Homemade Cream of Chicken Soup Recipe

If you’ve ever wished for a cozy bowl of soup that tastes like a warm hug, then this Homemade Cream of Chicken Soup Recipe is about to become your new favorite. I absolutely love how this version is creamy, comforting, and made from scratch—no weird additives or canned taste here. When I first tried making it myself, I realized how easy it is to skip the processed stuff and have homemade goodness in under 30 minutes. Trust me, once you try this, you’ll never want to go back to the cans again!

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Ingredients You’ll Need

All the ingredients work together to give you a smooth, rich texture packed with subtle flavors. You don’t need anything fancy, but using fresh, quality chicken stock and real butter does make a noticeable difference.

• Olive oil: Great for sautéing your aromatics without overpowering the flavor.
• Unsalted butter: Gives creaminess and helps build the roux with flour for that perfect thickness.
• Flour: Key to creating the base roux to thicken the soup evenly.
• Garlic clove: Minced fresh garlic adds warmth and depth of flavor.
• Brown onion: Finely chopped to soften and sweeten the soup base.
• Carrot: Adds a touch of natural sweetness and color.
• Red capsicum/bell pepper: For a pop of color and a subtle sweetness.
• Celery stick: Adds that classic savory flavor, balancing the mix.
• Chicken stock/broth: I recommend low sodium to control the saltiness.
• Milk: Any fat percentage works—I usually use 2% for creaminess without heaviness.
• Salt and spices: Garlic powder, onion powder, dried thyme, black pepper—your flavor heroes.
• Frozen peas: Tossed in at the end for a burst of color and sweetness.
• Cooked chicken: Diced or shredded, the real star that makes this soup hearty.
• White bread (for croutons): Cut into cubes and toasted for a crunchy topping that your family will go crazy for.
• Olive oil spray: To crisp up those croutons without messiness.

Variations

I love playing around with this Homemade Cream of Chicken Soup Recipe, and you should too! Whether you’re looking to make it lighter, veggie-packed, or comforting with a twist, there’s room to personalize it your way.

• Loaded Veggie Version: I often add mushrooms or corn to bulk it up with more veggies—my kids don’t even notice!
• Dairy-Free Adaptation: You can swap milk for unsweetened almond or oat milk and use dairy-free butter for a great dairy-free option.
• Chunky Noodle Soup: Sometimes I stir in cooked egg noodles or rice at the end to turn it into a meal-in-a-bowl soup.
• Herbal Flair: Try fresh rosemary or sage instead of thyme for an earthy twist.

How to Make Homemade Cream of Chicken Soup Recipe

Step 1: Sauté Your Aromatics

Heat the olive oil over medium-high heat in a large pot. Toss in your finely chopped onion and minced garlic, cooking for about 2 minutes until they start to soften and become translucent—but don’t let them brown. This step really builds the base flavor, so keep an eye on it and stir gently.

Step 2: Soften the Veggies

Add the diced carrot, celery, and chopped red capsicum to the pot. Cook them for just a minute or so to start softening—this helps release their natural sweetness without overcooking.

Step 3: Make the Roux with Butter and Flour

Lower the heat to medium, then add the unsalted butter. Once melted, sprinkle in the flour and stir continuously for about a minute until it’s fully incorporated. This roux is your thickening agent, so constant stirring helps avoid lumps and keeps the texture smooth.

Step 4: Slowly Add Broth and Milk

Gradually pour in the chicken stock while stirring to incorporate the flour mixture evenly. Then add the milk and stir gently. At this point, add salt and your blend of garlic powder, onion powder, dried thyme, and black pepper. Keep the heat moderate and stir occasionally to prevent sticking or scorching on the bottom.

Step 5: Add the Chicken and Peas, and Simmer

Toss in your diced cooked chicken and frozen peas. Keep the soup on a gentle simmer, not a boil, for about 4 to 5 minutes until it thickens to your liking. I always watch the thickness here; if it’s too thick, you can add a splash more milk or broth to loosen it up.

Step 6: Make Your Croutons and Serve

While the soup thickens, prepare your croutons. Spray the bread cubes generously with olive oil spray, sprinkle with a pinch of salt, and bake at 180°C (350°F) for about 5 minutes or until golden and crunchy. Serve the soup hot, ladled into bowls, with croutons on top—and if you have fresh thyme, sprinkle a few leaves for that extra pop of aroma.

How to Serve Homemade Cream of Chicken Soup Recipe

Garnishes

I usually top the soup with those crispy homemade croutons and a sprinkle of fresh thyme leaves for an herby lift. Sometimes, a small drizzle of extra virgin olive oil adds a silky finish—if I’m feeling fancy. You can also add a little grated Parmesan or a bit of chopped fresh parsley for extra color.

Side Dishes

My go-to sides with this Homemade Cream of Chicken Soup Recipe are a crusty baguette or a simple green salad with a light vinaigrette. The soup kind of feels like a complete meal, but if you want something more, a grilled cheese sandwich pairs really well, especially on chilly days.

Creative Ways to Present

For special occasions, I like serving the soup in little bread bowls—carved-out rolls that soak up the soup beautifully. It turns casual into impressive in seconds. You could also layer the soup in small jars topped with croutons and herbs for a cute individual presentation at potlucks or parties.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The soup thickens as it sits, so before serving again, I like to stir in a splash of milk or broth to bring back that perfect creamy texture.

Freezing

This soup freezes well but sometimes the texture shifts a bit because of the milk. I freeze it without any dairy next time—I keep the broth and chicken mix frozen, then add fresh milk when thawing and reheating. This keeps it tasting fresh and creamy.

Reheating

Reheat gently on the stove over low heat, stirring often to prevent scorching. Avoid microwaving straight from fridge without stirring midway as it can separate. Adding a little extra milk or broth while warming keeps it silky smooth.

FAQs

Final Thoughts

This Homemade Cream of Chicken Soup Recipe has been a game-changer in my kitchen—I love how versatile and comforting it is without relying on processed ingredients. It’s perfect for busy weeknights or when you need a little soul-soothing meal fast. I hope you try it out, tweak it your way, and share it with the people you care about. Once you taste the homemade difference, I promise your canned soup days will be history!

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