Real Recipes From Real Home Cooks ®

creamy chicken

Recipe by
Beth Pierce
Old Monroe, MO

Creamy Chicken Soup is made with onions, celery, carrots, potatoes, and green beans, all in a rich and velvety broth seasoned with fresh thyme. This tasty soup comes together quickly and easily with already-cooked rotisserie chicken, making it doable on busy weeknights. Serve this comfort food with a simple garden salad or French baguettes with soft, creamy butter.

yield 4 serving(s)
prep time 10 Min
cook time 30 Min
method Convection Oven

Ingredients For creamy chicken

  • 3
    tablespoons unsalted butter
  • 1 medium yellow onion chopped
  • 2 ribs celery chopped
  • 3 medium carrots peeled and chopped
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup green beans cut into 1-inch segments
  • 2 medium yellow potatoes peeled and chopped
  • 2 ½ cups shredded or diced chicken breasts or chicken thighs
  • 1 cup half n half or whole milk
  • 1 tablespoon chopped fresh thyme or fresh parsley
  • kosher salt and fresh ground black pepper to taste

How To Make creamy chicken

  • 1
    Melt the butter in a Dutch oven or large pot over medium heat. Add the onions, celery, and carrots and cook until the onions and celery are soft, 7-10 minutes.
  • 2
    Reduce the heat to low and add the garlic, cooking for 1 minute while stirring. Sprinkle in the flour and continue cooking for 2 minutes while stirring.
  • 3
    Slowly pour in the chicken broth while stirring the soup. Add the green beans and potatoes and bring the soup to a gentle boil. Reduce to a simmer and cook until the green beans and potatoes are tender.
  • 4
    Reduce the heat to low and stir in the cooked chicken and half and half. Season with chopped fresh thyme, salt, and freshly ground black pepper to taste.

Categories & Tags for Creamy Chicken: