If there’s a soup that feels like a cozy hug in a bowl, it’s Homemade Cream of Chicken Soup. This classic comfort food is rich, creamy, and full of tender chicken, making it perfect for chilly evenings or whenever you want a soul-warming meal. Unlike anything you’ll pour from a can, this homemade version bursts with fresh aromatics, silky texture, and an unmatched depth of flavor that elevates every spoonful. Whether you’re eating it on its own, using it as the backbone of a casserole, or ladling it over fluffy rice, this recipe will quickly become your go-to for delicious, homemade goodness.
Ingredients You’ll Need
The beauty of this Homemade Cream of Chicken Soup is how a handful of kitchen staples transform into something truly special. Each ingredient plays a key role in achieving that perfect, creamy balance you’ll crave again and again.
- Unsalted butter: Adds rich flavor and is the base for your roux, ensuring a creamy and smooth texture.
- Finely chopped onion: Provides a subtle sweetness and depth of flavor without overpowering the soup.
- Minced garlic: Just a hint gives the soup a savory aroma that enhances every other ingredient.
- All-purpose flour: Key for thickening! It helps the broth reach that classic, velvety consistency you expect from a cream soup.
- Chicken broth: The heart and soul of this dish, infusing real chicken flavor right from the start.
- Whole milk: Ensures the soup is creamy without being too heavy.
- Heavy cream: The secret to luscious, restaurant-quality thickness and a truly luxurious mouthfeel.
- Cooked shredded chicken: Perfect for adding protein and a hearty, satisfying bite—great use for leftover or rotisserie chicken.
- Salt: Essential for bringing all the flavors together; season to taste for best results.
- Black pepper: Adds a gentle kick without stealing the spotlight from the creamy base.
- Dried thyme: Balances the richness with an herby touch, making the soup feel extra comforting.
- Poultry seasoning (optional): Gives the soup even more classic chicken flavor—totally optional, but highly recommended!
- Chopped fresh parsley (optional): For a burst of color and a fresh finish when serving.
How to Make Homemade Cream of Chicken Soup
Step 1: Sauté the Aromatics
Start by melting the butter in a large saucepan over medium heat. Once melted, toss in your finely chopped onion and cook, stirring often, until the onion is tender and translucent—about 3 to 4 minutes. Add in the minced garlic and let it cook for about 30 seconds, just until fragrant. This base creates layers of savory flavor for your Homemade Cream of Chicken Soup.
Step 2: Make the Roux
Next, sprinkle in the all-purpose flour right over the onions and garlic. Whisk constantly for 1 to 2 minutes—this crucial step ensures your soup will be silky smooth, free of any floury taste, and just thick enough to feel indulgent but not heavy.
Step 3: Add the Liquids
Slowly pour in the chicken broth while continuously whisking. This prevents lumps and makes for a seamless, satiny soup base. Follow with the whole milk and heavy cream, stirring to combine everything smoothly. The kitchen will already be smelling amazing at this point!
Step 4: Simmer and Thicken
Bring the mixture to a gentle simmer, keeping an eye on the heat so it doesn’t boil. Continue cooking for 5 to 7 minutes, stirring often, until your soup thickens and looks glossy—this is when that signature creaminess of Homemade Cream of Chicken Soup really develops.
Step 5: Finish With Chicken and Seasonings
Now, add the shredded chicken, salt, black pepper, dried thyme, and poultry seasoning if you’re using it. Give everything a good stir and let it simmer for another 5 minutes so the flavors marry. Taste and adjust seasonings as you like. Ladle into bowls, garnish with parsley, and enjoy every creamy spoonful!
How to Serve Homemade Cream of Chicken Soup
Garnishes
A sprinkling of chopped fresh parsley is a classic, but don’t be afraid to add a little cracked black pepper or a few homemade croutons for extra texture. If you want to make it extra special, try a swirl of cream or a hint of lemon zest for brightness—these finishing touches make your bowl of Homemade Cream of Chicken Soup feel restaurant-worthy.
Side Dishes
This soup pairs beautifully with just about anything: thick slices of crusty bread, buttery biscuits, or even a simple green salad dressed in a tangy vinaigrette. For an ultra-comforting meal, serve it alongside a grilled cheese sandwich or over fluffy rice—you really can’t go wrong.
Creative Ways to Present
Get playful! Serve Homemade Cream of Chicken Soup in bread bowls for a fun twist, or portion it out in small cups for an elegant appetizer at holiday gatherings. If you’re meal prepping, pack it together with steamed veggies or roast potatoes for a wholesome, work-ready lunch.
Make Ahead and Storage
Storing Leftovers
Homemade Cream of Chicken Soup stays fresh covered in the refrigerator for up to 4 days. Allow the soup to cool to room temperature before transferring into airtight containers. You’ll love having leftovers on hand for quick meals!
Freezing
This soup freezes beautifully, making it a fantastic make-ahead option. Just let it cool completely, then portion it into freezer-safe bags or containers, leaving a little space at the top for expansion. Use within 3 months for best flavor and texture.
Reheating
To reheat, thaw frozen soup in the refrigerator overnight if possible. Gently warm it on the stovetop over low-medium heat, stirring frequently to bring back that creamy consistency. If it’s too thick, just add a splash of milk or broth until it’s perfect again.
FAQs
Can I use rotisserie chicken for Homemade Cream of Chicken Soup?
Absolutely! Rotisserie chicken is a major time-saver and adds even more depth of flavor. Just shred or chop it and stir it in as directed.
How can I make this soup gluten-free?
Just swap the all-purpose flour for your favorite gluten-free flour blend (make sure it’s one meant for thickening, not just baking), and you’ll still get a smooth, creamy soup with all the deliciousness.
What if I want a lighter version?
For a lighter take on Homemade Cream of Chicken Soup, replace the heavy cream with more whole milk, use less butter, and consider using a lower-sodium broth for an overall lighter result.
Can I use this as a substitute for canned cream of chicken soup in recipes?
Yes! It makes a much more flavorful swap for the canned kind. Measure out about 1 1/4 cups of your homemade version to replace a single can in recipes.
What vegetables could I add to this soup?
Classic additions include finely diced carrots, celery, or even peas. Just sauté them along with the onions for a chunkier, veggie-packed Homemade Cream of Chicken Soup.
Final Thoughts
I hope you find this Homemade Cream of Chicken Soup as comforting and crave-worthy as my family and friends do. Give it a try the next time you’re seeking something cozy and classic—you might just find it becomes a new kitchen tradition!
Print
Homemade Cream of Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Learn how to make a delicious Homemade Cream of Chicken Soup that is perfect for cozy nights in or as a versatile ingredient in your favorite recipes.
Ingredients
For the Soup:
- 3 tablespoons unsalted butter
- 1/2 cup finely chopped onion
- 2 cloves garlic (minced)
- 1/3 cup all-purpose flour
- 3 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 1/2 cups cooked shredded chicken
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large saucepan, melt butter over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
- Stir in garlic and cook for another 30 seconds. Sprinkle in the flour and whisk constantly for 1–2 minutes to form a roux.
- Slowly pour in the chicken broth, whisking to remove any lumps. Add the milk and heavy cream, stirring until smooth.
- Bring to a simmer and cook for 5–7 minutes, or until the soup thickens. Stir in the shredded chicken, salt, pepper, thyme, and poultry seasoning if using.
- Simmer for another 5 minutes to allow flavors to combine. Adjust seasoning to taste. Garnish with parsley and serve warm.
Notes
- This soup can be used as a substitute for canned cream of chicken in recipes (use 1 1/4 cups per can).
- For a lighter version, substitute whole milk for the cream and use less butter.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 490mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 95mg
