Introduction

This creamy chicken soup is a comforting and flavorful dish perfect for chilly days. Loaded with tender chicken, fresh vegetables, and a rich, velvety broth, it’s a hearty meal that’s easy to prepare and sure to please the whole family.

Creamy Chicken Soup with Gruyere and Herbs Recipe - Recipe Image

Ingredients

2 tbsp vegetable oil
2 tbsp unsalted butter (¼ stick)
4 tbsp all-purpose flour
1 cup low-sodium chicken broth
2 tbsp unsalted butter (¼ stick)
2 tbsp vegetable oil
6 carrots, peeled and cut into ⅛-inch slices
2 ribs celery, cut into ⅛-inch slices
1 medium yellow onion, diced
1 clove garlic, minced
3 cups low-sodium chicken broth
¼ cup dry or semi-dry white wine
3½ cups half-and-half
2 tbsp chicken bouillon granules
½ tsp ground black pepper
2 tbsp minced fresh parsley
3 dried bay leaves
1½ tsp herbs de Provence
½ tsp ground turmeric (optional)
½ tsp ground paprika (optional)
¼ tsp crushed red pepper flakes (optional)
5 cups cooked chicken, cubed or shredded (do not use smoked rotisserie chicken)
Freshly shredded Gruyere cheese, for garnish
Chopped fresh parsley or dill, for garnish

Instructions

Step 1: Heat 2 tablespoons vegetable oil and 2 tablespoons unsalted butter in a medium saucepan. Sprinkle the flour over the fat and whisk quickly until combined. Cook, whisking occasionally, until the roux turns light golden brown.
Step 2: Slowly add 1 cup low-sodium chicken broth to the roux while whisking vigorously to keep it smooth. Remove from heat and set aside.
Step 3: In a large Dutch oven, heat 2 tablespoons butter and 2 tablespoons vegetable oil over medium-high heat. Add the sliced carrots and celery; sauté for 5 minutes, stirring occasionally.
Step 4: Add the diced onion and cook for 3 more minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 5: Slowly pour 1 cup of broth into the pot while scraping the bottom to deglaze. Add the remaining 2 cups broth and the white wine, then stir in the prepared roux.
Step 6: Bring the mixture to a boil, stirring frequently.
Step 7: Reduce heat to low. Add half-and-half, chicken bouillon granules, black pepper, parsley, bay leaves, herbs de Provence, turmeric, paprika, crushed red pepper flakes, and the cooked chicken. Stir well.
Step 8: Simmer the soup for 15 minutes. Taste and adjust seasonings if needed. Continue simmering for 30 to 45 minutes or until the soup thickens to your desired consistency.
Step 9: Remove and discard the bay leaves.
Step 10: Serve hot, garnished with shredded Gruyere cheese and chopped fresh parsley or dill. Enjoy with crusty bread.

Tips & Variations

For a richer flavor, substitute half the half-and-half with heavy cream.
Use fresh herbs like thyme or rosemary instead of herbs de Provence for a different aroma.
If you prefer a thicker soup, add a little more flour to the roux or simmer longer to reduce the liquid.
Shredded cooked turkey can be used in place of chicken for a seasonal twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring often to prevent scorching. The soup may thicken when chilled; add a splash of broth or half-and-half when reheating to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors meld. Prepare it fully, then cool and refrigerate. Reheat gently before serving.

Can I freeze creamy chicken soup?

Freezing is possible, but the dairy may separate upon thawing. To minimize this, freeze without the half-and-half and add it fresh when reheating.

Creamy Chicken Soup with Gruyere and Herbs Recipe

Print Recipe

★★★★★

4.9 from 125 reviews

This creamy chicken soup is a rich and hearty comfort dish featuring a smooth roux base, tender vegetables, aromatic herbs, and shredded chicken. Perfectly thickened and garnished with Gruyere cheese and fresh parsley, this soup is ideal for cozy family meals or entertaining guests.

Author: zara
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Yield: 8 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

Roux

2 tbsp vegetable oil
2 tbsp unsalted butter (¼ stick)
4 tbsp all-purpose flour
1 cup low-sodium chicken broth

Soup Base and Vegetables

2 tbsp unsalted butter (¼ stick)
2 tbsp vegetable oil
6 carrots, peeled and cut into ⅛-inch slices
2 ribs celery, cut into ⅛-inch slices
1 medium yellow onion, diced
1 clove garlic, minced
3 cups low-sodium chicken broth
¼ cup dry or semi-dry white wine
3½ cups half-and-half
2 tbsp chicken bouillon granules
½ tsp ground black pepper
2 tbsp minced fresh parsley
3 dried bay leaves
1½ tsp herbs de Provence
½ tsp ground turmeric (optional)
½ tsp ground paprika (optional)
¼ tsp crushed red pepper flakes (optional)
5 cups cooked chicken, cubed or shredded (do not use smoked rotisserie chicken)

Garnishes

Freshly shredded Gruyere cheese
Chopped fresh parsley or dill

Instructions

Make the Roux: Heat 2 tbsp oil and 2 tbsp butter in a medium saucepan over medium heat. Sprinkle in the 4 tbsp flour and whisk quickly to combine. Cook the mixture, whisking occasionally, until it turns a light golden brown. Slowly whisk in 1 cup chicken broth vigorously until smooth. Remove from heat and set aside.
Sauté Vegetables: In a large Dutch oven, heat 2 tbsp butter and 2 tbsp oil over medium-high heat. Add the sliced carrots and celery and sauté for 5 minutes, stirring occasionally. Add the diced onions and cook for another 3 minutes until onions become translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
Deglaze the Pot: Slowly add 1 cup of chicken broth while scraping the bottom of the pot to loosen browned bits. Then add the remaining 2 cups chicken broth, white wine, and the prepared roux. Stir well to combine and bring the mixture to a boil, stirring frequently.
Simmer the Soup: Reduce heat to low. Add 3½ cups half-and-half, chicken bouillon granules, black pepper, minced parsley, dried bay leaves, herbs de Provence, turmeric, paprika, and crushed red pepper flakes if using. Stir to mix. Simmer the soup uncovered for 15 minutes, taste and adjust seasoning as needed. Continue simmering for an additional 30 to 45 minutes or until the soup thickens to desired consistency.
Finalize: Remove and discard the bay leaves. Stir in the cooked chicken to warm through. Serve hot, garnished with freshly shredded Gruyere cheese and chopped fresh parsley or dill. Enjoy with crusty bread.

Notes

Use low-sodium chicken broth to control the salt content and adjust seasoning accordingly.
The optional spices add depth and warmth but can be omitted if preferred.
Shredded or cubed cooked chicken can be from any fresh, un-smoked chicken sources for best flavor.
Half-and-half provides creaminess without being overly heavy; whole milk can be substituted for a lighter version.
Simmer gently to avoid curdling the dairy and ensure maximal flavor melding.
Gruyere cheese melts beautifully, adding a nutty, creamy finish to the soup.
Serve with crusty bread or a simple side salad for a complete meal.

Keywords: creamy chicken soup, chicken soup recipe, roux-based soup, creamy soup with chicken, comfort food soup, homemade chicken soup