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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


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.


2 boneless Chicken breasts, about 1 lb

1 1/2 tablespoon olive oil

1/2 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

1/4 cup flour

5-5 1/2 cups chicken stock

2 cans 15 cans northern beans, rinsed and drained

1/3 cup heavy cream

shredded parmesan cheese (optional)


  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 (Affiliate Link) in the flour. Whisk (Affiliate Link) 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.

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