This creamy leftover chicken soup is the kind of meal that feels like a warm hug in a bowl. It turns yesterday’s chicken into today’s comforting masterpiece—rich, savory, and brimming with hearty vegetables, tender potatoes, and a velvety broth that gently wraps around every spoonful.
Ingredients Breakdown
When it comes to chicken, bone-in pieces like thighs or breasts offer superior flavor thanks to the marrow and connective tissues, which infuse the broth as it simmers. Boneless cuts are more convenient, but if time allows, start with bone-in and remove the bones later for a more robust base.
Aromatic vegetables build the flavor foundation of this soup. Diced onions, carrots, and celery—often referred to as the holy trinity of soups—provide subtle sweetness and complexity. Garlic adds a pungent warmth that deepens the overall profile.
The creamy body of the soup comes from a simple yet effective combination: butter for richness, flour for thickening, and half and half to create that silky texture. It’s indulgent without being heavy, offering just the right amount of creaminess to comfort without overwhelming.
White wine and bouillon add nuanced depth, with the wine lending acidity and brightness while the bouillon intensifies the chicken flavor. Together, they layer the soup with character that rivals any long-simmered stock.
To complete the bowl, cubed potatoes offer hearty texture, while peas and corn bring sweetness and color. These additions make every bite diverse and satisfying, providing the kind of comfort only a fully loaded soup can deliver.
Step-by-Step Preparation Guide
Start by seasoning your chicken generously with salt, pepper, and Italian seasoning. Sear it in hot olive oil until golden on both sides. It doesn’t need to be fully cooked—it’ll finish in the soup, staying juicy and tender. Let it rest before dicing to keep the juices locked in.
Deglaze the pot with white wine, scraping up all the flavorful bits stuck to the bottom. This simple step is where the depth begins, as it pulls concentrated flavor into the broth. Let the wine reduce to concentrate its impact.
Once the wine has simmered down, add butter, then toss in onions, carrots, and celery. Cook them until soft and fragrant, stirring in the garlic and dried herbs so their aroma blooms. This stage sets the tone for everything that follows.
Add the flour, stirring constantly to coat the vegetables and create a roux. This is what will thicken the soup. Slowly pour in the chicken broth in batches, stirring between each addition to prevent lumps. Once smooth, stir in the half and half, followed by the bouillon.
Bring the soup to a gentle boil, then lower the heat and return the chicken—along with any juices—back to the pot. Let it simmer gently to meld the flavors. If you have chicken bones, toss them in here too for extra depth, removing them before serving.
Finally, peel and dice your potatoes, then add them along with frozen vegetables. Simmer until the potatoes are fork-tender and the soup has reached a creamy, comforting consistency.
Recipe Tips & Frequently Asked Questions
How to keep chicken juicy and tender during a second cook:
Sear quickly at high heat, and let the chicken finish cooking gently in the soup rather than overcooking it upfront. Resting before dicing also helps retain moisture.
Swapping out wine or omitting it if preferred:
If you prefer not to use wine, a splash of apple cider vinegar or lemon juice can provide the acidity needed to balance the richness.
Adjusting thickness of the soup to your taste:
For a thinner soup, add more broth or a splash of milk. For a thicker texture, simmer uncovered a little longer or use a bit more flour in the roux.
Using fresh vs frozen vegetables: what works best:
Fresh vegetables can add a bit more bite and color, but frozen peas and corn are convenient and perfectly suited for this soup’s rustic nature.
Pro tip: simmering with chicken bones for a deeper broth:
Toss in bones during the simmering stage to extract even more flavor. Just remember to remove them before serving.
Can I use rotisserie or already cooked chicken?
Yes, simply add it after the soup has simmered and allow it to warm through.
How long can this soup be stored in the fridge?
Up to 3–4 days in an airtight container. The flavors deepen over time.
Is it freezer-friendly?
Yes, though the texture of the potatoes may soften slightly upon reheating. Let the soup cool completely before freezing.
Can I use a different type of cream or milk alternative?
You can use whole milk or plant-based cream alternatives, though they may slightly alter the flavor and richness.
What vegetables can I swap in or leave out?
Feel free to use green beans, chopped spinach, or broccoli. Omit anything you don’t like—the soup is versatile.
What to Serve With This Recipe
Nothing pairs with creamy soup quite like a warm, flaky biscuit. Buttermilk biscuits are classic, while cheddar bay biscuits offer a rich, cheesy edge that complements the soup’s savoriness.
To balance the richness, serve with a crisp green salad dressed in vinaigrette. The acidity cuts through the cream and refreshes the palate.
Fresh fruit sides like apple slices or grapes provide a light, sweet contrast that rounds out the meal beautifully.
For extra comfort, pair with garlic breadsticks, baked potatoes, or even a slice of sourdough toast to soak up every drop of that creamy broth.
Creative Variations
Give the soup a smoky dimension by stirring in crispy bacon or pancetta. It adds richness and depth that transforms each bite.
For a little heat, toss in crushed red pepper flakes, a dash of cayenne, or diced jalapeños when sautéing the vegetables.
To bring in some greens, stir in chopped kale or baby spinach during the final minutes of simmering. They’ll wilt perfectly and add freshness.
Tired of potatoes? Swap them out for pillowy gnocchi, cooked rice, or even tiny pasta shapes like orzo or ditalini for a fun twist.
Creamy Leftover Chicken Soup is a nourishing way to transform last night’s dinner into something entirely new and deeply satisfying. With tender chicken, rich broth, hearty vegetables, and comforting creaminess, every spoonful delivers warmth and flavor.
Simple to make, endlessly adaptable, and perfect for any season, this is the kind of soup that earns a regular spot on your table—especially when you need a little extra comfort in your bowl.
Ingredients
Chicken
1–2 tablespoons olive oil
1¼ lbs. bone-in chicken breast or thighs (see notes)
Salt and freshly ground black pepper, to taste
2 teaspoons Italian seasoning
Soup Base
2 tablespoons butter
½ cup dry white wine (see notes)
1 medium yellow onion, diced
1 cup carrots, finely chopped
2 celery ribs, diced
3 garlic cloves, minced
¼ cup all-purpose flour
5 cups chicken broth
1 chicken bouillon cube or 1 teaspoon Better Than Bouillon
1 cup half and half (a blend of milk and cream)
1½ lbs. potatoes (see notes)
1½ cups frozen vegetables (such as corn and peas)
Seasonings
1 teaspoon dried parsley
½ teaspoon each: dried basil, oregano, mustard powder, onion powder
¼ teaspoon each: ground sage, salt, celery salt
1/8 teaspoon black pepper
Instructions
Prepare the Ingredients
Measure all ingredients and prep vegetables ahead of time to streamline the cooking process. Hold off on peeling and dicing the potatoes until just before they’re added to prevent discoloration.
Cook the Chicken
Pat the chicken pieces dry using paper towels, then season both sides generously with salt, pepper, and Italian seasoning. In a large Dutch oven or soup pot, heat the olive oil over medium-high heat until shimmering. Carefully add the seasoned chicken to the hot oil, searing for about 3–4 minutes on each side to lock in flavor. It’s fine if the interior remains slightly undercooked at this stage—it will finish cooking in the soup for maximum tenderness. Remove the chicken from the pot, set aside, and allow it to rest for 10 minutes. Then, dice into bite-sized chunks.
Deglaze and Build the Soup Base
Turn off the burner temporarily and pour the wine into the hot pot. Return the heat to medium and use a silicone spatula to scrape up the browned bits from the bottom and sides—this adds deep flavor. Let the wine simmer until reduced by half, about 4 minutes.
Add the butter to the pot and allow it to melt. Stir in the diced onion, carrot, and celery. Toss to coat in the melted butter and cook for 5–6 minutes, or until the vegetables begin to soften and release their aroma.
Add the garlic along with all listed seasonings. Stir and let everything cook for another minute to bloom the spices.
Sprinkle in the flour and mix well, cooking for 2 minutes to eliminate any raw flour taste. Gradually pour in the chicken broth in small increments, stirring constantly to ensure a smooth, lump-free consistency. Slowly incorporate the half and half in the same manner. Stir in the bouillon cube or concentrate.
Simmer and Finish the Soup
Bring the soup to a gentle boil, then lower the heat and allow it to simmer uncovered. Return the diced chicken to the pot, along with any juices that collected on the plate. Let everything simmer together for 15–20 minutes. (Optional: Toss in any leftover chicken bones during the simmer for deeper flavor, removing them before serving.)
Peel and dice the potatoes, then add them to the pot with the frozen vegetables. Let the soup continue to simmer, uncovered, for another 15 minutes, or until the potatoes are fork-tender and the flavors are fully developed.
Serve hot, ideally with a side of flaky buttermilk biscuits or savory cheddar bay biscuits for a comforting finish.
Creamy Leftove Chicken Soup Recipe
Ingredients
Chicken
- 1 –2 tablespoons olive oil
- 1¼ lbs. bone-in chicken breast or thighs see notes
- Salt and freshly ground black pepper to taste
- 2 teaspoons Italian seasoning
Soup Base
- 2 tablespoons butter
- ½ cup dry white wine see notes
- 1 medium yellow onion diced
- 1 cup carrots finely chopped
- 2 celery ribs diced
- 3 garlic cloves minced
- ¼ cup all-purpose flour
- 5 cups chicken broth
- 1 chicken bouillon cube or 1 teaspoon Better Than Bouillon
- 1 cup half and half a blend of milk and cream
- 1½ lbs. potatoes see notes
- 1½ cups frozen vegetables such as corn and peas
Seasonings
- 1 teaspoon dried parsley
- ½ teaspoon each: dried basil oregano, mustard powder, onion powder
- ¼ teaspoon each: ground sage salt, celery salt
- 1/8 teaspoon black pepper
Instructions
Prepare the Ingredients
- Measure all ingredients and prep vegetables ahead of time to streamline the cooking process. Hold off on peeling and dicing the potatoes until just before they’re added to prevent discoloration.
Cook the Chicken
- Pat the chicken pieces dry using paper towels, then season both sides generously with salt, pepper, and Italian seasoning. In a large Dutch oven or soup pot, heat the olive oil over medium-high heat until shimmering. Carefully add the seasoned chicken to the hot oil, searing for about 3–4 minutes on each side to lock in flavor. It’s fine if the interior remains slightly undercooked at this stage—it will finish cooking in the soup for maximum tenderness. Remove the chicken from the pot, set aside, and allow it to rest for 10 minutes. Then, dice into bite-sized chunks.
Deglaze and Build the Soup Base
- Turn off the burner temporarily and pour the wine into the hot pot. Return the heat to medium and use a silicone spatula to scrape up the browned bits from the bottom and sides—this adds deep flavor. Let the wine simmer until reduced by half, about 4 minutes.
- Add the butter to the pot and allow it to melt. Stir in the diced onion, carrot, and celery. Toss to coat in the melted butter and cook for 5–6 minutes, or until the vegetables begin to soften and release their aroma.
- Add the garlic along with all listed seasonings. Stir and let everything cook for another minute to bloom the spices.
- Sprinkle in the flour and mix well, cooking for 2 minutes to eliminate any raw flour taste. Gradually pour in the chicken broth in small increments, stirring constantly to ensure a smooth, lump-free consistency. Slowly incorporate the half and half in the same manner. Stir in the bouillon cube or concentrate.
Simmer and Finish the Soup
- Bring the soup to a gentle boil, then lower the heat and allow it to simmer uncovered. Return the diced chicken to the pot, along with any juices that collected on the plate. Let everything simmer together for 15–20 minutes. (Optional: Toss in any leftover chicken bones during the simmer for deeper flavor, removing them before serving.)
- Peel and dice the potatoes, then add them to the pot with the frozen vegetables. Let the soup continue to simmer, uncovered, for another 15 minutes, or until the potatoes are fork-tender and the flavors are fully developed.
- Serve hot, ideally with a side of flaky buttermilk biscuits or savory cheddar bay biscuits for a comforting finish.
