Aloha Rise & Grind

Life is a journey. Enjoy the scenery.

I have come to the realization that I’m not much of a food blogger. This week I tried another recipe called chicken and dumplings, but popular vote required me to change the recipe a tad by not adding the dumplings. I ended up baking the biscuits instead, so here we have creamy chicken soup with a side of biscuits. It still turned out great with plenty of flavor from all the herbs and seasoning. I even brought a soup mug of it for my husband while we watched our daughter during soccer practice.

*Note: This recipe originally calls for peas and carrots, but my family isn’t a fan, so if you like more veggies, go ahead and add them in. I think next time I’ll throw in some broccoli. I didn’t allow my carrots to cook long enough (some were tender and others added a crunch factor my family didn’t vibe with), so keep that in mind before adding the milk and flour.

creamy chicken soup

Creamy Chicken Soup

Course Main Course
Cuisine American
Servings 8


  • 4 Cups water
  • 4 cubes chicken bouillon
  • 1 tsp poultry seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 2 lbs uncooked chicken breasts, boneless skinless cubed
  • 1/2 tsp black pepper
  • 1 Cup carrots
  • 4 Cups milk
  • 1 Cup all-purpose flour


  • In a large stockpot, mix water with bouillon cubes, and seasoning. Bring to a boil.
  • Add in cubed chicken and carrots. Simmer until carrots are tender.
  • Combine milk and flour and slowly stir in. Once soup has thickened, it's ready to serve.
Keyword chicken, comfort food, soup

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