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Warm creamy chicken soup is perfect to comfort your body in cold weather. The soup brings warmth to our body and soul, makes your cold nights warmer.

Creamy Chicken Soup

Course Appetizer, Main Course
Keyword chicken, creamy, soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


  • 400 g Chicken breast
  • 1 cup Mixed vegetables (carrot, corn, peas)
  • 1 tbsp Asian celery stem chopped
  • 1 tbsp Asian celery leaves coarsely chopped
  • 500 ml Milk
  • 60 g All purpose flour
  • 40 g Unsalted butter
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 9 g Chicken stock powder
  • 750 ml Water
  • Salt & blackpepper


Poached Shredded Chicken Breast

  1. In a saucepan add water and chicken breast and bring to boil. After boiling, reduce the heat to low and simmer the chicken breast for 10 minutes. Remove the impurities on the top of water. After 10 minutes remove chicken breast from saucepan. Shred the chicken breast on a cutting board with fork and knife. It is okay if the chicken is slightly undercooked, we will cook it again in soup. Save 500 ml of the water for soup.

Creamy Chicken Soup

  1. In the same saucepan melt the butter, then add mixed vegetables and celery stalk and sauté for 1 minutes. Then add flour and stir frequently for 2 minutes.

  2. Add milk little by little while mixing so there is no lump on the saucepan. Then add previous water from cooking the chicken breast. Bring to boil.

  3. Add chicken stock powder, onion powder, garlic powder, salt and blackpepper. Stir until combined. Boil until the preferred consistency. Then add shredded chicken breast and celery leaves. Boil for 1 minute.

  4. Turn off the heat and creamy chicken soup is ready to serve.

Recipe Notes

  • You can change the mixed vegetables for your liking. The amount is 1 cup. I usually use frozen packed vegetables.
  • You can substitute onion powder and garlic powder with fresh onion and garlic. Sauté together with mixed vegetables.