Homemade Cream of Chicken Soup Recipe

If you’re searching for a comforting, rich, and flavorful soup base, this Homemade Cream of Chicken Soup Recipe is going to become your new secret weapon in the kitchen. I absolutely love how this turns out silky smooth and full of subtle layers of fresh veggies and tender chicken, making it so much better than any canned alternative. Stick with me here — I’ll walk you through every step so you can nail it perfectly on your first try.

Ingredients You’ll Need

The magic in this Homemade Cream of Chicken Soup Recipe comes from a good balance of fresh aromatics and the right thickening technique. Don’t worry — the ingredients are pantry-friendly, but I’ll share a few tips to make sure you pick the best options.

• Olive oil: A light oil to gently cook the aromatics without overpowering their flavor.
• Unsalted butter: Adds richness while letting you control the saltiness.
• Flour: Your thickening agent — fluff it well before measuring for accuracy.
• Garlic clove: Fresh minced garlic brings warmth and depth — be careful not to burn it.
• Brown onion: Finely chopped for that classic base flavor.
• Carrot: Diced small to soften quickly and add subtle sweetness.
• Red capsicum/bell pepper: Finely chopped for a splash of color and gentle bite.
• Celery stick: Diced to add a mild, aromatic crunch.
• Chicken stock/broth: I recommend low sodium so you can better control the seasoning.
• Milk: Any fat content works — whole milk will give you extra creaminess.
• Salt: Season gradually to avoid overdoing it.
• Spices (garlic powder, onion powder, dried thyme, black pepper): These pantry staples round out the flavor perfectly.
• Frozen peas: Thrown in at the end for a pop of color and sweet freshness.
• Cooked chicken: Dice or shred — leftovers work beautifully here.

Variations

I love that this Homemade Cream of Chicken Soup Recipe is like a blank canvas. Over time, I’ve tweaked it here and there, and you should feel free to make it yours. You’ll be surprised how little changes make a big difference, depending on what you’ve got in the fridge or what suits your taste best.

• Make it dairy-free: I’ve swapped the milk for coconut or almond milk before, and it still tastes great — just add a touch of extra broth for creaminess.
• Add noodles or rice: To stretch this into a one-pot meal, toss in pre-cooked egg noodles or rice — my family goes crazy for that version!
• Veggie boost: Try adding mushrooms, zucchini, or even some kale to this recipe — I learned this trick when I needed to sneak in more greens.
• Spice it up: If you like a little heat, diced jalapeños or a dash of cayenne can add a nice kick without losing that creamy comfort.

How to Make Homemade Cream of Chicken Soup Recipe

Step 1: Soften the Aromatics Just Right

Start by heating olive oil in a large pot over medium-high heat. I like to add the finely chopped onion and minced garlic first. Cook them gently for about 2 minutes until they turn partly translucent — you want them tender but definitely not browned. That delicate sweetness that comes from softening the onions first really makes a difference here.

Step 2: Build Flavor with Fresh Veggies

Add the diced carrot, celery, and finely chopped red capsicum. Cook everything together for just 1 minute. The veggies should start to soften but still hold a bit of their texture. This step helps develop layers of flavor and gives the soup that vibrant mouthfeel, which I personally love.

Step 3: Thicken the Soup the Right Way

Drop in the butter and let it melt completely, then sprinkle in the flour — about half a cup — stirring constantly to combine. Stir for one full minute; this is key to cook out the raw flour taste and create a smooth roux. Don’t take your eyes off the pot here to avoid burning. I found that stirring steadily creates the perfect base for creamy texture down the road.

Step 4: Add Liquids and Chicken

Now slowly pour in the chicken stock, continuously whisking or stirring to prevent lumps. Once the broth is smoothly incorporated, add the milk and stir again. At this point, add salt, the mix of garlic powder, onion powder, dried thyme, black pepper, cooked chicken, and the frozen peas. Mixing the chicken last keeps it tender, which I always appreciate in this recipe.

Step 5: Simmer and Thicken Gently

Bring your soup to a gentle simmer. Keep stirring now and then to make sure nothing sticks to the bottom of the pot. In about 4 to 5 minutes, your soup will thicken beautifully. It’s tempting to let it bubble away, but I don’t recommend it — bubbles can cause it to separate or curdle. Patience pays off and you’ll have a silky soup every time.

Step 6: Final Adjustments and Serving

Once the soup has reached your perfect thickness, give it a taste and adjust salt and pepper as needed. I like mine with a pinch more black pepper for a touch of warmth. Ladle into bowls and top with crunchy homemade croutons — here’s how I make them next.

Step 7: Crispy Croutons to Top It Off

Cut white bread slices into cubes, spray generously with olive oil, and sprinkle with salt. Bake them at 180°C (350°F) for about 5 minutes or until golden and crunchy. These croutons add that perfect contrast in texture—trust me, your family will thank you.

How to Serve Homemade Cream of Chicken Soup Recipe

Garnishes

I usually top this soup with those golden, crunchy croutons I mentioned — they add a lovely texture. Sometimes I grab some fresh thyme from my herb garden for a quick sprinkle, which adds a bright, fresh aroma that pairs beautifully with the creamy soup.

Side Dishes

This soup pairs wonderfully with a simple green salad or crusty bread to soak up every last drop. For more filling meals, I like serving it alongside garlic mashed potatoes or roasted veggies — especially on cozy nights when comfort food is the vibe.

Creative Ways to Present

For special occasions, I’ve ladled this soup into mini bread bowls, which always impress guests. Another fun twist is layering it over cooked rice in a deep dish and sprinkling with extra cheese for a creamy baked casserole. Trust me, once you try it, you’ll want to experiment too!

Make Ahead and Storage

Storing Leftovers

After lunch or dinner, simply transfer leftover soup to an airtight container and refrigerate — it keeps beautifully for up to 4 days. I always give it a good stir before reheating since it thickens and settles in the fridge.

Freezing

I’ve frozen this Homemade Cream of Chicken Soup Recipe several times without sacrificing quality. Pour it into freezer-safe containers and keep it for up to 3 months. When you’re ready, thaw overnight in the fridge — it reheats wonderfully with just a splash of water or broth to loosen it up.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring frequently. If the soup thickens too much, I add a bit of milk or broth to bring it back to that creamy consistency. Microwaving works too, but I prefer stovetop because it heats evenly and lets me keep an eye on texture.

FAQs

Final Thoughts

Honestly, this Homemade Cream of Chicken Soup Recipe has become one of those comforting staples I rely on when I want easy but delicious home cooking. I used to struggle with canned soups that felt too salty or artificial, but making it from scratch changed the game for me. Give this a try — I know you’ll appreciate how rewarding and tasty classic homemade soup can be. Plus, it’s a great way to impress visiting family without spending hours in the kitchen!

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