread, grated parmesan cheese, and fresh oregano to garnish, if desired.
Notes
- This recipe calls for 2 cups of dairy, such as milk or heavy cream. I typically make it with a combination of whole milk and heavy cream or simply half-and-half. Feel free to use your favorite combo, depending on how rich and luscious or light you prefer it (the nutritional information provided is for half-and-half).
- Remember to bring the milk, cream, and cream cheese to room temperature before adding to the simmering soup.
- Store leftovers in the refrigerator for up to 3-4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
