Why You’ll Love This Recipe
- Rich, creamy texture with plenty of savory flavor
- Packed with tender chicken and hearty vegetables
- Easy to prepare in a single pot
- Perfect for family dinners and meal prep
- Comforting and satisfying without complicated ingredients
- Easily customizable with your favorite vegetables and herbs
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons butter
- 1 medium onion, diced
- 8 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt, to taste
- Black pepper, to taste
- Fresh parsley for garnish
Directions
- Melt the butter in a large soup pot over medium heat.
- Add the onion, carrots, and celery. Cook for 5 to 7 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the diced chicken and cook until lightly browned on all sides.
- Sprinkle the flour over the chicken and vegetables, stirring well to coat.
- Gradually pour in the chicken broth while stirring continuously to prevent lumps.
- Add the thyme and parsley.
- Bring the soup to a gentle boil, then reduce the heat and simmer for 20 minutes, or until the chicken is fully cooked.
- Stir in the milk and heavy cream.
- Simmer for an additional 5 to 10 minutes until the soup thickens slightly.
- Season with salt and black pepper to taste.
- Garnish with fresh parsley and serve warm.
Servings and timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Add potatoes for a heartier soup.
- Stir in fresh spinach or kale during the last few minutes of cooking.
- Use rotisserie chicken to save time.
- Add mushrooms for an earthy flavor.
- Substitute half-and-half for a lighter creamy texture.
- Include cooked rice or pasta for a more filling meal.
- Add a pinch of red pepper flakes for subtle heat.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
For freezing, allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Cream-based soups may separate slightly after thawing, but stirring while reheating usually restores the texture.
To reheat, warm the soup gently in a saucepan over medium-low heat, stirring occasionally. Avoid boiling, as this can affect the creamy consistency. Add a splash of broth or milk if needed to thin the soup.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes. Chicken thighs provide extra flavor and remain tender during cooking.
How much garlic should I use?
This recipe uses eight cloves for a pronounced garlic flavor, but you can adjust the amount to your preference.
Can I make this soup ahead of time?
Yes. The flavors continue to develop, making it an excellent make-ahead meal.
Can I freeze Creamy Garlic Chicken Soup?
Yes, although the creamy broth may separate slightly after thawing. Stir well while reheating.
What vegetables can I add?
Potatoes, spinach, kale, mushrooms, peas, and corn all work well in this soup.
How do I make the soup thicker?
Simmer it longer or add an extra tablespoon of flour when preparing the base.
Can I use pre-cooked chicken?
Absolutely. Add cooked shredded chicken during the final 10 minutes of cooking.
Is this soup gluten-free?
Not as written, but you can substitute a gluten-free flour blend or cornstarch slurry.
What can I serve with Creamy Garlic Chicken Soup?
Crusty bread, dinner rolls, biscuits, or a simple green salad pair perfectly with this soup.
Can I use milk instead of heavy cream?
Yes. The soup will be lighter and slightly less rich, but still delicious.
Conclusion
Creamy Garlic Chicken Soup is the ultimate comfort food, featuring tender chicken, aromatic garlic, and a luxuriously creamy broth. Easy enough for weeknight dinners yet satisfying enough for special occasions, this soup delivers warmth and flavor in every spoonful. Whether enjoyed fresh from the pot or reheated for lunch the next day, it is a recipe you’ll want to make again and again.
PrintCreamy Garlic Chicken Soup
Creamy Garlic Chicken Soup is a rich and comforting one-pot meal filled with tender chicken, vegetables, aromatic garlic, and a velvety creamy broth. Perfect for cozy dinners, meal prep, or whenever you’re craving a hearty bowl of comfort.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 8 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt, to taste
- Black pepper, to taste
- Fresh parsley for garnish
Instructions
- Melt the butter in a large soup pot over medium heat.
- Add the onion, carrots, and celery and cook for 5 to 7 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the diced chicken and cook until lightly browned on all sides.
- Sprinkle the flour over the chicken and vegetables, stirring well to coat.
- Gradually pour in the chicken broth while stirring continuously to prevent lumps.
- Add the thyme and parsley.
- Bring the soup to a gentle boil, then reduce the heat and simmer for 20 minutes, or until the chicken is fully cooked.
- Stir in the milk and heavy cream.
- Simmer for 5 to 10 minutes until the soup thickens slightly.
- Season with salt and black pepper to taste.
- Garnish with fresh parsley and serve warm.
Notes
- Add potatoes for a heartier soup.
- Stir in fresh spinach or kale during the last few minutes of cooking.
- Use rotisserie chicken to save time.
- Add mushrooms for an earthy flavor.
- Substitute half-and-half for a lighter creamy texture.
- Include cooked rice or pasta for a more filling meal.
- Add a pinch of red pepper flakes for subtle heat.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze for up to 3 months, though the creamy broth may separate slightly.
- Reheat gently and add extra broth or milk if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 125 mg
