Creamy Chicken Soup Recipe 

To save time, cook the chicken and make the stock for this soup on the weekend or the day before.



1 chicken, about 3 1/2 pounds
8 cups chicken broth
few sprigs rosemary, or about 1 teaspoon dried
few sprigs thyme, or about 1 teaspoon dried
1 clove garlic, sliced
1 carrot, cut in chunks
2 ribs celery, cut in chunks, with leaves
1 small onion, coarsely chopped
1/4 teaspoon coarsely ground pepper


1/4 cup butter
2 shallots, minced
1 carrot, diced
2 ribs celery, diced
6 green onions, with green, thinly sliced
6 tablespoons flour
6 cups reserved chicken broth
1 cup frozen peas
2 to 3 cups diced chicken breast
1 cup heavy cream
salt and pepper, to taste


In a large stockpot, combine chicken with the broth, sprigs of rosemary and thyme (or dried), garlic, carrot chunks, celery chunks, and coarsely chopped onion and coarsely ground black pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for about one hour. Strain broth into a bowl; cover and refrigerate. Put chicken in a bowl; cover and refrigerate.

When broth has cooled, skim excess fat off the top. Measure 6 cups into a separate bowl; set aside. Dice chicken breast and transfer about 2 1/2 to 3 cups to a bowl. Cover and refrigerate. Refrigerate remaining chicken for another use, such as a casserole or chicken salad for sandwiches.

In a large saucepan or the same stockpot, cleaned, melt 1/4 cup butter over medium-low heat. Add minced shallot, diced celery, and diced carrot. Sauté for about six minutes. Add green onion and sauté for one minute longer. Stir in flour until well blended. Add the six cups reserved chicken broth. Cook, stirring frequently, until vegetables are just tender, about 10 minutes. Add peas and chicken; continue cooking for about 5 minutes longer. Stir in the heavy cream. Taste and add salt and pepper as needed, and some crunchy croutons to munch on.