20 Creamy Chicken Breast Soup Recipes Delightful

Craving cozy comfort in a bowl? Look no further! These 20 Creamy Chicken Breast Soup Recipes are here to warm your soul—whether you need a quick weeknight dinner, a seasonal favorite, or just a little extra comfort. From silky classics to creative twists, each spoonful is pure delight. Ready to find your new go-to? Let’s dive in!

Classic Creamy Chicken and Wild Rice Soup

Look, I know it’s not quite soup season yet, but trust me, this Classic Creamy Chicken and Wild Rice Soup is a game-changer for those chilly evenings or when you’re just craving something comforting. It’s like a warm hug in a bowl, packed with flavors that’ll make you forget all about the weather outside.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 6 cups chicken broth
• 1 cup wild rice
• 1 cup heavy cream
• 2 tbsp all-purpose flour
• 1/2 cup water

Instructions

1. Saute veggies: In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, cooking until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
2. Brown chicken: Add chicken pieces to the pot, seasoning with salt, pepper, and thyme. Cook until the chicken is no longer pink on the outside, about 5 minutes.
3. Simmer soup: Pour in chicken broth and wild rice. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
4. Thicken soup: In a small bowl, whisk together flour and water until smooth. Stir into the soup along with heavy cream. Cook for another 10 minutes on low heat, stirring occasionally, until the soup has thickened slightly.
5. Final touches: Taste and adjust seasoning if necessary. Let the soup sit for 5 minutes off the heat before serving to allow the flavors to meld together beautifully.

The soup turns out luxuriously creamy with the wild rice adding a delightful chewiness, while the chicken stays tender and juicy. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping, and you’ve got yourself a meal that’s both hearty and satisfying.

Cheesy Chicken and Broccoli Soup

Dang, it’s chilly out there, isn’t it? Perfect day to whip up a bowl of something warm, cheesy, and downright comforting. Let’s dive into making this Cheesy Chicken and Broccoli Soup that’ll hug you from the inside out.

Ingredients

• 2 tbsp olive oil
• 1 lb chicken breast, diced into 1-inch pieces
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups broccoli florets, chopped into bite-sized pieces
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Heat the oil: In a large pot, heat 2 tbsp olive oil over medium heat until shimmering.
2. Cook the chicken: Add 1 lb diced chicken breast to the pot. Cook for 5-7 minutes, stirring occasionally, until no pink remains. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Sauté the veggies: Toss in 1 chopped onion and 3 minced garlic cloves. Sauté for 3 minutes until the onion is translucent.
4. Add the broth: Pour in 4 cups chicken broth and bring to a boil. Tip: Using homemade broth? Even better for flavor!
5. Incorporate broccoli: Add 2 cups broccoli florets. Reduce heat to simmer for 10 minutes, until broccoli is tender but still bright green.
6. Stir in cream: Lower the heat and gently stir in 1 cup heavy cream. Tip: Keep the heat low to prevent curdling.
7. Melt the cheese: Gradually add 2 cups shredded cheddar cheese, stirring constantly until fully melted and smooth.
8. Season to perfection: Sprinkle in 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika. Stir well to combine.

This soup is creamy with a slight crunch from the broccoli, and the cheese makes it irresistibly rich. Serve it with a side of crusty bread for dipping, or go wild and top it with extra cheese and crispy bacon bits for that extra oomph.

Creamy Tomato and Chicken Breast Soup

Zesty and comforting, this Creamy Tomato and Chicken Breast Soup is like a warm hug on a chilly evening. Perfect for those days when you’re craving something hearty but don’t want to spend hours in the kitchen.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 lb chicken breast, cubed
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese

Instructions

1. Saute aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauteing until translucent, about 5 minutes.
2. Brown chicken: Add cubed chicken breast to the pot. Season with salt, black pepper, dried basil, and dried oregano. Cook until the chicken is no longer pink, about 5-7 minutes.
3. Simmer soup: Pour in crushed tomatoes and chicken broth. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
4. Add creaminess: Stir in heavy cream and grated Parmesan cheese until fully incorporated. Simmer for an additional 5 minutes to let the flavors meld.
5. Final touch: Taste and adjust seasoning if necessary. Serve hot, garnished with extra Parmesan and a sprinkle of fresh basil if desired.

This soup strikes the perfect balance between creamy and tangy, with tender chunks of chicken in every bite. Try serving it with a side of crusty bread for dipping, or over a bed of cooked pasta for a heartier meal.

Spicy Buffalo Chicken Soup

You know those days when you’re craving something that’s got a little kick, a whole lot of comfort, and zero fuss? Yeah, me too, and that’s exactly why this Spicy Buffalo Chicken Soup is about to become your new best friend.

Ingredients

• 2 cups shredded cooked chicken
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup buffalo sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled blue cheese (optional)
• 2 tbsp chopped green onions

Instructions

1. Melt the butter: In a large pot over medium heat, melt the unsalted butter until it’s completely liquid and just starting to bubble.
2. Make the roux: Sprinkle the all-purpose flour over the melted butter, stirring constantly for about 2 minutes until it turns a light golden color. This is your soup’s thickening magic.
3. Add the liquids: Slowly pour in the chicken broth while whisking continuously to avoid lumps. Then, stir in the heavy cream and buffalo sauce until everything is well combined.
4. Season it up: Add the garlic powder, onion powder, salt, and black pepper to the pot. Give it a good stir to distribute the spices evenly.
5. Bring to a simmer: Increase the heat to medium-high and let the soup come to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until it thickens slightly.
6. Add the chicken: Stir in the shredded cooked chicken and let it warm through for about 5 minutes. Tip: If your chicken is cold from the fridge, let it sit out for a bit first to avoid cooling down the soup.
7. Garnish and serve: Ladle the soup into bowls and top with crumbled blue cheese and chopped green onions if you’re feeling fancy. Tip: A drizzle of extra buffalo sauce on top never hurt anybody.

This soup is the perfect balance of creamy and spicy, with just enough tang from the buffalo sauce to keep things interesting. Serve it with a side of crusty bread for dipping, or go all out with some celery sticks on the side for that authentic buffalo wing experience.

Chicken and Mushroom Cream Soup

You know those days when you’re craving something cozy but don’t want to spend hours in the kitchen? Yeah, me too. That’s why this Chicken and Mushroom Cream Soup is my go-to—it’s creamy, dreamy, and ready before you can say ‘second helping.’

Ingredients

• 2 tbsp olive oil
• 1 lb chicken breast, diced into 1-inch pieces
• 8 oz mushrooms, sliced
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 3 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme

Instructions

1. Sauté the veggies: Heat olive oil in a large pot over medium heat. Add onions and mushrooms, cooking until the onions are translucent and the mushrooms have released their moisture, about 5 minutes.
2. Add the garlic: Stir in the minced garlic and cook for another minute until fragrant. Don’t let it burn, or you’ll have to start over—trust me, I’ve been there.
3. Brown the chicken: Add the diced chicken to the pot, seasoning with salt, pepper, and thyme. Cook until the chicken is no longer pink on the outside, about 5 minutes.
4. Simmer the soup: Pour in the chicken broth, bring to a boil, then reduce heat to low. Let it simmer for 15 minutes to let all those flavors get to know each other.
5. Finish with cream: Stir in the heavy cream and heat through for another 5 minutes. If it’s too thick, add a splash more broth until it’s just right.

This soup is like a warm hug in a bowl—creamy with a hint of earthiness from the mushrooms and thyme. Serve it with a crusty piece of bread for dipping, or go wild and top it with some crispy bacon bits for extra crunch.

Creamy Chicken Tortilla Soup

Unbelievably easy and packed with flavor, this Creamy Chicken Tortilla Soup is your next go-to for those chilly evenings or when you’re just craving something comforting without the fuss. Let’s dive into making this creamy, dreamy bowl of goodness that’s sure to impress even the pickiest eaters at your table.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb chicken breast, cubed
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 4 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup heavy cream
• Salt to taste
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 cup tortilla chips, crushed

Instructions

1. Heat the oil: In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Sauté the aromatics: Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
3. Brown the chicken: Toss in the cubed chicken breast, cooking until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
4. Spice it up: Sprinkle in the ground cumin, chili powder, and smoked paprika, stirring to coat the chicken evenly.
5. Add liquids and veggies: Pour in the chicken broth, black beans, corn, and diced tomatoes with green chilies. Bring to a boil, then reduce heat to simmer for 15 minutes. Tip: Simmering melds the flavors beautifully.
6. Stir in cream: Lower the heat and stir in the heavy cream, warming through without boiling to prevent curdling.
7. Season and serve: Salt to taste, then ladle into bowls. Top with fresh cilantro, diced avocado, shredded cheese, and crushed tortilla chips. Tip: The avocado adds a creamy contrast that’s divine.

The soup is luxuriously creamy with a kick from the spices, and the toppings add a delightful crunch and freshness. Try serving it with a side of warm, buttered cornbread for the ultimate comfort meal.

Chicken and Corn Chowder

So, you’re staring into your fridge, wondering what to do with that leftover chicken and a can of corn, huh? Let me introduce you to your new best friend: Chicken and Corn Chowder. It’s creamy, it’s comforting, and it’s ridiculously easy to whip up, even if you’re half-asleep.

Ingredients

• 2 cups cooked chicken, shredded
• 1 can (15 oz) corn kernels, drained
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 3 tbsp all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 2 tbsp fresh parsley, chopped

Instructions

1. Sauté the veggies: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
2. Make the roux: Sprinkle the flour over the sautéed veggies, stirring constantly for about 1 minute to cook off the raw flour taste.
3. Add liquids: Gradually pour in the chicken broth, stirring continuously to avoid lumps. Bring the mixture to a simmer.
4. Incorporate chicken and corn: Add the shredded chicken and drained corn to the pot. Let it simmer for 10 minutes to allow the flavors to meld.
5. Finish with cream and spices: Stir in the heavy cream, salt, black pepper, and paprika. Simmer for another 5 minutes, then remove from heat.
6. Garnish and serve: Sprinkle with fresh parsley before serving. For an extra kick, a dash of hot sauce does wonders.

This chowder is the perfect balance of creamy and chunky, with a sweet corn flavor that plays nicely with the savory chicken. Serve it with a side of crusty bread for dipping, or go all out with some crispy bacon bits on top. Trust me, it’s a game-changer.

Thai Coconut Chicken Soup

First off, let’s talk about how this Thai Coconut Chicken Soup is basically a hug in a bowl—warm, comforting, and packed with flavors that’ll make your taste buds do a happy dance. It’s the perfect dish to whip up when you’re craving something exotic yet easy enough to make on a lazy Tuesday.

Ingredients

• 1 tbsp coconut oil
• 1 lb chicken breast, thinly sliced
• 4 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 1 tbsp ginger, freshly grated
• 2 cloves garlic, minced
• 1 tbsp lemongrass, finely chopped
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 1 cup mushrooms, sliced
• 1/4 cup cilantro, chopped

Instructions

1. Heat the oil: In a large pot, heat 1 tbsp coconut oil over medium heat until shimmering.
2. Cook the chicken: Add 1 lb thinly sliced chicken breast, cooking until no longer pink, about 5 minutes.
3. Add aromatics: Stir in 1 tbsp grated ginger, 2 cloves minced garlic, and 1 tbsp chopped lemongrass, cooking for 1 minute until fragrant.
4. Pour in liquids: Add 4 cups chicken broth and 1 can coconut milk, bringing to a gentle simmer.
5. Season the soup: Mix in 1 tbsp fish sauce, 1 tbsp lime juice, 1 tsp sugar, and 1/2 tsp red pepper flakes.
6. Add mushrooms: Toss in 1 cup sliced mushrooms, simmering for 5 minutes until tender.
7. Garnish and serve: Remove from heat, stir in 1/4 cup chopped cilantro, and serve hot.

The soup is creamy with a kick, the mushrooms add a nice bite, and the cilantro gives it a fresh finish. Try serving it over a bed of steamed jasmine rice for an extra hearty meal.

Creamy Chicken and Vegetable Soup

Unbelievably easy and downright delicious, this Creamy Chicken and Vegetable Soup is like a warm hug in a bowl. Perfect for those chilly evenings when you’re craving something comforting but don’t want to spend hours in the kitchen.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 lb chicken breast, cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 cups frozen mixed vegetables

Instructions

1. Saute the veggies: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Add garlic: Stir in minced garlic and cook for another minute until fragrant.
3. Brown the chicken: Add cubed chicken to the pot, seasoning with salt, pepper, and thyme. Cook until the chicken is no longer pink, about 5-7 minutes.
4. Pour in broth: Add chicken broth and bring the mixture to a boil. Reduce heat and let it simmer for 10 minutes.
5. Mix in vegetables: Add frozen mixed vegetables and cook for another 5 minutes until they’re heated through.
6. Finish with cream: Stir in heavy cream and let the soup warm through for about 2 minutes. Do not boil after adding cream to prevent curdling.

This soup turns out luxuriously creamy with tender chunks of chicken and vibrant veggies in every spoonful. Try serving it with a sprinkle of fresh parsley or a side of crusty bread for dipping.

Chicken Noodle Soup with Creamy Broth

Unbelievably cozy and just what you need when you’re feeling under the weather or just in the mood for some comfort food, this Chicken Noodle Soup with Creamy Broth is a game-changer. It’s like a hug in a bowl, with a silky broth that’ll have you wondering why you ever settled for the canned stuff.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 6 cups chicken broth
• 1 lb chicken breast, cubed
• 2 cups wide egg noodles
• 1 cup heavy cream
• Salt and pepper to taste

Instructions

1. Sauté veggies: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Add aromatics: Stir in garlic, thyme, and rosemary, cooking for another minute until fragrant.
3. Pour in broth: Add chicken broth and bring to a boil. Tip: Use homemade broth if you have it for extra flavor!
4. Cook chicken: Add cubed chicken breast and simmer until cooked through, about 10 minutes.
5. Add noodles: Stir in egg noodles and cook according to package instructions, usually about 8 minutes. Tip: Don’t overcook the noodles or they’ll get mushy.
6. Finish with cream: Reduce heat to low and stir in heavy cream. Season with salt and pepper to taste. Tip: For a thicker broth, let it simmer for a few extra minutes.

The result? A luxuriously creamy broth that coats every noodle and piece of chicken, with veggies that still have a bit of crunch. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping, and watch it disappear.

Chicken and Potato Chowder

Ever had one of those days where you’re craving something hearty but don’t want to spend hours in the kitchen? Well, this Chicken and Potato Chowder is about to become your go-to. It’s creamy, it’s comforting, and guess what? It’s ridiculously easy to make.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 lb chicken breast, cubed
• 4 cups potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme
• 1/2 tsp paprika

Instructions

1. Saute the base: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sauteing until the onion is translucent, about 5 minutes.
2. Brown the chicken: Add the cubed chicken breast to the pot. Cook until the chicken is no longer pink on the outside, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Add potatoes and broth: Stir in the diced potatoes and chicken broth. Bring to a boil, then reduce heat to simmer. Cover and cook until potatoes are tender, about 15 minutes. Tip: A fork should easily pierce the potatoes when they’re done.
4. Season and simmer: Add salt, black pepper, thyme, and paprika. Stir well to combine. Let the chowder simmer for another 5 minutes to meld the flavors.
5. Finish with cream: Pour in the heavy cream, stirring gently. Heat through for about 2 minutes, but do not boil. Tip: Adding cream at the end prevents it from curdling.

This chowder turns out luxuriously creamy with chunks of tender chicken and potatoes in every bite. Serve it with a sprinkle of fresh parsley or a side of crusty bread for dipping, and watch it disappear before your eyes.

Creamy Chicken and Spinach Soup

Zesty flavors and creamy textures come together in this comforting Creamy Chicken and Spinach Soup that’s perfect for any day of the week. Let’s dive into making this bowl of cozy goodness that’ll have you coming back for seconds.

Ingredients

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 4 cups fresh spinach, roughly chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Heat the oil: In a large pot, heat 2 tbsp olive oil over medium heat until shimmering.
2. Brown the chicken: Add the diced chicken to the pot, cooking until lightly browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Sauté the aromatics: Toss in the chopped onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
4. Simmer the soup: Pour in 4 cups chicken broth, bringing the mixture to a boil. Then, reduce heat to low and simmer for 15 minutes.
5. Add cream and spinach: Stir in 1 cup heavy cream and 4 cups fresh spinach, cooking until the spinach is wilted, about 2 minutes. Tip: Add the spinach in batches if your pot is full.
6. Season to perfection: Sprinkle in 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme, stirring well to combine. Tip: Taste and adjust seasoning if needed, but remember the flavors will meld as it sits.

This soup is luxuriously creamy with tender chunks of chicken and vibrant spinach in every spoonful. Serve it with a sprinkle of grated Parmesan or a side of crusty bread for dipping to take it to the next level.

Chicken and Rice Soup with Creamy Herb Broth

Oh, you’re going to love this Chicken and Rice Soup with Creamy Herb Broth—it’s like a hug in a bowl, but without the awkward patting. Perfect for those days when you need something comforting but can’t be bothered with anything too complicated.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 6 cups chicken broth
• 1 cup uncooked white rice
• 2 cups cooked chicken, shredded
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Sauté veggies: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Add garlic and herbs: Stir in garlic, thyme, and rosemary, cooking for 1 minute until fragrant.
3. Pour in broth: Add chicken broth and bring to a boil. Tip: Use homemade broth if you have it for extra flavor.
4. Cook rice: Stir in rice, reduce heat to low, cover, and simmer for 15 minutes until rice is tender.
5. Mix in chicken: Add shredded chicken and cook for another 5 minutes to warm through. Tip: Rotisserie chicken works great here for ease.
6. Finish with cream: Stir in heavy cream and season with salt and pepper. Tip: Don’t let it boil after adding cream to prevent curdling.

The soup turns out luxuriously creamy with the rice adding just the right amount of heartiness. Serve it with a sprinkle of fresh herbs on top or a side of crusty bread for dipping.

Chicken and Dumpling Soup

Alright, let’s dive into making this cozy bowl of Chicken and Dumpling Soup that’ll have you feeling all kinds of warm and fuzzy inside. Imagine tender chunks of chicken and fluffy dumplings swimming in a rich, savory broth – it’s basically a hug in a bowl.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup milk
• 2 tbsp unsalted butter, melted
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 4 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 cup heavy cream

Instructions

1. Prep the dough: In a bowl, whisk together flour, baking powder, and salt. Stir in milk and melted butter until just combined. Set aside.
2. Brown the chicken: Heat olive oil in a large pot over medium-high heat. Add chicken pieces and cook until no longer pink, about 5 minutes. Remove and set aside.
3. Sauté veggies: In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes.
4. Simmer the soup: Return chicken to the pot. Add chicken broth, thyme, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add dumplings: Drop spoonfuls of the dough into the simmering soup. Cover and cook for 15 minutes without lifting the lid.
6. Finish with cream: Stir in heavy cream and heat through for 2 minutes. Serve hot.

The dumplings puff up into little clouds of joy, and the broth gets this velvety richness from the cream. Try topping it with a sprinkle of fresh parsley for a pop of color and freshness.

Creamy Chicken and Sweet Corn Soup

Ready to dive into a bowl of comfort that’s as easy to make as it is delicious? Let’s whip up some Creamy Chicken and Sweet Corn Soup that’ll have you wondering why you ever bothered with takeout.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, diced into small pieces
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup sweet corn kernels (fresh or frozen)
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Heat the oil: In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Brown the chicken: Add the diced chicken to the pot, cooking until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Sauté the aromatics: Toss in the chopped onion and minced garlic, stirring until the onion is translucent, about 3 minutes.
4. Add the corn: Stir in 1 cup sweet corn kernels and cook for another 2 minutes to slightly caramelize the corn.
5. Pour in the broth: Add 4 cups chicken broth, bringing the mixture to a gentle boil. Tip: Use homemade broth for an extra flavor boost if you have it.
6. Simmer: Reduce heat to low, cover, and let the soup simmer for 15 minutes to meld the flavors.
7. Stir in the cream: Add 1 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme, stirring well to combine. Tip: For a lighter version, half-and-half can substitute heavy cream.
8. Final simmer: Let the soup simmer uncovered for another 5 minutes, allowing it to thicken slightly.

This soup is a creamy dream with the sweet pop of corn and tender chunks of chicken. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping into that velvety broth.

Chicken and Barley Soup with Creamy Finish

Just imagine coming home to a bowl of Chicken and Barley Soup with a creamy finish that’s like a warm hug on a chilly evening. It’s hearty, it’s comforting, and guess what? It’s easier to make than you think!

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 lb chicken breast, cubed
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 6 cups chicken broth
• 1 cup pearl barley
• 1/2 cup heavy cream
• 2 tbsp fresh parsley, chopped

Instructions

1. Sauté veggies: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until soft, about 5 minutes. Stir in garlic for the last 30 seconds.
2. Brown chicken: Add cubed chicken to the pot. Season with salt, pepper, and thyme. Cook until the chicken is no longer pink, about 5 minutes.
3. Simmer soup: Pour in chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until barley is tender.
4. Add cream: Stir in heavy cream and let the soup heat through for about 2 minutes. Tip: Don’t let it boil after adding cream to prevent curdling.
5. Garnish and serve: Sprinkle with fresh parsley before serving. Tip: For extra flavor, toast some bread to dip into the soup.

This soup is a delightful mix of textures, from the chewy barley to the tender chicken, all swimming in a creamy, herb-infused broth. Serve it with a side of crusty bread for dipping, or add a squeeze of lemon for a bright twist.

Lemon Chicken Orzo Soup

Look, I know it’s technically still soup season, but this Lemon Chicken Orzo Soup is so bright and zesty, it’ll make you forget all about the weather outside. Perfect for those days when you need a little sunshine in a bowl, and guess what? It’s easier to make than convincing your cat to take a bath.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 6 cups chicken broth
• 1 cup orzo pasta
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Heat the oil: In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Sauté the veggies: Add 1 cup diced onion, 1 cup diced carrots, and 1 cup diced celery. Cook until softened, about 5 minutes, stirring occasionally.
3. Add garlic: Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Brown the chicken: Add 1 lb chicken pieces to the pot. Cook until no longer pink, about 5 minutes.
5. Pour in broth: Add 6 cups chicken broth, scraping any bits off the bottom of the pot.
6. Season it up: Stir in 1 tsp dried thyme, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Simmer: Bring to a boil, then reduce heat and simmer for 10 minutes.
8. Add orzo: Stir in 1 cup orzo pasta and cook for 8 minutes, or until orzo is tender.
9. Finish with lemon: Remove from heat and stir in 2 tbsp lemon juice and 1/4 cup chopped fresh parsley.

The soup is creamy from the orzo, with a bright lemony kick that cuts through the richness of the chicken. Serve it with a sprinkle of extra parsley and a side of crusty bread for dipping – because let’s be honest, the bread is just a vehicle for more soup.

Creamy Chicken and Asparagus Soup

Now, who doesn’t love a bowl of creamy, dreamy soup that’s packed with flavor and comes together in no time? This Creamy Chicken and Asparagus Soup is your weeknight hero, ready to cozy up your dinner table with minimal fuss and maximum deliciousness.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Heat the oil: In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Brown the chicken: Add the diced chicken to the pot, cooking until lightly browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Sauté the veggies: Toss in the chopped onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
4. Add asparagus: Stir in the asparagus pieces, cooking for another 2 minutes to slightly soften.
5. Pour in broth: Add 4 cups chicken broth to the pot, bringing the mixture to a gentle boil.
6. Simmer: Reduce heat to low, cover, and let simmer for 15 minutes to meld the flavors. Tip: Simmering is key for depth of flavor, so don’t rush it.
7. Stir in cream: Pour in 1 cup heavy cream, stirring gently to combine. Heat through for about 2 minutes without boiling. Tip: Avoid boiling after adding cream to prevent curdling.
8. Season: Sprinkle in 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme, adjusting to taste if needed.

This soup is a velvety delight, with the asparagus adding a fresh crunch and the chicken bringing hearty satisfaction. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping into that creamy goodness.

Chicken and Cabbage Cream Soup

Ready to dive into a bowl of comfort that’s creamy, dreamy, and packed with flavor? Let’s whip up this Chicken and Cabbage Cream Soup that’s as easy to make as it is delicious. Perfect for those chilly evenings or when you’re just in need of a little hug in a bowl.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, diced into bite-sized pieces
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 4 cups green cabbage, shredded
• 3 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Heat the oil: In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Brown the chicken: Add the diced chicken to the pot, cooking until lightly browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Sauté the veggies: Toss in the chopped onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
4. Add cabbage: Stir in the shredded cabbage, cooking until it begins to soften, about 5 minutes.
5. Pour in broth: Add 3 cups chicken broth, bringing the mixture to a gentle boil. Tip: Use homemade broth for an extra flavor boost if you have it.
6. Simmer: Reduce heat to low, cover, and let simmer for 15 minutes to meld the flavors.
7. Stir in cream: Pour in 1 cup heavy cream, stirring gently to combine. Tip: For a lighter version, half-and-half works too.
8. Season: Sprinkle in 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme, adjusting to taste if needed.
9. Final simmer: Let the soup simmer uncovered for another 5 minutes to thicken slightly.

This soup turns out luxuriously creamy with tender chunks of chicken and sweet, soft cabbage. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping into all that goodness.

Creamy Chicken and Lentil Soup

Guess what? It’s one of those days where you want something hearty but don’t want to spend hours in the kitchen. That’s where this Creamy Chicken and Lentil Soup comes in – it’s like a warm hug in a bowl, and guess what? It’s stupid easy to make.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 cup dried green lentils, rinsed
• 6 cups chicken broth
• 1 lb boneless, skinless chicken breasts
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Heat the oil: In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Sauté veggies: Add the onion, carrots, and celery. Cook until softened, about 5 minutes, stirring occasionally.
3. Add garlic and spices: Stir in the garlic, cumin, smoked paprika, and thyme. Cook for 1 minute until fragrant.
4. Simmer lentils: Add the lentils and chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
5. Cook chicken: Add the chicken breasts to the pot. Cover and cook for 15 minutes, or until chicken is cooked through.
6. Shred chicken: Remove chicken from the pot, shred with two forks, and return to the pot.
7. Add cream: Stir in the heavy cream and season with salt and pepper to taste. Heat through for 2 minutes.
8. Garnish and serve: Ladle into bowls and garnish with fresh parsley.

This soup is creamy, with a slight smokiness from the paprika, and the lentils add a nice bite. Serve it with a crusty bread for dipping, or over rice for an extra hearty meal.

Conclusion

With 20 creamy chicken breast soup recipes to choose from, there’s something here for every cozy craving! Whether you’re after classic comfort or a new twist, these soups are sure to warm your heart and kitchen. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the deliciousness on Pinterest—happy cooking!