This Creamy Chicken Soup recipe promises a comforting and flavorful dining experience, blending a medley of vegetables with tender chicken in a rich, creamy broth. The preparation begins with a skillful searing of bone-in chicken seasoned with salt, pepper, and Italian seasoning. The soup’s base is elevated with a delightful combination of dry white wine, butter, onions, carrots, celery, and garlic, creating a fragrant and savory foundation. A carefully crafted roux, made with flour, adds thickness to the broth, ensuring a luscious consistency.

As the soup simmers, the addition of chicken broth, half and half, and a chicken bouillon cube intensifies the savory profile. The recipe offers flexibility by suggesting Yukon Gold potatoes for their creamy texture, though alternatives like red or russet potatoes are mentioned. Frozen corn and peas contribute vibrant colors and textures, enhancing the overall appeal of the dish. The seasonings, a blend of dried herbs and spices, infuse the soup with a nuanced flavor profile, creating a harmonious balance that elevates each spoonful.

Pro tips shared by the author guide aspiring chefs on selecting the right type of chicken, wine, and potatoes, providing a roadmap for customization. The inclusion of storage tips ensures that the soup can be enjoyed beyond the initial serving, maintaining its deliciousness even after reheating. With nutritional information provided per cup, health-conscious individuals can appreciate the balance of protein, carbohydrates, and essential vitamins in each serving. Whether served with buttermilk biscuits or cheddar bay biscuits, this Creamy Chicken Soup is a wholesome and satisfying addition to any home-cooked repertoire.

Creamy Chicken Soup

This Creamy Chicken Soup is easy to make with vegetables in a creamy, flavorful broth along with your choice of potatoes, rice, or pasta!

Prep Time15minutes mins

Cook Time45minutes mins

Total Time1hour hr

Course: Soup

Cuisine: American

Servings: 11 cups

Calories: 212kcal

Author: Stephanie



  • 1-2 tablespoons olive oil
  • Salt/Pepper
  • 2 teaspoons Italian seasoning
  • 1 ¼ lbs. bone-in chicken breast or thighs see notes


  • ½ cup dry white wine see notes
  • 2 tablespoons butter
  • 1 medium yellow onion diced
  • 1 cup carrots diced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • ¼ cup flour
  • 5 cups Chicken Broth
  • 1 cups half and half (half milk/half cream(
  • 1 chicken bouillon cube or 1 tsp. better than bouillon
  • 1 ½ lbs. potatoes see notes
  • 1 ½ cups frozen vegetables I use corn & peas


  • 1 teaspoon dried parsley
  • ½ teaspoon EACH: dried basil, oregano, mustard powder, onion powder
  • ¼ teaspoon EACH: ground sage, salt, celery salt
  • 1/8 teaspoon pepper


  • Prep Work: Measure out ingredients before beginning. (Don’t cut the potatoes yet.)

Cook the Chicken

  • Pat the chicken dry and season each side with salt, pepper, and Italian seasoning.
  • Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Make sure the pot is sufficiently heated so that the chicken sears right when it hits it. Add the chicken and cook for 3-4 minutes/side, then remove and set aside. (Uncooked in the middle is okay, it will finish cooking in the soup and will be nice and juicy.) Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.

Make the Soup

  • Turn off the heat. Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot. Let the liquid reduce by half, about 4 minutes.
  • Add the butter and let it melt. Add the onions, carrots, and celery. Toss to coat. Soften for 5-6 minutes.
  • Add the garlic and seasonings. Cook for 1 minute.
  • Add the flour and stir to combine. Cook for 2 minutes, until the raw flour smell is gone.
  • Add the chicken broth in small splashes, stirring continuously. Be sure to do this slowly. Add the heavy cream in the same manner. Next, add the chicken bouillon.
  • Bring the soup to a boil, then reduce to a gentle simmer. Add the diced chicken back along with any juices from the plate. Simmer, uncovered for 15-20 minutes. (Pro Tip: If you have any bones from the chicken, add them to the soup for even more flavor and remove with a slotted spoon at the end.)
  • Peel and dice the potatoes and add them to the soup along with the frozen vegetables.
  • Let the soup bubble gently, uncovered, for 15 minutes, or until the potatoes are fork tender.
  • Serve with buttermilk biscuits or cheddar bay biscuits.


Pro Tips:

  • Chicken: Chicken breast or thighs work well for this recipe, bone-in chicken is a little more moist and flavorful. 
  • Wine: Pinot GrigioChardonnay, or Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don’t cook with wine.
  • Potatoes: I use Yukon Gold potatoes for this recipe because I love their creamy consistency, but red potatoes are always a great candidate for soup because they hold up the best. Russet potatoes may also be used, but they’re also the starchiest, which makes them more prone to falling apart.
  • Starches: Rice and pasta (including Tortellini)are great starches in this soup instead of potatoes. See blog post for my recommended quantities and techniques for adding them!
  • Heavy cream can be used instead of half and half for a little extra indulgence. For a lighter version, try my Chicken Vegetable Soup.
  • Kale or spinach makes a healthy addition to this soup. Add it right at the end and give it a few minutes to cook/wilt.
  • My Ranch Oyster Crackers make a great topping for soups and stews.


  • 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.

Nutritional information is an estimate and is per cup. This recipe makes approximately 11 cups.


Calories: 212kcal | Carbohydrates: 21g | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 703mg | Potassium: 622mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3375IU | Vitamin C: 17mg | Calcium: 60mg | Iron: 1mg