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Creamy Chicken Soup

Featured in Soups & Stews.

Comfort in a bowl! Easy to prep in under an hour. Rotisserie chicken makes it quick, while vegetables and herbs add fresh flavor. Those cheddar biscuits? A game-changer. Made it on a chilly evening—everyone loved it. Big hit for a family dinner.
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Updated on Sun, 13 Apr 2025 04:42:12 GMT
A steaming bowl of creamy chicken soup loaded with veggies and topped with a golden biscuit. Carrots and greens set the cozy scene. Pin it
A steaming bowl of creamy chicken soup loaded with veggies and topped with a golden biscuit. Carrots and greens set the cozy scene. | tasteofmoms.com

Curling up with a hot soup bowl on cold nights always takes me back to my childhood days. This Chicken Pot Pie Soup feels like wrapping yourself in a creamy comfort blanket that helps you shake off your hectic day. I'm finally letting go of my special formula after so many followers kept asking for it - this recipe turns an everyday classic into something really special.

The Unique Touch In This Bowl

Through many kitchen experiments, I've learned that keeping it simple and using clever shortcuts creates the most amazing tastes. A store-bought rotisserie chicken transforms into comfort food gold in this soup. My little tricks include adding a dash of soy sauce and herbs de Provence for that extra wow factor that'll have everyone at your table wanting more. It's also packed with veggies so you won't feel guilty serving it during weeknight dinners.

Your Shopping List

  • Rotisserie Chicken: 5 cups pulled apart, my go-to for quick delicious meals.
  • Salted Butter: 6 tbsp, where all good cooking begins.
  • Yellow Onion: 1 whole, chopped finely.
  • Carrots: 2, sliced into cute circles.
  • Celery: 2 ribs, cut slender.
  • Garlic Cloves: 4-5, chopped small, never use the jarred stuff.
  • All-Purpose Flour: 1/3 cup, gives you that lovely thickness.
  • Chicken Broth: 6 cups, use homemade if available.
  • Yukon Gold Potatoes: 1 lb, they turn wonderfully soft during cooking.
  • Broccoli: 1 cup, diced tiny for picky eaters.
  • Soy Sauce: 1 tbsp, adds amazing flavor depth.
  • Seasonings: 1 tsp each Kinders The Blend and Herbs de Provence, game changers for taste.
  • Frozen Mixed Vegetables: 10 oz bag, saves time and adds brightness.
  • Heavy Cream: 1 cup, we've earned this richness.
  • Parmesan Cheese: 1/4 cup, grate it yourself for best results.
  • Dried Parsley: 1 tbsp, gives the finishing pop.

Cooking Steps

Prep Your Chicken
Tear the rotisserie chicken into small chunks. You'll need around 5 cups worth ready to use later.
Cook Your Vegetables
Heat your Dutch oven and melt the butter before adding onion, carrots and celery. Sprinkle with salt and pepper right away for better flavor. After they soften, throw in the garlic just until you catch that wonderful smell.
Make The Foundation
Add flour while stirring constantly. This starts the thickening process.
Develop Your Soup
Gradually add broth while mixing. Then put in potatoes, broccoli, and all seasonings including that splash of soy sauce. Bring to a boil then lower heat until potatoes get super tender.
Mix Everything Together
Time to add frozen veggies, chicken, cream, parmesan and parsley. Let everything simmer together about 30 minutes. Waiting's tough as your house fills with mouthwatering smells.

Helpful Tips

If your soup needs thickening, I'll often mix some cornstarch with cold water and stir it in. Can't find Herbs de Provence nearby? Regular poultry seasoning works great too. Don't worry about sticking to these exact veggies, just use what's in your refrigerator. We love making this with leftover Sunday ham for a twist. And don't forget to bake some cheesy biscuits, they're perfect for scooping up the last tasty drops.

A bowl of chicken soup filled with vegetables like broccoli, carrots, and peas, served alongside biscuits. Pin it
A bowl of chicken soup filled with vegetables like broccoli, carrots, and peas, served alongside biscuits. | tasteofmoms.com

Frequently Asked Questions

→ How can I make this soup thicker or thinner?

To thicken it up, mix 2 tablespoons each of cornstarch and cold water, then stir it in. Need it thinner? Add some extra chicken broth until it's just right for you.

→ What can I use instead of Herbs De Provence?

Try poultry seasoning—it's pretty similar but stronger. Use half the amount (about 1/2 tsp) to start, then adjust as needed based on your taste.

→ How long will this stay good in the fridge?

This soup holds up well for about 3-4 days. It's easy to warm up on the stovetop or in the microwave when you're ready to eat.

→ Can I switch out the meats or vegetables?

Yep, it's flexible! Swap the chicken for turkey, ham, or whatever you prefer. As for veggies, use whatever you love or have on hand.

→ Do I have to serve this with biscuits?

Not at all! The cheddar biscuits are a fun option, but rolls, crackers, or even nothing at all work just fine. The soup is delicious solo.

Conclusion

A cozy twist on chicken pot pie, but in soup form! Rotisserie chicken teams up with fresh veggies and fragrant herbs in a creamy base. Topped with cheesy biscuits, it's perfect for cold nights.

Creamy Chicken Soup

Warm and filling soup inspired by chicken pot pie. Creamy texture, packed with chicken, veggies, and delicate herbs.

Prep Time
25 Minutes
Cook Time
45 Minutes
Total Time
70 Minutes
By: Ashley

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (1 big pot full of soup)

Dietary: ~

Ingredients

01 4-5 cups shredded chicken from a rotisserie bird.
02 6 tbsp of salted butter.
03 A diced yellow onion.
04 Two sliced carrots.
05 Two celery stalks, chopped.
06 4-5 minced garlic cloves.
07 1/3 cup plain flour.
08 6 cups chicken stock.
09 About 1 lb of peeled, chopped Yukon potatoes.
10 1 cup broccoli, very finely chopped.
11 1 tbsp soy sauce.
12 1 tsp of Kinders The Blend seasoning mix.
13 1 tsp of Herbs De Provence for flavor.
14 10 oz of frozen veggies variety pack.
15 1 cup heavy whipping cream.
16 1/4 cup grated parmesan cheese.
17 1 tbsp dried parsley leaves.
18 Salt and pepper as you like.
19 Optional: One box of Red Lobster Cheddar Bay biscuits (frozen).

Instructions

Step 01

Heat butter in a big pot. Toss in onions, celery, and carrots. Sprinkle salt and pepper. Let them cook for 5-7 minutes.

Step 02

Stir in minced garlic and cook one minute until it smells great. Mix in flour and stir around for another 3-4 minutes.

Step 03

Pour in chicken stock, broccoli, potatoes, soy sauce, and seasoning mix. Bring it to a rolling boil. Lower heat, cover, and let it simmer for 12-15 minutes until the potatoes are soft.

Step 04

Stir in frozen veggies, shredded chicken, cream, parmesan, and parsley. Let it all simmer for around 30 minutes until it thickens nicely.

Step 05

Bake the biscuits while the soup finishes. Ladle the hot soup into bowls and enjoy with the warm biscuits on the side.

Notes

  1. If you like it thicker, mix cornstarch with a little water and stir it in.
  2. Keeps for about 3-4 days in the fridge.
  3. You can switch out the veggies or meat to suit your taste.

Tools You'll Need

  • A big pot or Dutch oven.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.
  • Has gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 26 g
  • Total Carbohydrate: 28 g
  • Protein: 22 g