Creamy Chicken Soup Recipe

This creamy chicken soup has a touch of carrots and corn, too!

You can use this basic recipe as a start when making creamy soup. To take it up a notch, simply add boiled or softened ingredients (that you want to use as the soup’s main ingredient), whiz in a blender, and simmer again. 

Creamy Chicken Soup Recipe

Idge Mendiola
This creamy chicken soup has a touch of carrots and corn, too!
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 30 minutes
Course Soup
Cuisine Others
Servings 4


Creamy Chicken Soup Ingredients

  • 1/4 Cup Butter
  • 1/4 Cup all-purpose flour
  • 1/2 Cup Whole milk
  • 2 to 3 cups chicken stock
  • 2 large carrots boiled until soft
  • 1/2 Cup whole corn kernels
  • 1/2 Cup Chicken shredded


  • Melt butter in a pot over medium heat. Add flour and stir until dissolved, about 1 minute. Add milk and chicken stock (depending on your preferred consistency); mix well. Bring to a boil then lower heat and simmer until thick, about 6 minutes.
  • Once your soup base is thick, add carrots and whole corn kernels. Whiz in a blender (an immersion blender works best!) until smooth. Stir in shredded chicken. Simmer again until warmed through, about 2 minutes. Season to taste with salt and pepper.
  • Ladle into soup bowls and top with all-purpose cream and crispy chickpeas (roast chickpeas in the toaster oven with olive oil, salt, and pepper for about 20 minutes).
Tried this recipe?Let us know how it was!

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