French Creamy Chicken Soup

Suzy Rhodes Mon, 11/28/2016 - 11:20
French Creamy Chicken Soup

This is our most favourite homemade chicken soup! It’s so creamy and delicious; you will want to have seconds.  My husband loves it when I make this filling soup and I love it because I use a rotisserie chicken which makes it very easy to put together. I love having friends from different countries, this recipe is from my dear friend's French mother-in-law.

The word soup comes from French soupe ("soup", "broth"), which comes through Vulgar Latin suppa ("bread soaked in broth") from a Germanic source, from which also comes the word "sop", a piece of bread used to soak up soup or a thick stew.

Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.

In this case, I made a roux, so it thickens up with butter, flour and cream. Typical French creamy soups will always use bay leaves and thyme. Enjoy!




Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes


For the roux
2 T
2 T
olive oil
1⁄2 c
For the soup
2 T
2 T
olive oil
large carrots (chopped)
stalks of celery (chopped)
large yellow onion (chopped)
4 c
chicken stock or broth
3 1⁄2 c
Heavy cream
3 T
chicken base granules (I use Knorr chicken bouillon granules)
1 t
fresh cracked pepper
1 T
dried parsley (or 2 T fresh parsley)
1 t
Minced Garlic
2 t
onion flakes
bay leaves
1⁄2 t
3 c
rotisserie chicken (cubed or shredded and cooked)
1⁄4 c
white cooking wine
shredded gruyere cheese (to sprinkle on top )


1 In a small saucepan make a roux by combining 2 tablespoons of butter, 2 tablespoons of olive oil and ½ cup of flour. When mixed to a smooth consistency, continue to cook for a little while to take out the taste of the flour
2 In a Dutch oven, melt the butter and heat the olive oil together and add the chopped vegetables. Cook until soft. Then add the chopped onion and continue cooking until they are translucent
3 Add all the other ingredients and stir well. Bring to a boil then turn down the heat and let simmer for 30 minutes
4 Stir frequently, to stop from burning
5 Remove bay leaves
6 Pour into bowls and top with cheese. Serve with French baguette or crusty bread