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    Home » Recipes » Soups and Stews

    Creamy Rosemary Chicken Soup

    Nov 14, 2022 · Leave a Comment

    Jump to Recipe·Print Recipe
    Close-up shot of a bowl of creamy rosemary chicken soup with half of a small bowl of shredded parmesan cheese shown to the left side of the bowl and another bowl of soup in the background.

    Cozy, warm, comforting, and easy to make. This creamy soup is filled with vegetables, northern beans, rosemary, and cream. It's one of my Fall favorites.

    Overhead shot of two bowls of creamy rosemary chicken soup with a small bowl of parmesan cheese at bottom left and piece of crusty bread at the top right of bottom bowl of soup. this Recipe

    Some of my other favorites are Northern Bean Cauliflower Soup, Vegetarian Taco Soup, Sun-Dried Tomato and Chickpea Soup, and Vegan Potato Broccoli Soup.
    This soup is the perfect solution for those busy weeknights or weekends for that matter. Simply pair it with some crusty bread and a green salad and your dinner is ready.

    Jump to:
    • Ingredients
    • Instructions
    • How to serve
    • Storage
    • FAQ
    • “RECIPE”

    Ingredients

    Overhead shot of ingredients for making creamy rosemary chicken soup. Clockwise butter, bottle of olive oil, box of chicken stock, unpeeled onion, to the left of the onion bowl of sliced carrots, to the right of onion plate of sliced raw chicken breast, measuring cup filled with flour, garlic, celery stalks, bowl of northern beans, and stems of rosemary.
    • Olive oil
    • Butter
    • Onions
    • Celery
    • Carrots
    • Garlic
    • Rosemary
    • Poultry seasoning
    • Flour
    • Chicken stock
    • Boneless chicken breast
    • Northern beans
    • Heavy cream

    See recipe card for quantities.

    Instructions

    This soup is really simple and straightforward to make. Using the basic saute and simmer method.

    Sliced carrots, onions, and celery sauteing in pot.

    Saute Veggies

    Add olive oil to a large stock pot or dutch oven over medium heat. When the oil starts to shimmer add the onions, carrots, and celery. Saute until veggies are tender, about 3-4 minutes. Add garlic and rosemary to the pot and continue to cook until fragrant, about 1 minute.

    Flour being added to sauteed vegetables.

    Make your roux

    Add the butter to the pot, when melted add in flour. Cook over medium heat until flour has thickened, about 3 - 4 minutes.

    Raw chicken pieces being added to soup.

    Cook chicken
    Stir in chicken stock and add chicken to the pot, cover with a lid and allow soup to cook until chicken has cooked through, about 7 to 8 minutes on medium heat. Remove chicken and allow to cool for 5 minutes. While the chicken is cooling a bit, open a can of beans and rinse and drain liquid from the beans, set aside. Shred chicken into small bite-size pieces using two forks or your fingers.

    Beans and shredded chicken being added to soup.

    Add shredded chicken, beans, and cream

    Add the shredded chicken and beans to the pot, and stir to combine. Stir in cream and allow soup to simmer for 2-3 minutes more. Remove from burner, and serve immediately.

    Overhead shot of creamy rosemary soup in pot, with crusty bread to the top right and bottom left of pot.

    How to serve

    This creamy soup is filling on its own, but you can add some crusty bread and a green salad to complete the meal. This creamy rosemary chicken soup is a favorite in my home and it's so versatile. You can add baby spinach to veggie it up a bit, you can also serve it with rice or pasta. I finished mine off with a bit of shredded parmesan cheese.

    Close-up shot of a bowl of creamy rosemary chicken soup with half of a small bowl of shredded parmesan cheese shown to the left side of the bowl and another bowl of soup in the background.

    Storage

    To store any leftovers, place in an airtight container and store in your fridge and consume within a week. If you need to freeze your soup the Souper Cube 1-Cup Freezer tray is great for freezing in smaller portions. These cubes allow you to freeze in smaller portions, allowing you to use the portions as needed.

      FAQ

      Do I have to use chicken for this recipe?

      No, you can use turkey, Italian sausage, or any other protein of your choice.

      How can I make this recipe vegan?

      To make it vegan omit the chicken, use vegetable stock and plant-based butter and coconut milk instead of cream.

      Can I freeze this soup?

      Yes, this soup does well after freezing. You may have to add additional stock or water when reheating.

      Print

      “RECIPE”

      clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
      Overhead shot of creamy rosemary soup in pot, with crusty bread to the top right and bottom left of pot.

      Creamy Rosemary Chicken Soup

      • Author: Celeste
      • Prep Time: 5
      • Cook Time: 25
      • Total Time: 30 minutes
      • Yield: 8-10 Servings
      • Category: Soups & Stews
      • Method: Saute & Simmer
      • Cuisine: American
      Print Recipe
      Pin Recipe

      Description

      Cozy, warm, and comforting, and easy to make. This creamy soup is filled with vegetables, shredded chicken, northern beans, rosemary, and cream. One of my Fall favorites.


      Ingredients

      2 boneless Chicken breasts, about 1 lb

      1 ½ tablespoon olive oil

      ½ medium onion, diced about 1 cup

      2 large carrots, peeled and sliced, about 2 cups

      2 ribs of celery, diced, about 2 cups

      3 cloves of garlic, minced

      1 tablespoon fresh rosemary, finely chopped, about 2 sprigs

      1 teaspoon dried rosemary

      1 teaspoon poultry seasoning

      4 tablespoons butter

      ¼ cup flour

      5-5 ½ cups chicken stock

      2 cans 15 cans northern beans, rinsed and drained

      ⅓ cup heavy cream

      shredded parmesan cheese (optional)


      Instructions

      1. Cut chicken breast into 4-5 inch pieces and season with salt and pepper and set aside. The smaller pieces allow the chicken to cook faster after adding it to the soup.
      2. Heat olive oil in a stockpot or Dutch oven over medium heat. When the oil starts to shimmer add onions, celery, and carrots to the pot. Sauté until the veggies are tender, about 3-4 minutes. Add garlic, rosemary, and poultry seasoning to the pot and continue to cook until fragrant, about 1 minute.
      3. Add the butter to the pot, when melted whisk in the flour. Whisk over medium heat until flour has thickened, about 3-4 minutes.
      4. Add chicken to the pot, cover with a lid and allow to cook until chicken has cooked through about 7-9 minutes. Stir occasionally to avoid any sticking. If the soup seems too thick add in more chicken stock ½ a cup at a time. When done, remove the chicken from the pot and allow it to cool down for 5 minutes.
      5. While the chicken is cooling, open the beans, rinse and drain and set aside. Shred chicken into bite-size pieces using two forks or your fingers.
      6. Add shredded chicken and beans to the pot and stir to combine. Continue to cook for another 2-3 minutes.
      7. Stir in cream and simmer for 1-2 minutes. Season with salt and pepper, to taste. If the soup is too thick, add more stock or cream as needed until desired consistency is reached.
      8. Remove from heat and serve immediately.

      Equipment

      Image of Staub Cast Iron 5 Qt, Tall Cocotte

      Staub Cast Iron 5 Qt, Tall Cocotte

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      Image of Souper Cubes 1-Cup Freezer Tray

      Souper Cubes 1-Cup Freezer Tray

      Buy Now →
      Image of Soup Ladle

      Soup Ladle

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      Keywords: creamy chicken soup, chicken soup, rosemary chicken soup, creamy rosemary chicken soup, creamy soup

      Did you make this recipe?

      Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

      Close-up shot of a bowl of creamy rosemary chicken soup with half of a small bowl of shredded parmesan cheese shown to the left side of the bowl and another bowl of soup in the background.

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      I’m Celeste the content creator, recipe developer, and food photographer here at The Whole Serving. I’ve been blogging for over ten years and I absolutely love creating and photographing tasty recipes.

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