If you have ever wished for a comforting, velvety soup that feels like a warm hug in a bowl, then you absolutely have to try this Homemade Cream of Chicken Soup Recipe. It takes the classic convenience of canned cream of chicken soup and transforms it into something rich, fresh, and utterly satisfying. With tender chicken, vibrant veggies, and a silky, creamy base, this recipe is a fantastic way to elevate simple ingredients into a family favorite that everyone will crave again and again.
Ingredients You’ll Need
As basic as it gets but surprisingly essential, each ingredient plays a pivotal role in building up this soup’s luscious texture and inviting flavor. From the butter that enriches the base to the fresh vegetables adding brightness and color, these pantry staples come together effortlessly.
- 1 tbsp olive oil: Provides a smooth start and a subtle fruity note when sautéing the aromatics.
- 50 g / 3.5 tbsp unsalted butter: Adds richness and helps create the roux that thickens the soup.
- ½ cup / 75 g flour: The key thickening agent that transforms the broth and milk into creamy soup.
- 1 garlic clove, minced: Brings a gentle pungency and depth to the base flavor.
- ½ small brown onion, finely chopped: Offers sweetness and complexity when softened.
- 1 small carrot, diced: Adds a splash of color and a touch of natural sweetness.
- ½ red capsicum/bell pepper, finely chopped: Provides freshness and a slight tangy crunch.
- 1 small celery stick, diced: Contributes earthiness and crunch to balance the creaminess.
- 2 cups / 500 ml chicken stock/broth (preferably low sodium): Forms the savory backbone of the soup.
- 3 cups / 750 ml milk (any fat %): Lends creaminess and smooth mouthfeel.
- ½ tsp salt: Essential for enhancing all the flavors.
- ¼ tsp EACH garlic powder, onion powder, dried thyme, black pepper: A carefully balanced spice blend adds warmth and aroma.
- ¾ cup frozen peas: Pops of color and slight sweetness brighten the bowl.
- 1 cup cooked chicken, diced or shredded: Keeps the soup hearty and protein-packed.
- 2 slices white bread, cut into cubes: For making the irresistible homemade croutons topping the soup.
- Olive oil spray: Ensures golden, crunchy croutons without excess oil.
- Salt: For seasoning the croutons and adjusting final soup taste.
How to Make Homemade Cream of Chicken Soup Recipe
Step 1: Sauté Aromatics
Warm your olive oil in a large pot over medium-high heat. Toss in the finely chopped onion and minced garlic, cooking gently for about 2 minutes until they soften and become partially translucent. This releases their natural sweetness without browning, setting a flavorful foundation for your soup.
Step 2: Soften the Veggies
Next, add your diced carrot, celery, and chopped red capsicum to the pot. Let them cook for about a minute, just enough to take the raw edge off while preserving their vibrant colors and bite. This step ensures your soup will have both texture and a fresh vegetable brightness.
Step 3: Make the Roux
Push the veggies to the side or stir gently and add your butter to the pot. Once melted, sprinkle in the flour. Stir constantly for about a minute to form a smooth roux—this is the magic that thickens your soup to a lovely velvety consistency without lumps.
Step 4: Add Liquids and Seasonings
Pour in your chicken stock, whisking continuously to fully incorporate the flour mixture. Then, gradually add the milk while stirring to keep things smooth. Sprinkle in the salt and the blend of garlic powder, onion powder, dried thyme, and black pepper. Stir in the cooked chicken and frozen peas for heartiness and pops of sweetness.
Step 5: Simmer and Thicken
Bring your soup gently to a simmer, being careful not to let it boil. Stir occasionally to prevent sticking or burning on the bottom. As it heats, the soup will thicken beautifully, usually within 4 to 5 minutes. The thickened texture gives you that classic comforting cream of chicken soup feel.
Step 6: Final Seasoning and Serving
Taste your soup and adjust the salt and pepper as needed to suit your preference. Once perfect, ladle it into bowls, preparing your guests for a truly cozy experience. Don’t forget the finishing touch—golden croutons add that wonderful crunch and an extra layer of flavor.
Step 7: Make the Croutons
Take those cubed slices of white bread and spray them generously with olive oil spray. Sprinkle lightly with salt. Bake in a preheated oven at 180°C (350°F) for about 5 minutes or until the cubes turn golden and irresistibly crunchy. These make a perfect garnish to contrast the creamy soup.
How to Serve Homemade Cream of Chicken Soup Recipe
Garnishes
For an extra splash of freshness and color, sprinkle some chopped fresh thyme or parsley over the top just before serving. The crunchy homemade croutons add texture and a satisfying bite, making every spoonful a delightful combination of creamy and crisp.
Side Dishes
This soup shines wonderfully alongside a crisp green salad or a warm, crusty baguette. For a heartier meal, pair with roasted vegetables or simple garlic bread for dipping—each combination brings out the comforting essence of the Homemade Cream of Chicken Soup Recipe.
Creative Ways to Present
Serve the soup in small, decorative bowls for a charming starter or in larger mugs for a casual lunch. Adding a swirl of cream or a sprinkle of grated cheese on top can transform this simple dish into something a bit more special for guests. For a fun twist, set up a “soup bar” where everyone can add their own toppings like crispy bacon bits, shredded cheese, or fresh herbs.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. The flavors actually deepen overnight, making it perfect for making ahead for busy weeknights or meal prepping for the week.
Freezing
You can freeze this soup for up to 3 months. Be sure to cool it completely before transferring into freezer-safe containers or bags. To prevent separation, give it a good stir when reheating. Keep in mind peas and some vegetables may soften further after freezing but the taste remains equally delightful.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally until warmed through. Avoid boiling to keep the creaminess intact and prevent curdling. If needed, stir in a splash of milk to refresh the soup to its original silky consistency.
FAQs
Can I use leftover chicken for this soup?
Absolutely! Leftover roasted or baked chicken works perfectly. Just shred or dice it before adding to the soup. It’s a great way to reduce waste and add delicious flavor.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the butter with a dairy-free margarine and use a plant-based milk like almond or oat milk. Just choose an unsweetened variety and keep the same quantities.
How can I make this soup thicker or thinner?
To thicken, you can cook it a bit longer to reduce the liquid or add a little extra flour blend at the start. To thin it, stir in some extra stock or milk until you reach your desired consistency.
Can I add other vegetables?
Definitely! Feel free to toss in corn, mushrooms, or green beans. Just adjust cooking times so all vegetables are tender but still vibrant.
What type of bread is best for the croutons?
White bread is classic for its light texture, but sturdy breads like sourdough or ciabatta also work well and add their own unique flavor and crunch.
Final Thoughts
There’s something incredibly satisfying about making your own version of a classic, and this Homemade Cream of Chicken Soup Recipe delivers all the nostalgia with fresh, vibrant ingredients you can trust. It’s simple enough for a quick weeknight dinner yet special enough to impress guests. Once you try it, you’ll never want to go back to the canned stuff. So gather your ingredients, get cozy in the kitchen, and treat yourself to a bowl of pure comfort.
Print
Homemade Cream of Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Homemade Cream of Chicken Soup is a comforting and creamy dish made from scratch using fresh vegetables, tender chicken, and a blend of flavorful spices. It simmers gently to develop a rich texture without the use of canned soups, topped off with crispy homemade croutons for added crunch. Perfect for a cozy meal any day of the week.
Ingredients
Sauce and Soup Base
- 1 tbsp olive oil
- 50 g / 3.5 tbsp unsalted butter
- ½ cup / 75 g flour
- 1 garlic clove, minced
- ½ small brown onion, finely chopped
- 1 small carrot, diced
- ½ red capsicum/bell pepper, finely chopped
- 1 small celery stick, diced
- 2 cups / 500 ml chicken stock / broth, preferably low sodium
- 3 cups / 750 ml milk, any fat %
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dried thyme
- ¼ tsp black pepper
Main Ingredients
- 3/4 cup frozen peas
- 1 cup cooked chicken, diced or shredded
For Croutons
- 2 slices white bread, cut into cubes
- Olive oil spray
- Salt, to sprinkle
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add finely chopped onion and minced garlic and cook for 2 minutes until they become partly translucent but avoid browning to retain their sweetness.
- Add Vegetables: Stir in diced carrots, celery, and red capsicum. Cook for about 1 minute to soften the vegetables slightly while keeping their texture.
- Create Roux: Add the unsalted butter to the pot and allow it to melt. Once melted, sprinkle the flour over the mixture and stir continuously for 1 minute to cook the flour and prevent lumping.
- Add Liquids and Seasoning: Gradually pour in the chicken broth, stirring constantly to incorporate the flour mixture fully. Then add the milk, combining all ingredients well. Season with salt, garlic powder, onion powder, dried thyme, and black pepper. Add the diced cooked chicken and frozen peas into the pot.
- Simmer and Thicken: Bring the soup to a gentle simmer, stirring occasionally to prevent sticking at the bottom. Let it thicken over 4 to 5 minutes, ensuring it doesn’t come to a boil as that can cause curdling.
- Adjust Seasoning and Serve: Taste and adjust salt and pepper as needed. Ladle the creamy soup into bowls and garnish with crispy croutons and optional fresh thyme for added aroma and texture.
- Prepare Croutons: Toss bread cubes with olive oil spray and sprinkle with salt. Bake in the oven preheated to 180°C (350°F) for about 5 minutes or until golden brown and crunchy. Use these to top the soup before serving.
Notes
- Use low sodium chicken broth to control salt levels in the soup.
- Ensure not to boil the soup after adding milk to avoid curdling.
- The roux stage is crucial for thickening the soup evenly.
- Vegetables can be adjusted based on preference; zucchini or leek may be added for variation.
- Croutons can be made ahead and stored in an airtight container.
- For a thicker soup, reduce the milk slightly or add more flour during the roux stage.
- Fresh thyme garnish adds a fragrant herbal touch but is optional.
