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!
Jac says
Hi nagi,
Just wondering if you think coconut or almond milk would be ok in this recipe?
Nagi says
Hi Jac! Almond would be terrific, or soy 🙂 Coconut would change the flavour too much I think. N xx
Beth says
I love soup homemade that is. And this is going on my fall and winter list for soups. I love your recipes and your pictures and videos. And Dozer.
Nagi says
Still warm where you are Beth? 🙂 I think winter just arrived in Sydney, it’s been so crazy warm lately but a cold snap is here!
Marisa Franca @ All Our Way says
Dozer has gorgeous highlights! If only we humans could have hair like that. And your soup:::: super yummy looking. I’ve stopped buygin canned soups — a few years back. Hubby was cleaning the pantry and noticed several cream of . . . soups going back 10 years ☹️Needless to say they got tossed out. Your cream of version is so much better. It sounds like a thickened bechamel — yum. Now, I can’t wait to try the soup and a sprinkle of bacon on top is a must.xoxo
Nagi says
10YO cans of soup??? EEEK!!! My skin is crawling t the thought! 😂
Jessica Flory says
Nagi I just yesterday made your condensed cream of chicken soup (from your 15 minute meals ebook)!! I LOVE it as a replacement for recipes that call for the canned stuff. My husband’s favorite meal is poppyseed chicken (your condensed cream of chicken soup, plain yogurt, diced chicken, topped with buttery crackers and poppyseeds.) Such a simple meal that we make at least once a month! Canned cannot even compare to the homemade stuff!
Nagi says
I completely agree! it’s amazing how different it is, isn’t it? I’m so glad you find that recipe useful! N xx
Jenine says
It’s hot here, however this will be on the table tonight. We love your recipes so delicous and down to earth.
Nagi says
Now THAT is a high praise! 😂 N xx
gary says
hey nagi, is the white creamy colour just from the milk?? thanks alot!!
Nagi says
Yep, it sure is! 🙂 N x
Beth Joiner says
Not too many recipies I follow to the “T” but I do so with yours.
The image of you and Dozer is delightful.
My printer just ran out of ink….I print all of your recipes,… have to get more ink to print this one.
Peace and Love!
Nagi says
BA HA HA! That’s quite a compliment Beth! 🙂 So pleased you are enjoying my recipes, thanks for trying them! N xx
Sheri says
Love this photo of Dozer!
Can’t wait to try the soup! Yumm…
Nagi says
And it shows how BIG he is!!! 😂
Dorothy Dunton says
Hi Nagi. This soup is pure comfort food! I haven’t had canned soup in decades, it is way too salty. Even soups in most restaurants is too salty for me. I like that it is made with simple ingredients that I always have on hand.
Nagi says
This is definitely one of those pantry soup recipes! I bet you do killer chowders 🙂 What’s your signature soup? N xx
Dorothy Dunton says
I guess that to have to be my seafood chowder, I usually only make it around Christmas because 1) it makes a lot so I like to share it with friends, and 2) it is loaded with expensive seafood. It has crab, shrimp, oysters, clams and scallops, plus bacon and a generous amount of saffron. It’s a recipe G and I came up with after he returned from a trip to Spain where he’d had some very tasty chowder.
Nagi says
It’s so funny you mention that, I’m in the early stages of creating a lobster bisque, a replica of one I had in San Francisco. I’m determined to do LOTS of research because it’s an expensive one to make, can’t afford to stuff up! Thinking of going to Costco – when I went last year, they had frozen lobster for crazy cheap and they were GREAT! N xx
carlos at Spoonabilities says
Yummy and easy. What else can you ask? This is real comfort food!
Nagi says
You said it. 👍🏻 N x
Stanley Cohen says
What decent chicken soup would need the addition of chicken stock!?
Nagi says
Hi Stanley – because this is not one that starts with a whole chicken, I have a separate recipe for that. So you need flavour in the liquid. 🙂
Stanley Cohen says
— and why add garlic and onion powder if you’ve already added garlic and onion?
Nagi says
Because they add different flavours – the powders are earthier. They are terrific for adding umami into things, whereas fresh garlic and onion is a flavour base. 🙂
Stanley Cohen says
Thanks for the reply – what exactly is included in something labelled ‘Onion Powder’ or ‘Garlic Powder’ if it’s an umami constituent particularly? As for adding chicken stock to a recipe which is described as ‘Cream of Chicken Soup’ – I’m lost – perhaps it’s a UK problem?
Nagi says
It’s just dried and powdered garlic and onion, it tastes different to fresh, more earthy, like the difference between raw and dried seaweed. 🙂
Emme S says
This looks delicious and easy enough to make! I’ve been checking out your recipes for a while now, and am always amazed by how tasty they turn out, and how easy it is to incorporate the recipes to suit gluten-free needs. Thanks a lot, Nagi 🙂
Also that pic of you and Dozer is ridiculously adorable!
Nagi says
I’m so pleased to hear you’re enjoying my recipes Emme! And that you are able to convert into GF 🙂 I went through a phase where I was trying to add GF notes into every recipe but it just got too overwhelming. N x
Emme S says
I think for most of us observing GF diets, we can take a recipe and then find ways to convert it. Some recipes are easier than others. Some I don’t even attempt (because I’m lazy haha). I can’t even imagine trying to tweak the cooking times for gluten free pasta. So many different types!
Sometimes I go crazy and even adjust recipes for lactose-free, especially if I’ve had too much lactose that week LOL (which does happen because dairy = awesome)
Mary says
Would bacon work in this soup Nagi? Looking forward to making this tomorrow.
Nagi says
ALWAYS!!!!
Rony Jahid says
Wow ! This soup very amazing. I love always soup. It’s made very simple. this looks delicious .
Nagi says
Glad you like the look of this Rony!! 🙂
Muna Kenny says
Although it’s boiling hot here, but looking at your soup, I’m craving some! I stopped buying condensed cream of chicken soap for the same reason you stated, very floury and heavy too. I’ve pinned your soup pic and will soon give it a try 😉
Nagi | RecipeTin says
I hear you! Hope you do try this – and let me know what you think! 🙂