This cozy chicken soup is exactly what we want during the cold fall and winter months. The sauce is rich and velvety, made with real cream and herbs. Complete with chunks of white chicken breast and veggies for an easy, creamy bowl of comfort food!
Love this soup? Try our easy slow cooker version and pair with our Homemade Dinner Rolls.
Why Our Recipe
- Made with simple and affordable ingredients.
- Loaded with veggies and real chicken breast meat.
- Made from scratch with no canned cream of anything!
Soup really is not meant to come from a can. We’ve all done it, and it was a staple growing up, but these days, we are all about that made-from-scratch life. We get how quick and easy it is to just pop open a can of soup and stick it on the stovetop, but trust us, the flavor does not compare to homemade soup.
Ingredient Notes
- Chicken Breasts: Boneless, skinless chicken breasts are ideal for this recipe. If you’re pressed for time, feel free to substitute with rotisserie chicken or leftovers.
- Olive Oil: You can use any neutral cooking oil like avocado or vegetable oil as well.
- White Onion: White onions have a mild, slightly sweet flavor. You can easily substitute with a yellow onion.
- Garlic:Â Freshly minced garlic provides the best flavor, but jarred minced garlic works in a pinch.
- Carrots: Baby carrots work too, just cut them into smaller pieces for even cooking.
- Chicken Broth: Using a low-sodium option allows you to best control the flavor—it’s a great chef tip.
- Heavy Cream:Â You can substitute with half-and-half, though the dish may be less creamy and thick.
- Cooking Wine:Â Substitute with chicken broth or a non-alcoholic wine if desired.
- Fresh Parsley: Stirring in freshly chopped parsley at the end adds brightness and freshness to the soup. If using dried parsley, substitute with 1 tablespoon.
Chicken Options
Rotisserie Chicken: If you’re in a hurry, rotisserie chicken is a fantastic time-saver. Since rotisserie chickens are usually a loss leader for grocery stores, it’s a money-saver too! Simply shred about 1 1/2 to 2 cups of pre-cooked chicken and stir it in during the last few minutes of cooking.
Leftover Chicken: Got leftover chicken from a previous meal? Whether it’s grilled, baked, or roasted, you can easily shred it and add it to your soup. This is a great way to minimize waste and give new life to leftovers.
Chicken Thighs: If you prefer dark meat, boneless chicken thighs are a tasty alternative to chicken breasts. They add a richer flavor to the soup and tend to stay more tender and juicy. Sear and cook them just as you would chicken breasts.
Serving Suggestions
This slow cooker creamy chicken soup is delicious on its own, but it’s even better with a side of crusty bread, rolls, or some crackers for dipping. You can also sprinkle some grated Parmesan cheese on top, adding more depth of flavor to the cream base.
Storage and Reheating Instructions
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze the cooled soup in a freezer-safe container or resealable freezer bag for up to 3 months. Thaw in the refrigerator overnight.
Reheat on the stove over medium-low heat until warmed through.
Microwave in 30-second increments, stirring in between each for even heating.
