If you have ever wished for the perfect, comforting base for casseroles, pot pies, or even a cozy bowl of soup, look no further than this delicious Homemade Cream of Chicken Soup Recipe. It’s creamy, rich, and bursting with savory flavors that bring warmth to any meal. Making this from scratch is surprisingly simple and feels so much better than anything you can buy in a can. Plus, you can tweak the seasonings to your liking and add shredded chicken for an extra hearty touch. Trust me, once you try this Homemade Cream of Chicken Soup Recipe, your family and friends will be asking for it again and again.
Ingredients You’ll Need
Getting this soup right is all about simplicity and balance. Every ingredient plays a key role in building a velvety texture and lovely depth of flavor without any complicated steps or hard-to-find items. Here’s what you’ll gather to start this culinary adventure:
- Unsalted butter (1/4 cup): Melts into a rich base for the roux, giving the soup its silky mouthfeel.
- All-purpose flour (1/4 cup): Combines with butter to thicken the soup perfectly without lumps.
- Chicken broth (2 cups): Adds robust chicken flavor and keeps the soup light yet savory.
- Whole milk or heavy cream (1 cup): Brings the creamy richness that makes this soup irresistible.
- Onion powder (1/2 teaspoon): Offers a gentle sweetness and depth without overpowering.
- Garlic powder (1/2 teaspoon): Infuses a subtle warmth and savory punch.
- Dried thyme (1/4 teaspoon): Adds an aromatic earthy hint that complements the chicken beautifully.
- Black pepper (1/4 teaspoon): Lends just the right amount of spice to awaken your taste buds.
- Salt (1/2 teaspoon, optional): Enhances all the flavors — just add if you feel it needs that extra pop.
- Cooked, shredded chicken (1 cup, optional): Perfect for turning your soup into a filling, protein-packed meal.
How to Make Homemade Cream of Chicken Soup Recipe
Step 1: Prepare the Roux
Start by melting your unsalted butter over medium heat in a medium saucepan. Once it’s melted and beginning to bubble, whisk in the all-purpose flour. Keep stirring constantly for about 1 to 2 minutes until the mixture turns a light golden color and smells slightly nutty. This roux is the foundation of your soup’s smooth thickness, so patience here pays off big time.
Step 2: Add the Liquids
Next, gradually whisk in the chicken broth and whole milk or heavy cream. Adding these little by little helps keep your soup perfectly smooth without any lumps. Bring the mixture up to a gentle simmer, stirring often to blend everything beautifully together. This is when you can start to smell the soup come to life with creamy warmth.
Step 3: Season Your Soup
Now, the magic of seasoning. Sprinkle in the onion powder, garlic powder, thyme, black pepper, and salt if you’re using it. Stir everything well as you let the soup cook for 3 to 5 minutes, allowing it to thicken up and the spices to infuse every spoonful with savory delight. This simple blend is what takes your Homemade Cream of Chicken Soup Recipe from good to unforgettable.
Step 4: Add Chicken (Optional)
If you want a heartier soup, stir in the shredded cooked chicken now. Let it warm through gently for about 2 minutes so the meat soaks up all those wonderful flavors without drying out. This step transforms the soup into a filling meal, perfect for chilly days or any time you crave comfort food at its finest.
Step 5: Serve or Store
Your Homemade Cream of Chicken Soup Recipe is ready to enjoy straight away! It’s creamy, flavorful, and so satisfying. If you’re saving it for later, let it cool completely before transferring to an airtight container. It will keep perfectly for up to 3 days in the fridge, making it a convenient, delicious option for busy weeknights.
How to Serve Homemade Cream of Chicken Soup Recipe
Garnishes
To elevate your soup presentation, try adding a few fresh garnishes. A sprinkle of chopped parsley or chives adds a fresh pop of color and brightness. Some crispy fried onions on top bring irresistible crunch, while a drizzle of extra cream or a few cracked black peppercorns can add visual appeal and texture contrast. These little touches make every bowl feel special and inviting.
Side Dishes
This versatile Homemade Cream of Chicken Soup Recipe pairs beautifully with a variety of sides. Warm crusty bread or buttery garlic toast are classics that soak up every last drop of creamy goodness. For a lighter option, a crisp green salad with tangy vinaigrette balances the richness perfectly. Or go all out with a side of roasted vegetables to round out your meal.
Creative Ways to Present
Feeling a bit adventurous? Use this soup as a base for pot pies or casseroles, layering it with vegetables and puff pastry for a family-friendly dinner. Or, ladle it over rice or toasted baguette slices for an elegant appetizer. For a fun twist, serve it in mini bread bowls at your next gathering to impress your guests with both taste and style.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Homemade Cream of Chicken Soup Recipe in an airtight container in the refrigerator. It will stay fresh for up to three days, making it easy to enjoy leftovers or prep meals in advance. Just give it a good stir before reheating to bring back that creamy texture.
Freezing
You can absolutely freeze this soup for longer storage. Pour it into freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion. It will keep well for up to 2 months. When ready to eat, thaw overnight in the fridge for best results, then gently reheat.
Reheating
To reheat, warm the soup slowly on the stove over low to medium heat, stirring occasionally to prevent sticking or burning. If the soup thickens too much while reheating, stir in a splash of chicken broth or milk to loosen it up again. Avoid microwaving in short bursts if possible, since gradual warming helps maintain that lovely creamy consistency.
FAQs
Can I make this soup dairy-free?
Absolutely! Substitute the whole milk or heavy cream with your favorite plant-based milk like almond, oat, or coconut milk. Just be aware this might slightly change the flavor and texture, but it will still be delicious.
Is it necessary to use cooked chicken?
The chicken is optional in this recipe. If you want to add chicken, make sure it’s fully cooked and shredded before stirring it into the soup during the final step. This adds protein and makes the soup more filling.
Can I use fresh herbs instead of dried?
Yes! Fresh thyme or parsley can be used instead of dried. Use about three times the amount of fresh herbs for the best flavor, as dried herbs are more concentrated.
How thick should the soup be?
This Homemade Cream of Chicken Soup Recipe should have a creamy, moderately thick consistency that coats the back of a spoon but still pours easily. If it’s too thick after cooling, just whisk in a bit more broth or milk to adjust.
Can I double the recipe?
Definitely! Simply double all the ingredients and follow the same cooking process. Just be sure to use a larger pot and adjust cooking times slightly as needed to ensure even thickening.
Final Thoughts
I can’t recommend this Homemade Cream of Chicken Soup Recipe enough if you are looking to add a tasty, homemade touch to your meals. It is quick, comforting, and incredibly versatile, making it a staple worth having in your culinary arsenal. Gather your ingredients, follow the steps, and get ready to enjoy a soup that tastes like a warm hug on a chilly day. You’re going to love it!
Print
Homemade Cream of Chicken Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Homemade Cream of Chicken Soup is a rich and creamy classic comfort dish made from scratch using a simple roux base, flavorful seasonings, and tender shredded chicken. Perfect as a soup or a base for casseroles, it delivers a wholesome, homemade taste without any canned preservatives.
Ingredients
Base Ingredients
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
Seasonings
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (optional)
Optional Protein
- 1 cup cooked, shredded chicken (optional)
Instructions
- Prepare the Roux: Melt the butter in a medium saucepan over medium heat. Gradually whisk in the flour, stirring constantly for 1 to 2 minutes until the mixture turns golden and bubbly, which acts as the thickening base for the soup.
- Add the Liquids: Slowly whisk in the chicken broth and milk to the roux. Continue whisking as you bring the mixture to a gentle simmer to avoid lumps and ensure a smooth, creamy texture.
- Season: Incorporate the onion powder, garlic powder, dried thyme, black pepper, and salt. Let the soup cook for 3 to 5 minutes until it thickens to the desired consistency.
- Add Chicken (Optional): If using, stir in the shredded cooked chicken and allow it to heat through for an additional 2 minutes, blending the flavors well.
- Serve or Store: Serve the soup immediately for best taste and texture, or allow it to cool and store in an airtight container in the refrigerator for up to 3 days.
Notes
- For a dairy-free version, substitute milk with unsweetened almond or oat milk and use a dairy-free butter alternative.
- You can omit the chicken for a vegetarian version or substitute with cooked mushrooms for added texture.
- Use low-sodium chicken broth to control salt levels, especially if watching sodium intake.
- The roux needs constant stirring to prevent burning and lumps.
- Reheat gently on the stove to maintain creaminess and prevent curdling.
