Creamy Chicken Soup Recipe: A Cozy Bowl with a Twist

This creamy chicken soup starts with a simple premise but thrives on unexpected twists. I love adding a splash of sherry or a handful of fresh herbs just before serving. It’s the kind of dish that feels like a warm conversation with an old friend, comforting yet full of subtle surprises.
In the dead of winter, it’s my go-to for turning a rough day around. The rich, velvety broth feels like a hug, especially when made from scratch. It’s a reminder that good, honest food doesn’t need fancy ingredients—just time and a little love.

Why I keep coming back to this recipe

It’s the kind of soup that feels like a warm blanket, especially in cold weather. Each spoonful delivers a comforting, familiar flavor with just enough twist to keep it interesting. I love how flexible it is—tweaking herbs or adding a dash of hot sauce makes it new every time. It’s my quick fix for a cozy, nourishing meal that never lets me down.

Breaking down the ingredients

• Chicken breasts or thighs: Tender, mild-flavored protein that becomes silky when cooked gently.
• Cream (heavy or double): Adds richness and a velvety texture; can substitute coconut cream for dairy-free.
• Onions and garlic: Builds a sweet, savory base; sauté until fragrant and translucent.
• Carrots and celery: Add crunch and sweetness; cook until just tender.
• Chicken broth: The soup’s backbone—use homemade or store-bought, but adjust salt accordingly.
• Nutmeg: A pinch brightens the cream and adds warmth.
• Fresh herbs (parsley, thyme): Finish with bright, herbal notes that lift the richness.

Tools and equipment you’ll need

• Large heavy-bottomed pot: To ensure even heat and prevent scorching during simmering.
• Wooden spoon: For gentle stirring and scraping the bottom.
• Measuring cups and spoons: To keep your seasonings and liquids balanced.
• Sharp knife and chopping board: For prep work—dicing chicken and vegetables.
• Soup ladle: For serving and portioning.

Step-by-step to a silky, comforting bowl

Step 1: Gather your ingredients and equipment before you start. It saves you from scrambling mid-cook.

Step 2: Warm your pot on medium, about 180°C (355°F). Add butter and sauté onions until translucent, about 5 minutes.

Step 3: Add diced chicken and cook until lightly browned, about 7 minutes, stirring often.

Step 4: Pour in broth, bring to a simmer, and add your veggies. Let it cook gently for 20 minutes.

Step 5: Stir in cream, season well with salt, pepper, and a pinch of nutmeg. Let it simmer another 5 minutes.

Step 6: Taste and adjust seasoning. Serve hot, garnished with fresh herbs.

Cooking checkpoints to keep in mind

• Onions should be soft and translucent, not browned.
• Chicken pieces should be cooked through and no longer pink.
• Cream should be added at the end to prevent curdling and maintain smoothness.
• The soup should be hot and bubbly before serving, with a rich aroma.

Common mistakes and how to fix them

• Adding cold cream directly to hot broth.? Use low heat after adding cream to avoid curdling.
• Cream curdles or separates.? Stir continuously when adding cream.
• Overcooking, leading to dry pieces.? Cook chicken until just done.
• Soup tasting bland or overly salty.? Adjust seasoning before serving.

Creamy Chicken Soup with Herbs

This creamy chicken soup features tender pieces of chicken simmered in a velvety broth enriched with cream and aromatic herbs. It combines simple ingredients with gentle simmering and finishing touches like fresh herbs and a splash of sherry, resulting in a comforting, smooth-textured dish that feels like a warm hug in a bowl.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 large chicken breasts or thighs diced
• 1 cup heavy cream or double cream
• 1 large onion finely chopped
• 3 cloves garlic minced
• 2 carrots carrots diced
• 2 stalks celery diced
• 4 cups chicken broth
• 1/4 teaspoon nutmeg freshly grated
• to taste salt and pepper
• fresh parsley or thyme for garnish
• 1 tablespoon butter
• 1 tablespoon sherry or white wine optional, added at the end

Equipment

• Large heavy-bottomed pot
• Wooden spoon
• Measuring cups and spoons
• Sharp knife and chopping board
• Soup ladle

Method

 

1. Start by gathering all your ingredients and chopping the onion, garlic, carrots, and celery into small, uniform pieces.
   
2. Warm your large heavy-bottomed pot over medium heat and add the butter. Once melted and bubbling, sauté the chopped onion until it becomes translucent and fragrant, about 5 minutes.
   
3. Add the diced chicken to the pot and cook, stirring occasionally, until lightly browned and cooked through, about 7 minutes. The chicken should be no longer pink inside.
   
4. Stir in the minced garlic and cook for another minute until it releases its aroma, making sure not to burn it.
5. Add the diced carrots and celery, stirring to coat them with the aromatic base. Cook for about 5 minutes until they start to soften but still retain some crunch.
6. Pour in the chicken broth, stirring to loosen any bits stuck to the bottom. Bring the mixture to a gentle simmer and cook uncovered for about 20 minutes, until the vegetables are tender and the flavors meld.
7. Reduce the heat to low and stir in the heavy cream, mixing well until the soup becomes smooth and velvety. Season with salt, pepper, and a pinch of freshly grated nutmeg.
8. Let the soup simmer gently for another 5 minutes, adjusting seasoning as needed. For an extra touch, stir in a splash of sherry or white wine just before serving.
9. Taste the soup and make final adjustments with salt and pepper to your preference. Ladle into bowls and garnish with freshly chopped parsley or thyme for a bright, herbal finish.
10. Serve the soup hot, enjoying its comforting aroma and creamy texture with each spoonful.

Notes

For a dairy-free version, substitute coconut cream and skip the butter. Feel free to add hot sauce or extra herbs for variation.