Creamy chicken soup

Creamy chicken soup

Tasty and filling soups are perfect for breaking the fast and this simple creamy chicken soup is no exception! Made with rotisserie chicken and béchamel sauce with cheese, it is wonderfully rich and incredibly easy to make. Try our recipe for creamy chicken soup with onion, celery, and spinach to see why it has gained a reputation as one of the best kinds of comfort food.


  • Finely dice onion and cook in a large frying pan with some butter over medium heat. Cook for 5 minutes until softened. Finely dice the celery and add it to the pan and cook for a further 3 minutes.
  • Pour in chicken stock and bring to a boil, reduce heat, and simmer until the vegetables are tender.
  • Add chicken and bechamel sauce and bring to a boil, stirring gently, until everything is heated through.
  • Stir in the spinach and cook until just wilted. Finely chop the parsley and stir it in.
  • Ladle the soup into warm bowls and serve.

Though this is a thick, creamy chicken soup recipe, you can thicken it further if you want to. One way to do so is to make a "beurre manié" by kneading together equal parts flour and softened butter to make a so-called 'butter ball'. Add this a little at a time to the creamy chicken soup, stir, and allow for the thickening agent to work until it has the desired consistency.

Questions about creamy chicken soup

Learn more about this deliciously, creamy chicken soup for iftar below by reading our answers to the most frequently asked questions.

How to make cream of chicken soup?
Our easy creamy chicken soup is quick to make and perfect for iftar. To prepare it, sauté onion and celery before adding the stock and simmer until they are tender. Add the shredded rotisserie chicken and béchamel sauce with cheese and bring it to a boil. Once it is heated through, add the spinach. Simmer until it has wilted, add the fresh parsley, and serve it in warmed bowls.
What is in cream of chicken soup?
In this case, we make it easy – and cheesy – with a béchamel sauce with cheese, giving the creamy chicken soup a thick and rich taste and texture. In addition, you need, of course, chicken, and a range of vegetables like onion, celery, leeks, spinach, carrot, potato, tomato, corn, and parsnip as well as a vast array of different herbs and spices; you can use the vegetables and spices you like to make a delicious soup with hearty, savoury flavours.
How long does cream of chicken soup last in the fridge?
Creamy chicken soup keeps for 3-4 days if refrigerated. This means you can prepare it in advance if you know that you have busy days ahead of you. After it has cooled, transfer it to one or more airtight containers or store it in a covered bowl. It may be reheated either in the microwave or in a saucepan on the stovetop. This latter method is a bit slower but reheating it slowly at low to medium heat will retain the flavours better.
Can you freeze cream of chicken soup?
Creamy chicken soup with bechamel sauce can be frozen for up to 4-6 months. As with all soups, wait until it has cooled before transferring it to one or more airtight containers and leave room for it to expand somewhat as it freezes – a couple of centimetres should be enough. Reheat the frozen soup in the microwave or on the stovetop.


Bechamel sauce with cheese
500 ml
30 g
Chicken stock
720 ml
Shredded rotisserie chicken, skin and bone discarded
Baby spinach
30 g
Fresh parsley
3 tbsp

Homemade creamy chicken soup with vegetables

This creamy chicken and vegetable soup is filled with delicious ingredients. The sauteed onion and celery give it a sweet-savoury backdrop with plenty of depth. The colourful baby spinach brings a wonderful acidity that brightens the creamy chicken soup with its slight bitterness. So does the fresh parsley too which has a somewhat peppery taste that perfectly rounds everything off.

How to shred a rotisserie chicken for soup

To prepare the mild-tasting but umami-packed rotisserie chicken, start by removing the skin using two forks (one to hold the bird and one to drag off the skin). Now use these forks to break away larger pieces of meat. Shred these pieces by using the forks to pull the meat apart. If the bird is still warm, this process becomes easier. Set aside until you are ready to add it to the soup; if it takes a while, store it in the fridge.

Enjoy a cheesy and creamy simple soup in no time

This homemade cream of chicken soup takes no time to make when you are using a premade bechamel sauce. Since this sauce is made with cream and cheese, it is loaded with rich goodness. It tastes creamy and buttery and has subtle but delicious hints of warming nutmeg. Combined with the savoury, salty chicken stock, it creates the perfect base and ensures a wonderful consistency and a short cooking time.

Are you seeking inspiration for iftar dishes featuring this cheesy sauce that makes everything delicious in no time? Have a look at our quick and easy creamy potato bake, lamb moussaka pasta bake, or ricotta and spinach cannelloni, all featuring bechamel sauce with cheese.

Experiment with herbs and spices

You can flavour the creamy chicken vegetable soup with warming spices like cinnamon and cardamom to bring a burst of sweet-savoury flavour. It is also delicious to spice it up and give it a beautiful golden colour with fresh or ground turmeric. This aromatic spice will provide a bit of heat and a lovely, earthy bitterness that adds another layer of complexity.

If you are wondering what to add to brighten the soup, some great suggestions include lemony sumac and tangy dried lime. The earthy, citrussy aromas perfume the creamy chicken soup and lighten it wonderfully by introducing a tart sourness, making it perfect for iftar with various other quite hearty and filling dishes.