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Overhead photo of a bowl of thick, creamy everything bagel chicken soup, topped with sliced green onions and homemade everything bagel croutons.

Creamy Everything Bagel Chicken Soup

40aprons.com/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!
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Recipe Makes (Approximate): 4 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.

Recipe Notes

  • 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.

Nutrition Information (Approximate)

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
Recipe By: Cheryl Malik
https://40aprons.com/everything-bagel-chicken-soup/