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robynne's creamy chicken soup

Recipe by
Robynne Glenn
Lake Arrowhead, CA

This soup is all about comfort. It is my go-to soup when anyone is sick or needs a hearty soup on a chilly evening. My family loves it! Warning: you WILL get requests for this soup! Serve it with warm crusty bread or crackers if you prefer. *This soup does not freeze well.

yield 6 -8
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For robynne's creamy chicken soup

  • 1-2 lb
    frozen chicken, boneless and skinless. i use 12 frozen tenderloins
  • 1 1/2 Tbsp
    olive oil, extra virgin
  • 1 1/2
    chopped, yellow onions. i use sweet
  • 1 c
    carrots, chopped
  • 1 c
    chopped celery
  • 4 clove
    garlic, minced
  • 32 oz
    chicken bone broth or stock
  • 2 can
    14.5 oz cans low sodium chicken broth
  • 2
    bay leaves
  • 3 Tbsp
    parsley flakes
  • 1-2 tsp
    thyme, dried
  • salt, pepper, onion powder, granulated garlic, to taste
  • 1/4 c
  • 1/4 + 2 T c
    all purpose flour
  • 2 1/2 c
    milk 1% or 2%
  • 1/3 c
    heavy whipping cream

How To Make robynne's creamy chicken soup

  • 1
    In a large pot, heat olive oil on medium heat. Add onions, carrots and celery, saute approximately 2-4 minutes, or until tender. Add garlic and saute an additional minute
  • 2
    Add broths, seasoning, bay leaves and chicken
  • 3
    Bring to a boil on medium high heat. Reduce to medium and cover pot. Cook until chicken is tender. 10-15 minutes; longer if chicken is frozen or thick
  • 4
    Remove chicken from pot and set aside to cool. Discard bay leaves
  • 5
    Melt butter in a medium saucepan over medium heat, add flour and cook, stirring constantly, 1 1/2 minutes. While whisking slowly add in milk and whisk vigorously until smooth and lumps are gone. Whisk in cream and bring mixture to a boil, stirring constantly. Pour into soup mixture
  • 6
    Shred or cut chicken into small pieces; whichever you prefer. Return chicken to pot and stir. Check seasoning and add more, if needed
  • 7
    Serve and enjoy!
  • 8
    *Can be adapted for Instant Pot/pressure cooker. Basically I follow the same steps. Sauté vegetables in oil until tender, add broth, frozen chicken, seasonings. Pressure cook high for 30 mins. Make roux on stove (butter, flour, milk and cream.) Let pressure reduce at least 10 minutes. Release pressure. Remove chicken, shred. Whisk roux into soup, remove bay leaves, return chicken and stir.

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