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Home Soups

Homemade Cream of Chicken Soup

By:Nagi
Published:16 Aug '17Updated:8 Nov '20
150 Comments
Recipe v Video v Dozer v

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!

Soul warming Homemade Cream of Chicken Soup. Simply and utterly divine. www.recipetineats.com

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!”

Soul warming Homemade Cream of Chicken Soup. Simply and utterly divine. www.recipetineats.com

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!!

Homemade Condensed Cream of Chicken Soup www.recipetineats.com

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!

Soul warming Homemade Cream of Chicken Soup. Simply and utterly divine. www.recipetineats.com

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.

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Better than Pizza Hut! For a truly religious Garlic Bread experience, skip the artisan bread and use a basic French stick. And no skimping on butter! recipetineats.com
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These No Knead Dinner Rolls are like magic! Astonishingly easy, no stand mixer, just mix the ingredients in a bowl! recipetineats.com
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Soul warming Homemade Cream of Chicken Soup. Simply and utterly divine. www.recipetineats.com

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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Soul warming Homemade Cream of Chicken Soup. Simply and utterly divine. recipetineats.com

Homemade Cream of Chicken Soup recipe

Author: Nagi
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Soups
Western
4.96 from 45 votes
Servings4
Tap or hover to scale
Print
Recipe VIDEO above. A homemade version of Cream of Chicken Soup, light years away from the canned stuff! This version is light on the veggies and chicken to make it like what you get in cans, but feel free to load it up with more. Consider adding noodles or rice too! 

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:

1. This recipe was originally published in August 2014 and has been updated. The original recipe was written starting with a homemade condensed cream of chicken soup (that gloopy stuff that comes in cans), but because that only keeps for a few days, I haven't made it in years because it kind of defeats the purpose of having it on hand.
I don't make casseroles or pasta bakes using condensed soup so I don't use it for that purpose either. So I removed that recipe and instead recreated this cream of chicken soup recipe to be made from scratch. However, in case you want the Condensed Cream of Chicken Soup recipe, click here to get the recipe.
2. Fill it out - This is terrific filled out with noodles / rice (pre cooked then added into the soup) and more veggies. 
3. Storage - leftovers will keep for 4 days in the fridge, or freezer for 3 months (thaw then reheat). Use a touch of water if needed to loosen the soup. 
4. Nutrition per serving, assuming 4 servings excluding croutons. Each serving is about 1 3/4 cups. 

Nutrition Information:

Serving: 323gCalories: 395cal (20%)
Keywords: Cream of chicken soup
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

And more creamy cream-less soups

  • Corn Chowder and Ham and Corn Chowder with Potato
  • Broccoli Potato Soup and Broccoli Cheese Soup
  • Creamy, Dreamy Cauliflower Soup
  • Super Low Cal Creamy Vegetable Soup
  • Creamy Vegetable Soup with Noodles
  • Browse all Soups

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Hi, I'm Nagi!

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150 Comments

  1. Jolie says

    January 25, 2021 at 7:10 am

    Hi, Nagi. Can I substitute the butter with something? I can’t eat butter.

    Reply
    • Nagi says

      January 27, 2021 at 2:58 pm

      Hi Jolie, margarine would work fine in it’s place here 🙂 N x

      Reply
  2. Linda Shaw says

    January 20, 2021 at 8:38 pm

    Really hate celery is there a sub for this that I could use in your recipes please.

    Reply
    • Nagi says

      January 21, 2021 at 4:52 pm

      Just leave it out Linda 🙂 N x

      Reply
  3. Jane says

    December 17, 2020 at 11:44 pm

    5 stars
    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

    Reply
  4. Jess says

    November 27, 2020 at 11:24 am

    Is there a substitute for the flour? I’d like to make this lower carb.

    Reply
    • Nagi says

      November 28, 2020 at 2:33 pm

      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

      Reply
      • Jess says

        November 28, 2020 at 2:38 pm

        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!

        Reply
  5. Erin says

    November 8, 2020 at 11:05 am

    Hey Nagi! Do you think this would freeze well?

    Reply
    • Nagi says

      November 8, 2020 at 11:12 am

      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

      Reply
  6. JaneB says

    September 26, 2020 at 4:42 pm

    5 stars
    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!

    Reply
  7. Gigi says

    June 26, 2020 at 1:27 pm

    4 stars
    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.

    Reply
    • Nagi says

      June 26, 2020 at 1:59 pm

      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

      Reply
      • Gigi says

        June 28, 2020 at 4:45 am

        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. 🙂

        Reply
    • Kym says

      July 6, 2020 at 5:56 pm

      5 stars
      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

      Reply
  8. Gina says

    May 2, 2020 at 4:49 pm

    This is my first cream of chicken soup ever, and I think I am going to stick with it. It is amazing 👍. Thank you!

    Reply
    • Nagi says

      May 3, 2020 at 8:11 pm

      You’re so welcome Gina! N x

      Reply
  9. Lewis Winter says

    May 1, 2020 at 4:01 pm

    5 stars
    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.

    Reply
  10. mel burns says

    March 14, 2020 at 7:38 am

    5 stars
    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.

    Reply
    • Nagi says

      March 14, 2020 at 2:14 pm

      Sounds great Mel!! N x

      Reply
  11. Ayu says

    March 3, 2020 at 5:55 pm

    5 stars
    I tried it and it was delicious! My kids keep asking for more

    Reply
    • Nagi says

      March 4, 2020 at 10:22 am

      That’s the best compliment Ayu!!

      Reply
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