This hearty, comforting creamy chicken soup is the perfect meal for chilly days or when you need a warm, nourishing bowl of goodness. Packed with tender chicken, wholesome vegetables, and a luxuriously creamy broth, this easy recipe is great for beginners and seasoned cooks alike.

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Cuisine: American
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Servings: 6

Why You’ll Love Making It

• One-Pot Wonder – Everything cooks in a single pot, which means fewer dishes and easy cleanup.
• Easy & Beginner-Friendly – With simple ingredients and step-by-step instructions, this is a great recipe for those new to cooking.
• Rich & Creamy – The combination of milk and a touch of flour gives this soup a velvety texture without being overly heavy.
• Great for Meal Prep – Make a big batch and enjoy leftovers throughout the week! The flavors deepen as it sits, making it even better the next day.
• Customizable – You can switch up the vegetables, add noodles, or even make it dairy-free by using plant-based milk.

Ingredients

• 1 medium yellow onion, diced (about 1 ½ cups) – Adds a sweet and savory base flavor.
• 2 medium carrots, peeled, halved lengthwise, and cut into ¼-inch pieces (about 1 cup) – Adds natural sweetness and color.
• 2 medium celery stalks, cut into ¼-inch pieces (about 1 cup) – Provides crunch and enhances the soup’s aroma.
• 3 cloves garlic, finely chopped – Brings a deep, aromatic flavor.
• 3 tablespoons unsalted butter – Helps sauté the vegetables and adds richness.
• ¾ teaspoon dried thyme – A warm, earthy herb that pairs beautifully with chicken.
• 1 dried bay leaf – Infuses the soup with subtle depth (remove before serving).
• 2 teaspoons kosher salt, divided (plus more to taste) – Enhances all the flavors.
• ¼ teaspoon freshly ground black pepper – Adds a mild heat and balances the creaminess.
• 1 ½ pounds boneless, skinless chicken breasts or thighs (3 medium or 2 large breasts, or 5 to 6 thighs) – Provides protein and hearty texture.
• ⅓ cup all-purpose flour – Helps thicken the soup to a luscious consistency.
• 1 (32-ounce) carton low-sodium chicken broth (about 4 cups) – Creates a flavorful base without overpowering the dish.
• 2 cups whole or 2% milk – Adds creaminess without making the soup too heavy.
• 1 medium lemon, juiced (about ¼ cup) – Brightens the flavors and balances the richness.
• 8 to 10 sprigs fresh parsley, leaves picked and finely chopped (about 2 tablespoons) – Adds a fresh, herbaceous finish.
• 1 cup frozen peas – A quick and easy addition for a pop of sweetness and color.

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Instructions

Step 1: Prep Your Veggies

Dice the onion, peel and halve the carrots lengthwise before cutting them into ¼-inch pieces, and chop the celery into ¼-inch slices. Mince the garlic cloves finely. Juice the lemon and finely chop the parsley leaves for garnish. Set aside.

Step 2: Sauté the Aromatics

Melt 3 tablespoons of unsalted butter in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery along with ¾ teaspoon dried thyme, 1 dried bay leaf, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Sauté for 5 minutes, stirring occasionally, until the onions become soft and translucent.

Step 3: Prepare and Cook the Chicken

Pat dry 1 ½ pounds boneless, skinless chicken breasts or thighs with a paper towel. Season both sides with the remaining 1 teaspoon kosher salt. If using large chicken breasts, butterfly them by slicing them in half horizontally for even cooking. Sprinkle ⅓ cup all-purpose flour over the sautéed vegetables and stir constantly for 1 minute to remove the raw flour taste.

Step 4: Build the Soup Base

Slowly pour in 4 cups low-sodium chicken broth and 2 cups milk while stirring to avoid lumps. Add the seasoned chicken pieces in a single layer. Increase the heat to medium-high and bring the soup to a gentle simmer, stirring occasionally.

Step 5: Simmer Until Chicken is Cooked

Reduce the heat to maintain a gentle simmer and cook: Thighs: About 10 minutes Breasts: About 12 to 20 minutes, or until an instant-read thermometer registers 165°F. While the chicken cooks, chop the parsley and set aside.

Step 6: Shred the Chicken & Finish the Soup

Using tongs, remove the cooked chicken and transfer it to a cutting board. Add 1 cup frozen peas to the soup and stir to combine. Shred the chicken with two forks or chop it into bite-sized pieces, then return it to the soup.

Step 7: Final Touches & Serve

Remove and discard the bay leaf. Stir in the lemon juice, then taste and adjust the seasoning with more kosher salt and black pepper if needed. Garnish with fresh parsley before serving.

FAQs

Can I make this soup ahead of time?

Yes! This soup tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat, stirring occasionally.

Can I freeze creamy chicken soup?

It’s best to enjoy this soup fresh, but if you’d like to freeze it, let it cool completely and store it in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating gently. Note: The milk may separate slightly, so stir well while reheating.

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