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Creamy Chicken Soup

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 25 min
  • Calories: 324
homemade creamy chicken soup in a bowl with a spoon served with crusty bread

A creamy chicken soup to warm you right through to the bone.

One Chicken Soup Recipe To Rule All Chicken Soup Recipes

Why is this chicken soup so very excellent? Because it’s creamy! And a little bit dill-y! And, because it’s a TMP chicken soup recipe, it’s Parmesan-y and garlicky! Therefore, it’s extremely extra lovable. Chicken soup is great. We love it. We make it all the time in all of its various forms—classic with noodles, or coconut-y, or with rice, or with white beans—and we love it any which way it’s made. But this creamy chicken soup recipe is our current obsession. The added richness of the milk and butter are just too fantastic. In the colder months, we want things that feel like they’ll really stay with us—warm bowls of creamy, hearty soups we can wrap our cold hands around, bring to our frozen blue lips and sip deeply from to warm from the inside out. This soup hasn’t just been showing up on repeat, it’s on auto-play—it’s easy, comes together quickly and its belovedness is near-universal. Pair it with some crusty bread and hey—dinner’s done.

Shredded chicken, stock, green onions, rice, garlic, carrots and celery for creamy chicken soup in bowls on the counter

Everything You’ll Need To Make This Creamy Chicken Soup Recipe

Just the basics, here! Classic chicken soup ingredient, plus creamy things equals deliciousness. When we say “cooked chicken” we mean all of the meat from a rotisserie chicken OR chicken that you’ve made ahead of time (poached chicken, for example). Here’s everything you’ll need:

  • Onion

  • Carrot

  • Celery

  • Garlic

  • Butter

  • Flour

  • Chicken stock

  • Whole milk

  • Dill

  • Cooked chicken

  • Parmesan

onions, carrots, celery and garlic being cooked in a pot
onions, carrots, celery, garlic butter and flour being cooked in a pot
onions, carrots, celery, garlic butter, flour and chicken broth being stirred in a pot with a wooden spoon
Chicken parmesan cheese, dill, vegetables, for creamy chicken soup in a pot

How Do You Add Richness to Chicken Soup?

That very question is how we ended up here, with this fabulously creamy chicken soup. We wanted to give our favorite soup a little punch-up, and so we turned to the classic, cream-ifying power of a roux! A roux is a classic technique for thickening soups and sauces, and simply refers to the use of fat and flour together—in this case, butter and flour! Whole milk adds plenty of creaminess, too, and voila! A lovely rich and creamy chicken soup.

homemade creamy chicken soup in a pot
homemade creamy chicken soup in a bowl

How To Make Creamy Chicken Soup

Four simple steps and this easy chicken soup is ready to go!

  1. Sauté onions, carrots, celery. Then, after a few minutes, add the garlic.

  2. Roux time! Stir in the butter and flour, then slowly pour in the stock.

  3. Bring the soup base to a boil and simmer for a few minutes until it has thickened a bit.

  4. Stir in the milk, salt, pepper, dill, chicken and Parmesan.

homemade creamy chicken soup in a bowl with a spoon served with crusty bread

Tools You’ll Need

More Chicken Soup Recipes to Try

homemade creamy chicken soup in a pot with a wooden spoon
homemade creamy chicken soup in a bowl with a spoon served with crusty bread

Chicken Soup For The Coldest Days

The homey comfort of a bowl of chicken soup is a must for these wintery days, and this chicken soup recipe is just one of many that we cycle through this time of year. If you give it a try, we’d love to know how you and your family enjoyed it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Creamy Chicken Soup

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 25 min
  • Calories: 324


  • 2 Tbsp olive oil
  • 1 small yellow onion, diced, about 1 cup
  • 1 medium carrot, diced, 3/4 cup
  • 2 celery ribs diced, ¾ cup
  • 3 cloves garlic, minced
  • 1/4 cup unsalted butter, 4 Tbsp
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock or broth
  • 1 cup milk (whole milk, preferably)
  • 1/2 tsp sea salt, plus more to taste
  • 1/4 tsp freshly cracked black pepper
  • 1 Tbsp minced fresh dill
  • 3 cups shredded cooked chicken, from a rotisserie or 2 large chicken breasts, poached in water
  • 1/3 cup grated fresh Parmesan cheese
  • 4 green onions, chopped, for garnish


  1. Add the olive oil to a large stockpot set over medium heat. Once the oil is glistening, add the onions, carrots and celery and cook until the carrots and celery are beginning to soften, about 8-10 minutes. Add the garlic and cook until fragrant, about 1 minute longer.

  2. Add the butter to the pan. Once the butter is bubbling, sprinkle in the flour and stir until a thick paste is formed, cooking for about 1 minute. Slowly add the chicken stock, stirring and bring to a boil over high heat. As soon as the soup is boiling, reduce the heat and simmer until the carrots and celery are tender, and the soup has thickened about 5 more minutes.

  3. Add the milk, salt, pepper, dill, chicken and Parmesan cheese, stir to combine. Let simmer for a few minutes longer until the chicken is warmed through and the parmesan is fully incorporated.

  4. Serve the soup topped with green onions, extra Parmesan if desired.

NOTE: This soup will keep well in the fridge for a few days and you can definitely freeze it if you’d like to! It’ll keep in the freezer for up to three months. Simply thaw it out in the fridge and gently warm it in a pot on the stove stirring often so that the broth doesn’t separate.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 324
  • Protein 22 g
  • Carbohydrates 13 g
  • Total Fat 19 g
  • Dietary Fiber 2 g
  • Cholesterol 84 mg
  • sodium 416 mg
  • Total Sugars 4 g

Creamy Chicken Soup

Questions & Reviews

Join the discussion below.

  • Daniel

    Can the milk be replaced with heavy cream?

    It will probably change the consistency a bit. Milk is preferred but in a pinch you could try heavy cream. Or if you have skim or 1% milk on hand maybe do half cream half milk. Hope you enjoy Daniel!

  • Tess Sharp

    Just made this and it was delicious!

    Thanks Tess, glad you loved it!

  • KathyT

    My husband is a fan of thick, flavorful, creamy soups. I had made a fresh batch of homemade chicken stock yesterday so decided to give a new soup recipe a try. To this recipe I added 1 chopped jalepeno pepper to the onion, carrot, celery saute, added an extra 2 tbsp flour because he likes it thicker, and added 3/4 cup green peas when I added the milk... It turned out so fabulous and the thickness was perfect. Thanks for this recipe.

    Thanks Kathy, we are so happy you both loved it!

  • Christi

    This was delicious! Quick and easy to make on a cold evening with things I already had in the 'fridge. Can't wait to make it again!

    Thanks Christi, so glad you love it and want to make it again! So great you already had everything on hand!

  • Carmen Wolfe

    This soup was an amazing hit with my entire family. My teenagers came back asking for more. Next time, I will make a larger batch

    Thank you Carmen! So happy it was a hit!

  • Karen P.

    My interest in soup is limited and I love this soup! So warm and cozy. I still remember eating this on a cold night on the sofa with a blanket while I watched TV. I used Lactaid milk and that seemed fine. I am delighted to have a homemade soup in our rotation!

    Thanks Karen, we are so glad it made it in rotation!