If you’ve ever wished you could skip the canned stuff and make your own comforting, velvety chicken soup base from scratch, then you’re going to adore this Homemade Cream of Chicken Soup Recipe. It’s rich, creamy, and packed with just the right amount of veggies and tender chicken, making it the perfect foundation for casseroles, pot pies, or even as a cozy bowl of soup on its own. I absolutely love how this turns out every single time—thick, flavorful, and so much fresher than anything from a can. Stick around because I’m sharing all my best tips to help you nail it too!
Why You’ll Love This Recipe
- Comforting and Creamy: This soup has the luscious texture that you’re craving, without the preservatives or weird additives from canned versions.
- Simple Ingredients: You’ll find everything you need right in your pantry or fridge — nothing fancy or hard to track down.
- Versatile Base: Use it as a soup, a sauce, or a helper ingredient in many recipes — it’s THAT handy to have on hand.
- Quick and Easy: Ready in about 20 minutes, this is a weeknight hero you’ll want to make repeatedly.
Ingredients You’ll Need
Each ingredient plays a starring role here, from the richness of butter to the fresh touch the veggies add. I always recommend choosing good-quality chicken stock — it really makes a difference!
- Olive oil: Adds a subtle fruity flavor and helps soften those veggies without burning.
- Unsalted butter: For that buttery richness you expect in creamy soups, plus it helps build the roux.
- Flour: The thickening agent that gives the soup its gorgeously smooth texture.
- Garlic clove (minced): Just a touch to boost flavor without overpowering the creaminess.
- Brown onion (finely chopped): Adds natural sweetness and depth — you’ll notice this when you taste it warm.
- Carrot (diced): A classic veggie that brings gentle sweetness and texture.
- Red capsicum/bell pepper (finely chopped): This brightens up the soup and adds a little pop of color.
- Celery stick (diced): Brings freshness and a tiny crunch that balances the creamy base.
- Chicken stock/broth (preferably low sodium): The backbone of flavor — choose a good-quality one or homemade if you can.
- Milk (any fat %): Makes the soup creamy without being too heavy; whole milk works particularly well.
- Salt: To bring all those flavors together and make everything pop.
- Garlic powder, onion powder, dried thyme, black pepper (spices): These pantry staples round out the flavor perfectly.
- Frozen peas: A burst of sweetness and color that’s easy to add in at the end.
- Cooked chicken (diced or shredded): The protein that makes this soup special and satisfying.
- White bread (cut into cubes): To make irresistible homemade croutons that elevate the whole experience.
- Olive oil spray: For crisping up those croutons perfectly without weighing them down.
Variations
I love how versatile this Homemade Cream of Chicken Soup Recipe is—you can easily tailor it to your tastes or dietary needs. Don’t hesitate to get creative with add-ins or swaps!
- Make it dairy-free: Use cashew cream or coconut milk instead of regular milk to keep it creamy but suitable for lactose intolerance.
- More veggies: When I want extra nutrition, I toss in chopped mushrooms or green beans, which add wonderful texture.
- Heartier protein: I sometimes add shredded turkey or leftover roast chicken to make it more substantial for family dinners.
- Add grains or pasta: Stir in cooked rice, quinoa, or small pasta shapes to transform the soup into a filling one-pot meal.
How to Make Homemade Cream of Chicken Soup Recipe
Step 1: Sauté Your Aromatics
Start by heating the olive oil over medium-high heat in a large pot. Toss in your finely chopped onion and minced garlic, cooking them just until the onion turns translucent—about 2 minutes. I find it’s key not to let the garlic brown here because it can turn bitter, so keep a close eye!
Step 2: Add the Veggies for Flavor
Next, add in diced carrots, celery, and finely chopped red capsicum. Give it about a minute of gentle cooking to soften these vegetables without losing their vibrancy. This little step builds layers of flavor that remind me why homemade beats canned, hands down.
Step 3: Make the Roux Base
Drop the butter in and let it melt completely. Then sprinkle over the flour and stir, stirring, stirring—it’ll thicken as you go. Keep it moving for about a minute to cook out that raw flour taste; otherwise your soup might end up a bit pasty, which I’ve learned the hard way before!
Step 4: Slowly Add Liquids and Seasonings
Gradually pour in the chicken stock, whisking as you go so the flour mixture incorporates smoothly without lumps. Once combined, add the milk and stir everything together. Now toss in salt, garlic powder, onion powder, dried thyme, and black pepper—all those little spices give the soup a warm, cozy vibe. Lastly, add in your frozen peas and cooked chicken.
Step 5: Simmer Gently Until Thickened
Lower the heat and let the soup come to a gentle simmer, stirring occasionally so nothing sticks to the bottom. This usually takes about 4 to 5 minutes. Be careful not to let it boil vigorously—too much heat can curdle the milk and mess up that creamy texture you’re aiming for. Once it reaches a thickness you love, taste and adjust salt and pepper.
Step 6: Make the Croutons
I can’t recommend skipping this step! Toss your bread cubes with olive oil spray and salt, then bake them at 180°C (350°F) for about 5 minutes or until golden and crispy. These little gems add a delightful crunch and make your soup feel truly homemade and special.
Pro Tips for Making Homemade Cream of Chicken Soup Recipe
- Whisk to Avoid Lumps: When adding broth and milk, whisk constantly to keep your soup silky smooth.
- Don’t Overboil: Cream soups can split if boiled—keep it gently simmering, and you’ll thank me later.
- Customize the Thickness: If it’s too thick, add more milk or stock; too thin, let it simmer a bit longer to reduce.
- Make Croutons Ahead: Bake croutons earlier and keep them in an airtight container for extra crunch.
How to Serve Homemade Cream of Chicken Soup Recipe
Garnishes
When I serve this, I like to sprinkle fresh thyme leaves right on top—it adds a lovely herbal brightness that cuts through the rich creaminess. The crispy homemade croutons I mentioned earlier are a must-have for me. Sometimes I also add a dash of freshly cracked black pepper right before serving.
Side Dishes
This soup is hearty enough to stand alone, but if I’m feeling extra hungry, I pair it with a crisp green salad or some warm, buttery dinner rolls. It’s also fantastic beside roasted vegetables or a simple grilled cheese sandwich for an easy, comforting meal.
Creative Ways to Present
For special occasions, I like to serve the soup in mini bread bowls—it’s such a fun way to wow guests and keeps the soup warm longer. Garnishing with finely shredded cooked chicken and a sprinkle of paprika gives it a restaurant-style look that impresses every time.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, where it keeps beautifully for about 3-4 days. Make sure to cool it completely before refrigerating to maintain its creamy texture.
Freezing
I’ve frozen this soup a few times and it works well, though sometimes the peas and milk separate a bit. To fix that, just give it a good stir when reheating or blend it slightly for a smoother texture.
Reheating
Reheat gently on the stove over low-medium heat, stirring often to prevent scorching. Adding a splash of milk or broth during reheating helps restore that fresh, silky texture that makes this soup so delightful.
FAQs
-
Can I make this Homemade Cream of Chicken Soup Recipe vegetarian?
Absolutely! Swap the chicken stock for a rich vegetable broth and replace the chicken with hearty vegetables like mushrooms or tofu for a delicious vegetarian version.
-
Is it possible to use this recipe as a base for casseroles?
Yes, that’s one of the best uses! This creamy soup base thickens nicely and provides a flavorful foundation for casseroles and pot pies, making them taste homemade and extra special.
-
How can I adjust this recipe to be thicker or thinner?
For a thicker soup, let it simmer a bit longer to reduce, or add a little extra flour during the roux stage. To thin it out, simply stir in more milk or chicken stock until you reach your preferred consistency.
-
Can I use leftover cooked chicken?
Definitely. Leftover chicken works perfectly—just dice or shred it and add it towards the end of cooking for a quick and tasty meal.
Final Thoughts
This Homemade Cream of Chicken Soup Recipe is one of those comforting kitchen treasures I keep coming back to. I used to rely on cans myself, but making it fresh changed everything—it’s fresher, healthier, and surprisingly quick. Plus, it feels so good to know exactly what’s going into your food. Trust me, once you try it, your family and friends will go crazy asking for this soup again and again. Give it a shot—you won’t regret it!
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 recipe offers a rich, comforting alternative to canned soup with fresh vegetables and tender chicken simmered in a creamy broth. Easy to prepare in under 20 minutes, it features a blend of savory spices, homemade croutons, and a smooth texture that’s perfect for a cozy meal or as a base for casseroles.
Ingredients
Main Soup Ingredients
- 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
- 3/4 cup frozen peas
- 1 cup cooked chicken, diced or shredded
For Croutons
- 2 slices white bread, cut into cubes
- Olive oil spray
- Salt to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add finely chopped onion and minced garlic and cook for 2 minutes until they become partly translucent but do not brown.
- Cook Vegetables: Add diced carrots, celery, and finely chopped red capsicum to the pot. Cook for an additional 1 minute to begin softening the vegetables.
- Create Roux: Add unsalted butter to the pot and allow it to melt completely. Stir in the flour and mix until fully incorporated. Continue stirring constantly for 1 minute to cook the flour and avoid lumps.
- Add Liquids: Gradually pour in chicken stock while mixing to blend the roux smoothly. Then add the milk and stir thoroughly to combine all ingredients without lumps.
- Season and Add Chicken: Stir in salt, garlic powder, onion powder, dried thyme, and black pepper. Add the diced cooked chicken and frozen peas to the soup mixture.
- Simmer and Thicken: Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking on the pot bottom. Allow the soup to thicken for about 4 to 5 minutes without letting it reach a full boil.
- Adjust Seasoning and Serve: Taste and adjust salt and pepper as needed. Ladle the soup into bowls and garnish with homemade croutons and fresh thyme if desired.
- Prepare Croutons: Spray 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. Serve alongside the soup.
Notes
- The recipe video provides helpful visual guidance for making this soup.
- This homemade cream of chicken soup is lighter on vegetables and chicken to mimic canned soup texture but can be loaded with more veggies or chicken if preferred.
- Consider adding noodles or rice to make it heartier.
Nutrition
- Serving Size: 323 g
- Calories: 395 kcal
- Sugar: 5 g
- Sodium: 360 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
