There’s nothing quite like a steaming bowl of creamy garlic herb chicken soup to wrap you in warmth when you’re feeling under the weather, or just craving something cozy. I first whipped up this recipe last winter when my entire family came down with the sniffles, and let me tell you, it was an instant hit. Packed with garlic’s immune-boosting powers, tender chicken, and a rich, velvety broth, this soup isn’t just comfort food; it’s a hug in a bowl. Whether you’re fighting off a cold or simply want a nourishing meal, this creamy garlic herb chicken soup delivers flavor and comfort in every spoonful.
Why You’ll Love This Creamy Garlic Herb Chicken Soup
This isn’t just any chicken soup, it’s a creamy, garlicky hug in a bowl that works miracles. Here’s why it’s become my go-to recipe for everything from sick days to busy weeknights:
- Comfort in 35 minutes flat: From chopping to sipping, you’re less than an hour away from pure coziness, even faster if you prep the veggies ahead!
- Immune-boosting powerhouse: Packed with garlic’s natural antiviral properties and bone-warming broth, it’s my secret weapon against cold season.
- Creamy without the guilt: The velvety texture feels indulgent, but with 25g protein per serving, it keeps you full for hours.
- Endlessly adaptable: Swap heavy cream for coconut milk, toss in kale, or make it keto, this recipe rolls with whatever you’ve got.
Last Tuesday, my neighbor (who never cooks) texted me after trying it: “This tastes like something from a fancy bistro!” That’s the magic of this soup, it makes everyone feel like a kitchen rockstar.
PrintCreamy Garlic Herb Chicken Soup: A Comforting 35-Minute Miracle
A rich and comforting creamy garlic herb chicken soup packed with flavor and health benefits.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 tbsp olive oil
- 1 lb chicken breast, diced
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add diced chicken and cook until browned.
- Stir in garlic, onion, carrots, and celery. Cook for 5 minutes.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add heavy cream, thyme, and rosemary. Simmer for another 5 minutes.
- Season with salt and pepper.
- Serve hot.
Notes
- Use coconut milk for a dairy-free version.
- Add spinach or kale for extra nutrients.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Ingredients for Creamy Garlic Herb Chicken Soup
Here’s what you’ll need to make this dreamy, soul-warming soup (and trust me, every single ingredient plays a starring role!):
- 2 tbsp olive oil, I use extra virgin for its fruity kick, but any will do
- 1 lb chicken breast, diced into bite-sized pieces (boneless, skinless)
- 4 cloves garlic, minced (fresh is best, no jarred stuff here!)
- 1 onion, chopped (yellow or white, whatever’s in your pantry)
- 2 carrots, sliced into thin coins (peeled if they’re not organic)
- 2 celery stalks, chopped (leaves included for extra herbiness)
- 4 cups chicken broth, low-sodium so we control the salt
- 1 cup heavy cream, the magic behind that luscious texture
- 1 tsp dried thyme, rub between your fingers to wake up the oils
- 1 tsp dried rosemary, crush lightly before measuring
- Salt and pepper, to taste (I’m generous with both)
Ingredient Substitutions & Notes
Out of something? No sweat, this soup is crazy flexible. For dairy-free, swap heavy cream with full-fat coconut milk (the canned kind, it’s creamier). Need more greens? Stir in 2 cups baby spinach at the end. Keto friends: skip carrots if you’re counting carbs strictly. I’ve even used turkey bacon (diced and sautéed) for extra smokiness. The only non-negotiable? Fresh garlic, it’s the heart of this recipe!
How to Make Creamy Garlic Herb Chicken Soup
Ready to transform simple ingredients into liquid gold? Here’s my foolproof method, learned through many (many!) batches, for getting that perfect velvety texture and deep flavor:
- Brown that chicken: Heat olive oil in your favorite soup pot over medium-high. Add diced chicken and let it sear undisturbed for 2 minutes, this builds flavor! Stir occasionally until golden (about 5 minutes total). Scoop out and set aside.
- Sizzle the aromatics: In that same pot (don’t wash it, those browned bits are flavor bombs!), sauté garlic, onion, carrots, and celery for 5 minutes until the onions turn translucent. Smell that garlic? That’s your immune system cheering.
- Simmer the magic: Pour in chicken broth and return the chicken to the pot. Bring to a boil, then immediately reduce to a gentle simmer for 15 minutes, just enough time for the carrots to soften and flavors to marry.
- Cream it up: Lower the heat to avoid curdling, then stir in heavy cream, thyme, and rosemary. Let it bubble gently for 5 more minutes, you’ll see the broth transform into a luxurious, pale gold.
- Taste and tweak: Now the fun part! Season with salt and pepper. I always add an extra pinch of thyme if it’s a rainy day. Ladle into bowls while steam rises in fragrant clouds.
Pro Tips for the Best Creamy Garlic Herb Chicken Soup
Want restaurant-quality results every time? My little secrets make all the difference:
- Fresh herb finish: Sprinkle chopped parsley or chives on top before serving, it adds bright color and a fresh punch that cuts through the richness.
- Broth control: Too thick? Add ¼ cup broth. Too thin? Simmer 5 extra minutes uncovered. This soup forgives all!
- Prep ahead: Chop all veggies the night before and store them in the fridge. When hunger strikes, you’re 20 minutes from soup bliss.
- Garlic boost: For extra zing, stir in ½ tsp garlic powder with the dried herbs. (Just don’t tell my Italian grandmother I suggested this!)
Serving Suggestions for Creamy Garlic Herb Chicken Soup
This soup shines bright all on its own, but if you’re like me and love building the perfect meal, here are my favorite ways to serve it. For grown-ups: pair with crusty sourdough to dunk in that creamy broth. Kids go wild when I sprinkle goldfish crackers on top (trust me, it works!). Need something heartier? Serve over cauliflower rice for low-carb days or wild rice when you want extra comfort. A simple kale salad with lemon dressing balances the richness perfectly.
Storage & Reheating Instructions
This creamy garlic herb chicken soup keeps like a dream! Store leftovers in airtight containers, they’ll stay fresh in the fridge for 3 days or freeze beautifully for up to 1 month (just leave a little room for expansion). To reheat, go low and slow: warm it on the stove over medium-low, stirring often to prevent the cream from separating. Microwave users, use 50% power in 30-second bursts, stirring between each. Pro tip: a splash of broth revives the silky texture if it thickens.
Nutritional Benefits of Creamy Garlic Herb Chicken Soup
This isn’t just comfort food, it’s a nutritional powerhouse disguised as a cozy bowl of soup. Each serving packs 25g of protein from the chicken, keeping you full for hours. With only 10g carbs and 2g fiber, it’s naturally low-carb (and easily keto-friendly if you skip the carrots). The garlic and herbs deliver anti-inflammatory benefits, while the olive oil provides heart-healthy fats. My favorite part? The 320 calories per bowl feel indulgent yet balanced, perfect for weight maintenance. (Note: Nutrition facts vary slightly with substitutions like coconut milk.)
FAQs About Creamy Garlic Herb Chicken Soup
Can I use chicken thighs instead of breasts?
Absolutely! Thighs add richer flavor and stay extra juicy. Just trim excess fat and dice them the same way. They’ll need about 2 extra minutes of browning time, worth it for that melt-in-your-mouth texture.
Is this soup keto-friendly?
Yes! With only 10g net carbs per serving, it fits keto beautifully. For stricter carb counts, reduce carrots or swap them for zucchini. The heavy cream’s perfect for keto, just watch portions if you’re tracking macros closely.
How do I make it dairy-free?
Easy swap: use full-fat coconut milk instead of heavy cream. It gives the same velvety texture with a subtle tropical twist. (My vegan sister swears this version’s even better!)
Can I freeze creamy chicken soup?
You bet! Freeze without garnishes in airtight containers for up to 1 month. Thaw overnight in the fridge, then reheat gently while stirring, the cream might separate slightly, but tastes just as delicious.
What herbs work best for flavor?
Beyond thyme and rosemary, try fresh parsley or dill at the end. Sage adds earthiness, while a bay leaf during simmering gives depth. (My secret? A pinch of tarragon makes it taste fancy!)
For more delicious recipes and cooking inspiration, check out Family Tastes.