Introduction

This Creamy Everything Bagel Chicken Soup combines tender chicken and rich cream cheese with the bold flavors of everything bagel seasoning. Topped with crispy everything bagel croutons, it’s a comforting and unique twist on classic chicken soup perfect for chilly days.

A white bowl sits on a white marbled surface, filled with a creamy, light beige soup. On top of the soup, there are several pieces of torn, toasted bread with a golden-brown crust and soft inside. Scattered among the bread are small pieces of chopped green onion, and black and white sesame seeds sprinkled over everything. There are also some small crunchy bits with an orange tint mixed in, adding texture and color contrast. The soup looks smooth and thick, with the toppings resting lightly on its surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 everything bagels (torn into bite-sized pieces)
1 tablespoon olive oil
¼ cup all-purpose flour
½ cup low-sodium chicken broth (for slurry)
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 (for soup)
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

Step 1: Preheat oven to 350° Fahrenheit. Toss torn everything bagel pieces with 1 tablespoon olive oil until evenly coated. Spread in a single layer on a baking sheet and bake for 5 to 7 minutes, or until golden brown. Remove from oven and set aside.
Step 2: In a small bowl, whisk together ¼ cup all-purpose flour and ½ cup low-sodium chicken broth until smooth and lump-free. Set aside.
Step 3: Sprinkle the chicken breasts evenly with 1 tablespoon Everything but the Bagel seasoning. Heat 1 tablespoon neutral oil in a medium skillet over medium heat until shimmering. Add chicken and cook 3 to 5 minutes per side, until opaque, lightly browned, and cooked through (internal temperature of 160° Fahrenheit). Remove chicken and let cool before chopping into bite-sized pieces.
Step 4: In a large dutch oven over medium heat, melt 1 tablespoon unsalted butter. Add white parts of green onions and minced garlic, sautéing until fragrant and tender, about 3 minutes.
Step 5: Stir in 3 ½ cups low-sodium chicken broth and the flour slurry. Whisk until fully combined.
Step 6: Remove pot from heat briefly and add cream cheese. Whisk slowly until cream cheese begins to soften and warm, then return pot to heat. Continue whisking until the cream cheese is fully incorporated and the soup is smooth.
Step 7: Add chopped chicken to the soup and stir well. Simmer for 2 to 3 minutes. Season with salt and freshly cracked black pepper to taste.
Step 8: Stir in the green parts of the green onions just before serving.
Step 9: Ladle soup into bowls and top each serving with the crispy everything bagel croutons. Serve warm.

Tips & Variations

Use full-fat cream cheese at room temperature for a smoother soup base without lumps.
For extra veggies, add sautéed mushrooms or diced carrots when cooking the onions and garlic.
Try substituting the everything bagels with plain or sesame bagels for a different flavor on the croutons.
If you prefer shredded chicken, cook whole breasts and shred with forks instead of slicing.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to maintain creaminess. Keep bagel croutons separate and add fresh before serving to preserve their crunch.

How to Serve

A white bowl filled with creamy light beige soup, topped with several pieces of torn toasted bread that have a golden brown crust and soft inside. Small chopped green onions add a fresh green touch scattered on top. Tiny black and white sesame seeds, along with some crunchy seasoning, are sprinkled over the soup, giving more texture and color contrast. The bowl is placed on a wooden surface, with part of another bowl of soup and two glasses of light-colored liquid visible nearby. A piece of torn bread is placed on the surface close to the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or rotisserie chicken for this soup?

Yes, you can skip the searing step and simply add pre-cooked shredded or chopped chicken to the soup after incorporating the cream cheese. Adjust seasoning as needed.

Can this soup be made dairy-free?

To make a dairy-free version, replace the cream cheese with a plant-based cream cheese alternative or coconut cream. The texture and flavor will be slightly different but still delicious.