There's nothing like a warm, creamy bowl of soup on a chilly day—and this creamy grilled chicken soup takes comfort food to the next level. With perfectly charred grilled chicken, a velvety broth infused with herbs, and a hint of smoky richness, this recipe is the ultimate way to cozy up. Whether you're serving it as a hearty meal or a starter for a dinner party, this dish promises to please every palate.
Creamy Grilled Chicken Soup
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Soup
Cuisine American, European, Fusion
For the Grilled Chicken
- 2 medium chicken breasts or thighs boneless, skinless
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper to taste
For the Soup Base
- 2 tbsp butter
- 1 medium onion finely diced
- 2 garlic cloves minced
- 2 medium carrots diced
- 2 celery stalks diced
- 2 tbsp all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk or heavy cream for extra richness
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1 bay leaf
- ½ cup frozen peas optional
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Marinate the Chicken
In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, and pepper. Rub this mixture over the chicken breasts or thighs and set aside while you prepare the other ingredients.
Grill the Chicken
Heat your grill pan or outdoor grill over medium-high heat. Cook the chicken for 5–6 minutes per side until you get nice grill marks and the chicken is fully cooked (internal temperature of 165°F). Let it rest, then shred or dice it.
Make the Soup Base
In a large pot, melt the butter over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
Thicken the Base
Sprinkle the flour over the vegetables and stir until the flour is fully incorporated. Cook for 1–2 minutes to eliminate the raw flour taste.
Add the Liquids and Herbs
Gradually whisk in the chicken broth, ensuring no lumps form. Stir in the milk, thyme, oregano, bay leaf, and season with salt and pepper. Bring the mixture to a gentle simmer.
Combine and Cook
Add the shredded or diced grilled chicken and let the soup simmer for 10–15 minutes, allowing the flavors to combine. If using peas, stir them in during the last 5 minutes.
Serve
Remove the bay leaf and ladle the soup into bowls. Garnish with chopped parsley and serve with crusty bread or crackers.
Pairings
This soup pairs beautifully with:
- Crusty Artisan Bread: Perfect for soaking up the creamy broth.
- Light Salad: A fresh greens salad with a lemon vinaigrette balances the richness of the soup.
- White Wine: A crisp Chardonnay complements the smoky chicken and creamy base.
FAQs
1. What kind of chicken should I use?
Boneless, skinless chicken breasts or thighs work best for this recipe. Thighs are juicier and more forgiving, while breasts provide a leaner option.
2. Can I use rotisserie chicken instead of grilling?
Absolutely! If you're short on time, shred some rotisserie chicken for an equally delicious shortcut.
3. What if I don’t have a grill?
A grill pan or even a skillet with a bit of oil can work to sear and cook the chicken, providing some of that charred flavor.
4. Can I make this soup ahead of time?
Yes! The soup tastes even better the next day as the flavors meld. Just store it in an airtight container and reheat gently to avoid curdling.
5. Can I make it dairy-free?
Substitute the milk with unsweetened almond milk or coconut milk, and use olive oil instead of butter.
