Warm Up with Creamy Garlic & Sage Chicken Soup This Fall

When the air turns crisp and leaves start to fall, nothing hits the spot quite like a warm bowl of soup. This creamy garlic sage soup brings together tender chunks of chicken, fragrant herbs, and a luscious broth that’s as comforting as a cozy sweater on a chilly day. You’ll find this recipe wonderfully simple to prepare and deeply satisfying to eat.

this Recipe

Whether you’re winding down after a busy day or hosting friends for a casual dinner, this creamy garlic sage soup is a fall favorite that will quickly become a staple in your soup repertoire. Let’s dive in and get cooking!

Why You’ll Love This Recipe

• Rich, creamy texture with a flavorful garlic and sage infusion.
• Uses simple, fresh ingredients you likely have on hand.
• Hearty enough to be a meal yet light enough for leftovers.
• Perfectly balanced between savory herbs and tender chicken.
• Quick stovetop method that’s ready in under an hour.

Ingredients

Gather these ingredients to make a comforting pot of creamy garlic sage chicken soup. Fresh herbs and quality chicken make all the difference.

• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons fresh sage leaves, chopped
• 1 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes (optional)
• 3 medium carrots, peeled and diced
• 2 stalks celery, diced
• 6 cups low-sodium chicken broth
• 2 cups cooked chicken breast, shredded or chopped
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter
• Salt and freshly ground black pepper to taste
• Fresh sage leaves for garnish

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories: Approximately 320 per serving

How to Make Warm Up with Creamy Garlic & Sage Chicken Soup: A Fall Favorite

1. In a large pot over medium heat, warm the olive oil. Add the chopped onion, carrots, and celery; sauté for about 7 minutes until the vegetables are softened and the onion is translucent.
2. Add the minced garlic, chopped sage, thyme, and crushed red pepper flakes (if using). Cook for 1-2 minutes until fragrant, stirring constantly to avoid burning the garlic.
3. Pour in the chicken broth and bring to a gentle boil. Reduce heat and simmer for 15 minutes to meld the flavors and further soften the vegetables.
4. While the soup simmers, create a roux by melting the butter in a separate small saucepan over medium heat. Whisk in the flour and cook for 2-3 minutes until the mixture turns golden and bubbly.
5. Gradually whisk in the heavy cream to the roux and cook until it thickens, about 2-3 minutes. Slowly stir this creamy mixture into the simmering soup.
6. Add the cooked chicken to the pot, stirring to combine. Let the soup simmer for another 5-7 minutes to heat through and thicken slightly.
7. Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed for a perfect balance.
8. Ladle the creamy garlic sage soup into bowls and garnish with fresh sage leaves. Serve hot with crusty bread or your favorite fall sides.

Tips for the Best Results

• Use homemade or high-quality chicken broth for the richest flavor.
• Fresh sage is key; dried sage can be used but fresh adds a brighter herbal note.
• Cook the roux carefully to avoid burning – golden color is perfect, dark means burnt.
• Shred leftover rotisserie chicken to save time and add convenience.
• For a lighter version, substitute half-and-half for heavy cream.

Storage and Reheating

Store the creamy garlic sage soup in an airtight container in the refrigerator for up to 4 days. The flavors will deepen as it sits, making leftovers even better.

To reheat, warm the soup gently on the stovetop over low heat, stirring occasionally to prevent the cream from separating. If frozen, thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I make this soup dairy-free?

Yes, you can replace the heavy cream with coconut milk or a dairy-free cream substitute. Be mindful that the flavor and texture will differ slightly but remain delicious.

Is this soup freezer-friendly?

Absolutely! Cool the soup completely, then transfer it to a freezer-safe container. It will keep well for up to 3 months. Thaw overnight before reheating.

Can I use bone-in chicken for this soup?

You can use bone-in chicken, but be sure to cook it fully and remove the bones before adding the meat to the soup for a smooth eating experience.

What can I serve with creamy garlic sage soup?

This soup pairs wonderfully with crusty bread, garlic rolls, or a simple green salad for a complete, satisfying meal.