Creamy Chicken Soup- Chunky Style

Homemade Creamy Chicken Soup- Chunky Style is the perfect winter warmer combining diced white chicken breasts, carrots, celery  and sweet onions in a delicious homemade creamy soup base that has been seasoned with the perfect amount of herbs and spices to warm your belly and put a smile on your lips.

I love a good winter soup that is homemade with love and fresh ingredients – canned soup is just not my forte and I avoid it like the plague on a bad day; I know that sounds a little melodramatic. I just don’t care for a ton of preservatives and gobs of sodium in my food- It’s just not very healthy or tasty.

Creamed Chicken Soup- Chunky Style Can I show you why I don’t like canned soups for my recipes? Just take a quick gander  and decide for yourself….

Ingredients in unmentioned name brand: Chicken Stock, Chicken Fat, Modified Food Starch, Wheat Flour, Chicken Meat, Cream (Milk), Contains Less than 2% of: Salt, Vegetable Oil, Water, Whey (Dehydrated), Soy Protein Concentrate, Mechanically Separated Chicken (Dehydrated), Monosodium Glutamate, Yeast Extract, Flavoring, Modified Food Starch, Sodium Phosphate, Soy Protein Isolate, Chicken Flavor, Beta Carotene, Chicken (Dehydrated), Butter (Cream, Annatto).

Do you have a better idea of why I don’t care for canned soups? Exactly my point- Now keep in mind I’m not putting down the canned soup industry or even the people who like to eat this modern convenience food by any means; you eat what makes you happy.

Below you will find my super delicious “Homemade Creamy Chicken Soup- Chunky Style” with super simple and easy directions to make your own  healthy homemade winter deliciousness  in a bowl…

Ingredients for Soup Base

  • 1/2 cup unsalted butter
  • 1/2 of a medium sweet onion, diced
  • 1/2 cup of  stalks celery, chopped
  • 2 medium carrots, diced
  • 2 garlic cloves, minced
  • 1/3 cup of all- purpose flour
  • 45 ounces of chicken broth, low sodium
  • 3 sprigs fresh thyme
  • 3 tablespoons of fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 bay leaf
  • 1/4 cup of heavy cream
  • 1/4 cup of sour cream
  • 1 tablespoon kosher salt
  • Freshly ground black pepper, to taste

Ingredients for 2nd phase of Creamy Chicken Soup

  • 2- 6 ounce grilled chicken breasts, diced
  • 2 carrots, thinly sliced
  • 2 stalks of celery, thinly sliced
  • 1/2 sweet onion, chopped
  • fresh parsley for garnish


  1. Melt the unsalted butter in a large stock pot over medium heat. Add the  sweet onion, diced celery, diced carrots and minced garlic cloves–Cook  covered stirring occasionally  until all vegetables are soft  (about 12 -14 minutes) Add the all-purpose flour and cook  stirring, for about 2-3 minutes more careful not to burn the flour.
  2. Pour in the chicken broth and bring to a boil while stirring constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen grade twine or string making a herb bouquet — add  herb bouquet to the soup. Lower the heat and simmer for 20 minutes or so. Turn burner off temperately.
  3. Whisk the heavy cream, sour cream, and salt into the soup and season with fresh ground pepper to your own taste.  Remove and discard the bouquet of herbs.
  4. Using a soup emulsifier, emulsify the soup till completely smooth and creamy- no chunks should remain.
  5. Add diced chicken, thinly sliced carrots, sliced celery, chopped sweet onion and place on low to medium heat and simmer for  about 20 minutes till vegetables are tender yet still have some firmness left to them.
  6. Garnish with chopped fresh parsley for a garnish -Serve with crusty bread of your choice





© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2015. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.


  1. Thank you so much for attending week 19 of #PureBlogLove and linking your fantastic blog post, I can’t wait to see what you have in store for our next party, Thursday 8 PM EST- Sundays at midnight. Your post has been added to the #PureBlogLove Pinterest board for all to see 🙂 Have a great day!


  2. We don’t use canned soup very often either…once in a blue moon. This looks delicious…we eat soup several times a week in the winter. Can’t wait to try this one, Heidy! I also wanted to let you know I am going to be featuring it at tonight’s #FoodieFriDIY party! 🙂 Sending lots of foodie love your way right now! Hope you have a great day!


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