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This soup is creamy, rich, and full of Everything But the Bagel seasoning! With plenty of scallions, cream cheese, chicken, and topped with golden everything bagel croutons, you’ll love this dinner recipe when you’re craving bold Everything Bagel flavors.
Before You Get Started
- If you’re watching your salt intake, or if you just don’t like the taste of salt that much, be mindful of the specific ingredients you buy for your soup. Most EBtB seasonings contain salt, so depending on the one you use, you may need to offset that amount with a low-sodium chicken broth. Make sure to taste the soup before adding the salt that’s in the ingredients list, too. You may find that you don’t need any additional at all.
What I Love About This Recipe
- I’m a big, big, big fan of all-things-everything-bagel, which you probably already know if you’ve been around 40 Aprons for a while. My classic everything bagel chicken with scallion cream cheese sauce has been one of my readers’ favorite recipes for years. I knew I just had to take all of those components and turn them into a super-cozy, super-satisfying soup-season variation. And so, everything bagel chicken soup was born!
- The process is a little hands-on since we’re adding all the ingredients at different times to get the right flavors and textures, but I promise it’s still a really easy recipe. The soup itself needs less than 10 ingredients, and everything moves quickly once you get started.
- The homemade everything bagel croutons really put this chicken soup over the top! They give it more of that incredible savory spice blend, of course, but the texture! The texture of the crisp, crunchy croutons coated in the warm, creamy, cheesy soup? Absolutely divine. They also go really well on a salad, and they’ll keep for a couple of weeks so you can make a large batch ahead of time.
Cheryl’s Tips
- Make sure the chicken breasts you use are roughly the same size and same thickness. If they vary too much, one will cook faster than the other. Not the end of the world, but it does make it easier to under- or overcook them.
- Let the cream cheese sit out at room temperature for at least 30 minutes before you start the recipe. If it’s too cold when you add it to the soup, it can curdle and ruin the consistency.
- To help the softened cream cheese melt a little faster when you add it to the soup, cut the block into smaller chunks before adding it to the dutch oven. The smaller pieces can be a little easier to stir than the one large brick, too.
Recipe Variations
- Winner, Winner: Not a big fan of chicken breasts? You can use boneless, skinless chicken thighs instead! Just adjust the cook time accordingly.
- Make it Gluten-Free: Use a gluten-free all-purpose flour to make your slurry, and be sure you’ve got gluten-free chicken broth and Everything But the Bagel seasoning. You can skip the everything bagel croutons if you can’t get gluten-free everything bagels easily.
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Creamy Everything Bagel Chicken Soup
Thick and creamy chicken soup filled with all the delicious flavors of an everything bagel. It's an even-cozier version of our reader-favorite Everything Bagel Chicken!
servings
Equipment
- Oven
- Medium bowl
- baking sheet
- small mixing bowl
- small whisk
- Large plate or cutting board
- Medium skillet
- Tongs
- internal meat thermometer
- Cutting board
- large chef's knife
- dutch oven
- Large wooden spoon or silicone spatula
- whisk
Ingredients
For the Everything Bagel Croutons
- 2 everything bagels torn into bite-sized pieces
- 1 tablespoon olive oil
For the Everything Bagel Chicken Soup
- ¼ cup all-purpose flour
- ½ cup low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts thinly sliced, approximately 2 medium chicken breasts
- 1 tablespoon Everything but the Bagel seasoning
- 1 tablespoon neutral cooking oil avocado oil, olive oil, etc.
- 1 tablespoon unsalted butter
- white parts of green onions thinly sliced, from 1 bunch
- 1 teaspoon minced fresh garlic approximately 2 large cloves
- 3 ½ cups low-sodium chicken broth
- 1 8-ounce block full-fat cream cheese at room temperature
- salt to taste
- freshly cracked black pepper to taste
- green parts of green onions thinly sliced, from 1 bunch
Instructions
For the Everything Bagel Croutons
- Preheat oven to 350° Fahrenheit.
- Add pieces of 2 everything bagels to medium bowl and drizzle 1 tablespoon olive oil over. Toss bagel pieces in oil until well-coated.
- Spread bagel pieces evenly across baking sheet, then place baking sheet in preheated oven. Bake bagels 5 to 7 minutes or until golden brown.
- Once golden, carefully remove baking sheet from oven and set aside.
For the Everything Bagel Chicken Soup
- Add ¼ cup all-purpose flour and ½ cup low-sodium chicken broth to small mixing bowl. Whisk ingredients together until fully combined, with no clumps of flour remaining. Set aside.
- Place 1 pound boneless, skinless chicken breasts on cutting board or large plate. Sprinkle 1 tablespoon Everything but the Bagel seasoning onto chicken breasts, covering all sides thoroughly.
- Place medium skillet on stovetop over medium heat. When pan is warm, add 1 tablespoon neutral cooking oil and continue heating until oil is hot and shimmery. Tilt pan as needed to distribute oil across entire surface.
- When oil is hot, place seasoned chicken breasts in skillet. Cook chicken breasts 3 to 5 minutes or until opaque and lightly browned. Flip chicken breasts over and cook on other side 3 to 5 minutes, or until lightly browned and firm. Note: internal temperature of chicken breasts should read 160° Fahrenheit when checked with internal meat thermometer.
- Transfer seared chicken breasts to cutting board and set aside until chicken is cool enough to handle. Once cooled, chop chicken breasts into bite-sized pieces and set aside.
- Place large dutch oven on stovetop over medium heat. Add 1 tablespoon unsalted butter to dutch oven and continue heating until butter has melted.
- When butter has melted, add white parts of green onions and 1 teaspoon minced fresh garlic to dutch oven. Stir to incorporate, then sauté ingredients until tender and fragrant, approximately 3 minutes.
- Add 3 ½ cups low-sodium chicken broth and flour slurry to dutch oven. Whisk ingredients together until fully incorporated.
- Remove dutch oven from heat and let cool slightly. Add 1 8-ounce block full-fat cream cheese to pot and whisk slowly until cream cheese begins to warm, then return dutch oven to heat. Continue whisking until cream cheese is fully incorporated into broth.
- Once cream cheese has been incorporated, add chopped everything bagel chicken to dutch oven and stir to incorporate. Simmer chicken in soup mixture 2 to 3 minutes, then taste soup and add salt and freshly cracked black pepper as desired.
- When satisfied with flavor of soup, add green parts of green onions to dutch oven and stir to incorporate.
To Serve
- Ladle prepared soup into serving bowls. Top each bowl of soup with bagel croutons as desired and serve warm.
- Salt: If you’re watching your salt intake (or just don’t like to taste too much salt) then be sure to use low-sodium ingredients when possible. Taste the soup before adding any salt in case you need to omit the addition.
- Chicken: Use chicken breasts that are the same size and thickness, to ensure they cook at the same rate. Remove the chicken from the skillet when the internal temperature reaches 160° Fahrenheit. They will continue cooking as they rest, and then a little more when they’re added to the soup.
- Crouton Storage: Cool the croutons completely, then transfer them to an airtight container or a food-safe plastic bag. Store in a dry place at room temperature up to 2 weeks. Texture of croutons is best within first 3 days of baking.
- Soup Storage: Cool the soup completely, then transfer it to an airtight container. Refrigerate the leftover soup up to 5 days. Reheat soup on the stovetop over medium-low heat, or in the microwave at reduced power, until warmed through.
Approximate Information for One Serving
Serving Size: 1 serving (without croutons)Calories: 424calProtein: 34gFat: 27gSaturated Fat: 15gTrans Fat: 0.1gCholesterol: 140mgSodium: 621mgPotassium: 651mgTotal Carbs: 11gFiber: 0.4gSugar: 0.5gNet Carbs: 11gVitamin A: 181IUVitamin C: 3mgCalcium: 63mgIron: 2mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did You Make This Recipe?
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Other Chicken Soups to Warm Your Soul
- Creamy Cajun Chicken Soup
- Chicken Florentine Soup
- Buffalo Chicken Soup
- Whole30 Instant Pot Chicken Tortilla-Less Soup (with Slow Cooker Option)
- Chicken Velvet Soup
- Mexican Chicken Soup
- Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup)
- Chicken Parmesan Soup
- Chili’s Southwest Chicken Soup
- Instant Pot Chicken Pot Pie Soup
- McAlister’s Chicken Tortilla Soup Copycat
- Chicken and Wild Rice Soup
- Homemade Chicken and Stars Soup
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