This creamy chicken soup is rich, comforting, and packed with flavour. An easy homemade recipe the whole family will love.
There’s something so comforting about this time of year—the colder evenings, cozy nights in, and of course, a warm homemade soup simmering away in the kitchen. And when it comes to comfort, nothing beats a creamy chicken soup. This nourishing bowl is packed with wholesome ingredients, rich flavour, and all the goodness your body craves when you need a little extra warmth.
A few weeks ago, our whole house came down with something, and I could feel my body asking for a hearty, nutritious chicken soup. So I made a fresh batch of my homemade chicken broth and used it as the base for this delicious, creamy chicken soup recipe. It turned out so good that we ate it for three days straight — it was that comforting and genuinely helped us all feel better.
The double cream gives it the perfect velvety texture, and the mix of tender chicken, vegetables, and vermicelli noodles makes it a filling, satisfying meal the whole family will love.
If you’ve been looking for an easy creamy chicken soup recipe to keep on rotation this season, this one ticks every box. It’s simple to make, uses everyday ingredients, and is the kind of recipe you’ll want to make again and again throughout the colder months.
I hope this becomes one of your go-to creamy soup recipes. If you try it, I would love to hear what you think—please leave a comment and rating below. And if you share it on Instagram, don’t forget to tag me @lotsoflovemariam, so I can see your delicious recreations!
This post is all about a delicious creamy chicken soup recipe!
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Creamy Chicken Soup Recipe
Ingredients Needed
- Extra virgin olive oil
- Butter
- Carrots
- White onion
- Parsnip
- Celery sticks
- Garlic cloves
- Chicken broth (try my homemade chicken broth recipe)
- Shredded cooked chicken (use the chicken you cooked to make the chicken broth, or you can use previously cooked chicken to shred)
- Vermicelli noodles
- Flour
- Salt
- Mixed herbs
- Dried parsley
- Black pepper
- Fresh parsley
- Double cream
How To Make This Creamy Chicken Soup
- Wash and chop the onions, celery, parsnip, and carrots.
- Heat the extra virgin olive oil in a large pot over medium heat. Add the chopped onions, carrots, celery, and parsnips, then season with 1 tsp salt.
- Sauté the vegetables for about 5 minutes, until they begin to soften.
- Create a small space in the centre of the pot and add the butter and minced garlic. Stir the garlic in the melted butter for 20–30 seconds to prevent burning, then mix it through the vegetables. Cook for another few minutes.
- Sprinkle the flour over the vegetables and stir to combine. Cook for 3 minutes, stirring every minute to avoid sticking or burning.
- Pour in the chicken broth and add the remaining 1 tsp salt, black pepper, mixed herbs, and dried parsley. Bring the soup to a boil (for about 5 minutes).
- Add the shredded chicken, vermicelli noodles, and double cream. Stir well and let the soup continue cooking for about 5 minutes, or until the noodles are tender.
- If you prefer a thinner, more soupy consistency, add extra chicken broth (I added about 2–3 cups at the end but do not worry the soup will still be creamy).
- Serve warm and enjoy!
Why You’ll Love This Healthy Creamy Chicken Soup
- Meal-prep friendly — make a big batch to enjoy over the next few days, or freeze portions so you always have a cosy, creamy chicken soup ready whenever you’re craving it.
- Made with simple, wholesome ingredients that come together to create a rich, flavourful, and nourishing bowl of goodness.
- Creamy, hearty and incredibly satisfying — the kind of recipe everyone in the family will love and ask for again.
- Perfect for cold days, sick days, or anytime you want a warm, feel-good meal that hits the spot every single time.
Other Recipes You’ll Also Love:
- Homemade Chicken Broth
- Moroccan Lentils Recipe
- Creamy Tomato Soup
- Garlic Bread Grilled Cheese Toastie
- Creamy Chicken Soup With Potatoes
Equipment Needed
Creamy Chicken Soup
Ingredients
- 2 tbsp extra virgin olive oil
- 1 tbsp butter
- 4 large carrots diced
- 1 white onion diced
- 1 large parsnip diced
- 5 celery sticks chopped
- 4 garlic cloves minced
- 6-8 cups chicken broth homemade recommended (check out my homemade chicken broth recipe on my blog) — add an extra 2-3 cups if you prefer a thinner, more soupy texture but still creamy
- shredded whole cooked chicken use chicken from your homemade broth or any pre-cooked shredded chicken
- 1 – 1.5 cups vermicelli noodles 1 cup for standard, 1.5 cups for extra noodles
- 2 tbsp flour
- 2 tsp salt
- 1 tsp mixed herbs
- 1 tsp dried parsley
- ½ tsp black pepper
- 1 tbsp fresh parsley chopped
- ⅓ cup double cream
Instructions
- Wash and chop the onions, celery, parsnip, and carrots.
- Heat the extra virgin olive oil in a large pot over medium heat. Add the chopped onions, carrots, celery, and parsnips, then season with 1 tsp salt.
- Sauté the vegetables for about 5 minutes, until they begin to soften.
- Create a small space in the centre of the pot and add the butter and minced garlic. Let the garlic cook gently in the melted butter for 20–30 seconds to prevent burning, then mix it through the vegetables. Cook for another 1–2 minutes.
- Sprinkle the flour over the vegetables and stir to combine. Cook for 3 minutes, stirring every minute to avoid sticking or burning.
- Pour in the chicken broth and add the remaining 1 tsp salt, black pepper, mixed herbs, and dried parsley. Bring the soup to a boil for about 5-7 minutes
- Add the shredded chicken, vermicelli noodles, and double cream. Stir well and let the soup continue cooking for about 5 minutes, or until the noodles are tender.
- If you prefer a thinner, more soupy consistency, add extra chicken broth (I added about 2–3 cups at the end, and it still came out creamy and delicious).
- Serve warm and enjoy!
This post was all about a hearty creamy chicken soup recipe!
Make sure to save this pin to try it out later!
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