Homemade Cream of Chicken Soup Recipe

If you crave cozy comfort and enjoy making kitchen staples from scratch, you’re in for a treat with this Homemade Cream of Chicken Soup. With simple pantry ingredients and real, flavorful chicken, this soup delivers on taste, texture, and versatility. Say goodbye to cans—once you try this easy, creamy recipe, you’ll never go back! Whether you’re planning to savor it solo, use it as a base for casseroles, or sneak a spoonful at midnight, you’ll love how fast it all comes together.

this Recipe

Ingredients You’ll Need

These core ingredients are probably already in your kitchen, and each one brings something special to the table! Together, they blend into a luscious, savory soup you’ll want to make again and again.

• Unsalted Butter: Lends richness and depth, making the soup silkier and perfect for sautéing that essential roux.
• All-Purpose Flour: Creates the thick, creamy base—if you need gluten-free, swap in your favorite 1:1 gluten-free flour blend.
• Low-Sodium Chicken Broth: Delivers concentrated savory flavor while giving you control over the saltiness of your Homemade Cream of Chicken Soup.
• Whole Milk: Adds that classic creamy body—feel free to use half-and-half for an extra-indulgent spoonful.
• Cooked Shredded Chicken: Brings real chicken taste and hearty texture; rotisserie chicken or leftovers work beautifully.
• Onion Powder: Infuses gentle, mellow onion notes and keeps things fuss-free.
• Garlic Powder: Offers savory complexity without overpowering the soup—you’ll notice if it’s missing!
• Salt: Enhances and ties together all the other flavors; tweak to your taste, especially if your broth is already salty.
• Black Pepper: Delivers a pop of earthy warmth and that tiny bit of kick every creamy soup craves.

How to Make Homemade Cream of Chicken Soup

Step 1: Make a Roux

Start by melting the unsalted butter in a medium saucepan over medium heat. Once it’s bubbling gently, add the all-purpose flour. Whisk the mixture continuously for one to two minutes until it forms a smooth, pale roux. This important step ensures your Homemade Cream of Chicken Soup will be thick and silky without any raw flour taste.

Step 2: Whisk in Broth and Milk

With the roux ready, gradually whisk in the chicken broth. Pour slowly and keep stirring to prevent lumps from forming. Next, add the whole milk, whisking as you go. The liquid mixture will start out thin, but a few minutes of gentle heating will lead to creamy magic!

Step 3: Cook Until Thickened

Continue to cook the mixture, stirring constantly, for four to five minutes. As it heats, the soup will transform into a thick, glossy base—the hallmark of a great Homemade Cream of Chicken Soup. If you like it thinner or thicker, simply adjust the cook time or add a splash more milk.

Step 4: Add Chicken and Seasonings

Now for the flavor! Stir in the cooked shredded chicken, onion powder, garlic powder, salt, and black pepper. Gently simmer the soup for another two minutes, just until everything is heated through and those flavors marry beautifully.

Step 5: Serve or Store

At this point, your soup is ready to be ladled straight into bowls or tucked away for future recipes. Use immediately for casseroles, pot pies, or eat as is for a cozy meal—Homemade Cream of Chicken Soup truly does it all!

How to Serve Homemade Cream of Chicken Soup

Garnishes

The right garnish turns a humble bowl into something truly special. Add a sprinkling of fresh chopped parsley or chives for color and freshness, or a crack of extra black pepper for visual and flavor contrast. Even a touch of grated parmesan or a swirl of cream works magic atop your Homemade Cream of Chicken Soup.

Side Dishes

This soup is deliciously versatile! Pair it with a slice of warm, crusty bread to soak up every drop, or serve alongside a crisp green salad for a balanced lunch. Fluffy biscuits or a buttery grilled cheese sandwich are classic partners for cozy soup nights.

Creative Ways to Present

Try serving your Homemade Cream of Chicken Soup in hollowed-out bread bowls for an impressive, edible vessel. For playful mini-servings, use small mugs or espresso cups as an appetizer at gatherings. Or pour it over cooked rice or egg noodles for a satisfying, stick-to-your-ribs dinner.

Make Ahead and Storage

Storing Leftovers

To keep leftovers fresh, let your Homemade Cream of Chicken Soup cool completely, then transfer to an airtight container and refrigerate. It will stay delicious for up to three days, making it perfect for busy weeks or meal prep.

Freezing

You can freeze this soup for longer storage! Place cooled soup in freezer-safe containers or zip-top bags (leave a little room for expansion). Homemade Cream of Chicken Soup freezes well for up to three months. Thaw overnight in the fridge for best results.

Reheating

When ready to enjoy, gently reheat your soup on the stovetop over low-medium heat, stirring often. Add a splash of broth or milk if it’s too thick after chilling or freezing. Microwaving in short bursts works, but stir frequently to keep that famous creamy texture smooth.

FAQs

Can I make Homemade Cream of Chicken Soup gluten-free?

Absolutely! Just swap the all-purpose flour for a 1:1 gluten-free flour blend. The soup thickens just as well and tastes just as delicious, so everyone can enjoy it.

What kind of chicken works best for this soup?

Any pre-cooked, shredded chicken will do! Leftover rotisserie chicken or even poached chicken breasts are excellent choices. For a shortcut, canned chicken works in a pinch, though homemade or rotisserie offers a richer flavor.

Can I use plant-based milk instead of whole milk?

Yes, you can substitute unsweetened plain almond, soy, or oat milk. Just keep in mind that the soup won’t be quite as creamy as with whole milk or half-and-half, but Homemade Cream of Chicken Soup still comes out tasty, especially as a casserole base.

Is this soup good for casseroles or as a substitute for condensed soup?

It’s perfect! The texture is designed to mimic condensed cream soups found in cans, but with fresher flavor. Omit the chicken and blend for a super-smooth base whenever a recipe calls for cream of chicken soup.

How can I make Homemade Cream of Chicken Soup richer?

For an extra-luxurious zip, swap half (or all) of the whole milk for half-and-half or even a splash of cream. This version is extra velvety and especially good for eating by the bowlful!

Final Thoughts

If you’ve never tried making Homemade Cream of Chicken Soup from scratch, now’s your chance to discover just how wonderful (and easy!) it can be. Give it a go—your kitchen, your tastebuds, and every cozy meal to come will thank you!

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