Creamy Chicken Meatball Soup – Best Easy Family Recipe

Creamy Chicken Meatball Soup is your weeknight hero in a pot. You know those days when you just need a little food hug that doesn’t take hours in the kitchen? Yep, this one’s got your back. With tender mini chicken meatballs, cozy veggies, and a luxuriously creamy broth, this soup brings all the comfort of grandma’s chicken soup—but with a modern twist. Think creamy, savory, hearty, and just fancy enough that your kids or picky eaters might not complain. Bonus? It’s ready in under an hour, and yes, it tastes like you spent all day cooking it. If your week is off the rails, this Creamy Chicken Meatball Soup just might help steer it back.

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What is Creamy Chicken Meatball Soup?

Creamy Chicken Meatball Soup is exactly what it sounds like: pure comfort in a bowl. Instead of big chunks of chicken, this version uses mini chicken meatballs made with ground chicken, breadcrumbs, parmesan, and seasonings. These tiny, flavorful bites simmer in a veggie-packed, creamy broth that’s everything your cold-weather cravings want.

While traditional chicken soups rely on long simmering times, this dish keeps things quick and tasty without sacrificing that homemade vibe. It’s kind of like if classic chicken noodle soup and creamy pot pie had a baby—but with way more personality. And the best part? It’s just as family-friendly as it is freezer-friendly. Perfect for chilly evenings or those times when you want dinner to taste like a warm hug.

Reasons to Try Creamy Chicken Meatball Soup

First off, Creamy Chicken Meatball Soup is weeknight magic. It’s one of those rare recipes that manages to be cozy and crave-worthy but also really doable. If you’ve got 10 minutes to prep and 45 to simmer, you’re golden. It’s also a lifesaver for anyone juggling picky eaters, because who doesn’t love a good meatball? Especially ones you can sneak veggies around.

And if you’re tired of the same old chicken dinners, this recipe shakes things up without being too “weird.” The ingredients are familiar, the flavors are cozy, and it reheats like a dream. Plus, it plays really well with what you’ve already got in the fridge. Got spinach instead of peas? Toss it in. Want to make it dairy-free? Easy. This is a soup that bends to your schedule and your pantry.

Ingredients Needed to Make Creamy Chicken Meatball Soup

For the Meatballs:

• 1 lb ground chicken
• ½ cup panko bread crumbs
• 1 large egg
• ⅓ cup shredded parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 2 tablespoons olive oil

For the Soup:

• 2 tablespoons butter
• 1 medium onion, diced
• 3 medium carrots, sliced ½-inch thick
• 3 stalks celery, sliced ½-inch thick
• 2 cloves garlic, minced
• 4 tablespoons all-purpose flour
• 6 cups chicken broth, divided
• 2 teaspoons Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 bay leaf
• ½ cup heavy cream
• ⅔ cup frozen peas
• Chopped parsley, to garnish

Instructions to Make Creamy Chicken Meatball Soup

Making Creamy Chicken Meatball Soup is much easier than it sounds—promise. Follow this step-by-step guide and you’ll have a cozy pot of soup ready in under an hour. Grab your Dutch oven, roll up your sleeves, and let’s get into it.

Step 1: Mix and Shape the Chicken Meatballs

In a large bowl, combine 1 lb of ground chicken, ½ cup of panko breadcrumbs, 1 large egg, ⅓ cup of shredded parmesan cheese, and the seasonings—1 teaspoon each of garlic powder, onion powder, and kosher salt.

Use your hands to gently mix everything together until just combined. Don’t overmix or you’ll end up with tough meatballs—no one wants rubbery bites. Think tender and juicy.

Once combined, roll the mixture into mini meatballs about 1 tablespoon in size (you’ll get around 36). Line them up on a baking sheet. Pro tip: If the mixture is too sticky, lightly oil your hands or chill it for 10 minutes.

Looking for gluten-free breadcrumbs or egg-free swaps? Head over to our ingredient substitution guide for easy swaps.

Step 2: Sear the Meatballs to Add Flavor

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Once the oil is shimmering (that’s your cue!), add half the meatballs in a single layer.

Let them brown for 1–2 minutes per side, turning gently with tongs or a spoon. They don’t need to be fully cooked—just get some golden edges for that flavor punch. Transfer them to a plate and repeat with the second batch.

Too much going on? You can also skip the sear and simmer your meatballs directly in the broth later if you’re short on time.

Step 3: Sauté the Soup Vegetables

Once all the meatballs are done, melt 2 tablespoons of butter in the same pot (don’t wipe it—those brown bits are flavor gold). Add 1 diced onion, 3 sliced carrots, and 3 sliced celery stalks.

Sauté for about 8–10 minutes, stirring occasionally. You want the carrots slightly tender and the onion to turn translucent—that’s when you know everything’s on track. Add 2 cloves of minced garlic and sauté for 1 more minute, just until fragrant.

This trio (onion, carrot, celery) is also known as mirepoix. It’s the base of countless classic soups—and your kitchen will smell amazing.

Step 4: Thicken the Broth with a Roux

Sprinkle 4 tablespoons of all-purpose flour over the sautéed veggies. Stir continuously for 2 minutes. This step cooks out the raw flour taste and builds the creamy base. The flour will stick a little at first—that’s totally normal. Keep stirring until the mixture turns golden brown and smells nutty.

Need a gluten-free option? Use a 1:1 gluten-free flour blend or cornstarch slurry instead.

Step 5: Deglaze and Add Broth

Pour in ½ cup of chicken broth and use a spatula to scrape up all those browned bits from the bottom of the pot. This deglazing adds serious depth to your soup.

Once everything’s loosened up, pour in the remaining 5½ cups of chicken broth. Stir in 2 teaspoons of Italian seasoning, 1 teaspoon of kosher salt, ½ teaspoon of black pepper, and 1 bay leaf.

Bring it all to a gentle boil over medium-high heat, then reduce the heat to a simmer. Let it bubble softly for 15 minutes, uncovered. This gives the flavors time to mingle and the broth to thicken slightly.

If you’re curious about the best herbs to use in creamy soups, check out our guide on spice blends that make or break comfort food.

Step 6: Add the Cream, Meatballs, and Peas

Remove the bay leaf—it did its job. Then pour in ½ cup of heavy cream and give it a good stir. The soup should instantly look silkier. Return the browned meatballs to the pot and stir in ⅔ cup of frozen peas.

Let everything simmer gently for another 5–8 minutes. This final cook ensures the meatballs are fully cooked (165°F inside) and the peas are warmed through.

Want to level up the creaminess? Add a parmesan rind while simmering and remove it before serving—it melts slightly into the soup and adds rich, umami flavor.

Step 7: Serve and Garnish Like a Pro

Ladle the soup into bowls and top with freshly chopped parsley. Not only does it look pretty, but the fresh herb gives the whole dish a little brightness to cut through the cream.

Feeling fancy? Add a sprinkle of extra parmesan or a crack of black pepper on top. Serve with crusty bread or a grilled cheese and you’re golden.

What to Serve with Creamy Chicken Meatball Soup

This Creamy Chicken Meatball Soup is a meal all by itself, but if you’re feeling extra or feeding a crowd, there are plenty of ways to bulk it up. A slice of crusty sourdough or a warm piece of garlic bread is practically required for dunking. A crisp green salad with a simple vinaigrette helps balance the richness of the soup. Or go ultra-cozy with a grilled cheese sandwich—because carbs and cheese are never wrong. Want to keep it light? Serve it alongside Cabbage Soup with Lemon Dill and White Beans for a soul-warming duo. If you’re going the soup night route, check out this Healthy Chicken Pot Pie Soup that gives a similar creamy vibe.

Key Tips for Making Creamy Chicken Meatball Soup

Don’t overmix the meatballs. It’s tempting to get in there with a spoon and stir like you’re making cookie dough, but overworking the mix makes tough meatballs. Use your hands and keep it gentle. If you want a shortcut, skip browning and just simmer the meatballs in the broth directly—easy peasy. For a lighter version, swap out the heavy cream for half-and-half or even canned coconut milk (seriously, it works). Want more flavor? Add a parmesan rind to the broth while it simmers, then remove it before serving. And don’t skip the parsley—it might seem like a garnish, but it adds a pop of fresh flavor that balances the creaminess perfectly.

Storage and Reheating Tips for Creamy Chicken Meatball Soup

Got leftovers? Lucky you. Creamy Chicken Meatball Soup keeps like a champ. Store it in an airtight container in the fridge for up to 4 days. Reheat on the stove over medium-low heat, adding a splash of broth or water if it thickened up overnight. You can also microwave it in 60-second bursts, stirring in between. Freezing? Totally doable. Just leave out the peas and cream until you’re reheating, or they’ll get weird. Freeze in individual portions for easy lunches. When reheating from frozen, thaw in the fridge overnight, then warm gently on the stovetop. Easy, cozy, and just as good the next day.

FAQs

Can I use ground turkey instead of chicken?
Absolutely. Ground turkey works great and tastes almost identical.

What if I don’t have heavy cream?
Use half-and-half, whole milk, or even a dairy-free option like canned coconut milk.

Can I make this gluten-free?
Yep! Just use gluten-free breadcrumbs for the meatballs and swap the flour for a 1:1 gluten-free baking blend.

Can I freeze this soup?
Yes, but skip the cream and peas until reheating. Add them fresh for best results.

How do I know the meatballs are done?
They should hit 165°F inside. If you don’t have a thermometer, slice one open—no pink means you’re good to go.

Final Thoughts

There’s just something deeply satisfying about a bowl of Creamy Chicken Meatball Soup—like you’ve pressed pause on the chaos for a moment and found warmth in a spoonful. Whether you’re feeding a hungry family or just want something cozy for lunch, this recipe delivers all the comfort without the kitchen marathon. Want more cozy goodness? Bookmark One Pot Chicken Tortellini Soup or try the ultra-soothing Creamy Turkey Vegetable Soup next. This one’s sure to be on repeat.

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