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

This soul-warming soup combines tender chicken, nutty wild rice, and a velvety broth for the ultimate comfort in a bowl.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 6 cups chicken broth
• 1 cup wild rice blend (uncooked)
• 1 lb boneless, skinless chicken breasts
• ½ cup heavy cream
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 garlic cloves, 1 tsp thyme, 1 tsp salt, and ½ tsp black pepper; cook 1 minute until fragrant.
2. Pour in 6 cups chicken broth and bring to a boil. Add wild rice, reduce heat to low, cover, and simmer for 30 minutes.
3. Add chicken breasts, submerging them in the broth. Cover and simmer for 20 minutes until chicken reaches 165°F internally.
4. Remove chicken, shred with forks, and return to the pot. Stir in ½ cup heavy cream and simmer uncovered for 5 minutes.
5. Garnish with 2 tbsp parsley before serving.

The wild rice adds a delightful chewiness, while the cream balances the earthy flavors perfectly—no bland bites here!

Tip: For extra richness, swap half the broth for whole milk and add a Parmesan rind while simmering.

Cheesy Chicken and Broccoli Soup

This creamy, comforting soup is packed with tender chicken, fresh broccoli, and a velvety cheddar cheese sauce—perfect for cozy weeknights.

Ingredients:

• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken broth
• 2 cups whole milk
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 cups cooked shredded chicken (rotisserie works great!)
• 3 cups small broccoli florets
• 2 cups shredded sharp cheddar cheese

Instructions:

1. Melt 2 tbsp unsalted butter in a large pot over medium heat. Add diced onion and cook for 5 minutes until soft. Stir in 2 minced garlic cloves and cook for 30 seconds.
2. Sprinkle 1/4 cup all-purpose flour over the onions, stirring constantly for 1 minute to form a paste. Slowly whisk in 3 cups chicken broth and 2 cups whole milk until smooth.
3. Add 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Bring to a gentle simmer, stirring occasionally, for 5 minutes.
4. Stir in shredded chicken and broccoli florets. Simmer uncovered for 8–10 minutes, until broccoli is tender but still bright green.
5. Remove from heat and stir in 2 cups cheddar cheese until fully melted. Taste and adjust salt if needed.

The smoked paprika adds a subtle depth to the rich cheese, while the broccoli stays perfectly crisp-tender—no mushy veggies here!

Tip: For extra creaminess, swap half the milk for heavy cream.

Creamy Tomato and Chicken Breast Soup

This cozy, velvety soup combines tender chicken with rich tomato flavor—perfect for a quick weeknight dinner that feels indulgent.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 lb boneless, skinless chicken breasts
• 1 (28 oz) can crushed tomatoes
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add chicken breasts to the pot, then pour in crushed tomatoes and 2 cups chicken broth. Stir in 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, cover, and cook for 15 minutes.
3. Remove chicken and shred with two forks. Return to the pot, stir in 1/2 cup heavy cream, and simmer for 5 more minutes.
4. Ladle into bowls and top with fresh parsley.

The cream mellows the tomatoes’ acidity while keeping the soup light—no roux required! Tip: For extra depth, add a pinch of red pepper flakes with the garlic.

Spicy Buffalo Chicken Soup

This creamy, tangy soup packs all the fiery flavor of buffalo wings in a cozy, spoonable bowl—perfect for game day or a chilly weeknight.

Ingredients:

• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken broth
• 2 cups shredded cooked chicken
• 1/2 cup hot sauce (like Frank’s RedHot)
• 1/3 cup heavy cream
• 1 tsp Worcestershire sauce
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled blue cheese (optional, for topping)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Melt 2 tbsp unsalted butter in a large pot over medium heat. Add diced onion and celery; cook for 5 minutes until softened. Stir in 2 minced garlic cloves and cook for 30 seconds.
2. Sprinkle 1/4 cup flour over the veggies, stirring to coat. Gradually whisk in 3 cups chicken broth until smooth.
3. Add shredded chicken, 1/2 cup hot sauce, 1/3 cup heavy cream, 1 tsp Worcestershire sauce, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Simmer for 10 minutes, stirring occasionally.
4. Ladle into bowls and top with crumbled blue cheese (if using) and chopped parsley.

The magic here? The hot sauce’s vinegar punch cuts through the rich creaminess, just like classic buffalo dip—but in soup form!

Tip: For extra heat, drizzle with additional hot sauce or add a pinch of cayenne with the paprika.

Chicken and Mushroom Cream Soup

This cozy soup is pure comfort in a bowl—silky cream, tender chicken, and earthy mushrooms come together in a rich, savory hug.

Ingredients

• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1 lb boneless, skinless chicken thighs, diced
• 3 tbsp all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Melt 2 tbsp unsalted butter in a large pot over medium heat. Add onion and cook for 3 minutes until soft. Stir in 2 garlic cloves and cook for 30 seconds until fragrant.
2. Add mushrooms and cook for 5 minutes until browned. Push to one side, add chicken, and cook for 4 minutes, stirring occasionally, until no longer pink.
3. Sprinkle 3 tbsp flour over everything and stir for 1 minute to coat. Gradually pour in 4 cups chicken broth, stirring constantly to avoid lumps.
4. Bring to a simmer, then reduce heat to low. Stir in 1 cup heavy cream, 1 tsp thyme, 1 tsp salt, and ½ tsp black pepper. Simmer for 10 minutes until slightly thickened.
5. Garnish with 2 tbsp parsley before serving.

The flour creates a velvety base that lets the mushrooms and chicken shine without overwhelming richness—it’s hearty but never heavy.

Tip: For extra depth, swap ½ cup broth for dry white wine when deglazing the pot.

Creamy Chicken Tortilla Soup

This cozy, flavor-packed soup is like a warm hug in a bowl—creamy, slightly spicy, and loaded with crunchy tortilla toppings.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 (4 oz) can diced green chiles
• 1 lb boneless, skinless chicken breasts
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced (for topping)
• 1 cup crushed tortilla chips (for topping)

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened. Stir in minced garlic, 1 tbsp cumin, 1 tsp chili powder, and 1 tsp smoked paprika; cook for 1 minute until fragrant.
2. Pour in 4 cups chicken broth, diced tomatoes, and green chiles. Add chicken breasts, submerging them in the liquid. Bring to a simmer, cover, and cook for 15 minutes until chicken is tender.
3. Remove chicken, shred with forks, and return to the pot. Stir in 1/2 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 5 minutes.
4. Ladle into bowls and top with chopped cilantro, diced avocado, and crushed tortilla chips.

The magic here? The smoky spices and creamy broth balance perfectly with the fresh, crunchy toppings—no bland bites!

Tip: For extra richness, stir in a dollop of sour cream before serving.

Chicken and Corn Chowder

This cozy chowder is loaded with tender chicken, sweet corn, and a velvety broth—comfort food at its finest.

Ingredients:

• 2 tbsp butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 lb boneless, skinless chicken thighs, cubed
• 2 cups frozen or fresh corn kernels
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream
• 2 tbsp chopped fresh parsley

Instructions:

1. Melt 2 tbsp butter in a large pot over medium heat. Add the onion and sauté for 3 minutes until soft. Stir in 2 cloves garlic and cook for 30 seconds.
2. Sprinkle 1/4 cup flour over the onions and stir for 1 minute. Gradually whisk in 4 cups chicken broth and 2 cups milk until smooth.
3. Add the chicken, corn, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 15 minutes, stirring occasionally, until the chicken is cooked through.
4. Stir in 1/4 cup heavy cream and simmer for 2 more minutes. Garnish with 2 tbsp parsley before serving.

The smoked paprika adds a subtle depth that makes this chowder stand out from the usual—no bland soups here!

Tip: For extra smokiness, swap half the corn with fire-roasted corn kernels.

Thai Coconut Chicken Soup

This fragrant, creamy soup balances tangy, sweet, and spicy flavors in a way that feels both comforting and exotic—perfect for shaking up your weeknight dinner routine.

Ingredients

• 1 tbsp coconut oil
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 stalk lemongrass, bruised and cut into 2-inch pieces
• 4 cups chicken broth
• 1 (13.5 oz) can full-fat coconut milk
• 1 lb boneless, skinless chicken thighs, thinly sliced
• 8 oz cremini mushrooms, sliced
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp lime juice
• 1 red chili, thinly sliced (or 1/2 tsp red pepper flakes)
• Fresh cilantro and lime wedges, for serving

Instructions

1. Heat 1 tbsp coconut oil in a pot over medium. Add 1 tbsp ginger, 2 cloves garlic, and lemongrass; sauté 1 minute until fragrant.
2. Pour in 4 cups chicken broth and 1 can coconut milk. Bring to a gentle simmer (do not boil).
3. Add chicken and mushrooms; simmer 8–10 minutes until chicken is cooked through.
4. Stir in 2 tbsp fish sauce, 1 tbsp brown sugar, and 2 tbsp lime juice. Taste and adjust seasoning if needed.
5. Remove lemongrass pieces. Ladle into bowls and top with chili slices, cilantro, and extra lime wedges.

The magic here is in the lemongrass-infused broth—its bright citrusy notes cut through the richness of coconut milk for a soup that’s surprisingly light yet deeply satisfying.

Tip: For extra silkiness, swap half the broth with coconut water.

Creamy Chicken and Vegetable Soup

This comforting soup is a hug in a bowl—rich, creamy, and packed with tender chicken and garden-fresh veggies.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs
• 4 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup heavy cream
• 2 cups fresh spinach
• 1 tbsp lemon juice

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant.
2. Add chicken thighs, 4 cups chicken broth, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes until chicken is cooked through.
3. Remove chicken, shred with forks, and return to the pot. Stir in 1 cup heavy cream and 2 cups spinach; simmer for 3 minutes until spinach wilts. Finish with 1 tbsp lemon juice.

The lemon juice brightens the creamy broth perfectly, making each spoonful feel indulgent yet balanced.

Tip: For extra richness, stir in a handful of grated Parmesan just before serving.

Chicken Noodle Soup with Creamy Broth

This cozy twist on classic chicken noodle soup gets its velvety richness from a splash of cream—comfort in every spoonful.

Ingredients:

• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 carrots, sliced into coins
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 6 cups chicken broth
• 1 lb boneless, skinless chicken thighs
• 1 1/2 cups wide egg noodles
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Melt 2 tbsp unsalted butter in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 cloves garlic and 1 tsp dried thyme; cook 1 minute until fragrant.
2. Pour in 6 cups chicken broth and add chicken thighs. Bring to a simmer, cover, and cook for 15 minutes until chicken is tender.
3. Remove chicken, shred with forks, and return to pot. Stir in 1 1/2 cups egg noodles and simmer uncovered for 8 minutes until noodles are al dente.
4. Reduce heat to low. Stir in 1/2 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper. Warm through (2 minutes). Garnish with 2 tbsp parsley.

The cream adds a luxurious silkiness without overpowering the bright herb and veggie flavors—perfect for when you crave something hearty but not heavy.

Tip: For extra depth, swap half the broth for homemade stock or add a Parmesan rind while simmering.

Chicken and Potato Chowder

This cozy chowder is pure comfort in a bowl—tender chicken, hearty potatoes, and a velvety broth that comes together in under an hour.

Ingredients

• 4 slices bacon, chopped
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 lb Yukon Gold potatoes, diced into ½-inch cubes
• 3 cups low-sodium chicken broth
• 1 cup whole milk
• ½ cup heavy cream
• 1 tsp dried thyme
• ½ tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. In a large pot over medium heat, cook chopped bacon until crisp (5–6 minutes). Transfer to a paper towel-lined plate, leaving drippings in the pot.
2. Add diced onion to the pot; sauté until translucent (4 minutes). Stir in minced garlic and cook 30 seconds until fragrant.
3. Add chicken and cook until no longer pink (5 minutes). Stir in potatoes, chicken broth, 1 tsp dried thyme, ½ tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper. Bring to a boil, then reduce heat to simmer uncovered for 15 minutes until potatoes are fork-tender.
4. Stir in whole milk and heavy cream; simmer 5 more minutes (do not boil). Taste and adjust salt if needed.
5. Ladle into bowls and top with reserved bacon and fresh parsley.

The magic here? Simmering the potatoes directly in the broth thickens the chowder naturally—no flour needed!

Tip: For extra richness, swap half the milk with additional cream.

Creamy Chicken and Spinach Soup

This cozy, velvety soup is like a hug in a bowl—packed with tender chicken, fresh spinach, and a rich, creamy broth that comes together in under 30 minutes.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 lb boneless, skinless chicken breasts, cubed
• 4 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 4 cups fresh baby spinach
• 1/2 cup grated Parmesan cheese

Instructions:

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add diced onion and sauté for 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add cubed chicken breasts and cook for 5–6 minutes, stirring occasionally, until no longer pink.
3. Pour in 4 cups chicken broth, then stir in 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
4. Reduce heat to low and stir in 1 cup heavy cream and 4 cups spinach. Cook for 2–3 minutes until spinach wilts. Off the heat, stir in 1/2 cup Parmesan until melted.

The Parmesan adds a subtle nutty depth to the creamy broth, while the spinach keeps it fresh and vibrant—no one will guess how quick it is to make!

Tip: For extra richness, swap half the broth for whole milk and add a splash of lemon juice at the end to brighten the flavors.

Chicken and Rice Soup with Creamy Herb Broth

This comforting soup blends tender chicken, fluffy rice, and a silky herb-infused broth—perfect for cozy nights when you crave something hearty but effortless.

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 carrots, sliced into rounds
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups chicken broth
• 1 lb boneless, skinless chicken thighs
• 1/2 cup long-grain white rice
• 1/2 cup heavy cream
• 1 tbsp lemon juice

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened. Stir in 3 minced garlic cloves, 1 tsp thyme, 1 tsp parsley, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
2. Pour in 6 cups chicken broth and add chicken thighs. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Remove chicken, shred with forks, and return to the pot. Stir in 1/2 cup rice, cover, and simmer for 15 minutes until rice is tender.
4. Turn off heat. Stir in 1/2 cup heavy cream and 1 tbsp lemon juice. Taste and adjust salt if needed.

The magic here? The cream and lemon balance the rich broth, creating a velvety texture with just the right brightness.

Tip: For extra depth, swap half the broth for homemade stock or add a Parmesan rind while simmering.

Chicken and Dumpling Soup

Nothing says comfort like a steaming bowl of chicken and dumpling soup—tender bites of chicken, fluffy dumplings, and a rich broth that tastes like a hug in a bowl.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 6 cups chicken broth
• 1 lb boneless, skinless chicken thighs
• 1 cup all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup milk
• 2 tbsp unsalted butter, melted

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 cloves garlic, 1 tsp thyme, 1 tsp salt, and ½ tsp black pepper; cook 1 minute until fragrant.
2. Pour in 6 cups chicken broth and add chicken thighs. Bring to a simmer, cover, and cook for 20 minutes until chicken is tender. Remove chicken, shred, and return to pot.
3. For dumplings: Whisk together 1 cup flour, 2 tsp baking powder, and ½ tsp salt. Stir in ½ cup milk and 2 tbsp melted butter until just combined.
4. Drop tablespoon-sized dollops of dough into the simmering soup. Cover and cook for 15 minutes (do not stir—this keeps dumplings fluffy!).

The dumplings soak up just enough broth to stay pillowy while thickening the soup into a velvety, savory masterpiece.

Tip: For extra richness, swap half the broth for evaporated milk—it adds a creamy depth without overpowering the herbs.

Creamy Chicken and Sweet Corn Soup

This comforting soup is like a hug in a bowl—silky, slightly sweet, and packed with tender chicken and pops of corn.

Ingredients:

• 2 tbsp butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, chopped
• 3 cups chicken broth
• 1 (15-oz) can cream-style corn
• 1 cup fresh or frozen sweet corn kernels
• 1 cup heavy cream
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Melt 2 tbsp butter in a pot over medium heat. Add diced onion and cook for 3 minutes until soft. Stir in 2 cloves minced garlic and cook for 30 seconds.
2. Add chopped chicken thighs and cook for 5 minutes, stirring occasionally, until no longer pink.
3. Pour in 3 cups chicken broth, 1 can cream-style corn, and 1 cup corn kernels. Bring to a simmer and cook for 10 minutes.
4. Reduce heat to low. Stir in 1 cup heavy cream, 1 tsp salt, and ½ tsp black pepper. Simmer for 5 minutes until slightly thickened.
5. Garnish with 2 tbsp fresh parsley before serving.

The magic here? The cream-style corn thickens the soup naturally, so you get velvety richness without a roux.

Tip: For extra depth, swap half the broth for evaporated milk—it amps up the creaminess!

Chicken and Barley Soup with Creamy Finish

This hearty soup combines tender chicken, chewy barley, and a velvety finish for a bowl that’s both comforting and satisfying.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 lb boneless, skinless chicken thighs
• 1/2 cup pearl barley
• 6 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tsp salt
• 1/2 cup heavy cream
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 garlic cloves and cook for 1 minute.
2. Add chicken thighs, 1/2 cup pearl barley, 6 cups chicken broth, 1 tsp thyme, 1/2 tsp black pepper, and 1 tsp salt. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
3. Remove chicken, shred with forks, and return to the pot. Stir in 1/2 cup heavy cream and simmer for 5 more minutes.
4. Garnish with 2 tbsp parsley before serving.

The creamy finish adds a luxurious touch without overpowering the earthy barley and tender chicken—perfect for when you crave something cozy but not too heavy.

Tip: For extra richness, stir in a spoonful of cream cheese instead of heavy cream.

Lemon Chicken Orzo Soup

This bright, comforting soup is like a hug in a bowl—tender chicken, zesty lemon, and cozy orzo come together in under 30 minutes.

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken thighs
• ⅔ cup uncooked orzo
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 2 tbsp fresh lemon juice
• ¼ cup chopped fresh parsley

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Pour in 6 cups chicken broth and add chicken thighs. Bring to a simmer, then cover and cook for 15 minutes until chicken is tender.
3. Remove chicken, shred with forks, and return to pot. Stir in ⅔ cup orzo, 1 tsp salt, ½ tsp pepper, and 1 tsp thyme. Simmer uncovered for 8 minutes, stirring occasionally, until orzo is al dente.
4. Turn off heat; stir in 2 tbsp lemon juice and ¼ cup parsley. Taste and adjust seasoning if needed.

The lemon adds a sunny freshness that balances the rich broth, while the orzo gives it a satisfying, almost creamy texture. Tip: For extra tang, add a few thin lemon slices to the pot while simmering!

Creamy Chicken and Asparagus Soup

This velvety soup combines tender chicken and crisp asparagus in a rich, comforting broth—perfect for a quick weeknight dinner that feels indulgent.

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, diced
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• ¼ cup grated Parmesan cheese

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium-high heat. Add diced chicken and cook for 5–6 minutes until no longer pink. Transfer to a plate.
2. In the same pot, sauté onion for 3 minutes until soft. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Stir in asparagus, 4 cups chicken broth, 1 tsp salt, ½ tsp black pepper, and ½ tsp thyme. Bring to a boil, then reduce heat and simmer for 10 minutes until asparagus is tender.
4. Return chicken to the pot. Pour in 1 cup heavy cream and ¼ cup Parmesan, stirring until warmed through (about 3 minutes).

The Parmesan melts into the broth for a subtly nutty depth, while the asparagus keeps its bright bite—no mushy veggies here!

Tip: For extra silkiness, blend half the soup before adding the cream.

Chicken and Cabbage Cream Soup

This cozy soup blends tender chicken, sweet cabbage, and a velvety cream base for a comforting bowl that feels like a hug in every spoonful.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, diced
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups shredded green cabbage
• 4 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tsp salt
• 1 cup heavy cream
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add diced chicken thighs and cook for 5–6 minutes until no longer pink. Remove and set aside.
2. In the same pot, sauté onion and garlic for 2 minutes until fragrant. Add cabbage and cook for 5 minutes, stirring occasionally.
3. Pour in 4 cups chicken broth, then stir in 1 tsp thyme, 1/2 tsp black pepper, and 1 tsp salt. Bring to a simmer and cook for 10 minutes.
4. Return the chicken to the pot, then stir in 1 cup heavy cream. Simmer for 5 more minutes until slightly thickened.
5. Garnish with fresh parsley before serving.

The magic here? The cabbage softens just enough to melt into the creamy broth, adding subtle sweetness without overpowering the dish.

Tip: For extra richness, swap half the broth for whole milk and add a Parmesan rind while simmering.

Creamy Chicken and Lentil Soup

This cozy, protein-packed soup balances tender chicken, earthy lentils, and a velvety broth—comfort food that feels indulgent but comes together easily.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 lb boneless, skinless chicken thighs
• 1 cup dried green lentils, rinsed
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 garlic cloves, 1 tsp cumin, and 1 tsp smoked paprika; cook for 1 minute until fragrant.
2. Add chicken thighs, lentils, and 4 cups chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally.
3. Remove chicken and shred with two forks. Return to the pot, then stir in 1 cup heavy cream, 1 tsp salt, and ½ tsp black pepper. Simmer uncovered for 5 minutes.
4. Garnish with 2 tbsp parsley before serving.

The cream melds with the smoky spices for a rich, silky texture, while lentils keep it hearty. Tip: For extra depth, stir in a splash of lemon juice just before serving.

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!