This homemade cream of chicken soup is rich, creamy, and full of comforting flavor. Perfect on its own or as a versatile base for casseroles, pot pies, and other recipes, it’s a quick and delicious way to upgrade your meals. Say goodbye to canned soup with this easy recipe that’s made entirely from scratch!
Why You’ll Love This Recipe
Made from scratch: Skip the preservatives and additives in store-bought soups.
Quick and easy: Ready in just 15 minutes, it’s perfect for busy days.
Versatile: Use it as a standalone soup or a base for countless recipes.
Customizable: Add shredded chicken or tweak the seasonings to fit your taste.
Storage-friendly: Make it ahead and keep it on hand for up to three days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup whole milk or heavy cream
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)
1 cup cooked, shredded chicken (optional)
Directions
Prepare the Roux:
In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk constantly for 1-2 minutes until the mixture is golden and bubbly.
Add the Liquids:
Gradually pour in the chicken broth and milk, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer.
Season:
Mix in the onion powder, garlic powder, thyme, black pepper, and salt (if desired). Cook for 3-5 minutes until the soup thickens to your desired consistency.
Add Chicken (Optional):
If using shredded chicken, stir it in and cook for an additional 2 minutes until heated through.
Serve or Store:
Use the soup immediately or allow it to cool before transferring to an airtight container. Store it in the refrigerator for up to 3 days.
Servings and Timing
Servings: Makes about 3 cups, perfect for 3-4 servings.
Prep and Cook Time: Ready in just 15 minutes!
Variations
Dairy-Free: Replace the milk or cream with unsweetened almond or oat milk. Use vegan butter for the roux.
Herby Flavor: Add parsley, rosemary, or a touch of sage for more herbal depth.
Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
Extra Creamy: Substitute half-and-half or heavy cream for an even richer texture.
Veggie-Packed: Stir in some finely chopped mushrooms, celery, or carrots for added texture and flavor.
Storage/Reheating
Store the soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop over low heat, stirring occasionally, or microwave in 30-second increments until heated through. Add a splash of broth or milk if it’s too thick after chilling.
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FAQs
Can I freeze this soup?
I don’t recommend freezing cream-based soups as they can separate when thawed. It’s best to enjoy this soup fresh or refrigerated for a few days.
Can I use pre-cooked chicken?
Yes, pre-cooked shredded chicken works perfectly. Rotisserie chicken is a great shortcut.
How can I make the soup thicker?
If you’d like a thicker consistency, add a little more flour to the roux or let the soup simmer longer to reduce.
Can I make this soup vegetarian?
Absolutely! Replace the chicken broth with vegetable broth and skip the shredded chicken.
What can I use instead of butter?
You can substitute butter with olive oil or a dairy-free alternative like coconut oil.
Conclusion
Homemade cream of chicken soup is a delicious and easy recipe to have in your cooking repertoire. Its creamy texture and rich flavors make it a comforting dish on its own or a handy ingredient for many other recipes. Once you try this from-scratch version, you won’t go back to the canned stuff! Give it a try and enjoy the difference.
📖 Recipe:
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Homemade Cream of Chicken Soup
- Total Time: 15 minutes
- Yield: 3 cups (3-4 servings)
- Diet: Vegetarian
Description
This homemade cream of chicken soup recipe is rich, creamy, and made entirely from scratch in just 15 minutes! A versatile and flavorful base for casseroles, pot pies, or a comforting standalone soup, it’s an easy alternative to canned soup.
Ingredients
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup whole milk or heavy cream
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)
1 cup cooked, shredded chicken (optional)
Instructions
- Prepare the Roux: Melt butter in a medium saucepan over medium heat. Whisk in the flour, stirring constantly for 1-2 minutes until golden and bubbly.
- Add the Liquids: Gradually whisk in chicken broth and milk. Bring to a gentle simmer, stirring to prevent lumps.
- Season: Add onion powder, garlic powder, thyme, black pepper, and salt. Cook for 3-5 minutes until thickened.
- Add Chicken (Optional): Stir in shredded chicken and cook for an additional 2 minutes.
- Serve or Store: Serve immediately or cool and store in an airtight container for up to 3 days.
Notes
For a gluten-free option, use a gluten-free flour blend.
Add shredded rotisserie chicken for convenience.
Adjust thickness by simmering longer or adding a splash of milk or broth.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 cups (3-4 servings)
