Cream of chicken soup brings comfort to your table with its rich, velvety texture and savory flavor. This homemade version beats any canned soup you’ll find at the store. You control the ingredients, which means you know exactly what goes into your bowl. The soup features tender chicken pieces swimming in a creamy broth that warms you from the inside out. I’ve made this recipe countless times during cold winter evenings and whenever someone in my family feels under the weather.
The aroma fills your kitchen and makes everyone gather around the stove asking when dinner will be ready. You can serve this soup as a main course with crusty bread or use it as a base for casseroles and other dishes. The recipe takes less than an hour from start to finish, which makes it perfect for busy weeknights. Your family will ask you to make this soup again and again once they taste how much better homemade tastes compared to store-bought versions.
Reasons to Try Cream of Chicken Soup
This soup delivers restaurant-quality flavor right in your own kitchen. The creamy texture coats your spoon without feeling heavy or overly thick. Each bite contains tender chicken that melts in your mouth alongside vegetables that add a slight crunch. The herbs and seasonings create layers of flavor that develop as the soup simmers on your stove.
You save money making this soup at home instead of buying multiple cans from the store. One batch gives you enough servings to feed your whole family or provides leftovers for lunch the next day. The ingredients are simple and affordable, and most of them probably already sit in your pantry or refrigerator.
This soup works as a standalone meal or as an ingredient in other recipes. Many casseroles call for canned cream of chicken soup, but using this homemade version elevates those dishes to a new level. The soup also freezes beautifully, which means you can make a double batch and store portions for future quick meals.
The cooking process is straightforward and forgiving. You don’t need fancy techniques or special equipment. A regular pot and basic kitchen tools are all you need to create this comforting dish.
Where Did Cream of Chicken Soup Come From?
Cream-based soups have roots in French cooking, where chefs created smooth, rich soups by combining roux with broth and cream. American home cooks adapted these techniques in their kitchens during the early 1900s. The condensed canned version appeared in the 1930s and became a pantry staple across the country. Canned cream of chicken soup turned into a convenience ingredient that showed up in countless casserole recipes during the mid-20th century.
Homemade versions maintained popularity among cooks who preferred fresh ingredients and the ability to adjust flavors. Today, many people return to making cream of chicken soup from scratch because they want to avoid the high sodium content and additives found in canned versions. The homemade approach allows you to create a healthier, tastier version that still provides the same comfort and versatility.
Ingredients Notes
Chicken: Use boneless, skinless chicken breasts or thighs. Thighs provide more flavor and stay moist during cooking, but breasts work perfectly fine. Cut the chicken into bite-sized pieces so they cook evenly and fit nicely on your spoon.
Butter: Real butter creates the base of your roux and adds rich flavor. Don’t substitute with margarine or oil because you’ll lose the authentic taste and proper texture.
Flour: All-purpose flour thickens the soup and creates a smooth, creamy consistency. The flour combines with butter to form a roux, which prevents lumps in your finished soup.
Chicken Broth: Low-sodium chicken broth gives you control over the salt level. Homemade broth tastes best, but store-bought works great too. The broth provides the soup’s savory foundation.
Heavy Cream: This ingredient makes the soup luxuriously smooth and rich. You can use half-and-half for a lighter version, but heavy cream gives you the classic thick texture.
Vegetables: Carrots, celery, and onions form the aromatic base. These vegetables add flavor, nutrition, and a bit of texture to contrast with the smooth soup. Dice them small so they cook quickly and blend with the soup.
Garlic: Fresh garlic cloves add depth and a slight sharpness that balances the cream’s richness. Minced garlic distributes evenly throughout the soup.
Seasonings: Salt, black pepper, and dried thyme are essential. The thyme adds an earthy, slightly floral note that complements chicken perfectly. I always taste and adjust the seasoning at the end because every batch needs slightly different amounts.
How to Make Cream of Chicken Soup
Step 1: Heat a large pot over medium heat and add the butter. Let it melt completely and start to foam slightly. This usually takes about one minute.
Step 2: Add the diced onions, carrots, and celery to the melted butter. Cook these vegetables for 5 to 7 minutes, stirring occasionally. The onions should turn translucent and the vegetables should soften. Add the minced garlic during the last minute of cooking the vegetables.
Step 3: Sprinkle the flour over the vegetables. Stir constantly for about 2 minutes to cook the raw flour taste out. The mixture will look pasty and coat the vegetables. This step is important because it prevents lumps later.
Step 4: Pour in the chicken broth slowly while stirring constantly. Start with just a cup, stir until smooth, then add the rest gradually. This technique prevents lumps from forming. The mixture will thicken as you stir.
Step 5: Add the chicken pieces to the pot. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. The soup should bubble gently but not boil vigorously.
Step 6: Add the dried thyme, salt, and pepper. Stir to combine all the seasonings with the soup. Let the soup simmer for 15 to 20 minutes. The chicken should cook through completely and the flavors should meld together.
Step 7: Check that the chicken is fully cooked by cutting into a piece. It should be white all the way through with no pink remaining. The internal temperature should reach 165°F if you use a thermometer.
Step 8: Pour in the heavy cream and stir well. Let the soup heat through for another 3 to 5 minutes, but don’t let it boil after adding the cream. Boiling can cause the cream to separate or curdle.
Step 9: Taste the soup and adjust the seasonings as needed. You might want more salt, pepper, or thyme depending on your preference. Remove the pot from heat once you’re satisfied with the taste.
What You Must Know About Cream of Chicken Soup
Never let the soup boil after you add the cream. High heat causes dairy to separate and creates an unpleasant texture. Keep the heat at medium-low and watch the pot carefully during the final minutes of cooking.
Cut your chicken pieces to a uniform size. This simple step ensures that all the pieces cook at the same rate. You don’t want some pieces overcooked and dry while others remain undercooked.
The roux must cook for at least 2 minutes. Rushing this step leaves a raw flour taste in your finished soup. Stir constantly during this time to prevent burning, but make sure you give it enough time to cook properly.
Use a whisk when adding the broth to the roux. A whisk breaks up any potential lumps better than a spoon. Add the liquid gradually rather than dumping it all in at once.
Taste and adjust seasonings at the end of cooking. The soup’s flavors concentrate as it simmers, so what tastes perfect at the beginning might need adjustments later. I’ve learned through experience that adding all your salt at the start often results in an overly salty soup.
Helpful Tips
Prep all your ingredients before you start cooking. Dice the vegetables, cut the chicken, measure out the broth and cream. This preparation makes the cooking process smooth and prevents you from scrambling to prepare ingredients while something burns on the stove.
Use a heavy-bottomed pot to prevent scorching. Thin pots develop hot spots that can burn your roux or stick to the bottom. A good quality pot distributes heat evenly.
Shred the chicken instead of dicing it for a different texture. After the chicken cooks through, remove it from the pot, shred it with two forks, then return it to the soup. This method creates a texture similar to chicken noodle soup.
Make the soup thicker by using less broth or adding an extra tablespoon of flour to your roux. Make it thinner by stirring in more broth at the end. You have full control over the consistency.
Double the recipe and freeze half for later. This soup freezes well for up to 3 months. Cool it completely, pour it into freezer-safe containers, and label them with the date.
Variations and Substitutions
Replace the heavy cream with half-and-half or whole milk for a lighter soup. The soup won’t be as thick or rich, but it still tastes delicious and cuts down on calories. You can also use coconut cream for a dairy-free version that maintains the creamy texture.
Swap chicken for turkey, especially after Thanksgiving when you have leftover turkey meat. The flavor profile stays similar, and you use up those holiday leftovers in a delicious way.
Add different vegetables based on what you have available. Mushrooms, peas, corn, or potatoes all work beautifully in this soup. Frozen vegetables save time and work just as well as fresh ones.
Use different herbs to change the flavor. Fresh rosemary or sage instead of thyme gives the soup a different character. Parsley added at the end brightens the whole dish with a fresh, green flavor.
Make it spicy by adding red pepper flakes or a diced jalapeño pepper when you cook the vegetables. Start with a small amount and add more if you want extra heat.
Create a wild rice version by stirring in 1 to 2 cups of cooked wild rice during the last few minutes of cooking. This addition transforms the soup into a heartier meal.
Serving Suggestions for Cream of Chicken Soup
Serve the soup in warm bowls with crusty French bread or homemade biscuits on the side. The bread is perfect for soaking up every last drop of the creamy broth. I like to brush the bread with garlic butter before serving.
Top each bowl with fresh chopped parsley or chives for a pop of color and fresh flavor. A sprinkle of freshly cracked black pepper adds visual appeal and a little extra spice.
Pair the soup with a simple green salad dressed with vinaigrette. The crisp, acidic salad balances the rich, creamy soup perfectly. This combination makes a complete, satisfying meal.
Serve the soup in bread bowls for a fun presentation that kids and adults both enjoy. Hollow out round sourdough loaves and pour the hot soup inside. You can eat the bread bowl after you finish the soup.
Add oyster crackers or croutons to each bowl right before serving. They add a nice crunch that contrasts with the smooth soup texture. Homemade croutons made from day-old bread taste even better than store-bought.
Use the soup as a sauce over rice or egg noodles. Pour it over cooked pasta or grains for a quick, comforting dinner that stretches the recipe to feed more people.
Storage and Reheating
Store leftover soup in an airtight container in your refrigerator for up to 4 days. Let the soup cool to room temperature before transferring it to storage containers. Don’t leave the soup sitting at room temperature for more than 2 hours to prevent bacterial growth.
Freeze the soup for up to 3 months in freezer-safe containers. Leave about an inch of space at the top of each container because the soup expands as it freezes. Write the date on each container so you know when you made it.
Reheat refrigerated soup on the stove over medium-low heat. Stir frequently to prevent scorching on the bottom. You might need to add a splash of broth or milk if the soup thickened too much during storage. Heat until the soup reaches 165°F throughout.
Reheat frozen soup by thawing it overnight in the refrigerator first. Then reheat it on the stove using the same method as refrigerated soup. You can also reheat it directly from frozen, but this takes longer and requires more stirring to prevent burning.
Microwave individual portions in microwave-safe bowls. Heat on medium power in 1-minute intervals, stirring between each interval. The soup heats more evenly this way and won’t develop hot spots that burn your mouth.
Don’t refreeze soup that you’ve already thawed. This affects the texture and increases the risk of foodborne illness. Only thaw the amount you plan to eat.
Frequently Asked Questions about Cream of Chicken Soup
Can I make cream of chicken soup without heavy cream?
Yes, you can replace heavy cream with milk, half-and-half, or Greek yogurt. Milk creates a lighter soup, half-and-half gives moderate richness, and Greek yogurt should be stirred in after removing the soup from heat to prevent curdling. Each option changes the richness but still produces a flavorful soup.
Why did my soup turn out lumpy?
Lumps form when liquid is added too quickly to the roux or when it is not whisked continuously. Always add broth slowly in stages while whisking. If lumps appear, use an immersion blender or strain the soup. Properly cooking the roux before adding liquid also prevents clumping.
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works perfectly and saves time. Remove the meat from the bones, chop it, and add it near the end of cooking since it is already fully cooked. It only needs about 5 minutes to heat through.
How can I make the soup thicker or thinner?
To thicken the soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the simmering soup for 2–3 minutes. To thin it, add more chicken broth or milk gradually until the desired consistency is reached.
Can I use this soup in casseroles instead of canned cream of chicken soup?
Yes, this homemade soup replaces canned soup at a 1:1 ratio. One can equals about 1½ cups of homemade soup. Because it is slightly thinner than canned versions, reduce the broth slightly when preparing it specifically for casseroles.
Is cream of chicken soup gluten-free?
This soup is not gluten-free because it uses all-purpose flour. To make it gluten-free, substitute a gluten-free flour blend or use cornstarch. Also check that your chicken broth is certified gluten-free.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Total Fat | 18g |
| Saturated Fat | 10g |
| Cholesterol | 95mg |
| Sodium | 620mg |
| Total Carbohydrates | 12g |
| Dietary Fiber | 1g |
| Sugars | 3g |
| Protein | 20g |
| Vitamin A | 45% DV |
| Vitamin C | 8% DV |
| Calcium | 8% DV |
| Iron | 6% DV |
Nutritional values are approximate and based on a serving size of 1.5 cups. Values may vary depending on specific ingredients used.
Cream of Chicken Soup Recipe
Ingredients
- 3 tablespoons butter
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1/3 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon dried thyme
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1 cup heavy cream
Instructions
- Melt the butter in a large pot over medium heat until it foams slightly, about 1 minute.
- Add the diced onions, carrots, and celery to the melted butter and cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent. Add the minced garlic during the last minute.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. The mixture will become pasty and coat the vegetables.
- Pour in the chicken broth slowly while stirring constantly. Start with 1 cup, stir until smooth, then gradually add the remaining broth. The mixture will thicken as you stir.
- Add the chicken pieces to the pot and bring the mixture to a gentle boil, then reduce the heat to maintain a simmer.
- Stir in the dried thyme, salt, and pepper. Let the soup simmer for 15 to 20 minutes until the chicken cooks through completely.
- Check the chicken for doneness by cutting into a piece. It should be white throughout with an internal temperature of 165°F.
- Pour in the heavy cream and stir well. Heat the soup for another 3 to 5 minutes without letting it boil.
- Taste the soup and adjust the seasonings as needed. Remove from heat and serve hot.
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