A homemade Cream of Chicken Soup is completely and utterly incomparable to the canned stuff. It’s silky and thick, with the subtle fragrance of thyme, and it tastes real.
Simple to make, this recipe is sure to become a favourite you’ll make over and over again!
Cream of Chicken Soup recipe
Growing up, I was “deprived” of canned soup. And such is the case when you’re a kid that you always want what you can’t have.
I got sent to school with bento boxes and eyed off my friends’ peanut butter sandwiches with jealousy. I looked forward to sleepovers, not only because of the excitement of staying at a friends’ place, but because I got to try food that my mother would never make.
Such as – soup from a can. I can’t believe how much I used to love that stuff!
(I also can’t believe that I used to be embarrassed being sent to school with bento boxes. It’s all the rage nowadays!)
At some point, I grew up, learned how to cook, found and made a homemade cream of chicken recipe.
And today, I shake my head, wondering how on earth I used to think canned soup was so delish.
Homemade cream of chicken soup is SO GOOD. If you like canned cream of chicken soup or those instant cup-a-soup packets, you are going to LOVE this!
“This cream of chicken soup recipe is very straight forward. Thick, creamy, and it tastes real. The canned stuff is no comparison!”
Homemade Condensed Cream of Chicken Soup
This recipe is an updated version of a recipe I posted way back when I started RecipeTin Eats. The previous recipe was written starting with a homemade condensed cream of chicken soup – thick and gloopy like Campbell’s soup in a can.
I went through a phase when I made homemade condensed soup which I would then keep for a few days then later use to make a soup or casserole. However, I found that I haven’t made condensed soup in years, mainly because it can only be kept for a few days so it kind of defeats the purpose of that recipe. But in case you want it, I’ve kept it – click here to get the recipe for the homemade Cream of Chicken Soup!
This is what it looks like. I told you – gloopy!!
With just 395 calories for a meal size bowl, this cream of chicken soup recipe is healthier than most creamy soups because it’s made without cream. It’s far healthier than canned – lower in sodium, preservative free and other artificial additives.
And you can tell the difference with just one spoonful. It tastes so much better than canned, it’s almost a joke!
I know I’ve included croutons here, but nobody would ever say no to a side of crusty bread for dunking! Here are some of my favourites.
Soup Dunkers
I use this cream of chicken soup recipe as a base for making more fully loaded soups, filled out with noodles or rice, and more veggies. Such as this Cream of Vegetable Soup with Noodles.
But for this one, I wanted to share the “classic” version, like what you get out of the can. So it’s light on the veggies and chicken – but what you do see is the real deal, nice and fresh!
I really think you’ll love this. The subtle fragrance from the thyme is really lovely, I think that’s what seals the deal for me. 🙂
Enjoy! – Nagi xx
Cream of Chicken Soup recipe
WATCH HOW TO MAKE IT
Homemade Cream of Chicken Soup recipe video! (Not my hands, I was just the “director”, videographer, editor, gofer, lighting person, stylist, script writer, recipe maker. 😉 The hands will be back on Friday for a weekend treat I’m super excited about! )
PS Also, I forgot celery when filming. Oops.
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Homemade Cream of Chicken Soup recipe
Ingredients
- 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
- 1/2 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 EACH garlic powder , onion powder, dried thyme, black pepper (“Spices”)
- 3/4 cup frozen peas
- 1 cup cooked chicken , diced or shredded
- Croutons:
- 2 slices white bread , cut into cubes
- Olive oil spray
- Salt
Instructions
- Heat oil in a large pot over medium high heat. Add onion and garlic and cook for 2 minutes until partly translucent but not browned.
- Add carrots, celery and capsicum, cook for 1 minute to soften.
- Add butter and melt. Then add flour and mix until incorporated, and stir constantly for 1 minute.
- Add broth, mix until flour is incorporated, then add milk. Mix to combine, then add salt, Spices, chicken and peas.
- Bring to simmer, mixing occasionally to stop bottom of sticking. As it heats, it will thicken – about 4 to 5 minutes. Don’t let it bubble.
- Once thickened to your taste, adjust salt and pepper. Ladle into bowls and serve garnished with croutons and fresh thyme if desired.
- Croutons: Spray croutons generously with oil, sprinkle with salt, then bake for 5 minutes at 180C/350F or until golden and crunchy.
Recipe Notes:
Nutrition Information:
And more creamy cream-less soups
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LIFE OF DOZER
Dozer wants highlights too!
(Either that, or he’s crawling over me in a mad panic trying to escape 😈)
PS Yes, I live in a very dog friendly neighbourhood!
Excellent comfort soup, velvety and satisfying.
Added some sweet paprika for color and depth.
Will definitely make again.
Hi Nagi, Truely believe you have the best receipes and useful tips on the net. This one if another winner which makes me look like a kitchen wiz! 🙂
Wahoo! That’s awesome Chris! N x
Hi! I really loved this recipe and I only made one adjustment. I used 250ml of heavy cream and 500ml of milk. But it was absolutely delicious!!!
Absolutely delicious. Added frozen peas & corn and omitted the celery. Added two cooked chicken breast. Cut everything to bite size pieces for my 2 year old. Was perfect on a cold winters night!
Would gluten free flour work to thicken the soup Nagi?
Hi Pauline – Yes, I’d recommend cornstarch! – Nxx
This recipe is so good! I added some pre cooked long grain white rice at the end, and a can of creamed corn, to fill the kids up. It’s a big hit in a picky household.
This is a very good soup, in an effort to keep the potassium low I used 500 ml of rice milk and 250ml of full fat milk instead of just milk. I also added a half teaspoon of curry powder which apart from giving a little more spice also added to the colour, I omitted the croutons but added wide noodles. Excellent
I follow you and every recipe is simple and yummy! Always a hit with my kids and fussy 😂husband.
Hi, Nagi. Can I substitute the butter with something? I can’t eat butter.
Hi Jolie, margarine would work fine in it’s place here 🙂 N x
Really hate celery is there a sub for this that I could use in your recipes please.
Just leave it out Linda 🙂 N x
Saw this soup while looking for a chicken recipe and so glad I did. I had some left over chicken from yesterday and it was the most delicious soup. I never have canned chicken soup (even though I love the taste) because I’m a bit dubious about the quality of the chicken so now I’ve found this I’m really happy. So easy to cook as well. Had with the yeastless bread and it was a perfect lunch x
Is there a substitute for the flour? I’d like to make this lower carb.
Hi Jess, the flour is what thickens this soup but if you’re looking for lower carb, why not try this one: https://www.recipetineats.com/healthy-creamy-vegetable-soup/ N x
I’ll have to add to my lists of “to make recipes”, lol! I did make this recipe (quadrupled) and planning on giving it to family in town. It’s quite tasty!
Hey Nagi! Do you think this would freeze well?
Yup it sure does, as long as you make as written and don’t make it GF with cornflour instead of flour! Will pop directions in the notes 🙂 N x
Wow, what a great soup. I also added some corn and potato to make it a bit more filling as a main meal and it was delicious.
Now when I cook, I always check your recipes first and they are often so much tastier that my tried and true ones. I even take a folder of your recipes in my caravan as so many of them are quick and easy travel friendly. Thank you so much!
The silky texture of the broth and veggies was perfect. For some reason, the flavor of the creamy broth was not as robust –i.e., “chickeny” as I would have liked. I added more salt, pepper, onion powder and thyme but I couldn’t quite get it there. A few drops of lemon juice helped, but the chicken flavor was not quite there. I’m not sure how I missed the mark but welcome any thoughts on how to boost the chicken flavor up a notch if I find it a little bland. I’d really like to try again because I love the base.
Hi Gigi, sorry you found it not as flavourful as you’d like – I imagine it’s done to the brand of chicken broth you used. Can I ask which one you used? N x
Yes, it was Swanson’s Chicken Broth.
Might you have a recommendation for a good broth (or two)? I’m located in the US and hopefully can find whatever you recommend.
I love trying out your recipes, Nagi! Yum yum!!
BTW, I just ordered my first container of Vegeta and am looking forward to using it. 🙂
So cold in SW Qld made this soup on Saturday and it was a ripper…I steamed cubed chicken breast in the stock and all in the pot…it was amazing
This is my first cream of chicken soup ever, and I think I am going to stick with it. It is amazing 👍. Thank you!
You’re so welcome Gina! N x
Nagi I have been making this recipe for a few years and just love. I double up the receipt using a whole cooked chook, with its bones used to produce stock. I add a table spoon of dijon mustard and a tablespoon of cajun spice. As all ingredients are doubled it gives it a nice warm flavour. Just love your receipts.
I made this last night while we had a power outage due to storm related shenanigans. A nice sauvignon blanc and crusty bread made it a perfect meal.
Sounds great Mel!! N x
I tried it and it was delicious! My kids keep asking for more
That’s the best compliment Ayu!!