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A close-up of a pan-seared Creamy Bacon Chicken breast in a rich sauce with mushrooms, served with mashed potatoes in a white bowl.

Creamy Garlic Chicken Soup

A comforting and hearty soup featuring tender chicken, an abundance of roasted garlic flavor, and a rich, velvety cream broth. Perfect for a cozy meal.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
For the Soup Base
  • 2 tbsp unsalted butter
  • 1 medium yellow onion chopped
  • 2 stalks celery chopped
  • 2 medium carrots peeled and diced
  • 8-10 cloves garlic minced (about 2-3 tablespoons)
  • 1/2 cup all-purpose flour
  • 6 cups chicken broth low sodium
  • 1 cup heavy cream
  • 1 cup small red or Yukon Gold potatoes peeled and diced into 1/2-inch pieces
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary crushed
  • Salt to taste
  • Black pepper to taste
For Garnish
  • 2 tbsp fresh parsley chopped

Equipment

  • Large Pot
  • Dutch Oven
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons
  • Whisk

Method
 

Prepare the Chicken
  1. Pat the chicken cubes dry with paper towels. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
Build the Soup Base
  1. Reduce heat to medium. Add butter to the pot. Once melted, add onion, celery, and carrots. Sauté until softened, about 5-7 minutes.
  2. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  3. Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux.
  4. Gradually pour in the chicken broth, whisking constantly to prevent lumps. Bring the mixture to a simmer, stirring occasionally, until it begins to thicken.
Simmer and Finish
  1. Return the cooked chicken to the pot. Add the diced potatoes, dried thyme, and crushed rosemary. Stir well.
  2. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender and the chicken is cooked through.
  3. Stir in the heavy cream. Heat through for 2-3 minutes, but do not boil after adding cream.
  4. Taste and adjust seasoning with additional salt and black pepper as needed.
Serve
  1. Ladle the Creamy Garlic Chicken Soup into bowls. Garnish with fresh chopped parsley before serving.

Notes

This soup is even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For an extra boost of garlic flavor, you can roast a whole head of garlic, mash the cloves, and add them to the soup along with the minced garlic.