Creamy Chicken Soup with Gruyere and Herbs Recipe
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.
- 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
