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!!
“Cream of chicken soup is made with milk and chicken broth that’s thickened with a butter and flour roux. It’s seasoned with herbs and spices, and has chopped vegetables and chicken in it.”
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 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
Soup Dippers
Quick Cheesy Garlic Bread • Better-Than-Dominos Garlic Bread • Soft No Knead Dinner Rolls
And more creamy cream-less soups
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:
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So good! I made this very spur of the moment, using leftover chicken and the chicken stock made from your roast chicken. I wish I’d made more!
Sounds delicious Beth!
Hi, just came across your great recipes, several of which I want to make straight away, yesterday I started with the cream of chicken soup as my youngest wasn’t feeling well. Anyway I wasn’t sure how much flour to use as the recipe says 1/2 cup/ 75g. As it’s an Australian cup I’m guessing that means 125g, or should it be the 75g measure. I went with 75g but did need to put less liquid in. It tasted fantastic and will be a favourite in our house but could you let me know which amount it should be so that I can pass it on to my twins who are at Uni as I think they will love it, many thanks
This soup really delivers!! Entire family extremely satisfied. I’m not a fan of having half leftovers of vegetables so I used the whole capsicum and onion and didn’t need to alter the seasoning, great result! The croutons added the perfect crunch. Oh btw I made this with skim milk….yummy. This recipe is definitely going on our recipe rotation. Thanks Nagi 🙂 keep ’em coming.
I’m so happy you loved it Sharon!
I have to make a chicken dish tonight coz I want to use up the ingredients in the fridge by today, and I googled and found this recipe. I made this and everyone loves it. Thank you!
Perfect Audrey, I Loe using up all my fridge leftovers!
I’ve lost count of how many time’s I’ve made this soup… it’s seriously perfect, I could eat it every day for lunch at work
Awesome Gaetana, I’m so glad you love it!
TY for this wonderful recipe. Great 20 min base for tons of adaptations. Pimped it w New Mexico roasted green chili, a smidgen of cumin, oregano, and danced a bay leaf for a hot minute cuz depth…oh switched out cilantro for celery and cubed Asadero for croutons. The cheese held shape waiting to melt in your mouth…a most amazing bite.
Sounds absolutely AMAZING Eileen!
This was absolutely delicious!!! My husband couldn’t stop raving about how good it tasted!! Thank you! This one is for repeating.
Woot! Great stuff Linda!
I added an extra 1/2 or so of chicken. I was out of milk, so used up 2 cups of half & half & then added about 1 more cup of broth. It was so good, that even my very picky husband enjoyed it! I will definitely be making this one again! Cheers!
This soup was fabulous! I made with home made chicken broth and my family loved it!
Homemade broth sounds divine!! I’m so glad you loved it Charleen ❤️
I can’t wait to make this later on today; battling flu, and all I can think of is SOUP😷🤧 Love your recipes and blog, and Dozer always makes me smile!
I hope this makes you feel better Trish! ❤️
Love this recipe! Always looking for new soup recipes so this one is a keeper. The only changes I made was left out the red pepper as I didn’t have any and added some premade gnocchi…
Great soup! The entire family loved it.
It was a last minute meal as my daughter had a sore mouth from getting her braces on. I just used the veggies I had on hand including mushrooms. I cooked them longer to ensure some proper kid mushiness and added egg noodles. Win! Win!
Made this for dinner tonight. A great way to use up veggies in the fridge, including zucchini and the last bit of bbq chicken. I chopped up small pieces of sweet potato, roasted it and added to the finish. Garnished with freshly chopped parsley pickled from the garden. They all loved the soup and there wasn’t a drop left in the pot. Thank you Nagi for another winner!!!!
That’s terrific to hear Valerie! Glad you enjoyed this! N x
Delicious! Was my first time making a “cream” soup and I was quite impressed with how it turned out! I love that it’s all real food!
FANTASTIC!!! So glad you enjoyed this Vicky, thanks for letting me know! N x