There are some days when you crave a warm bowl of comforting, creamy chicken soup. Especially, when the evenings start drawing in.

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This recipe tells you how to make nourishing chicken soup with very little effort, so you can be tucking into a bowl of chickeny goodness in no time.

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What Do You Need?

One of the great things about this creamy chicken soup recipe is that it can be made with just one pot.

All you need is a nice large stock pot that is big enough to hold all of the ingredients. You will also need a chopping board and a knife to prepare the vegetables.

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Tips And Tricks

This creamy chicken soup is nice and simple to make. Follow these tips and tricks to ensure that it comes out perfectly every time.

Chicken – This recipe is ideal for using up rotisserie chicken. If you don’t have any rotisserie chicken then you can poach 2 chicken breasts and shred them. The trick is to make sure that whatever chicken meat you use is nice and soft.
Stock – You can use stock cubes or store bought chicken stock, but it is even better if you make your own. You can easily make your own chicken stock by boiling up boned chicken, or the carcass leftover from your rotisserie chicken. Simmer it gently for at least an hour, longer if you can, making sure not to let all of the water evaporate. Drain the water out to get your chicken stock. You can freeze this and use it whenever you make soup.
Blitz – If you prefer smooth soup, you can use a stick blender to blitz the ingredients together. Do this before you add the chicken, as blitzed chicken tends to create a strange texture.

If you don’t have a Stick Blender, you can buy one here. There are so useful. You can make everything from a smooth sauce, to a lump-free soup, to a perfectly frothy milkshake with one.

Soft vegetables – you don’t want to be crunching hard vegetables while you are trying to enjoy your comforting, creamy soup. Make sure you cook the soup for long enough to let the vegetables go soft.

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How Can You Customise This Recipe?

One of the great things about cream chicken soup is that it is so versatile. You can customise it any way that you like to make it your own. Here are some ideas.

Vegetables – Onions and celery help to create strong savoury flavours to form the base of the soup. From here, you can build up with any vegetables that you like- peas, sweetcorn, broccoli, beans, bell peppers, spinach, cabbage, mushrooms – there are so many options. You can choose your favourite vegetables or just throw in whatever needs using up.
Vegetarian – If you want to make this soup vegetarian, leave out the meat and swap the chicken stock for vegetable stock.
Meat – This soup works really well with chicken, but you could also use shredded turkey or even pork. You could also add some bacon or chorizo whilst you are frying off the onions, which would give the soup a saltier, meatier flavour.
Wine – If you want to add some white wine to this soup to give it a more sophisticated taste, simply add the wine just before the chicken stock. Let it simmer and reduce, then add the chicken stock and continue with the recipe as normal.
Creamy – Whole milk is used to make this soup creamy. If you want your soup to be even more indulgent, switch out the whole milk for double cream instead.
Spice – If you like your soup with a bit of kick, there are several ways to introduce this. You could use chilli oil instead of olive oil. You could also add chilli powder or fresh chillies when you are frying the onions. Chilli flakes could also be added at multiple points in the recipe to create warmth.
Cheese – Parmesan cheese is used in this recipe for creamy chicken soup, but you can swap this out for any kind of cheese that you want. Tangy cheddar, spicy mexicana, mild Monterey Jack, or creamy brie – there are lots of different options.
Garnish – This recipe uses chopped green onions as a garnish. You could use chives, parsley, or any other herb of your choice. You can also use whatever kind of grated cheese you fancy.

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Creamy Chicken Soup

Recipe by Dylan Cole

0.0 from 0 votes

Course: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

2 tablespoons Olive Oil
1 Yellow Onion (diced) small
1 Carrot (diced) medium
1 Cup Celery (diced)
3 Garlic Cloves (minced)
4 Tablespoons Unsalted Butter
0.25 Cup All Purpose Flour
4 Cups Chicken stock (or broth)
1 Cup Milk (whole)
1 Tablespoon Fresh dill (minced)
Salt and pepper – to taste
2-3 Cups Chicken breast (cooked and shredded) – 2 breasts or 3 shredded meat
0.33 Cup Parmesan cheese (grated)
Green/spring onions (chopped) – to garnish

Directions

Take a large stockpot and place it over a medium heat. Add the olive oil and let it heat up. Then add the garlic, onions, carrots and celery. Cook these ingredients, stirring occasionally, until vegetables begin to soften. This should take around 8 to 10 minutes.
Next, add the butter to the pot and let it melt. Once the butter has melted you can sprinkle over the flour. Stir until the butter and flour have formed a paste that has coated the ingredients in the pan. Cook for a further one minute, stirring to prevent anything from sticking to the bottom of the pot.
Gradually add in the chicken stock, stirring to incorporate the floured vegetables with the stock. Once all of the stock has been added, increase the heat until the soup is bubbling. You can then reduce the heat to a gentle simmer.
Keep the soup simmering for at least 5 minutes, then check that the carrots and celery are nice and soft. You can now add the shredded chicken along with the milk, parmesan cheese and dill. Stir the soup to combine all of the ingredients then let the soup simmer again for several minutes until the chicken has been warmed through.
When you serve the soup, add a sprinkle of chopped green onions to the top and some extra grated parmesan cheese if you want to.

Author
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Dylan Cole

When it comes to great places to eat in Australia, the list really is endless. There are so many different restaurants, cafés, and chains to try that you really are spoiled for choice. From Italian food, to Japanese food, to a good ‘ole rump steak, the food options are endless.

This is why I decided to set up my blog, Eatability, to share the best food and drink spots in Australia with as many people as possible. Hi, my name is Dylan Cole, and I moved to Australia five years ago from England, UK.

Through this blog, I will be sharing and recommending some of my favorite places you need to visit, such as where to find the best pizza in Adelaide, and the best bakery in Brisbane. Whatever food you are fancying, I have got you covered!