Creamy Chicken Soup

Creamy Chicken Soup is loaded with tender veggies, savory herbs, and the most delicious chicken in a creamy base. Stovetop, slow cooker, and instant pot instructions included!
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• 1 1/2 pounds chicken breasts or thighs boneless, skinless
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 5 tablespoons butter divided
• 1 tablespoon olive oil
• 1 medium onion diced
• 3-4 cloves garlic minced, about 2 teaspoons
• 4 carrots cut into bite-sized chunks
• 4 celery ribs sliced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups heavy cream
• 1/2 cup cooking wine optional
• 4 bay leaves
• 1 teaspoon sage
• 1 teaspoon rosemary
• 1/2 teaspoon thyme
• 2 teaspoons parsley for garnishing


1️⃣ Season chicken with salt and black pepper. In a large pot over medium-high heat, heat olive oil and 1 tablespoon butter. Add chicken breasts and cook 5-7 minutes per side, until browned and cooked through. Transfer cooked chicken to a cutting board and shred.

2️⃣ Add the remaining 4 tablespoons of butter to the same pot over medium-high heat. Add the onion, garlic, carrots, and celery. Cook 8-10 minutes until fragrant and there is additional browning.

3️⃣ Sprinkle in flour, stir, and cook for 4-5 minutes.

4️⃣ Pour in 1/2 cup of cooking wine and loosen up the cooked bits along the edges and bottom of pan. Pour in chicken broth and heavy cream and add back in the chicken. Season with sage, thyme, rosemary, and bay leaves.

5️⃣ Bring to a boil over high heat. Then reduce heat to low and cover with a lid. Simmer for 20-25 minutes covered, stirring occasionally.

6️⃣ Season with more salt and pepper to taste. Remove bay leaves and serve hot with a garnish of parsley.

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