Creamy Chicken Maryland Soup is the kind of meal that feels like a warm hug after a long, chilly day. Picture this: tender chicken, hearty veggies, and a creamy broth that tastes like comfort itself. This recipe brings classic Maryland charm right to your kitchen table—no fancy chef skills required.
Whether you’re feeding your family after soccer practice or just craving something cozy while binge-watching your favorite show, this soup delivers. Plus, it’s easy enough to whip up on a busy weeknight but special enough to serve when you want to impress guests. With ingredients you likely already have in your pantry, Creamy Chicken Maryland Soup makes the perfect blend of creamy indulgence and homestyle simplicity. So grab your favorite pot—this one’s about to become a household favorite.
Table of Contents
What is Creamy Chicken Maryland Soup?
Creamy Chicken Maryland Soup is a comforting, hearty dish that beautifully blends creamy richness with the fresh, familiar flavors of home-cooked chicken and vegetables. It’s inspired by the traditional Maryland-style comfort foods known for their savory, buttery bases and creamy textures. Imagine the heart of a classic chicken pot pie, only in spoonable, soul-warming form.
The magic lies in its creamy broth infused with thyme, sweet corn, peas, and tender chunks of chicken. It’s thick enough to feel indulgent but light enough to enjoy as a meal on its own. And while it feels luxurious, it’s truly simple to make—no fancy ingredients, just wholesome, real food. The best part? Every bite takes you back to family dinners and cozy weekends, reminding you that sometimes, the simplest meals are the most satisfying.
Reasons to Try Creamy Chicken Maryland Soup
There are so many reasons to fall in love with Creamy Chicken Maryland Soup. First, it’s incredibly comforting—the kind of soup that warms you from the inside out. Second, it’s versatile. Got leftover chicken from last night? Perfect. Want to sneak in extra veggies for the kids? They’ll never notice.
Third, it’s family-friendly and budget-friendly, which we can all appreciate. With its creamy texture and mild flavors, even picky eaters will dig in happily. It’s also a great make-ahead meal, ideal for meal prep or freezing for later. Plus, you can tweak it—add mushrooms for depth, or a dash of hot sauce if you like a little kick. Think of it as the coziest dinner on standby, ready whenever life gets hectic. Need more one-pot comfort? Check out my Hearty One-Pot Lentil Stew for another easy weeknight favorite.
Ingredients Needed to Make Creamy Chicken Maryland Soup
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 3 cups cooked chicken breast, cut into bite-sized pieces
- 3 cups chicken broth
- 2 cups potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup sweet corn kernels (fresh or frozen)
- 1 cup sliced mushrooms (optional)
- 1 cup heavy cream or half-and-half
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions to Make Creamy Chicken Maryland Soup
Let’s walk through this Creamy Chicken Maryland Soup step by step, so you can create a cozy, restaurant-worthy meal right in your own kitchen. This detailed guide will take you from your very first sauté to that final creamy spoonful, with plenty of practical tips along the way.
Step 1: Sauté the Vegetables
The first step in making your Creamy Chicken Maryland Soup is to build a flavorful base. Melt two tablespoons of butter in a large soup pot or Dutch oven over medium heat. Once the butter starts to sizzle slightly, toss in your finely chopped onion, minced garlic, sliced carrots, and celery. Stir them around occasionally for about 5–7 minutes, letting everything soften and release its natural sweetness. You’ll know you’re on the right track when your kitchen smells like pure comfort.
If you want to bring even more depth to your soups, check out my guide on building flavor in homemade soups, where I share tips on layering ingredients for that slow-cooked taste—even when you’re short on time.
Step 2: Create the Roux
Next, we move to the creamy magic-maker: the roux. Sprinkle the all-purpose flour evenly over your sautéed veggies. Stir constantly for about 1–2 minutes to coat everything well. This step may seem small, but it’s the secret that transforms your soup from thin to luxuriously thick. You’re cooking the flour just long enough to remove its raw taste, so don’t rush it. Think of it as giving your Creamy Chicken Maryland Soup step by step structure—it’s what makes every bite velvety and rich.
Step 3: Add the Broth and Potatoes
Now it’s time to bring your soup to life. Slowly pour in the chicken broth while whisking constantly to avoid lumps. Once the liquid is smooth, add the diced potatoes, dried thyme, salt, and a good grind of black pepper. Turn up the heat and bring everything to a gentle boil, then reduce to a simmer. Let it bubble softly for about 15–20 minutes. This is where your soup begins to take shape—the potatoes will soften, the flavors will mingle, and you’ll start to see that creamy base forming naturally.
For more hearty soup ideas that follow a similar cooking flow, try my Hearty One-Pot Lentil Stew—it’s another one-pot wonder that’s perfect for busy weeknights.
Step 4: Stir in the Chicken and Veggies
When the potatoes are fork-tender, it’s time to add in the stars of the show. Drop in your cooked chicken pieces, followed by frozen peas, corn, and sliced mushrooms if you’re using them. Stir gently to combine, and let everything simmer together for another 5 minutes. This step ensures all the vegetables warm through and soak up that savory broth. The colors will pop, and your soup will start to look as good as it smells—golden, creamy, and inviting.
If you love adding variety to your soups, check out my Healthy Chicken Pot Pie Soup. It follows a similar step-by-step approach and offers plenty of substitution ideas to fit your taste or dietary needs.
Step 5: Add the Cream
Now for the part that makes this Creamy Chicken Maryland Soup step by step guide live up to its name—the cream! Lower the heat to a gentle simmer and slowly pour in the heavy cream (or half-and-half, if you prefer something lighter). Stir carefully to blend it with the broth, but don’t let the soup boil—high heat can cause the cream to separate, and we want a smooth, silky finish. The transformation here is magical; you’ll see your soup shift from golden to that signature creamy ivory hue.
Step 6: Season and Adjust
At this point, it’s all about fine-tuning. Give your soup a taste test. Does it need a little more salt? Maybe a dash of pepper or a pinch of extra thyme? Adjust the seasoning to your liking. For a brighter flavor, squeeze in a touch of lemon juice—it helps balance the richness and brings out the savory notes of the chicken. You can also sprinkle in some red pepper flakes for a mild kick if you like things zesty.
Step 7: Serve and Enjoy
Finally, the best part—serving up your masterpiece. Ladle the Creamy Chicken Maryland Soup into warm bowls, top with chopped fresh parsley, and serve immediately. Pair it with a slice of crusty sourdough or homemade biscuits for the ultimate cozy meal. If you’re cooking ahead, this soup reheats beautifully the next day and tastes even better after the flavors have had time to mingle.
For another creamy and comforting option, you might love my Creamy Turkey Gnocchi Soup, which follows a similar step-by-step method and is perfect for repurposing leftover poultry.
What to Serve with Creamy Chicken Maryland Soup
Creamy Chicken Maryland Soup pairs beautifully with a simple side that complements its rich texture. A slice of crusty sourdough or a warm cheddar biscuit is a must for dunking. A fresh green salad with lemon vinaigrette can add brightness, balancing the creaminess of the soup. For something heartier, serve it with a side of roasted vegetables or a slice of Sweet Potato and Turkey Casserole. If you’re keeping it light, a bowl of this soup is perfect on its own—especially curled up on the couch with your favorite blanket and show. Bonus idea: serve it in a bread bowl for that restaurant-style touch (and fewer dishes to wash later).
Key Tips for Making Creamy Chicken Maryland Soup
Want your Creamy Chicken Maryland Soup to taste like it’s been simmering all day? Start with good broth—it’s the backbone of flavor. Use real butter for that savory base, and don’t skip the roux; it gives the soup that rich, creamy consistency without needing extra cream. Dice your veggies evenly so they cook at the same rate, and if you’re short on time, use pre-cooked rotisserie chicken—it’s a total lifesaver.
Want to go dairy-light? Swap in half-and-half or even unsweetened coconut milk for a subtle twist. And here’s a chef secret: add a squeeze of lemon juice at the end to brighten the flavors. If you love creamy soups, you might also enjoy my Creamy Mushroom Wild Rice Soup—it’s just as comforting.
Storage and Reheating Tips for Creamy Chicken Maryland Soup
Got leftovers? Lucky you. Store your Creamy Chicken Maryland Soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop over low heat, stirring often. Avoid boiling—it can cause the cream to separate. If it thickens too much, just add a splash of broth or milk to loosen it up. Want to freeze it? Skip adding the cream until after thawing and reheating for the best texture. When ready to enjoy, reheat it slowly, stir in fresh cream, and top with parsley for that just-made flavor. This soup reheats like a dream—perfect for cozy lunches or quick dinners later in the week.
FAQs
Can I make this ahead of time? Absolutely! It reheats beautifully.
Can I use leftover turkey instead of chicken? Yes, it’s a great swap—especially around the holidays.
Can I make it gluten-free? Just use a gluten-free flour blend for the roux.
Can I add more veggies? Go for it! Zucchini, spinach, or bell peppers work great.
Can I make it lighter? Substitute half the cream with milk or use light cream.
Final Thoughts
Creamy Chicken Maryland Soup isn’t just another chicken soup—it’s a cozy, family-favorite comfort meal that hits the perfect balance of creamy, hearty, and homemade. It’s ideal for those nights when you need something nourishing but still simple enough for your busy schedule. With just one pot and familiar ingredients, you can create something truly special that warms both the body and the soul. For more comforting, nutritious recipes, browse Cozy Autumn Wild Rice Soup and Healthy Chicken Pot Pie Soup. Creamy Chicken Maryland Soup proves that great food doesn’t have to be complicated—it just has to be made with love.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Creamy Chicken Maryland Soup | Easy, Hearty & Comforting
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Creamy Chicken Maryland Soup is a rich and comforting dish made with tender chicken, hearty vegetables, and a velvety cream base. It’s perfect for a cozy night in and full of Maryland-inspired flavor.
Ingredients
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 3 cups cooked chicken breast, cut into bite-sized pieces
- 3 cups chicken broth
- 2 cups potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup sweet corn kernels (fresh or frozen)
- 1 cup sliced mushrooms (optional)
- 1 cup heavy cream or half-and-half
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.
2. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to form a roux.
3. Gradually whisk in the chicken broth. Add diced potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer.
4. Simmer for 15-20 minutes, or until potatoes are fork-tender.
5. Add cooked chicken, frozen peas, corn, and mushrooms (if using). Simmer for an additional 5 minutes.
6. Lower the heat and stir in the heavy cream. Do not boil. Warm gently until heated through.
7. Taste and adjust seasoning with more salt and pepper if needed.
8. Serve hot, garnished with chopped fresh parsley. Optional: pair with crusty bread.
Notes
This soup can be made ahead and reheated gently over low heat.
To lighten the dish, use half-and-half or milk instead of heavy cream.
Mushrooms are optional but add great depth of flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.
