20 Delicious Creamy Chicken Soup Recipes Comforting

There’s nothing quite like a bowl of creamy chicken soup to warm your soul on a chilly evening. Whether you’re in the mood for something classic or looking to try a twist on the traditional, our roundup of 20 Delicious Creamy Chicken Soup Recipes is sure to inspire your next comfort food feast. Dive in and discover your new favorite way to enjoy this timeless dish!

Creamy Chicken and Wild Rice Soup

Ready to dive into a bowl of comfort that hugs your soul? This creamy chicken and wild rice soup is like a cozy blanket on a chilly day, but with way more flavor and zero need for laundry.

Ingredients

• 1 tablespoon clarified butter
• 1 cup diced yellow onion
• 1 cup diced celery
• 1 cup diced carrot
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cubed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup wild rice blend
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1 tablespoon fresh parsley, finely chopped

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until shimmering.
2. Add the diced yellow onion, celery, and carrot. Sauté until the vegetables are translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Season the cubed chicken thighs with kosher salt and black pepper, then add to the pot. Cook until the chicken is lightly browned on all sides, about 5 minutes.
5. Sprinkle in the dried thyme and add the bay leaf, stirring to combine.
6. Pour in the wild rice blend and chicken stock, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
7. Remove the bay leaf and stir in the heavy cream, heating through for about 2 minutes. Do not boil to prevent curdling.
8. Garnish with fresh parsley before serving.

Zesty with a velvety texture, this soup is a symphony of flavors that sings with every spoonful. Serve it with a crusty baguette for dipping, or go wild and top it with crispy fried onions for an extra crunch.

Slow Cooker Creamy Chicken Tortilla Soup

Kick off your culinary adventure with this soul-warming Slow Cooker Creamy Chicken Tortilla Soup, a dish that hugs you from the inside out with its rich flavors and velvety texture. Perfect for those days when you want to pretend you’re a gourmet chef without actually doing any of the hard work.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 tbsp avocado oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and finely diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 4 cups chicken stock, preferably homemade
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 1/2 cup heavy cream
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt, to taste
• 1 cup Monterey Jack cheese, shredded
• 1 avocado, diced
• 1/2 cup tortilla strips

Instructions

1. Heat avocado oil in a large skillet over medium-high heat. Add chicken thighs and sear until golden brown, about 3-4 minutes per side. Transfer to the slow cooker.
2. In the same skillet, sauté onion, garlic, and jalapeño until softened, about 3 minutes. Stir in cumin, smoked paprika, and chili powder; cook for 1 minute until fragrant.
3. Deglaze the skillet with 1/2 cup of chicken stock, scraping up any browned bits. Pour the mixture into the slow cooker.
4. Add the remaining chicken stock, diced tomatoes, black beans, and corn to the slow cooker. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
5. Remove chicken thighs and shred using two forks. Return the shredded chicken to the slow cooker.
6. Stir in heavy cream, cilantro, and lime juice. Season with salt to taste.
7. Ladle the soup into bowls and top with Monterey Jack cheese, diced avocado, and tortilla strips.

Silky smooth with a kick, this soup is a fiesta in a bowl. Serve it with a side of crispy tortilla chips for that extra crunch, or go wild and drizzle with a bit of crema for a touch of luxury.

Creamy Chicken and Mushroom Soup

Unbelievably creamy and packed with flavor, this chicken and mushroom soup is like a warm hug on a chilly evening. It’s the kind of dish that makes you forget about your diet, at least until the bowl is empty.

Ingredients

• 2 tablespoons clarified butter
• 1 pound boneless, skinless chicken thighs, diced
• 1 cup cremini mushrooms, thinly sliced
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 3 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot, melt the clarified butter over medium heat until shimmering.
2. Add the diced chicken thighs, seasoning lightly with salt and pepper, and sauté until golden brown, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a proper sear.
3. Introduce the cremini mushrooms and diced onion to the pot, cooking until the onions are translucent and the mushrooms have released their moisture, approximately 4 minutes.
4. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
5. Pour in the chicken stock, scraping the bottom of the pot to deglaze and incorporate any browned bits. Bring to a simmer.
6. Reduce heat to low and stir in the heavy cream and fresh thyme leaves. Simmer gently for 10 minutes to allow the flavors to meld. Tip: Avoid boiling to prevent the cream from separating.
7. Season the soup with additional salt and pepper if needed, then remove from heat. Tip: Letting the soup sit for 5 minutes before serving enhances the flavors.

Zesty with a velvety texture that coats the spoon, this soup is a masterpiece of comfort. Serve it with a crusty baguette for dipping, or over a bed of wild rice for a heartier meal.

Creamy Chicken and Corn Chowder

Today’s the day to ditch the diet and dive spoon-first into a bowl of this lusciously creamy chicken and corn chowder that’s basically a hug in a bowl. Trust me, your taste buds will throw a party, and your stomach will send you a thank-you note.

Ingredients

• 2 tablespoons clarified butter
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 4 cups chicken stock, preferably homemade
• 2 cups fresh corn kernels
• 1 cup heavy cream
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh chives

Instructions

1. In a large pot over medium heat, melt the clarified butter until it shimmers like a summer mirage.
2. Add the diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent any onion tears (yours or the onion’s).
3. Stir in the minced garlic and cook for 30 seconds, just until fragrant—this is not the time for garlic to show off its bitter side.
4. Increase the heat to medium-high and add the chicken pieces, searing until golden brown on all sides, about 5 minutes. Tip: Don’t crowd the pan, or you’ll steam the chicken instead of searing it.
5. Sprinkle the smoked paprika and ground cumin over the chicken, stirring to coat evenly, and cook for another minute to toast the spices.
6. Pour in the chicken stock, scraping the bottom of the pot to release any flavorful bits stuck there. Tip: This is called deglazing, and it’s where the magic happens.
7. Add the fresh corn kernels and bring the mixture to a simmer, then reduce the heat to low and let it cook gently for 15 minutes.
8. Stir in the heavy cream, sea salt, and black pepper, warming through but not boiling, to maintain the cream’s silky texture. Tip: Overheating can cause the cream to separate, and nobody wants that.
9. Ladle the chowder into bowls and garnish with chopped fresh chives for a pop of color and a hint of oniony freshness.

This chowder is a masterpiece of creamy textures with a smoky depth from the paprika, and the sweet corn kernels add a delightful crunch. Serve it with a side of crusty bread for dipping, or go wild and top it with crispy bacon bits for an extra layer of indulgence.

Creamy Chicken and Potato Soup

Let’s face it, folks, when the weather can’t decide if it’s hot or cold, a bowl of creamy chicken and potato soup is like a cozy hug from the inside out. This dish is the culinary equivalent of your favorite sweatpants—comfortable, reliable, and downright delicious.

Ingredients

• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1.5 pounds Yukon Gold potatoes, peeled and cubed
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant.
4. Add the cubed Yukon Gold potatoes and chicken pieces to the pot, stirring to coat with the onion and garlic mixture.
5. Pour in the chicken stock, ensuring all ingredients are submerged, and bring to a gentle boil.
6. Reduce heat to low, cover, and simmer for 20 minutes, or until the potatoes are fork-tender and the chicken is cooked through.
7. Stir in the heavy cream and fresh thyme leaves, then season with salt and freshly ground black pepper to taste.
8. Simmer uncovered for an additional 5 minutes to allow the flavors to meld.
9. Ladle the soup into bowls and garnish with chopped fresh parsley before serving.

Velvety smooth with chunks of tender chicken and potatoes, this soup is a masterclass in comfort. Serve it with a crusty baguette for dipping, or go wild and top it with crispy bacon bits for an extra layer of decadence.

Creamy Chicken and Bacon Soup

Buckle up, buttercups, because we’re about to dive spoon-first into a bowl of comfort that’s got more layers than your favorite mystery novel. This creamy chicken and bacon soup is the culinary equivalent of a warm hug on a chilly day, with a side of ‘heck yes, I made this!’

Ingredients

• 2 tbsp clarified butter
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cubed
• 6 slices thick-cut bacon, chopped
• 1 cup heavy cream
• 4 cups chicken stock
• 1 cup russet potatoes, peeled and diced
• 1 tsp smoked paprika
• Salt, to precise taste
• Freshly ground black pepper, to precise taste
• 1/4 cup fresh parsley, finely chopped

Instructions

1. In a large pot over medium heat, melt the clarified butter until it shimmers like a summer mirage.
2. Add the diced yellow onion and minced garlic, sautéing until they turn translucent and smell like heaven, about 3 minutes.
3. Toss in the cubed chicken thighs and chopped bacon, cooking until the chicken is no longer pink and the bacon is crispy, roughly 5 minutes. Tip: Don’t rush the bacon; crispiness is key for texture.
4. Pour in the chicken stock and bring the mixture to a gentle boil, then reduce heat to a simmer. Add the diced russet potatoes and smoked paprika, stirring to combine.
5. Simmer uncovered for 20 minutes, or until the potatoes are tender enough to pierce with a fork but not mushy. Tip: Keep an eye on the pot to prevent boiling over.
6. Stir in the heavy cream, allowing the soup to heat through for another 5 minutes. Season with salt and freshly ground black pepper to your precise liking. Tip: Taste as you go to balance the flavors perfectly.
7. Garnish with freshly chopped parsley before serving.

Oh, the velvety texture of this soup is a dream, with each spoonful offering a smoky, creamy, and slightly spicy kick. Serve it with a crusty baguette for dipping, or go wild and top it with extra crispy bacon bits for that extra crunch.

Creamy Chicken and Spinach Soup

Ready to dive into a bowl of comfort that’s as nutritious as it is delicious? Our Creamy Chicken and Spinach Soup is the culinary hug you didn’t know you needed, blending rich flavors with a velvety texture that’ll have you swooning.

Ingredients

• 1 tbsp clarified butter
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cubed
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 2 cups fresh spinach, tightly packed
• 1/2 tsp freshly grated nutmeg
• Salt and freshly ground black pepper, to precise taste

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers, about 1 minute.
2. Add the diced yellow onion, sautéing until translucent, approximately 3 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, cooking for 30 seconds until fragrant, ensuring not to let it brown.
4. Increase the heat to medium-high, add the cubed chicken thighs, and sear until golden brown on all sides, about 5 minutes total.
5. Pour in the chicken stock, bringing the mixture to a gentle boil, then reduce heat to simmer for 15 minutes to infuse flavors.
6. Slowly whisk in the heavy cream, ensuring a smooth incorporation without curdling, and simmer for an additional 5 minutes.
7. Fold in the fresh spinach and grated nutmeg, cooking just until the spinach wilts, about 2 minutes, for vibrant color and texture.
8. Season with salt and freshly ground black pepper, tasting and adjusting as needed for a perfectly balanced dish.

Perfectly creamy with a hint of nutmeg warmth, this soup pairs wonderfully with crusty artisanal bread for dipping. The spinach adds a fresh, slightly earthy contrast to the rich chicken and cream, making each spoonful a delightful surprise.

Creamy Chicken and Vegetable Soup

Brace yourselves, soup lovers, because we’re about to dive into a bowl of comfort that’s as creamy as it is dreamy. This isn’t just any soup; it’s a hug in a bowl, packed with tender chicken and garden-fresh veggies that’ll make your taste buds do a happy dance.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, diced into 1-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and sliced into 1/4-inch rounds
• 2 stalks celery, sliced into 1/4-inch pieces
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 cups fresh spinach, roughly chopped
• 1 tbsp fresh parsley, finely chopped for garnish

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add the diced chicken to the pot, seasoning with salt and pepper, and sauté until golden brown on all sides, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure a perfect sear.
3. Transfer the chicken to a plate and set aside. In the same pot, add the onion, garlic, carrots, and celery, sautéing until the onions are translucent, about 4 minutes.
4. Stir in the dried thyme and cook for an additional 30 seconds to release its aromas.
5. Pour in the chicken broth, scraping the bottom of the pot to deglaze and incorporate all the flavorful bits.
6. Return the chicken to the pot, bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes. Tip: Simmering gently ensures the chicken stays tender.
7. Stir in the heavy cream and spinach, cooking just until the spinach wilts, about 2 minutes. Tip: Add the spinach last to preserve its vibrant color and nutrients.
8. Ladle the soup into bowls, garnish with fresh parsley, and serve immediately.

Get ready to savor every spoonful of this velvety soup, where the creaminess perfectly balances the freshness of the vegetables and the richness of the chicken. For an extra touch of luxury, serve with a side of crusty artisanal bread to dunk into that creamy goodness.

Creamy Chicken and Rice Soup

Craving something that hugs your soul from the inside? Let’s dive into a bowl of creamy chicken and rice soup that’s like a cozy blanket on a chilly day, but with more flavor and zero knitting skills required.

Ingredients

• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup dry white wine
• 4 cups chicken stock, preferably homemade
• 1 cup long-grain white rice
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook until fragrant, about 30 seconds.
4. Season chicken thighs with kosher salt and black pepper, then add to the pot. Cook until lightly browned, about 4 minutes per side.
5. Deglaze the pot with dry white wine, scraping up any browned bits from the bottom, and simmer until reduced by half, about 3 minutes.
6. Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
7. Add long-grain white rice, cover, and continue to simmer until rice is tender, about 15 minutes.
8. Stir in heavy cream and grated Parmesan cheese until fully incorporated and heated through, about 2 minutes.
9. Garnish with chopped fresh parsley before serving.

Delight in the velvety texture and rich flavors of this soup, where the creaminess of the heavy cream meets the umami of Parmesan. Serve it with a crusty baguette for dipping, or dare to be different by topping it with crispy bacon bits for an extra crunch.

Creamy Chicken and Dumplings Soup

Ready to dive into a bowl of comfort that hugs your soul? This Creamy Chicken and Dumplings Soup is like a cozy blanket on a chilly day, but with more flavor and zero knitting skills required.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tbsp baking powder
• 1 tsp sea salt, finely ground
• 1/2 cup unsalted butter, chilled and cubed
• 3/4 cup whole milk
• 1 lb boneless, skinless chicken thighs, pasture-raised, diced
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 2 tbsp clarified butter
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, whisk together the sifted flour, baking powder, and sea salt.
2. Add the chilled, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually pour in the whole milk, stirring until just combined to form a soft dough. Tip: Overmixing leads to tough dumplings.
4. On a lightly floured surface, gently roll the dough to 1/2-inch thickness. Cut into 1-inch squares and set aside.
5. In a large pot, heat the clarified butter over medium heat. Add the diced chicken thighs, cooking until golden brown, about 5 minutes per side.
6. Add the finely diced onion and minced garlic to the pot, sautéing until translucent, about 3 minutes.
7. Pour in the chicken stock, bringing to a simmer. Carefully drop the dumplings into the simmering stock, cooking for 10 minutes uncovered.
8. Reduce heat to low, stir in the heavy cream, fresh thyme leaves, and black pepper. Simmer for an additional 5 minutes. Tip: Avoid boiling after adding cream to prevent curdling.
9. Season with additional sea salt if needed, then serve hot. Tip: For an extra touch, garnish with a sprinkle of fresh thyme.

Golden, creamy, and utterly comforting, this soup boasts tender dumplings that soak up the rich, herby broth. Serve it in a hollowed-out bread bowl for a carb-lover’s dream come true.

Creamy Chicken and Broccoli Soup

Today’s the day we dive spoon-first into a bowl of comfort that’s as creamy as a lazy Sunday morning. This Creamy Chicken and Broccoli Soup is the culinary equivalent of a warm hug, with a side of playful crunch from the broccoli.

Ingredients

• 2 tablespoons clarified butter
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 4 cups chicken stock, preferably homemade
• 2 cups heavy cream
• 3 cups broccoli florets, cut into bite-sized pieces
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers like a mirage in the desert.
2. Add the diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent any onion tears (yours or the onion’s).
3. Stir in the minced garlic and cook for 30 seconds, just until fragrant—this is your kitchen’s perfume moment.
4. Increase the heat to medium-high and add the chicken pieces, searing until they’re golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot; give the chicken room to breathe and brown properly.
5. Pour in the chicken stock and bring to a boil, then reduce the heat to a simmer. Let it whisper to the chicken for 15 minutes, or until the chicken is cooked through.
6. Add the heavy cream, broccoli florets, sea salt, black pepper, and smoked paprika. Simmer for another 10 minutes, or until the broccoli is tender but still vibrant green. Tip: Overcooking the broccoli turns it into a sad, olive-colored mush—keep an eye on it!
7. Adjust the seasoning if necessary, but remember, the flavors will continue to develop as the soup sits. Tip: Letting the soup rest for 5 minutes off the heat before serving allows the flavors to marry beautifully.

Ah, the finale—a soup that’s velvety with a punch of green, each spoonful a perfect balance of creamy and crisp. Serve it with a sprinkle of extra smoked paprika on top for a smoky wink, or alongside crusty bread for dipping into this liquid gold.

Creamy Chicken and Cheese Soup

Ever had one of those days where only a bowl of creamy, cheesy, chickeny goodness will do? Well, buckle up, buttercup, because we’re about to dive into a soup that’s like a warm hug from the inside out.

Ingredients

• 2 tablespoons clarified butter
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cubed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/4 cup chopped fresh parsley

Instructions

1. In a large pot over medium heat, melt the clarified butter until shimmering.
2. Add the diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Season the cubed chicken thighs with kosher salt and freshly ground black pepper, then add to the pot. Cook until the chicken is no longer pink, about 5 minutes.
5. Sprinkle the all-purpose flour over the chicken and onions, stirring to coat evenly, and cook for 1 minute to remove the raw flour taste.
6. Gradually whisk in the chicken stock, ensuring no lumps remain, and bring to a simmer.
7. Reduce heat to low and stir in the heavy cream, shredded sharp cheddar cheese, and grated Parmesan cheese until fully melted and smooth.
8. Season with smoked paprika and cayenne pepper, adjusting to your preferred level of spice.
9. Simmer on low heat for 10 minutes, stirring occasionally to prevent sticking.
10. Garnish with chopped fresh parsley before serving.

Silky smooth with a kick, this soup is a masterclass in comfort. Serve it with a side of crusty bread for dipping, or go wild and top it with crispy bacon bits for an extra layer of decadence.

Creamy Chicken and Pasta Soup

Alright, let’s dive into a bowl of comfort that’s like a hug from the inside out. This creamy chicken and pasta soup is the culinary equivalent of your favorite cozy sweater—only edible and, let’s be honest, way more satisfying.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup finely diced yellow onion
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup uncooked ditalini pasta
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, ensuring it doesn’t brown.
4. Increase the heat to medium-high and add the chicken pieces, searing until golden brown on all sides, approximately 5 minutes.
5. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits for added flavor.
6. Bring the mixture to a boil, then reduce the heat to a simmer and add the ditalini pasta, salt, black pepper, thyme, and red pepper flakes.
7. Simmer uncovered for 10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
8. Reduce the heat to low and stir in the heavy cream and Parmesan cheese until fully incorporated and the cheese is melted.
9. Garnish with chopped parsley before serving.

Perfectly creamy with a hint of spice, this soup is a delightful dance of textures and flavors. Serve it with a side of crusty bread for dipping, or top with extra Parmesan for a cheesy finish that’ll have everyone coming back for seconds.

Creamy Chicken and Leek Soup

Ready to dive into a bowl of comfort that’s as creamy as your favorite sweater and as satisfying as finding an extra chicken nugget in your takeout? This Creamy Chicken and Leek Soup is here to hug your taste buds with its velvety texture and rich flavors, proving that sometimes, the best things in life are simmered slowly in a pot.

Ingredients

• 2 tablespoons clarified butter
• 2 large leeks, white and light green parts only, thinly sliced
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 cloves garlic, minced
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers like a mirage in the desert.
2. Add the sliced leeks, stirring occasionally, until they soften and turn translucent, about 5 minutes. This is your foundation of flavor, so don’t rush it.
3. Introduce the chicken pieces to the pot, browning them lightly on all sides, about 4 minutes. They don’t need to be fully cooked yet—just kissed by heat.
4. Stir in the minced garlic and cook until fragrant, about 30 seconds. Garlic burns faster than a bad joke, so keep an eye on it.
5. Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Those bits are flavor gold.
6. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it cook until the chicken is tender, about 20 minutes.
7. Remove the pot from heat. Stir in the heavy cream and thyme leaves, seasoning with salt and pepper to your liking. The cream will thicken the soup slightly, giving it that luxurious texture we’re after.
8. Let the soup sit for 5 minutes off the heat to allow the flavors to marry. Patience is a virtue, especially in soup-making.

Ladle this creamy dream into bowls and serve with a sprinkle of fresh thyme or a side of crusty bread for dipping. The soup’s velvety texture and the sweet, mild flavor of leeks balanced with the richness of cream make it a dish that’s both comforting and sophisticated. Perfect for those days when you need a little extra warmth in your life.

Creamy Chicken and Barley Soup

Picture this: a bowl so creamy, so comforting, it’s like a hug from your grandma—if your grandma was a Michelin-starred chef specializing in soul-warming soups. This Creamy Chicken and Barley Soup is the culinary equivalent of your favorite cozy sweater, but edible and way more impressive at dinner parties.

Ingredients

• 1 tbsp clarified butter
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, pasture-raised, cut into 1-inch pieces
• 1 cup pearled barley
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to precise taste

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers like a lake at sunrise.
2. Add the diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent any onion tantrums.
3. Stir in the minced garlic and cook for 1 minute, until fragrant, but not browned—garlic burns faster than your last diet resolution.
4. Increase the heat to medium-high and add the chicken pieces. Sear until golden brown on all sides, about 5 minutes total, because color equals flavor, folks.
5. Pour in the pearled barley and chicken stock, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 45 minutes, or until the barley is tender and has absorbed the flavors like a culinary sponge.
6. Gently stir in the heavy cream and fresh thyme leaves, heating through for another 5 minutes. Season with salt and pepper, but remember, you can always add more, but you can’t take it out—so taste as you go.

Dive into this soup’s velvety texture, where each spoonful is a perfect balance of creamy richness and hearty barley. Serve it with a crusty baguette for dipping, or, for a twist, top with crispy fried shallots for an unexpected crunch that’ll make your taste buds do a happy dance.

Creamy Chicken and Lentil Soup

Ready to dive into a bowl of comfort that’s as nourishing as it is delicious? This Creamy Chicken and Lentil Soup is the culinary hug you didn’t know you needed, blending rich flavors and hearty ingredients into one spoon-licking good dish.

Ingredients

• 1 tbsp clarified butter
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cubed
• 1 cup dried green lentils, rinsed
• 4 cups chicken stock, low-sodium
• 1 cup heavy cream
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley

Instructions

1. In a large pot, heat clarified butter over medium heat until shimmering, about 1 minute.
2. Add diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
4. Add cubed chicken thighs to the pot, seasoning with salt and pepper, and cook until lightly browned, about 5 minutes.
5. Pour in rinsed green lentils and chicken stock, bringing the mixture to a boil before reducing to a simmer. Cover and cook for 25 minutes, or until lentils are tender.
6. Stir in heavy cream, smoked paprika, and ground cumin, simmering for an additional 5 minutes to blend flavors. Tip: For a thicker soup, mash some lentils against the side of the pot.
7. Adjust seasoning with salt and pepper as needed. Tip: Always taste before adding more salt; the chicken stock may already be salty enough.
8. Garnish with chopped fresh parsley before serving. Tip: For an extra touch of elegance, drizzle with a bit of olive oil.

Zesty and velvety, this soup strikes the perfect balance between creamy and hearty, with the lentils adding a delightful texture. Serve it with a crusty baguette for dipping, or top with a sprinkle of crispy bacon bits for an indulgent twist.

Creamy Chicken and Quinoa Soup

Feeling chilly or just in the mood for something that hugs your insides? This creamy chicken and quinoa soup is like a cozy blanket for your stomach, blending comfort with a dash of sophistication.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup uncooked quinoa, rinsed
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/4 cup chopped fresh parsley

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Increase the heat to medium-high and add the chicken pieces. Sear until golden brown, about 3 minutes per side.
5. Pour in the quinoa and chicken stock, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
6. Stir in the heavy cream, sea salt, black pepper, and smoked paprika. Simmer uncovered for an additional 5 minutes.
7. Remove from heat and garnish with chopped fresh parsley before serving.

Perfectly creamy with a hint of smokiness, this soup is a delightful twist on classic comfort food. Serve it with a side of crusty bread for dipping, or elevate it with a sprinkle of grated Parmesan for an extra layer of flavor.

Creamy Chicken and Sweet Potato Soup

Y’all, if your taste buds aren’t ready for this creamy, dreamy bowl of comfort, then buckle up because we’re about to take them on a flavor joyride. This soup is like a hug in a bowl, with a playful twist that’ll make your heart (and stomach) sing.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, diced into 1-inch pieces
• 2 cups sweet potatoes, peeled and cubed into 1/2-inch pieces
• 1 cup heavy cream
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups chicken stock, preferably homemade
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• Salt, to season
• Freshly ground black pepper, to season
• 2 tbsp fresh parsley, finely chopped for garnish

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers, about 1 minute.
2. Add the diced onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Add the diced chicken thighs to the pot, seasoning with salt and black pepper. Cook until the chicken is lightly browned on all sides, about 5 minutes.
5. Pour in the chicken stock, bringing the mixture to a gentle boil. Reduce heat to low and simmer for 10 minutes.
6. Add the cubed sweet potatoes, smoked paprika, and ground cinnamon to the pot. Simmer until the sweet potatoes are fork-tender, about 15 minutes.
7. Stir in the heavy cream and let the soup warm through for 5 minutes. Adjust seasoning with salt and pepper if needed.
8. Garnish with freshly chopped parsley before serving.

Delightfully creamy with a hint of sweetness and spice, this soup is a masterpiece of comfort. Serve it with a side of crusty bread for dipping, or go wild and top it with a sprinkle of crispy bacon for an extra layer of deliciousness.

Creamy Chicken and Peas Soup

Dive into a bowl of comfort with our Creamy Chicken and Peas Soup, where every spoonful is like a cozy hug from your grandma, if your grandma was a gourmet chef with a penchant for playful flavors.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, diced into 1-inch pieces
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups fresh peas, shelled
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to precise taste

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add diced chicken, seasoning lightly with salt and pepper, and sear until golden brown, approximately 4 minutes per side. Tip: Don’t overcrowd the pot to ensure a proper sear.
3. Remove chicken and set aside. In the same pot, add onion and garlic, sautéing until translucent, about 3 minutes.
4. Pour in chicken stock, scraping the bottom to release any flavorful bits. Tip: This is called deglazing and it’s a game-changer for flavor.
5. Return chicken to the pot, add peas and thyme, and bring to a simmer. Cook for 15 minutes, or until peas are tender.
6. Stir in heavy cream and simmer for an additional 5 minutes. Tip: Keep the heat low to prevent the cream from curdling.
7. Season the soup with salt and pepper to your precise liking, then serve hot.

Kick back and savor the velvety texture and rich flavors of this soup, perfect with a crusty baguette or over a bed of wild rice for an extra hearty meal.

Creamy Chicken and Carrot Soup

Whisking away the chill of a brisk evening, this creamy chicken and carrot soup is like a warm hug in a bowl, blending comfort with a dash of sophistication. Perfect for those days when you crave something hearty yet refined, it’s a culinary masterpiece that’s surprisingly simple to whip up.

Ingredients

• 2 tablespoons clarified butter
• 1 pound boneless, skinless chicken thighs, diced
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 4 large carrots, peeled and sliced into 1/4-inch rounds
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the diced chicken thighs, seasoning lightly with salt and pepper, and sauté until golden brown, about 5 minutes. Tip: Resist the urge to stir too often for a better sear.
3. Introduce the finely chopped onion and minced garlic to the pot, cooking until translucent, approximately 3 minutes.
4. Stir in the sliced carrots, followed by the chicken stock, bringing the mixture to a gentle boil.
5. Reduce heat to low, cover, and simmer until the carrots are tender, about 20 minutes. Tip: A fork should easily pierce the carrots when they’re ready.
6. Pour in the heavy cream and sprinkle the fresh thyme leaves, stirring to combine. Allow the soup to warm through for 5 minutes. Tip: Do not boil after adding cream to prevent curdling.
7. Season with additional salt and pepper if needed, then remove from heat.

Now, this soup boasts a velvety texture with a rich, savory depth from the chicken and a subtle sweetness from the carrots. Serve it with a sprinkle of fresh thyme on top or alongside a crusty artisanal bread for dipping.

Conclusion

We hope this roundup of 20 Delicious Creamy Chicken Soup Recipes brings warmth and comfort to your kitchen. Each recipe is a testament to the cozy, hearty meals that home cooks in North America cherish. Don’t forget to try these soups, share your favorites in the comments, and pin this article on Pinterest to spread the love. Happy cooking!