Easy Creamy Chicken Soup

Ingredients

• 30 ml (2 tbsp)olive oil
• 30 g (2 tbsp)butter
• 500 g (6 small)chicken breasts
• 10 ml (2 tsp)paprika
• 5 ml (1 tsp)dried parsley
• 75 g (½ cup)celery, finely chopped
• 5 sprigsfresh thyme, leaves only
• 3 largecarrots, cut into rounds
• 1 largeonion, finely diced
• 2 largegarlic cloves, minced
• 2.5 ml (½ tsp)turmeric
• 5 ml (1 tsp)chilli flakes
• 2 smallpotatoes, cut into small cubes
• 16 g (2 tbsp)cake wheat flour or plain flour
• 710 ml (3 cups)chicken stock
• 475 ml (2 cups)milk, or half cream and half milk
• To tastesalt
• To tastepepper
• To serve, optionalcroutons
• To serve, optionalgrated Cheddar cheese
• 3 tbspfresh parsley, chopped

Instructions

1. 1

   Season and fry

   Slice each chicken breast in half horizontally to make thinner pieces. Season with the paprika, dried parsley, pepper and a little salt. Heat 30 ml (2 tbsp) oil in a large saucepan and fry the chicken. Shred it with two forks and set aside.

2. 2

   Soften vegetables

   Add the butter to the same saucepan. Gently cook the celery and carrots with the thyme leaves until soft and tender. Add the onion and cook until translucent, then add the garlic and fry for 1 minute. Stir in the turmeric and chilli flakes.

3. 3

   Add flour and liquid

   Stir in the flour and cook for 2 minutes. Pour in the chicken stock and milk, then bring the mixture to the boil.

4. 4

   Simmer the potatoes

   Add the potatoes, lower the heat and simmer gently for about 30–40 minutes, or until the potatoes are tender.

5. 5

   Return the chicken

   Add the shredded chicken and bring the soup to the boil. Turn off the heat and garnish with the chopped parsley.

6. 6

   Serve with toppings

   Serve with croutons and a sprinkle of grated Cheddar, or with crusty bread.

What is creamy chicken soup?

Chicken soup is a broad family of comforting broths found in many cuisines, rather than a dish with one single point of origin. This version gets its creamy texture from milk and flour, with potatoes adding extra substance.

The chicken is cooked first and shredded, then added back near the end. That keeps the soup hearty while allowing the vegetables and herbs to flavour the broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 34g protein, 25g carbs, 17g fat.

The chicken provides much of the protein, while the potatoes, flour and vegetables contribute carbohydrates. Olive oil, butter and milk or cream account for much of the fat. For a more balanced plate, serve a bowl with extra vegetables on the side and choose either croutons or bread rather than both.

The chicken and seasoning

Thin pieces: slicing the breasts in half helps them cook in the pan before shredding. Season them with paprika, dried parsley, pepper and a little salt as directed.

Fresh herbs: thyme leaves cook with the celery and carrots, while fresh parsley is added at the end for a brighter finish.

Building the creamy broth

Flour first: stir it into the softened vegetables and cook for 2 minutes before adding liquid. This step helps thicken the stock-and-milk mixture.

Add gradually: pour in the stock and milk, then bring the soup to the boil as the method specifies. Stir well so the flour is incorporated into the liquid.

Getting the vegetables tender

Even pieces: cut the potatoes into small cubes and the carrots into rounds so they cook through during the simmer. The recipe’s doneness cue is tender potatoes.

Gentle heat: once the potatoes are in, lower the heat and simmer for about 30–40 minutes. Keep the simmer gentle rather than letting the soup boil vigorously.

Finishing and serving

Chicken last: return the shredded chicken after the potatoes are tender, then bring the soup to the boil and turn off the heat. Finish with chopped parsley.

Optional toppings: croutons and grated Cheddar add crunch and a savoury finish. Crusty bread is another serving option listed in the recipe.

Timing and preparation

The stated total time is 45 minutes, although the method gives a 30–40 minute simmer after the potatoes are added. Prepare the vegetables while organising the chicken and seasonings to keep the cooking stages moving.

Use a large saucepan so there is room to fry the chicken and later simmer the full batch of soup in the same pot.

Recipe notes & tips

• Cut the chicken breasts in half horizontally so the pieces are thinner.
• Keep the celery, carrots and thyme moving gently in the saucepan until the vegetables soften.
• Cook the flour for the full 2 minutes before adding the stock and milk.
• Simmer gently and check that the potato cubes are tender before adding the chicken.
• Add the croutons and Cheddar just before serving so the croutons stay crisp.

Variations

• Creamier broth: use the suggested half-cream, half-milk mixture in place of all milk.
• Milder spice: reduce the chilli flakes to suit your preference.
• Extra herbs: add a little more fresh parsley at the table.
• Cheesy finish: sprinkle grated Cheddar over each bowl before serving.
• Bread side: serve with crusty bread instead of croutons.

Common mistakes to avoid

• Crowding the chicken: fry it in batches if needed so the pieces can cook in the saucepan.
• Adding flour late: stir it into the softened vegetables and cook for 2 minutes before pouring in the liquids.
• Boiling hard: lower the heat after adding the potatoes and keep the soup at a gentle simmer.
• Adding chicken too early: return it only after the potatoes are tender, as directed.
• Soft croutons: add them to the bowls at serving time rather than simmering them in the soup.

How to store

Refrigerate cooled soup in a covered container and use within 3 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a little milk or stock if it has thickened. Store croutons separately and add them when serving.

Frequently asked questions