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 velvety chicken soup combines tender pieces of chicken with a rich, creamy broth infused with onions, garlic, and vegetables. It’s simmered gently to develop deep flavors, finished with fresh herbs and a splash of sherry for a subtle twist. The final dish offers a comforting, smooth texture with a vibrant herbal aroma, perfect for cold days.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Homestyle

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 large chicken breasts or thighs diced
• 1 cup heavy cream or substitute coconut cream
• 1 large onion finely chopped
• 3 cloves garlic minced
• 2 carrots carrots diced
• 2 stalks celery diced
• 4 cups chicken broth preferably homemade
• 1/4 teaspoon nutmeg ground
• to taste salt and pepper
• a handful fresh herbs parsley and thyme, chopped
• 1 tablespoon butter
• 1 shot sherry optional, for finishing

Equipment

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

Method

 

1. Gather all your ingredients and prep your chopping board and knives. Dice the chicken into bite-sized pieces and finely chop the onion, garlic, carrots, and celery.
   
2. Warm the large heavy-bottomed pot over medium heat and add the butter. Once melted, sauté the onions until they become 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.
   
4. Pour in the chicken broth and bring it to a gentle simmer. Add the diced carrots and celery, then cover partially and cook for 20 minutes, allowing the vegetables to soften and flavors to meld.
5. Stir in the heavy cream and season with salt, pepper, and a pinch of nutmeg. Reduce heat to low and let the soup simmer gently for another 5 minutes, stirring to keep the cream smooth.
6. Taste the soup and adjust the seasoning as needed. Finish by stirring in chopped fresh herbs and a splash of sherry for extra depth.
7. Serve the soup hot in bowls, garnished with additional herbs if desired. Enjoy the velvety, comforting texture with aromatic herbal notes.

Notes

For an extra layer of flavor, add a splash of sherry just before serving. You can also substitute coconut cream for a dairy-free version. Keep the heat gentle when adding cream to prevent curdling.