The Best Creamy Chicken Meatball Soup Recipe
There’s nothing quite like a hearty bowl of soup to bring comfort to the table, and this Creamy Chicken Meatball Soup does just that. Rich, flavorful, and packed with tender, savory meatballs that make every spoonful satisfying.
This recipe combines home-cooked goodness with just the right touch of rustic charm. Let’s dive into a pot full of warmth and flavor.
Wow, the weather has really cooled off here, and the rainy season has arrived.
There is nothing better than a big bowl of warm, comforting soup to make you feel all cozy.
The moment the weather cools down, there is no better time to make soup.
This soup is bound to be on repeat. It’s delicious, takes minutes to make, and will fill you up.
Just one more reason to make chicken meatballs ahead of time and freeze them. There are so many options when making meatballs, they can be made with ground chicken, beef, pork, or turkey.
You can find more of my meatball recipes here.
And… if you love soup, give some of these Soup Recipes a try.
Like most soups, this one starts with a mirepoix. Carrot, onion, celery. Keeping all of them diced the same size will ensure they cook evenly.
If you don’t love chunks of veggies in your soup, you can add some water or chicken stock and puree the vegetables until smooth before adding the other ingredients.
I say bring on the veggies!
This soup is a low-carb lover’s delight! Diced cauliflower can be added.
If you’re looking to elevate this soup, add some cooked rice or pasta.
This soup has a nice, light, creamy, velvety broth. To have a clear broth, just leave out the cream.
I always add additional chicken bouillon to my soups, I like the added flavor.
Add a squeeze of fresh lemon for some zip! I love adding lemon to soup, it really brightens the flavors.
If you like it spicy, add in some crushed red pepper or some hot sauce.
More soup recipes with meatballs
- Italian Wedding Soup
- Meatball Tortellini Soup
- Chicken Parmesan Meatball Soup
- Curry is “soup-like” Curry Chicken Meatballs
The recipe is written for 1 lb of ground chicken, this recipe, double the meatballs for extra protein! The photos were taken when I made a double batch! But I wrote the recipe card for the smaller portion, as some may not need/want a double batch.
Creamy Chicken Meatball Soup
Ingredients
- 1 lb ground chicken
- 1 cup panko breadcrumbs
- 1 large egg
- teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon salt (coarse kosher)
- 1/4 teaspoon black pepper
- 1 cup diced carrots
- 1 cup diced onions
- 1 cup diced celery
- 6 cups chicken broth (or water and chicken bouillon)
- 1 cup heavy cream
- 1 tablespoon chicken bouillon
Instructions
- Preheat the oven to 350°.
- In a medium bowl, combine ground chicken, egg, bread crumbs, garlic, oregano, salt, and pepper.
- Roll chicken mixture into one tablespoon sized balls and place on a baking sheet.
- Bake in the oven at 350° for 12-15 minutes or until the chicken is 165°.
- In a 5-quart pot on medium heat, saute carrot, onion, and celery. Cook for 3 minutes.
- Add chicken broth and bring it to a simmer.
- Add chicken bouillon.
- Add the cooked chicken meatballs.
- While the soup is simmering (small bubbles), drizzle in the heavy cream.
- Cook for 5 minutes over medium heat. (Add diced cauliflower, pasta, or rice)
- Add any additional items while the soup is simmering, Such as crushed red pepper, hot sauce, and additional salt and pepper to taste. If adding lemon, turn the soup and add lemon last so the cream doesn't curdle.
- If you want the soup thicker, pour in more cream, or add 1/2 cup water mixed with 1-2 tablespoons cornstarch and drizzle it into the simmering soup.
- Ladle the soup into serving bowls and enjoy!