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GET IT NOWMy Creamy Chicken Soup Has A Secret Veggie Thickener
I have a lot of chicken soup recipes. I also have plenty of creamy ones. But this time, I wanted something that blended the two — a creamy chicken soup that’s cozy and filling, but still made with simple, healthy ingredients.
I’ve actually been making a thinner version of this for years (a lot like my low carb chicken soup except creamy), but more recently did more proper testing to make it thick. Here’s what made this creamy chicken soup recipe a winner:
- Thick and creamy, but not too heavy – This has all the flavor of classic chicken soup, but with an irresistibly creamy vibe. And unlike my thinner creamy chicken florentine soup, marry me chicken soup, or the version I made for years prior to my recent testing, this final version has a comforting, thick texture.
- Naturally thickened – Many creamy chicken soup recipes use a flour or starch roux to thicken, but not mine. I used one of my super simple, signature secret ingredients instead. You might be surprised!
- Easy, family-friendly meal in one pot – This soup includes protein as well as a mix of light and starchy veggies, so it’s filling enough to enjoy on a weeknight all by itself. And it gets cheering from my kids every time. You can also serve it as a starter if you like!
If you’re looking for a cozy, healthy, and creamy soup to add to your rotation, I highly recommend this one. It’s my family’s new favorite. And after all the holiday festivities, this is the kind of clean-ingredient comfort I’m craving. If you are too, make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my easy creamy chicken soup recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken – I used boneless, skinless chicken breasts. Boneless chicken thighs work just as well if you like darker meat.
- Aromatics – Including onion and garlic. I used fresh minced garlic, but the jarred kind works in a pinch (about a tablespoon).
- Vegetables – I used carrots and peas give it that classic chicken soup feel. You can toss in celery too, or swap the peas for green beans.
- The Secret Thickener Veggie – I was skeptical, but cauliflower worked the best to thicken this soup naturally! I tried carrots, turnips, parsnips, even potatoes to thicken the broth, but none of them got me the neutral flavor and silky smooth texture that cauliflower did. It blended in so smoothly, my 8-year-old didn’t even know it was there.
- Chicken Broth – You can use my homemade broth or store-bought. I always get reduced-sodium so that I can adjust salt to taste later.
- Half and Half – This adds that creamy finish without feeling too heavy. You can use heavy cream for a richer version. I’d start with 1/2 cup and adjust from there. I wouldn’t use regular milk (it can curdle) or almond milk (too watery), but full-fat coconut milk works great for a dairy-free option.
- Olive Oil – For sauteing. Avocado oil works, too.
- Italian Seasoning, Sea Salt, & Black Pepper
VARIATION: Want to add pasta or rice?
Cook it separately and stir it in at the end with the peas and half and half. I’ve done this with cooked white rice, cauliflower rice, spaghetti squash, and even this protein pasta to make it a creamy chicken noodle soup.
If you’re making additions, I do recommend adding a couple extra cups of broth and a little extra half and half, to compensate for the added volume.
How To Make Creamy Chicken Soup
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Sauté the veggies. Heat the oil in a Dutch oven and cook the onions, carrots, and garlic until they start to soften and smell amazing.
- Add the chicken, cauliflower, broth, and seasoning. Bring to a boil, reduce the heat, and simmer until the chicken is fully cooked.
- Shred the chicken. Transfer it to a bowl, and shred it using two forks or a hand mixer (my preferred choice).
- Blend the cauliflower. Scoop out the cauliflower with a bit of broth and blend until smooth.
- Stir the cauliflower puree and shredded chicken back in, plus the peas and half and half. Let the creamy chicken soup warm through. Season to taste and enjoy!
My Recipe Tips
- Cut the cauliflower florets large. It’ll be easier to remove them later to blend.
- A heavy pot helps everything cook evenly and keeps the heat steady for simmering. I use this Dutch oven so the soup stays warm longer, even off the heat.
- It’s ok if some of the carrots and onions make it into the blender with the cauliflower. I don’t recommend blending most of them because the pieces are best in the soup separate, so I try to leave them behind in the pot when removing the cauliflower, but it’s no big deal if a few make it over. It’s also okay if a few smaller cauliflower florets stay in the soup and don’t get blended, but try to get most of them which will help the soup get thick.
- I don’t bother with forks anymore when shredding the chicken. A hand mixer shreds the chicken in seconds and makes this step way easier.
- Make sure the frozen peas are not stuck together. I usually toss the bag on the counter a few times before opening.
Creamy Chicken Soup
My cozy, creamy chicken soup has tender chicken and veggies in a naturally thick, creamy base. Easy to make with simple ingredients!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a large Dutch oven over medium heat, heat the olive oil, until shimmering. Add the onions and saute for about 5 minutes, until starting to brown.
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Add the carrots and garlic. Saute for about 5 minutes.
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Add the chicken breasts, cauliflower, Italian seasoning, and chicken broth. Bring the soup to a boil, then reduce the heat and simmer for about 20 minutes, turning the chicken halfway through, until it's cooked through and reaches 165 degrees F (74 degrees C) in the center.
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Transfer the chicken to a large bowl. Use a hand mixer or two forks to shred.
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Use a slotted spoon to transfer all the cauliflower florets and about 1/2 cup to 1 cup of broth to a blender. Blend until smooth.
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Stir the blended puree and shredded chicken back into the pot. Add the peas and half and half. Simmer for 3-4 minutes, until the soup is hot. Season with salt and pepper to taste.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the best texture, shred the chicken faster, and make this creamy chicken soup extra satisfying.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3-5 days.
- Meal prep: You can make the whole soup ahead and just reheat when you’re ready to serve. I think the flavors taste even better the next day!
- Reheat: Warm it on the stove over medium heat, stirring occasionally, until hot.
- Freeze: Let the soup cool completely, then freeze it in containers or souper cubes for individual servings for up to 3 months. Thaw in the fridge overnight before reheating.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Creamy Chicken Soup
Serving Ideas
This cozy, creamy chicken soup is filling enough to be a full meal on its own. Sometimes I top it with crumbled almond crackers, shredded cheese, or a dollop of sour cream. But most, often I do fresh parsley and that’s it.
If you want to serve this soup with something on the side, it goes great with my cheddar bay biscuits, a simple green salad, or cauliflower breadsticks for dipping.
16 Comments
Doris slappey
0Instead of fresh cauliflower, can I use cauli rice?
Maya | Wholesome Yum
0Hi Doris, The main issue with cauli rice is it would be difficult to ladle out without picking up the other veggies. If you don’t mind pureeing some of the others, you can use cauliflower rice. The other thing to consider is cauliflower rice cooks much faster than florets, so I’d add it just in the last couple minutes of simmering. Hope this helps.
Sandy
0Can you add crock pot instructions please?
Maya | Wholesome Yum
0Hi Sandy, You can probably do it for 6-8 hours on low or 3-4 hours on high, with all the ingredients together except the half & half and peas. I would still do steps 5 and 6 after slow cooking, with step 6 either on the stove or it might work using the high setting. Let me know how it turns out if you try this!
Teresa Santos
0This soup was so easy to put together. I did not have heavy cream, used reduced fat evaporated milk. Do not like peas, sautéed carrots, celery & onion. Added cut up chicken breast and cooked in IP for only 4 minutes. Yummy and lots for leftovers.
Wholesome Yum D
0That sounds delicious, Teresa! I’m glad it made plenty for leftovers for you. Thanks for sharing!
Holli
0I can’t wait to make this. I love the idea of blending the cauliflower. And the combination of cauliflower and other ingredients will be healthy and delicious I’m pretty sure.😊
Maya | Wholesome Yum
0Thank you so much, Holli! Please let me know how it turns out.
Virginia
0How much potassium per serving is it?
Maya | Wholesome Yum
0Hi Virginia, I’m sorry, I don’t have that info, so you’d have to calculate it if you need it.
Patty Konkol
0Awesome soup and so easy to make! Made Maya’s Cheddar Bay Biscuits with it! A WIN WIN! Thank you for 2 more great recipes Maya!
Wholesome Yum D
0I love hearing that, Patty! Pairing the soup with my Cheddar Bay Biscuits sounds like the ultimate comfort meal. I’m so glad both were a hit!
veronika
0Enjoyed this heart warming comfort soup with croutons. Definitely going to have this on repeat this winter season.
Wholesome Yum D
0That sounds so cozy, Veronika. I’m thrilled it’s going on repeat for you. The croutons sound like the perfect crunchy topping!
Robin Edwards
0This recipe was the yummiest! It’s a keeper for me and my husband!
Wholesome Yum D
0I’m so glad you both loved it, Robin! That makes me so happy to hear.