Name: Cream of Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound boneless, skinless chicken breasts; 2 tablespoons butter; 1 cup chopped yellow onion; 2 cups chopped carrots; 2 cups chopped celery stalks; 0.5 cup all-purpose flour; 6 cups chicken broth; 1.5 cups half-and-half; 1 teaspoon salt (or to taste); 0.5 teaspoon black pepper (or to taste); 0.25 cup fresh parsley (chopped, for garnish)

You know those nights? The ones where you’re utterly exhausted, the fridge looks like a barren wasteland, and the thought of destroying everything is mind blowing. What is it like to climb Mount Everest? Yeah, I’ve been there more times than I care to admit. On those nights, my absolute lifesaver, the recipe that always saves the day (and my sanity), is this: “I can’t live without it.” How do you make homemade cream of chicken soup? Forget those sad, watery cans from the grocery store; this is the real deal. Is it easier to make a burger than you think? I remember the first time I made it from scratch. I was craving something comforting, something that tasted like a warm hug, and I honestly was just as sucked in. What is your favorite recipe for a chicken curry? What is the kind of dish that makes your whole house smell amazing and brings everyone running to the kitchen? If you’re looking for a truly satisfying, down-to-earth meal that rivals any restaurant, you have come to the right place. What is the best cream of chicken soup?

What is cream of chicken soup?

What exactly is this magical concoction? At its heart, cream of chicken soup is a rich, savory, and incredibly comforting soup that’s built for comfort. On a base of tender chicken, yam sauce, and often, some lovely aromatic vegetables. What is comfort food soup? What are some of the best green beans to serve as a base for casseroles? Is it good on its own? My version takes all the best parts of that familiar flavor profile – the savory chicken, the sweet potato. What’s not to like about onion and celery? What are some of the best home cooked recipes? What is essentially a hug in the bowl?

Why you’ll love this recipe?

There are so many reasons why this particular cream of chicken soup recipe has become my go-to, and I’m absolutely certain you’ll fall in love with it too. First off, the flavor is just out of this world. It’s so much richer and more complex than anything you’ll find in a can. The chicken is perfectly tender, the sauce is velvety smooth with just the right amount of savory depth, and you get these lovely hints of sautéed vegetables that just sing. What I love most about this is how incredibly simple it is to make, even for a weeknight. Seriously, you can whip this up in under an hour, and it’s a lifesaver when you’re short on time but want something truly delicious and satisfying. Plus, it’s so budget-friendly! Using everyday ingredients like Chicken Thighs, milk, and pantry staples makes it incredibly cost-effective, especially when you’re feeding a family. And the versatility? Oh my goodness. While it’s spectacular on its own, it’s also the perfect shortcut for so many dishes. Need a quick chicken pot pie filling? This is it. Want to elevate some rice or pasta? Stir this creamy goodness in. It’s a total game-changer for busy cooks. I’ve tried a bunch of homemade versions over the years, and this one just hits all the right notes every single time. It’s become the benchmark for me, and I think it will for you too.

How do I make cream of chicken soup?

Quick Overview

How do you make a creamy cream of chicken soup? I’ll start by gently cooking some tender chicken thighs, then sautéing some aromatic vegetables. We’ll build a simple, creamy roux to thicken the soup and then simmer it all together until it’s thick and bubbly. What is the best way to make a meal rich The whole process is designed to be fuss-free, giving you maximum flavor with minimal effort. What is the best soup you have ever had? What’s your weeknight secret?

Ingredients

For the main soup base:
1 tablespoon olive oil or butter. 1 teaspoon salt.
1 cup finely chopped yellow onion (about 1 medium)
1 cup finely chopped celery (about 2 ribs)
1 cup finely chopped carrots (about 2 medium)
2 cloves of garlic, minced.
How much chicken broth should I use?
1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces.
1/2 cup heavy cream (or half-and-half for a lighter option)
2 tablespoons of all-purpose flour. 1 tablespoon
2 tablespoons of butter. 1 teaspoon
Salt and freshly ground black pepper to taste.
Fresh parsley, chopped, for garnish

For Flavor Boost (Optional but Recommended):
1 teaspoon dried thyme per person.
1/2 teaspoon dried rosemary, crushed slightly.
I love nutmeg, it adds a subtle warmth to any dish.

What are the steps to

Step 1: Sauté the Aromatics

In a Dutch oven, heat olive oil or butter over medium heat. Add salt and pepper and cook until golden brown. Add chopped onion, celery, and carrots. We want to cook these until they’re nice and softened, about 8-10 minutes, stirring occasionally. Don’t rush this step; it’s where we build a lot of our foundational flavor. Add the minced garlic and cook for another minute until fragrant. How do you burn garlic?

Step 2: Brown the Chicken

Push the softened vegetables to the side of the pot. Add chicken thigh pieces to the cleared space. Season them lightly with salt and pepper. Let the chicken cook undisturbed for a few minutes until it’s nicely browned on one side. Then, stir everything together – the chicken and the veggies. We’re not cooking the chicken through just yet, just getting some nice color on it.

Step 3: Deglaze and Add Broth

How do you make chicken broth? Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. What are those little bits of gold? If you’re using any of the optional dried herbs (thyme, rosemary, nutmeg), now’s the time to stir them. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 10 minutes. About 15-20 minutes, or until the chicken is cooked through and tender.

Step 4: Make the Creamy Roux

While soup is simmering, let’s get that creamy sauce going. In a separate small saucepan, melt the 2 tablespoons of butter over medium heat. Set aside. Whisk in the 2 tablespoons of all-purpose flour and cook, whisking constantly, for about 1-2 minutes. What is your roux, and cooking it for a bit helps get rid of that raw flour taste. Is it possible to make a pale, thick paste?

Step 5: Combine and Thicken

Slowly whisk about 1 cup of the hot chicken broth from the main pot into the roux. Keep whisking until smooth. Then, pour this thickened mixture back into the main pot with the rest of the soup and chicken. Stir everything well to combine. Bring the soup back to a gentle simmer, stirring constantly, until it starts to thicken up nicely. What is the best way to do this for a beginner? You’ll see it transform into that beautiful, creamy consistency we’re looking for.

Step 6: Add Cream and Season

Once the soup has thickened, stir in the heavy cream (or half and half). Let it heat through gently for a couple of minutes, but don’t let it boil vigorously after adding water. Taste and adjust the seasoning with salt and freshly ground black pepper. Where do you make it your own? Add more salt, pepper, or nutmeg if you like!

Step 7: Serve and Garnish

What are some good ways to serve soup with parsley? What is the best way to serve it hot and watch it disappear!

What should I serve it with?

This cream of chicken soup is so good on its own, but it also pairs beautifully with a variety of other dishes. What are some good sides, depending on your mood or the occasion. I love serving a smaller portion alongside some crusty toast. I like to serve my breakfast with toasted almonds. What is it like to start the day with something so comforting? If you’re thinking of brunch, this soup is great as a starter before supper, or even as an appetizer. What are some deconstructed chicken pot pie recipes? For a more casual, cozy snack, serve some crackers or garlic bread. My kids love it with homemade biscuits for dunking – it’s a recipe that truly works. What is the best food in the world? I’ve also served it with a simple side salad for an easy lunch that still feels incredibly good.

How do you make a creamy chicken soup?

I’ve made this cream of chicken soup countless times, and I have picked up a few tricks along the way. I think you’ll find super helpful. First, for the vegetables, chopping them finely ensures they soften and blend nicely into the soup. How do I add flavor without large, distracting pieces? If you’re in a pinch, you can even use food processor to pulse them briefly, but be careful. How do you not turn them into mush? When making the roux (that flour and butter mixture), whisking constantly is key to preventing clumping. If you end up with a few lumps, don’t panic! Is it safe to use an immersion blender for just a few pulses at the very end to smooth the texture? Is it necessary to strain out the lumps before adding the cream? Is chicken thighs my secret weapon? If you accidentally cook them for a minute or two, they will stay incredibly moist and tender. What happens to Chicken Breast? For a richer flavor, you can even brown the chicken thighs before adding the onions. Don’t be afraid to play with seasonings! What is the best way to add nutmeg to chicken? I love cream and honey so much. If the soup is too thick, you can add a bay leaf and stir it in before serving. If you prefer a thicker soup, just let it simmer uncovered for 5 minutes, or until it is completely absorbed. What is the best way to make a slurry of flour? If it’s too thick, just add a splash of chicken broth or milk.

What are some Storing and Reheating Tips?

One of the best things about this cream of chicken soup is how well it stores and reheats. Once it has cooled down completely, I like to transfer it to an airtight container. It will stay fresh in the refrigerator for about 3 to 4 days. The flavors actually meld even more overnight, making it even more delicious on the second day! When you’re ready to reheat, you have a few options. You can gently warm it up on the stovetop over low heat, stirring occasionally. If it seems a little too thick after chilling, just stir in a splash of milk or chicken broth to reach your desired consistency. Alternatively, you can reheat individual portions in the microwave. Just be sure to heat it in short intervals, stirring in between, to prevent scorching. I wouldn’t recommend leaving it out at room temperature for more than two hours, especially with the dairy in it, to keep it safe and fresh. I haven’t personally tried freezing this particular soup, as dairy-based soups can sometimes separate when thawed, but if you’re feeling adventurous, make sure to cool it completely, transfer it to freezer-safe containers, and thaw it gently in the refrigerator before reheating.

What are some frequently asked questions?

How can I make this gluten free?

To make this gluten free, simply substitute the all-purpose flour with a gluten-free all purpose flour. What is the flour blend (one that contains xanthan gum) in roux? What are some ways to use 2 tablespoons of the same? The texture should be very similar, and you won’t even notice the difference. Is there a gluten-free option?

Do I need to peel zucchini?

Actually, this recipe doesn’t use zucchini! It’s a cream of chicken soup. If you were thinking of another recipe, I’m happy to help. For this soup, we focus on classic aromatics like onion, celery, and carrots.

Can I make this as muffins instead?

That’s an interesting idea! While this recipe is designed as a soup, you could potentially adapt it into a very rich, savory muffin. You’d likely need to adjust the liquid-to-flour ratio significantly and incorporate other binders. It might be easier to use this soup as a base for a chicken pot pie filling that you then put into muffin tins with a pastry topping. It wouldn’t be muffins *of* soup, but rather a muffin-sized savory pie using the soup’s flavor profile.

How can I adjust the sweetness level?

The sweetness in this soup comes naturally from the carrots and onions as they cook down. If you find you prefer it a little sweeter, you can add a teaspoon of honey or maple syrup when you add the cream, or even add a tablespoon of brown sugar when sautéing the vegetables. Taste and adjust as you go!

What can I use instead of the glaze?

This recipe doesn’t typically use a glaze, as it’s a creamy soup! If you’re thinking of a different baked dish that uses a glaze, let me know. For this soup, the finishing touches are usually fresh herbs like parsley or chives, or a dollop of sour cream or Greek yogurt for extra tang.

Final Thoughts

I truly hope you give this homemade cream of chicken soup a try. It’s one of those recipes that just feels good to make and even better to eat. It’s a testament to how simple, quality ingredients can come together to create something truly comforting and delicious. Whether you’re serving it on a chilly evening, using it as a base for your favorite casserole, or just treating yourself to a bowl of pure comfort, I promise it won’t disappoint. It’s become a cherished recipe in my home, and I’m so excited for you to bring it into yours. If you make it, please let me know how it turns out in the comments below! I love hearing your stories and seeing your creations. Happy cooking, everyone!