If you’ve ever wished for a homemade version that beats those canned shortcuts, you’re in the right place. I’m really excited to share my Homemade Cream of Chicken Soup Recipe with you — it’s creamy, comforting, and surprisingly easy to make from scratch. When I first tried ditching the canned stuff, I was amazed at how much richer and fresher it tasted, and I think you’ll feel the same way. Let’s dive in!
Why You’ll Love This Recipe
- Fresh, Real Ingredients: No preservatives or mystery additives here—just wholesome stuff you can pronounce.
- Quick & Easy: Ready in about 20 minutes, perfect for busy weeknights when you want homemade comfort fast.
- Super Versatile: Use it as a soup on its own or as a creamy base for casseroles and pasta bakes.
- Family Favorite: My family goes crazy for this, and I bet yours will too!
Ingredients You’ll Need
The magic behind this Homemade Cream of Chicken Soup Recipe is in the blend of vegetables, tender chicken, and a creamy broth thickened just right. I like to keep my ingredients simple and fresh — it really shines through in taste. Here’s what I typically have on hand when I make it:
- Olive oil: I use this to gently sauté vegetables, giving a light fruity flavor without overpowering the soup.
- Unsalted butter: Adds richness and helps create that silky base when combined with flour.
- Flour: This is the thickening agent that gives the soup its creamy texture without needing any cream.
- Garlic clove: Just a bit of garlic brings out a warm, savory depth.
- Brown onion: I finely chop this so it softens quickly and blends seamlessly into the soup.
- Carrot: Diced small for sweetness and texture that perks up every spoonful.
- Red capsicum (bell pepper): Adds a whisper of sweetness and bright color.
- Celery stick: Gives a subtle aromatic crispness that pairs perfectly with chicken.
- Chicken stock (broth): I prefer low sodium so I can control the saltiness.
- Milk: Any fat percentage works, but whole milk gives the creamiest result.
- Salt: To season well, but taste and adjust as you go.
- Spices (garlic powder, onion powder, dried thyme, black pepper): This combo layers extra flavor without much fuss.
- Frozen peas: For a pop of color and a touch of sweetness.
- Cooked chicken: Use leftover or freshly cooked chicken, diced or shredded — whatever works best for you!
Variations
I love keeping this recipe flexible because it’s a great canvas for your favorite flavors or what’s in your fridge. Here are some variations I’ve tried and enjoyed:
- Adding Noodles or Rice: I sometimes stir in cooked egg noodles or rice to make it heartier—it’s like a soup and meal all in one.
- Vegetarian Twist: Swap chicken stock for veggie broth and skip the chicken to turn this into a beautiful creamy veggie soup.
- Extra Veggies: Feel free to toss in some chopped spinach or mushrooms for more color and nutrients.
- Spicy Kick: A pinch of cayenne or smoked paprika adds a lovely warmth that wakes up the flavors.
How to Make Homemade Cream of Chicken Soup Recipe
Step 1: Sauté your aromatics gently
Heat your olive oil in a large pot over medium-high heat. Toss in the finely chopped onion and minced garlic. Cook these for about 2 minutes, stirring often, until they become partly translucent but avoid letting them brown. This gentle sautéing is key — it unlocks their natural sweetness and depth without bitterness.
Step 2: Soften the veggies
Next, add in your diced carrots, celery, and red capsicum. Let these cook together for just about a minute so they start to soften but still hold a little crunch. This keeps the soup lively and colorful.
Step 3: Make the roux
Lower the heat to medium and add your butter. Once melted, sprinkle the flour in and stir continuously for about a minute to cook off the raw flour taste. This step forms your roux, which thickens the soup beautifully.
Step 4: Gradually add liquids and seasoning
Pour in the chicken stock first, whisking or stirring constantly to avoid lumps, until the flour fully incorporates. Then add the milk, giving everything a thorough mix. Now sprinkle in salt and your spice blend (garlic powder, onion powder, dried thyme, and black pepper). Finally, stir in the cooked chicken and frozen peas.
Step 5: Bring to a gentle simmer and thicken
Let the soup come to a gentle simmer over medium-low heat. Stir every minute or so to prevent sticking at the bottom. After 4 to 5 minutes, you’ll see the soup thicken to that perfect creamy consistency. Avoid boiling, which can cause curdling or separation — a gentle simmer is your friend here.
Step 6: Adjust seasoning and serve
Taste and adjust salt and pepper to your liking. Ladle into bowls and top with homemade croutons (recipe below) and a sprig of fresh thyme if you have it — it makes the soup feel a little extra special.
Step 7: Crispy homemade croutons
Cut white bread into cubes; spray generously with olive oil and sprinkle with salt. Bake in a 180°C (350°F) oven for about 5 minutes or until golden and crunchy. Trust me, these little bites make all the difference!
Pro Tips for Making Homemade Cream of Chicken Soup Recipe
- Avoid Overheating: Keep the heat medium-low once adding milk to prevent curdling and keep the soup silky smooth.
- Cook Flour Thoroughly: Stir the roux a full minute to banish any raw flour taste—this makes a huge flavor difference.
- Use Shredded Chicken: I find shredded chicken blends in nicely and gives a better texture than large chunks.
- Don’t Skip Croutons: Homemade croutons add texture and a subtle crunch that lifts the whole dish—trust me, they’re worth the extra 5 minutes.
How to Serve Homemade Cream of Chicken Soup Recipe
Garnishes
I’m a simple girl when it comes to garnishes: fresh thyme sprigs instantly add aroma and a little color contrast. If I’m feeling fancy, a sprinkle of chopped fresh parsley or a pinch of grated parmesan can take this soup up a notch. And of course, those crunchy croutons on top always steal the show.
Side Dishes
I love pairing this creamy soup with a fresh green salad dressed lightly with lemon vinaigrette. Crusty bread or garlic bread sticks also work beautifully for soaking up every last drop. For a cozy meal, I sometimes serve it alongside roasted vegetables or a simple grilled cheese sandwich.
Creative Ways to Present
For special occasions, I’ve served this soup in mini bread bowls — it’s a fun, rustic touch that impresses guests. Another favorite way is pouring it over cooked rice or noodles directly in a wide bowl, creating a comforting layered meal. Adding a drizzle of a flavored oil or chopped fresh herbs on top adds a restaurant-worthy finish.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in an airtight container in the fridge for up to 4 days. When I reheat it, I like to add a splash of water or milk if it’s gotten thicker, which helps loosen the texture without thinning the flavor.
Freezing
I’ve frozen leftovers successfully in portions for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stove to keep the texture creamy and smooth.
Reheating
When reheating, warm the soup slowly over low to medium-low heat, stirring frequently. This prevents scorching and keeps the creamy consistency intact. Avoid microwaving if you can, but if you do, stop and stir every 30 seconds to evenly warm.
FAQs
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Can I make this Homemade Cream of Chicken Soup Recipe gluten-free?
Absolutely! Swap out the regular flour for a gluten-free all-purpose blend. Just make sure the blend includes a starch like tapioca or cornstarch for that silky texture. Cook it the same way and you’ll still get that perfect creaminess.
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Can I use raw chicken instead of cooked in the recipe?
You can, but you’ll need to cook it fully before adding to the soup. I find using leftover or rotisserie chicken saves time, but if you want to start with raw, cook it in a separate pan, shred it, then stir it in during the last few minutes of simmering to keep it tender.
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How long does homemade cream of chicken soup last?
Stored properly in the refrigerator, it lasts about 4 days. You can also freeze it for up to 3 months without losing flavor or texture—just thaw gently before reheating.
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Can I make this soup dairy-free?
Yes! Substitute the milk with your favorite plant-based milk like unsweetened almond or oat milk. Keep in mind the flavor and texture might be slightly different but still delicious!
Final Thoughts
This Homemade Cream of Chicken Soup Recipe is one of those comforting classics that never fails to warm up a chilly evening or bring a little nostalgia to your table. I love how easy it is to customize and how much flavor it packs compared to store-bought versions. If you try it once, I’m pretty sure you’ll want to keep it in your cooking arsenal forever. So grab your pot, gather these simple ingredients, and enjoy the kind of homemade goodness that hugs you from the inside out!
Print
Homemade Cream of Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Homemade Cream of Chicken Soup is a rich and comforting recipe made from scratch using fresh vegetables, chicken, and a creamy broth base. Perfectly thickened with a roux of butter and flour, it combines tender chicken, peas, and flavorful seasoning for a hearty and satisfying soup. Served with crispy homemade croutons, it makes a delicious, nourishing meal that is easy to prepare in about 20 minutes.
Ingredients
Soup
- 1 tbsp olive oil
- 50 g / 3.5 tbsp unsalted butter
- ½ cup / 75 g flour
- 1 garlic clove, minced
- ½ small brown onion, finely chopped
- 1 small carrot, diced
- ½ red capsicum/bell pepper, finely chopped
- 1 small celery stick, diced
- 2 cups / 500 ml chicken stock/broth, preferably low sodium
- 3 cups / 750 ml milk, any fat %
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dried thyme
- ¼ tsp black pepper
- ¾ cup frozen peas
- 1 cup cooked chicken, diced or shredded
Croutons
- 2 slices white bread, cut into cubes
- Olive oil spray
- Salt
Instructions
- Saute Aromatics: Heat the olive oil in a large pot over medium-high heat. Add the finely chopped onion and minced garlic clove and cook for about 2 minutes until they become partly translucent but are not browned.
- Add Vegetables: Stir in the diced carrot, celery, and finely chopped red capsicum. Cook for 1 minute until the vegetables begin to soften.
- Make the Roux: Add the unsalted butter to the pot and let it melt. Once melted, whisk in the flour and stir constantly for 1 minute to incorporate the flour and cook out its raw taste.
- Add Liquids and Seasonings: Slowly pour in the chicken broth, stirring constantly until the flour is fully incorporated. Then add the milk and mix well. Season the soup with salt, garlic powder, onion powder, dried thyme, and black pepper. Finally, add the cooked chicken and frozen peas to the pot.
- Simmer and Thicken: Bring the soup to a gentle simmer, stirring occasionally to prevent sticking on the bottom. Let it thicken over about 4 to 5 minutes without letting it boil.
- Adjust Seasoning & Serve: Taste and adjust salt and pepper if needed. Ladle the soup into bowls and garnish with homemade croutons and fresh thyme if desired.
- Prepare Croutons: Spray the bread cubes generously with olive oil spray and sprinkle with salt. Bake in a preheated oven at 180°C (350°F) for 5 minutes or until golden and crunchy.
Notes
- This recipe is an updated homemade version replacing the traditional canned condensed cream of chicken soup, providing fresh flavor with longer-lasting leftovers.
- For a heartier meal, add cooked noodles or rice and additional vegetables into the soup.
- Leftovers will keep in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, add a little water if the soup is too thick.
- Nutritional info based on 4 servings, excluding croutons. Each serving is approximately 1¾ cups.
Nutrition
- Serving Size: 1 3/4 cups
- Calories: 290
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 60 mg
