There’s something about a bowl of homemade soup that feels like pure comfort — especially on a rainy day or when the air has that early winter chill. Cream of chicken soup is one of those recipes that’s been around forever, but once you make it from scratch, there’s no going back. The difference between this and the canned version is like comparing a cozy home-cooked meal to a fast-food drive-thru — sure, they both fill you up, but one warms your heart while doing it.
I first made this for a friend who’d just had a long week at work and was too tired to cook. She was expecting something “quick and basic,” but when she took the first spoonful, she just stopped talking and gave me this slow nod — the kind you get when you know you’ve hit the spot. That’s what this soup does.
Why You’ll Love This Recipe
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It’s real food. No cans, no mystery ingredients — just fresh chicken, broth, and simple seasonings.
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Surprisingly light. It’s creamy without using heavy cream, so it’s hearty but not heavy.
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Customizable. You can keep it classic, or add noodles, rice, or extra vegetables to make it a full meal.
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Quick comfort. From chopping board to table in about 30 minutes.
I’ve made this for Sunday lunches, quick weeknight dinners, and even as a “starter” for family gatherings. One time, I served it with a basket of crusty bread, and everyone was more interested in dunking bread into the soup than the main course.
Ingredients and Little Tips
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Chicken – Boneless, skinless breast works well for a leaner soup, but thighs give more flavor.
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Broth – Use a good-quality chicken stock for the best taste. Homemade if you have it.
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Milk – Whole milk gives a richer texture, but low-fat works too.
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Flour & Butter – This combo thickens the soup into that creamy, comforting texture.
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Thyme – Fresh if you can, but dried works fine. The gentle herbal note makes the flavor pop.
Tip: If you want a richer color and flavor, sauté the chicken until lightly golden before adding it to the soup.
Step-by-Step: How I Make It
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Cook the Chicken – Poach or sauté until just cooked, then shred or dice.
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Make the Base – Melt butter, whisk in flour, and let it cook for a minute so it loses that raw flour taste.
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Add Liquid – Gradually whisk in broth, then milk, until smooth and slightly thickened.
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Season – Add thyme, salt, and pepper. Taste and adjust.
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Finish – Stir in the chicken and let it simmer for a few minutes so the flavors blend.
Serving Suggestions
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Classic: Just a bowl of soup with some fresh herbs on top.
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For Dunking: Serve with crusty bread, garlic toast, or warm dinner rolls.
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Make It a Meal: Add cooked noodles, rice, or extra vegetables like carrots and peas.
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Garnish Fun: A sprinkle of crispy bacon bits or croutons can turn it into something extra special.
Storing and Reheating
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Fridge: Keeps well in an airtight container for up to 3 days.
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Freezer: Freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.
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Reheating: Warm gently over low heat. If it thickens too much, add a splash of broth or milk.
Cream of Chicken Soup
There’s nothing quite like a bowl of creamy, comforting chicken soup made from scratch. This version is silky smooth, packed with flavor, and so much fresher than anything from a can. Serve it as is for a cozy starter, or bulk it up with noodles, rice, or extra veggies for a heartier meal.
Ingredients
- 2 cups (500 ml) chicken stock or broth, low sodium preferred
- 3 cups (750 ml) milk (any fat percentage)
- 50 g (3 ½ tbsp) unsalted butter
- 1 tbsp olive oil
- ½ cup (75 g) all-purpose flour
- 1 garlic clove, minced
- ½ small brown onion, finely chopped
- 1 small carrot, diced
- 1 small celery stick, diced
- ½ red bell pepper, finely chopped
- 1 cup cooked chicken, diced or shredded
- ¾ cup frozen peas
- ½ tsp salt
- ¼ tsp each: garlic powder, onion powder, dried thyme, black pepper
For the Croutons (optional)
- 2 slices white bread, cut into cubes
- Olive oil spray
- Salt
Instructions
- Warm the olive oil in a large pot over medium heat. Add the onion and garlic, cooking just until softened and fragrant.
- Stir in the carrot, celery, and bell pepper, letting them cook briefly to soften.
- Add the butter and allow it to melt, then sprinkle in the flour. Stir continuously until it forms a paste and loses its raw flour taste.
- Gradually whisk in the chicken broth until smooth, then pour in the milk. Stir to combine.
- Season with salt, spices, chicken, and peas. Let the soup heat gently, stirring often to prevent sticking, until it thickens to your desired consistency—about 4–5 minutes. Avoid letting it boil.
- Taste and adjust seasoning if needed. Ladle into bowls and top with fresh croutons for extra crunch.
- To make croutons: Toss bread cubes with olive oil spray and a pinch of salt, then bake at 350°F (180°C) for about 5 minutes or until golden.
Notes
- For a richer soup, swap some of the milk with cream.
- Add pre-cooked noodles or rice for a heartier meal.
- Leftovers keep well in the fridge for 4 days, or freeze for up to 3 months.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 1611Total Fat 158gSaturated Fat 94gTrans Fat 6gUnsaturated Fat 53gCholesterol 419mgSodium 1968mgCarbohydrates 35gFiber 3gSugar 7gProtein 19g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Homemade cream of chicken soup isn’t just a recipe — it’s a kitchen staple that works in so many ways. You can enjoy it as-is for a cozy meal, use it as a base for heartier soups, or stir it into casseroles for extra richness. The thyme, the silky texture, the tender chicken — it all comes together in a way that canned soup just can’t match. Once you taste it, you might wonder why you didn’t make it sooner.
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