Homemade Cream Of Chicken Soup Recipe

Homemade cream of chicken soup-what a comforting, velvety treat! Whether it’s chilly outside or you’re in need of something to cure a cold, this soup has a way of wrapping you up in warmth and satisfaction. What makes it so special? Unlike the canned versions that might be packed with preservatives, a homemade version brings the fresh, rich flavors that really shine through. It’s perfect as a stand-alone dish or as a key ingredient in many recipes, like casseroles or pot pies.

So, let’s dive into why making your own cream of chicken soup is the best idea ever. This recipe not only gives you control over the ingredients, but it also opens up a world of customization, allowing you to create a soup that is tailored exactly to your tastes. Ready to take the plunge? Let’s get cooking!

Here’s how to make a rich, creamy, and perfectly seasoned homemade cream of chicken soup. It’s a no-fuss recipe, yet it delivers on both flavor and texture. From the chicken to the velvety broth, every spoonful is packed with heartwarming goodness.

Ingredients Needed

Before we get into the cooking process, let’s look at the ingredients. They’re simple but essential for building that deep, comforting flavor.

Chicken Breasts (boneless, skinless) – These provide the main protein base for the soup. They cook quickly and can be shredded easily into tender chunks.
Butter – Butter creates a rich, smooth base for your soup and adds that unmistakable creamy texture.
Flour – Used to thicken the soup. This is the “roux” component, giving the soup its velvety, creamy consistency.
Chicken Broth – The soul of the soup. Use a good quality, low-sodium broth for a more flavorful soup.
Milk (whole or 2%) – This is what makes your soup smooth and creamy without being overly thick.
Heavy Cream – For that luxurious, velvety finish. It’s the secret to the ultra-creamy texture.
Onion (finely chopped) – Onion adds a subtle, savory sweetness to balance out the richness of the cream and butter.
Garlic (minced) – Garlic is essential for building flavor in this dish. It infuses the broth with that irresistible aromatic punch.
Salt and Pepper – These are crucial for seasoning the soup to taste.
Dried Thyme – A classic herb for chicken soup. It adds a layer of earthiness that makes the flavor more complex.
Bay Leaf – A single bay leaf during cooking brings out the soup’s deep, aromatic flavor.
Parsley – Optional, but fresh parsley adds a pop of color and a fresh, herbal note when sprinkled on top.

Cooking Instructions

Now that we’ve got our ingredients ready, it’s time to roll up our sleeves and get cooking. Don’t worry, it’s not complicated at all! Follow these steps to create a mouthwatering homemade cream of chicken soup:

Cook The Chicken
- Start by cooking the chicken breasts. In a large pot or dutch oven, heat a little olive oil over medium heat.
- Add the chicken breasts and cook for about 6-7 minutes per side, or until they are fully cooked through (internal temperature of 165°F).
- Once cooked, remove the chicken and set it aside to cool for a bit. Shred it into bite-sized pieces once it’s cool enough to handle.
Sauté The Vegetables
- In the same pot, melt butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
- Add in the garlic and cook for another minute, allowing it to soften and release its aroma.
Make The Roux
- Sprinkle in the flour and whisk it together with the butter and vegetables to create a paste (this is your roux).
- Stir for about 1-2 minutes to cook out the raw flour taste. Be careful not to let it brown.
Add Liquids
- Slowly pour in the chicken broth, whisking constantly to avoid lumps. Bring it to a gentle simmer.
- Add the milk and heavy cream, stirring constantly until the soup begins to thicken.
Add The Chicken & Seasoning
- Stir in the shredded chicken, thyme, bay leaf, salt, and pepper. Let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
Final Touches
- Taste and adjust the seasoning as needed, adding more salt, pepper, or herbs.
- Discard the bay leaf and then ladle the soup into bowls.
Serve
- Garnish with freshly chopped parsley for a burst of color and fresh flavor. Serve with a side of crusty bread or crackers, and you’re good to go!

Ingredient Insights

Understanding the ingredients is key to making the best homemade cream of chicken soup. Here’s a deeper dive into some of the main components:

Chicken Breasts: These are lean, protein-packed, and cook quickly. If you prefer a more flavorful, tender chicken, you can also use thighs, but be sure to adjust the cooking time. For a more rustic touch, try using rotisserie chicken as a shortcut for flavor.
Heavy Cream: This ingredient is what turns a simple soup into a decadent experience. It’s thick, rich, and elevates the overall mouthfeel of the soup. You can substitute it with half-and-half or even milk for a lighter version, but you’ll lose some of the luxurious texture.
Flour: The flour thickens the soup by forming a roux with the butter. If you’re gluten-sensitive, you can substitute it with a gluten-free flour blend, cornstarch, or arrowroot powder.
Thyme and Bay Leaf: These herbs are a classic combination for chicken-based soups. Thyme is subtle but earthy, while the bay leaf adds a background note of complexity. Don’t forget to remove the bay leaf before serving-it’s not meant to be eaten.

Expert Tips

For Extra Creaminess: Blend the soup before adding the chicken. This will make the texture ultra-smooth and velvety. You can use an immersion blender for this or blend in batches in a regular blender.
Use Homemade Chicken Broth: If you have time, make your own chicken broth using bones, vegetables, and herbs. It adds a depth of flavor that store-bought broth simply can’t replicate.
Customize the Flavor: Want to switch it up a bit? Add a splash of white wine or a dash of lemon juice to brighten the flavors. A pinch of cayenne pepper or smoked paprika can add an unexpected kick.
Leftovers: This soup freezes really well, so don’t hesitate to make a big batch. Simply store it in airtight containers for up to 3 months. To reheat, simmer gently on the stove and add a bit of milk or broth to loosen it up if it thickens too much.

Recipe Variations

The beauty of this soup is its versatility. Here are a few ways to switch it up:

Vegetarian Version: Skip the chicken and use vegetable broth, adding your favorite vegetables like carrots, celery, or mushrooms. You can still use the cream for a rich texture.
Spicy Cream of Chicken Soup: Add some heat by stirring in a diced jalapeño or a few dashes of hot sauce.
Cream of Chicken with Rice: Stir in cooked rice to make it more of a hearty meal. Rice adds another layer of texture and makes the soup more filling.
Chicken and Potato: For a more robust soup, add some diced potatoes. They’ll absorb the flavors of the soup and add a satisfying bite.

Final Words

Homemade cream of chicken soup is a time-honored comfort food that’s perfect for any occasion-whether it’s a cozy dinner on a cold night or a starter for a special meal. It’s incredibly easy to make, even if you’re not a seasoned chef, and it provides a richness that canned soups can’t compare to.

With a few key ingredients, a little time, and some expert tips, you’ll have a soup that’s not only delicious but also customizable to your taste. So, the next time you’re craving something warm and satisfying, why not skip the store-bought options and make this version from scratch? It’s absolutely worth it!

Homemade Cream Of Chicken Soup Recipe