Be sure to pair this with my No Knead Bread and try my Chicken and Wild Rice Soup recipe next!
Creamy Chicken Soup
There is so much cozy flavor in this Creamy Chicken Soup! You won’t be able to put your spoon down. It’s perfect for those chilly nights in, or when you’re feeling under the weather. There are a ton of starch options here- I tend to go with potatoes because they don’t soak up broth during storage, but I have ways of controlling that if you would prefer to add rice or pasta! (More on that below!) The vegetable options are endless as well, and the combination of seasonings in this flavorful broth are the best. I can’t wait for you to try this! (Don’t miss my PRO TIPS below.) -And be sure to serve this with some buttermilk biscuits or cheddar bay biscuits!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Season chicken with salt/pepper & Italian seasoning. Sear in olive oil until golden on each side. Let rest for 10 minutes, then cut into bite-sized pieces. (It’s okay if not cooked all the way through, it will finish cooking in the soup & will be nice and juicy.)
Deglaze the skillet with dry white wine (or chicken broth if needed), and reduce by half. Add onions, carrots, and celery and soften. Add garlic and seasonings.
Add flour and cook for 1-2 minutes. Add chicken broth in small splashes, stirring continuously. Add the half and half in the same manner, then add the chicken bouillon. Bring to a boil, reduce to a simmer. Add the diced chicken back. Simmer, uncovered, for 15 minutes. (Pro Tip: Add any bones back to the soup for even more flavor and use a slotted spoon to remove at the end.)
Add diced potatoes and frozen vegetables during the last 15 minutes and simmer gently until the potatoes are fork tender. Serve with buttermilk biscuits!
What to Add to Creamy Chicken Soup
Instead of potatoes, a variety of other starches are great in this soup. Here’s how to incorporate them:
Tortellini:
This is my favorite addition to use, I use Rana 5-cheese tortellini, but any variety is really good for Chicken Tortellini Soup. I boil the tortellini on the side and add it directly to serving bowls. It only needs 4 minutes of cooking time! (You can also boil it in the microwave!)
Rice:
2 generous cups of cooked rice is perfect in this soup. I cook the rice on the side and add it right to serving bowls to make sure that rice doesn’t absorb all of the broth when I store leftovers.
Pasta:
Orzo, acini de pepe, elbows, shells, ditalini, and orecchiette are all small pastas that make a great addition to this soup. (I would use 3/4 cup dry pasta.) I recommend boiling it separately and adding directly to serving bowls, as pasta will absorb the broth during storage.
Beans:
White navy beans, white kidney beans, great northern beans, or pinto beans can also be added during the last 10-15 minutes.
It’s Meant for the Stove Top
This recipe is designed around using various temperatures on the stove top in order to sear the chicken, deglaze the skillet/reduce the wine, create a roux, blend the flavors, and reduce/concentrate the broth. These techniques can’t be replicated in the crock pot and the outcome would be different than what is shown here.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup does reheat well as there isn’t an overabundance of cream in it.
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4.5 Quart Dutch Oven– The perfect size for almost any soup recipe. Kitchen Scale– To weigh the chicken. This is the one I’ve had for years and I love it. Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– For measuring seasonings, etc. ahead of time. Soup Ladle 16 oz. storage containers I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
