Chicken Soup Recipe
Ingredients
- 2 tablespoons oil
- 2 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 cup reduced-salt chicken stock
- 2 tablespoons unsalted butter
- 2 tablespoons oil
- 6 carrots
peeled and cut into 1/8” slices
- 2 celery stalks
cut into 1/8” slices
- 1 medium yellow onion
diced
- 1 garlic clove
minced
- 3 cups reduced-salt chicken broth
- ¼ cup dry or semi-dry white wine
- 3½ cups half and half
- 2 tablespoons chicken base granules
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley
minced
- 3 dried bay leaves
- 1½ teaspoon Herbs de Provence
- 1/2 teaspoon turmeric
optional
- ½ teaspoon paprika
optional
- ¼ teaspoon red pepper flakes
optional
- 5 cups cooked chicken)
cubed or shredded – rotisserie chicken works well (see note
- Shredded Gruyere cheese and chopped parsley
Directions
- 1
Heat 2 tablespoons oil and 2 tablespoons butter in a medium saucepan then sprinkle the flour on top. Whisk quickly until well combined. Cook, whisking occasionally, until the roux turns light golden brown. Slowly, while whisking, add 1-cup chicken stock to the roux and whisk vigorously until smooth. Remove the roux from the heat and set it aside while combining other ingredients.
- 2
In a large Dutch oven, heat 2 tablespoons butter and 2 tablespoons oil over Med-High heat. Add the carrots and celery, sauté 5 minutes; stir occasionally. Add the diced onions and cook 3 additional minutes or until the onions are translucent. Add the minced garlic and cook 30 seconds – just long enough for the garlic to bloom.
Chicken Soup Recipe
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About this Recipe
Imagine the ultimate comfort in a bowl, creamy and rich, with tender chicken and savory vegetables. This homemade chicken soup recipe delivers exactly that, transforming simple ingredients into the most comforting meal you'll ever savor.
What sets this creamy chicken soup apart is its intentional layering of flavor and texture. With a generous base of butter, oil, and flour creating a rich roux, combined with reduced-salt chicken stock, it builds a luxurious, velvety consistency. The addition of chicken base granules, aromatic Herbs de Provence, and fresh parsley ensures every spoonful is bursting with profound, savory taste.
What to Expect
You can expect a truly indulgent experience from this homemade chicken soup. Each spoonful offers a smooth, creamy broth that coats your palate, studded with tender pieces of cooked chicken, and perfectly sliced carrots and celery that retain a gentle bite. The aromatic blend of Herbs de Provence, bay leaves, and fresh minced parsley infuses the soup with a wonderfully complex, herbaceous character that complements the rich chicken flavor.
For an extra dimension, the optional turmeric and paprika lend a subtle earthy warmth and beautiful color, while red pepper flakes offer a gentle, lingering heat. This is a satisfying meal that feels both wholesome and decadent, perfect for any occasion when you crave warmth and deep, comforting flavor.
Customization & Variations
This adaptable recipe welcomes your personal touch. While cooked chicken is key, feel free to use leftover roasted chicken or store-bought rotisserie chicken for ease, as it works exceptionally well. For a richer, deeper color, consider including the optional turmeric and paprika. If you enjoy a hint of spice, red pepper flakes are a wonderful addition to dial up the warmth.
This incredibly comforting creamy chicken soup is ideal for cozy family dinners, chilly evenings, or when you need a little pick-me-up. Serve it simply with a sprinkle of shredded Gruyere cheese and fresh chopped parsley for an elegant touch that elevates the experience.