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Homemade Creamy Chicken Soup

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A simple, soothing meal combining tender chicken, aromatics, and a silky broth, perfect for weeknight dinners or chilly weather.

Ingredients

Scale
  • 2 tablespoons butter or olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 1/2 to 2 cups cooked chicken, shredded or diced
  • 1 cup milk or half-and-half
  • 1 bay leaf (optional)
  • 1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme
  • Salt and black pepper to taste
  • Fresh parsley or chives to finish

Instructions

  1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook until the onion becomes translucent, about 5–7 minutes.
  2. Stir in garlic and cook for 30 seconds until fragrant.
  3. Sprinkle the flour over the vegetables and stir for 1–2 minutes to cook the raw flour taste.
  4. Slowly whisk in the chicken broth, scraping any bits from the pot. Add the bay leaf and thyme. Bring to a gentle simmer.
  5. Add the cooked chicken and simmer for 8–10 minutes to meld flavors.
  6. Stir in milk or half-and-half and heat gently; do not boil after adding dairy. Season with salt and pepper.
  7. Remove the bay leaf. Finish with chopped parsley or chives and serve.

Notes

For dairy-free, use full-fat coconut milk or nut milk with cornstarch. For gluten-free, replace flour with a gluten-free blend or cornstarch slurry. Can be frozen, but add dairy after reheating for best texture.

Nutrition

Find it online: https://recipesunfolded.com/homemade-creamy-chicken-soup/

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