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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Shannon says
This is an awesome recipe and my go-to for ready to eat cream of chicken soup I add wild rice and a ton of veggies and it’s fantastic! But Nagi, I gotta say, you’re WAY too critical of your condensed cream of chicken soup recipe. It’s perfect for casseroles requiring cream of chicken soup and is very tasty. Thanks to you, I can totally avoid processed condensed soup that is full of sodium and no nutritional value. You rock!
Nagi says
Thanks so much Shannon – that’s so great to know!
Beth says
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!
Nagi says
Sounds delicious Beth!
Tracy says
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
Sharon says
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.
Nagi says
I’m so happy you loved it Sharon!
Belle says
Could you add Barley to this?
Nagi says
You could Belle – you would need to cook it first so it doesn’t soak up all of the liquid! N x
Audrey says
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!
Nagi says
Perfect Audrey, I Loe using up all my fridge leftovers!
Gaetana says
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
Nagi says
Awesome Gaetana, I’m so glad you love it!
eileen lee says
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.
Carol Cuevas says
Eileen, that sounds amazing!
Nagi says
Sounds absolutely AMAZING Eileen!
Linda Sweet says
This was absolutely delicious!!! My husband couldn’t stop raving about how good it tasted!! Thank you! This one is for repeating.
Nagi says
Woot! Great stuff Linda!
Sandra says
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!
charleen stringer says
This soup was fabulous! I made with home made chicken broth and my family loved it!
Nagi says
Homemade broth sounds divine!! I’m so glad you loved it Charleen ❤️
Trish says
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!
Nagi says
I hope this makes you feel better Trish! ❤️
Norma says
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…
Laurin says
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!
Valerie says
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!!!!
Nagi says
That’s terrific to hear Valerie! Glad you enjoyed this! N x
Vicky says
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!
Nagi says
FANTASTIC!!! So glad you enjoyed this Vicky, thanks for letting me know! N x
Rebecca says
Very good and comforting. One thing….add just a SMIDGEN of soy sauce. Trust me. mmmmmm
Nagi says
ooh. It’s the secret ingredient in so many things!
Naira says
This was increadible!! Thank you, Nagi. Your Mexican rice was just as great..
Wei Ling says
Hi, I want to try this recipe, however, if I use chicken stock instead of chicken broth, do I use 1 whole piece and add 250ml of water?
Nagi says
Hi Wei! The packet should say but the standard is 1 cube dissolved in 250ml of hot water = 1 cup of broth. N x
Natasha says
I tried this recipe today n it turned out yummy. Thanks alot..my husband enjoyed it.
Nagi says
Terrific to hear Natasha! Thanks for letting me know you enjoyed it – N x
Magda says
Hello Nagi. Big fan of your recipes. They’re simple, easy, and delicious! For this soup, any creative ideas what to do with leftover?
Natalie says
I bet It would be a wonderful filling for a chicken pot pie. You could even top it with a puff pastry.
Nagi says
Hi Magda! Hmm, nothing other than freezing! 🙂