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Creamy Chicken Soup

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

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, diced
  • 1 medium carrot, diced
  • 2 celery ribs, diced
  • 3 garlic cloves, minced
  • 4 tablespoons (½ stick) unsalted butter
  • ¼ cup all-purpose flour
  • 4 cups chicken stock
  • 1 cup whole milk
  • ½ teaspoon sea salt, plus more to taste
  • ¼ teaspoon freshly cracked black pepper
  • 1 tablespoon minced fresh dill, plus more for garnish
  • 3 cups shredded cooked chicken
  • ⅓ cup freshly grated Parmesan cheese, plus more for garnish
  • 4 green onions, white and green parts, chopped, for garnish

Method

  1. Heat the olive oil in a large stockpot set over medium heat. Once the oil is glistening, add the onion, carrot, and celery and cook, stirring occasionally, until the vegetables are beginning to soften, about 8 to 10 minutes. Add the garlic and cook until fragrant, about 1 more minute. 
  2. Add the butter to the pot. Once the butter is bubbling, sprinkle in the flour and stir until a thick paste forms.  Cook for about 1 minute. Slowly add the chicken stock, stirring constantly, and bring to a boil over high heat. As soon as the soup is boiling, reduce the heat to a simmer and cook until the vegetables are tender, and the soup has thickened, about 5 more minutes.  
  3. Add the milk, salt, pepper, dill, chicken, and Parmesan cheese, and stir to combine. Simmer until the chicken is warmed through and the Parmesan is fully incorporated, about 3 more minutes. Taste and adjust seasoning as needed.  
  4. Ladle the soup into bowls and top with green onions, more dill, and extra Parmesan, if desired.   

Notes

This soup will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat frozen soup, thaw in the refrigerator overnight, then gently warm in a pot over low heat, stirring often to prevent the broth from separating.