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Million Dollar Chicken Soup: The Rich, Creamy Recipe Worth Every Spoonful

Million dollar chicken soup in white bowl with fresh parsley garnish and crusty bread
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Luxurious and creamy chicken soup with tender shredded chicken, vegetables, and Parmesan in a rich, velvety broth. Restaurant-quality comfort food.

Ingredients

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  • 2 tablespoons butter
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup dry white wine (optional)
  • 3 cups cooked chicken, shredded (about 1.5 pounds raw chicken breast, or use rotisserie chicken)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Melt butter in a large 5-6 quart pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened and onion is translucent.
  2. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
  3. If using white wine, add it now and cook for 2 minutes to allow alcohol to evaporate.
  4. Sprinkle flour over vegetables and stir to coat evenly. Cook for 1-2 minutes until slightly golden, stirring constantly.
  5. Gradually whisk in chicken broth, adding about 1 cup at a time and whisking until smooth before adding more. This takes about 3-4 minutes total.
  6. Add bay leaf and dried thyme. Bring to a gentle simmer and cook for 15 minutes to blend flavors.
  7. Reduce heat to low and stir in heavy cream and shredded chicken. Simmer gently for 10 minutes without boiling, stirring occasionally.
  8. Remove bay leaf and season with salt and pepper to taste, adjusting based on broth saltiness.
  9. Stir in Parmesan cheese until completely melted into the broth.
  10. Serve hot in bowls, garnished with fresh chopped parsley.

Notes

  • Use homemade chicken broth for richest flavor, or high-quality store-bought. Rotisserie chicken saves time without sacrificing taste.
  • If starting with raw chicken, poach 1.5 pounds chicken breast in the broth for 20 minutes first, then shred and set aside.
  • Keep heat low after adding cream to prevent curdling. Never let soup boil once cream is added.
  • For thicker soup, add an extra tablespoon of flour when making the roux. A pinch of nutmeg adds warmth.
  • Soup tastes even better the next day as flavors develop. Stores 4 days refrigerated or 3 months frozen.

Nutrition

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