This cream of chicken soup is one of those recipes that quietly became part of our household rotation the moment I first tried it. I was chasing a warm, comforting bowl on a rainy afternoon and wanted something that tasted homemade without hours of fuss. The result was a lush, creamy soup with tender pieces of chicken and a classic vegetable base that fills the kitchen with soulful aromas. It’s exactly the sort of bowl that encourages second helpings and lingering conversation at the table.

I discovered this particular balance while adapting a long-standing family method: a traditional mirepoix sautéed in butter, a roux built right in the pot, and a gentle simmer to coax flavor from the chicken. What makes this version special is the texture — silky but not cloying — and the way the carrots and celery give subtle sweetness and body. Each spoonful delivers soft chicken, silky broth, and a whisper of thyme. It’s perfect for weeknights, for tucking into a thermos for lunches, or for feeding a small crowd when you want something reliably comforting.

Ingredients

• Butter (3 tablespoons): Unsalted butter gives a clean, nutty base for the vegetables and roux. Use a good-quality brand like Land O'Lakes for consistent results and adjust salt later.
• Onion (1 medium, diced): Yellow or sweet onion works best — it softens and adds savory depth. Dice uniformly so it sweats evenly and melts into the broth.
• Carrots (2 medium, diced): Choose firm carrots and dice small to integrate into the soup. They add natural sweetness and texture when simmered.
• Celery (2 stalks, diced): Celery rounds out the classic mirepoix and contributes a subtle aromatic backbone — remove leaves for a milder taste.
• Garlic (3 cloves, minced): Add near the end of the sauté to preserve brightness. Fresh garlic is preferable to avoid bitterness; one clove per person is a good rule.
• All-purpose flour (1/3 cup): This creates a light roux to thicken the broth. Measure by spooning into the cup for accuracy and cook briefly to remove raw flavor.
• Low-sodium chicken broth (4 cups): Low-sodium allows you to control seasoning. Use a homemade stock when possible or a brand like Swanson low-sodium for a clean flavor.
• Boneless skinless chicken breasts (1 pound, cut into bite-sized pieces): Chicken cooks quickly and stays tender when sliced small. You can use thighs for more fat and flavor.
• Dried thyme (1 teaspoon): Thyme gives a gentle herbaceous lift without overpowering the creamy base. Use rosemary sparingly if substituting.
• Salt (1 teaspoon) and black pepper (1/2 teaspoon): Start with the amounts listed and adjust after adding cream — proper seasoning is best at the finish.
• Heavy cream (1 cup): Adds silkiness and rounds flavors. For a lighter version use half-and-half but expect a thinner mouthfeel.

Instructions

Melt the butter: Place a large, heavy-bottomed pot over medium heat and add 3 tablespoons unsalted butter. Melt until it foams gently, about 1 minute; this foaming indicates moisture leaving the butter and prepares a silky surface for the vegetables. Sauté the vegetables: Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5 to 7 minutes until the onions turn translucent and the carrots begin to soften. Add the minced garlic in the last minute so it becomes fragrant without burning — burnt garlic will add bitterness. Make a light roux: Sprinkle 1/3 cup all-purpose flour over the softened vegetables and stir constantly for about 2 minutes. You want the flour to cook through without browning too much; the mixture should become slightly pasty and coat the veggies, which will thicken the liquid evenly. Add the broth gradually: Pour in 1 cup of the 4 cups low-sodium chicken broth while whisking or stirring to dissolve any lumps. Once smooth, add the remaining broth gradually, stirring until the mixture thickens and is homogeneous. This step prevents lumps and builds a smooth body for the soup. Cook the chicken: Add 1 pound bite-sized chicken pieces and bring the pot to a gentle boil, then reduce heat to maintain a simmer. Stir in 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let simmer for 15 to 20 minutes; the chicken will poach and infuse the broth with savory flavor. Check doneness and finish with cream: Ensure chicken is cooked through by cutting a piece — it should be white throughout and read 165°F with an instant-read thermometer. Lower the heat, stir in 1 cup heavy cream, and heat gently for 3 to 5 minutes without boiling to prevent curdling and to keep the cream silky. Final seasoning and serve: Taste and adjust salt and pepper as needed, remove from heat, and ladle into bowls. A final crack of black pepper or a small sprinkle of fresh parsley brightens the bowl before serving.

Storage Tips

Cool the soup to near room temperature within two hours and transfer to airtight containers. Refrigerate up to 4 days; for longer storage, portion into freezer-safe containers and freeze for up to 3 months. When freezing, omit garnish and leave about an inch of headspace. Reheat slowly on the stove over low heat to avoid breaking the cream; if the texture tightens, whisk in 2 to 4 tablespoons of chicken broth per cup of soup to loosen it. Microwaving in short bursts works for single servings, stirring between intervals to ensure even heating.

Ingredient Substitutions

To make a lighter version, replace heavy cream with half-and-half or a mixture of milk and 1 tablespoon butter per cup for added richness. For gluten-free needs, use a 1:1 gluten-free flour blend or cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water, added after simmering). Swap chicken breasts for boneless thighs for juicier, more flavorful pieces; decrease cooking time slightly if pieces are larger. For dairy-free, use full-fat coconut milk or unsweetened soy creamer, though the flavor will be subtly different.

Serving Suggestions

Serve the soup with warm crusty bread, sourdough to soak up the silky broth, or a crisp green salad dressed with lemon vinaigrette to cut the richness. For a heartier meal, ladle the soup over mashed potatoes, cooked rice, or buttered noodles. Garnish with finely chopped parsley, chives, or a squeeze of lemon to add brightness. For a cozy presentation, top with a spoonful of crème fraîche or a scattering of shredded sharp cheddar for a melted, savory finish.

Cultural Background

This style of creamy chicken stew has roots in classic European cooking where roux-thickened sauces were used to enrich soups and sauces. Creamy poultry soups became popular in American home kitchens in the 20th century as convenience broths and canned creams evolved; this homemade approach recreates that nostalgic flavor with fresh ingredients. Regional variations include the addition of potatoes in New England or the use of tarragon and leeks in French-inspired versions.

Seasonal Adaptations

In spring and summer, brighten the soup with a handful of fresh peas and a squeeze of lemon or replace thyme with fresh tarragon. In autumn and winter, swap carrots for roasted squash cubes and add a pinch of nutmeg for warmth. Holiday versions can include small pasta shapes, roasted mushrooms, or a crown of flaky pastry to turn the soup into an impressive centerpiece for gatherings.

Meal Prep Tips

Portion soup into single-serving containers for easy lunches; reheat on the stove or in the microwave and add a splash of broth to refresh the texture. You can cook the full recipe and freeze half — thaw overnight in the refrigerator before reheating. If planning ahead, prepare the mirepoix and dice the chicken a day ahead to reduce hands-on time; the assembled base reheats quickly and finishes in about 10 minutes once the cream is added.

This pot of creamy chicken is the kind of recipe that invites small adaptations and grows more familiar with each batch you make. It’s comforting, forgiving, and reliably delicious — a practical staple you’ll return to season after season.