Savory Herb Cream of Chicken Soup

Name: Savory Herb Cream of Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 2 ribs celery, diced; 2 medium carrots, peeled and diced; 1 lb chicken breast, cooked and shredded; 4 cups chicken broth; 2 cups heavy cream; 1 tsp dried thyme; 1 tsp dried rosemary; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup all-purpose flour; 1/4 cup water; 2 tbsp fresh parsley, chopped; 1 bay leaf

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

Be the First to Review!

There's something timeless about a bowl of homemade cream of chicken soup, especially when it's rich with the flavors of fresh herbs. This Savory Herb Cream of Chicken Soup is a comforting classic, perfect for a cozy night in or a chilly day. It combines simplicity with the aromatic depth of thyme and rosemary, creating a soup that's both hearty and heartwarming.

Save Print Jump to Recipe

Ingredients for Savory Herb Cream of Chicken Soup

Olive oil is the base for sautéing, providing a subtle flavor and healthy fats. Onion and garlic give a foundational aromatic depth that enhances the overall taste. Celery and carrots add texture and a slight sweetness, balancing the savory ingredients. Using cooked and shredded chicken breast ensures the soup is hearty and satisfying. Chicken broth serves as the flavorful liquid base. Heavy cream offers richness and a creamy texture that complements the herbs wonderfully. Dried thyme and rosemary infuse the soup with earthy notes, while salt and black pepper enhance the overall flavor. A bay leaf adds a subtle depth that's released during simmering. Flour whisked with water thickens the soup to a perfect consistency. Finally, fresh parsley adds a pop of color and freshness just before serving.

Tips & Tricks

If you're short on time, use rotisserie chicken for a quick flavor boost.
For a thicker soup, add more flour to the mixture or reduce the broth slightly.
Adjust the herbs to your taste—more rosemary for an earthy kick, or extra thyme for a lemony hint.

Serving Suggestions

This soup pairs beautifully with crusty bread or a side of garlic toast for dipping. A light green salad with a tangy vinaigrette can complement the richness of the soup. If you're feeling indulgent, a grilled cheese sandwich makes an excellent partner.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breast?: Absolutely! Thighs will add a richer flavor and are just as delicious.
How can I make this soup gluten-free?: Substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
Can I freeze this soup?: Yes, but be aware that the cream may separate upon thawing. Stir well when reheating to combine.

Savory Herb Cream of Chicken Soup Recipe Walkthrough

Begin by heating olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, giving them a good stir until they start to soften. Next, toss in the diced celery and carrots. Let them sauté along with the onions and garlic until everything is nice and tender.

Once your veggies are softened, introduce the shredded chicken to the pot. Stir it around for a couple of minutes to let the flavors meld. Pour in the chicken broth and add your dried thyme, rosemary, salt, black pepper, and the bay leaf. Bring the mixture to a gentle boil, then lower the heat to let it simmer for about 15 minutes.

In the meantime, whisk together flour and water in a small bowl until it’s smooth and lump-free. Stir this mixture into the soup, allowing it to simmer for an additional 5 minutes until thickened to your liking.

Finish by stirring in the heavy cream and fresh parsley. Let the soup cook for another 5 minutes, giving it an occasional stir. Don't forget to fish out the bay leaf before serving!

Why You'll Love This Recipe

Quick and easy to prepare, making it perfect for weeknight dinners.
Uses simple, wholesome ingredients you likely already have.
The perfect balance of creamy and savory flavors.
Can be easily customized or adjusted to suit your taste.

Ingredients

2 tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 ribs celery, diced

2 medium carrots, peeled and diced

1 lb chicken breast, cooked and shredded

4 cups chicken broth

2 cups heavy cream

1 tsp dried thyme

1 tsp dried rosemary

1 tsp salt

1/2 tsp black pepper

1/4 cup all-purpose flour

1/4 cup water

2 tbsp fresh parsley, chopped

1 bay leaf

Step-by-step Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, celery, and carrots, sauté until softened.

2. Stir in the shredded chicken and cook for another 2 minutes.

3. Add chicken broth, thyme, rosemary, salt, pepper, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.

4. In a small bowl, whisk together flour and water until smooth. Stir it into the soup and simmer until thickened, about 5 minutes.

5. Add the heavy cream and parsley. Cook for another 5 minutes, stirring occasionally. Remove bay leaf before serving.

Save Print

Ratings and Comments

Thank you for your rating!