One-pot Creamy Chicken Soup Recipe is thick, hearty, and delicious! Packed with veggies and tender chicken, it’s perfect for dunking in crusty, buttered bread!
author’s note
One pot. Big comfort. Chicken soup.
My Creamy Vegetable Soup has been such a hit and one of my favorite dinners that I set out to make a chicken version.
I kept the same silky base, then seared bite-size chicken right in the pot for extra flavor. I bumped the thyme, stirred in milk, and melted in sharp Cheddar by the handful off the heat so it stayed smooth.
Same comfort, somehow even more flavor. It was a hit on night one and even better for lunch the next day.
How To Make Creamy Chicken Soup Recipe
The full recipe is at the bottom of this post, but here are my top tips.
- Chop veggies the same size for even cooking and quick softening.
- Cook veggies thoroughly at the start; they won’t soften much later.
- Add fresh herbs like parsley or thyme to cut through the creaminess and brighten the soup.
- Use frozen peas, broccoli, and corn for the best texture and flavor.
- Use freshly grated sharp Cheddar to avoid clumpy soup. Packaged cheese doesn’t melt well.
Shortcuts
Time-Saving Tips
- Try pre-chopped mirepoix (a combination of onions, celery, and carrots) from the produce or frozen section of the store. This really saves time!
- Use room-temperature milk. Cold milk slows down the heating time. Before starting, I measure the milk and set it aside to come to room temp.
- Slice chicken breasts in half for quicker cooking, just 3–4 minutes per side!
Storage
Creamy Chicken Soup Recipe Leftovers?
- Freezing: This soup doesn’t freeze well due to the dairy. If you want less soup, try halving the recipe.
- Reheat leftovers on the stovetop over low heat, stirring often. Add a splash of milk or broth if it’s too thick. Best enjoyed within 3–5 days.
What To Serve With Creamy Chicken Soup:
Salads
Winter Fruit Salad
Appetizers
French Bread Recipe
Salads
Sweet Potato Farro Salad
Quick And Easy
Caprese Grilled Cheese
Creamy Chicken Soup Recipe
One-pot Creamy Chicken Soup Recipe is thick, hearty, and packed with veggies and tender chicken. Perfect for dunking hearty, buttered bread!
Video
Equipment
Ingredients
- 2 medium chicken breasts 3/4 to 1 pound
- 2 teaspoons Italian seasoning divided
- 1 teaspoon garlic powder
- Salt and pepper
- 3 tablespoons olive oil divided
- 5 tablespoons unsalted butter divided
- 3 cups mirepoix 1 cup diced of each: carrots, celery, yellow onion—see note 1
- 2 teaspoons minced garlic
- 1 teaspoon chicken bouillon powder
- 3 cups chicken stock or broth
- 1/3 cup all-purpose flour
- 3 cups milk 2% or whole
- 2-1/2 cups frozen broccoli florets thawed and very finely chopped
- 1 cup frozen corn
- 1 cup frozen peas
- 2 cups freshly shredded sharp Cheddar cheese see note 2
- 1/2 cup heavy cream
- Fresh parsley or thyme, optional
- Hearty buttered bread optional, for dipping
Instructions
- Remove broccoli from the freezer to begin thawing so it’s easy to chop. Cut chicken breasts in half widthwise to make 4 thinner filets. Use a meat mallet/frying pan/your fist to give each piece a quick pound (not flat; just all the pieces fairly even). Season both sides. (I add 1/4 tsp salt and pepper per side and 1/2 tsp garlic powder and Italian seasoning per side.)
- Add 2 tbsp olive oil to a large, wide, heavy-bottomed pot. Once the oil is hot, add the seasoned chicken pieces in one layer. Cook about 3–4 minutes per side or until chicken is cooked through (160°F/juices run clear). Remove to a plate, tent with foil, and rest for about 5 minutes before thinly slicing, dicing, or shredding with 2 forks.
- Meanwhile, back to the pot (don’t rinse it out!), reduce heat to medium and add in remaining 1 tbsp oil plus 1 tbsp butter. Once butter melts, add onion, celery, and carrot. Season to taste (I add 3/4 tsp salt and 1/2 tsp pepper). Sauté, stirring frequently, scraping up the browned bits left by the chicken, until very tender, 6–8 minutes. (These veggies won’t get much more tender, so take time here.)
- Add in minced garlic, chicken bouillon, and remaining 1 tsp Italian seasoning. Stir for 30 seconds.
- Add remaining 4 tbsp butter. Stir until melted. Sprinkle the flour evenly over everything. Cook, stirring constantly, for 1 minute. Gradually add in chicken stock, stirring until smooth, really scraping the bottom of the pot. Add the milk. Increase heat to high and bring to a boil. Stir frequently (and continue to scrape the bottom) to keep the base from sticking. Once boiling, reduce heat to a simmer. Add frozen broccoli, frozen peas, and frozen corn. Cook 2–4 minutes longer or until veggies are tender and warmed through.
- Once veggies are tender, turn off the heat. Add cheese, a handful at a time, and gently stir through until melted. Mix in the heavy cream. Finally, add the chicken (along with any juices left behind). Stir through just to rewarm. Taste soup and adjust seasoning to preference.
- Serve warm with freshly chopped parsley and hearty warm bread!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Use a food processor to quickly chop equal amounts of onion, carrot, and celery, or you can get this “mirepoix” mix (already prepped onion, celery, carrots) in the produce or frozen vegetable section of the store.
Note 2: Use sharp or extra-sharp Cheddar (a richer flavor). Shred the cheese fresh; pre-shredded packaged cheese will give the soup a powdery texture and won’t melt as nicely. You can use a food processor to quickly shred cheese! Gently pack cheese into measuring cups to get the right amount.
Storage: Store in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat, stirring often. Freeze for up to 3 months and thaw in the fridge before reheating.
Nutrition
Serving: 1serving | Calories: 686kcal | Carbohydrates: 43g | Protein: 35g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 150mg | Sodium: 979mg | Potassium: 909mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1467IU | Vitamin C: 45mg | Calcium: 477mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Switch Things Up
- Try my favorite vegetarian version: Creamy Vegetable Soup.
- Don’t want one of the veggies? Swap it out, but avoid potatoes or squash—they soak up too much liquid and change the cook time.
- Want to add pasta or spinach? Boil pasta separately and stir into bowls (so leftovers don’t get soggy). Stir in chopped spinach just before serving since it wilts fast.
- For a thinner soup, add more milk or chicken broth. If you decide to thin it out a bit, adjust seasonings for the additional volume.
A new family favorite. Thanks for sharing, looking forward to trying more and enjoying “soup month”.
Awe thank you Cherie! So fun to hear this is a new family favorite! <3