Homemade Cream of Chicken Soup Recipe
If you’ve ever wished for something fresher, richer, and more flavorful than anything from a can, Homemade Cream of Chicken Soup is truly that upgrade your kitchen deserves. This cozy classic comes together with just a handful of simple ingredients but yields a creamy, savory magic that beats store-bought every single time. Whether you’re craving comfort in a bowl or need the perfect base for your next casserole, this Homemade Cream of Chicken Soup is about to earn a spot in your regular recipe rotation.
Ingredients You’ll Need
Each ingredient in this recipe was chosen for its special role, so you get the creamiest texture, the most comforting taste, and that signature color you expect. Nothing fancy, just kitchen staples that, when combined, create Homemade Cream of Chicken Soup perfection.
- Butter: Adds rich depth and helps create a silky base for your soup.
- All-purpose flour: Necessary for that classic thick, creamy consistency.
- Chicken broth: Infuses hearty chicken flavor you just can’t mimic with water.
- Whole milk: Gives the soup its creamy backbone—swap for half-and-half if you want it extra rich!
- Cooked, shredded chicken: Brings real, meaty bites into every spoonful—rotisserie leftovers work perfectly.
- Onion powder: Provides gentle savoriness and warmth.
- Garlic powder: Delivers that familiar, comforting aroma and taste.
- Celery salt: Sneaks in a vegetable flavor and subtle saltiness, brightening the whole bowl.
- Salt: Enhances all the savory notes—taste before adding more!
- Black pepper: Adds a little background warmth with every bite.
How to Make Homemade Cream of Chicken Soup
Step 1: Start with a Buttery Roux
Begin by setting your medium saucepan over medium heat and tossing in all the butter. Once it’s melted and gently sizzling, sprinkle in the flour and whisk until smooth. Allow this mixture to cook for a minute or two—this helps eliminate that raw flour taste and is the secret behind velvety, lump-free Homemade Cream of Chicken Soup.
Step 2: Whisk in Broth and Milk
Next, gradually pour in the chicken broth, whisking as you go, so your roux absorbs the liquid without clumping. Repeat with the whole milk. Keep whisking—this is what ensures your soup turns out creamy instead of grainy!
Step 3: Season It Up
Add the onion powder, garlic powder, celery salt, regular salt, and black pepper right into the pot. These spices are what transform this from just “creamy” soup into the true, nostalgic flavor of Homemade Cream of Chicken Soup.
Step 4: Simmer Until Thickened
Let everything come to a gentle bubble and simmer for about 4 to 5 minutes, stirring frequently. The soup will thicken up as it cooks, so don’t walk away! If you prefer a super smooth soup (especially for using as a casserole base), you can carefully blend it at this stage.
Step 5: Add the Chicken
Stir in your shredded cooked chicken and cook for just another minute or two, until it’s nicely heated through. If you like bigger chicken pieces, add a little extra—this is your soup, after all! Now your Homemade Cream of Chicken Soup is ready to use, serve, or store.
How to Serve Homemade Cream of Chicken Soup
Garnishes
Finish your Homemade Cream of Chicken Soup with a sprinkle of freshly chopped parsley, a handful of crispy fried onions, or just a dusting of black pepper for elegance and extra flavor. These little touches make it feel like something truly special.
Side Dishes
This soup shines alongside a crusty hunk of sourdough, a flaky biscuit, or even a vibrant green salad. Any of these partners round out a cozy lunch or dinner, giving you that classic comfort-food experience that’s both homemade and heartwarming.
Creative Ways to Present
For something fun, ladle the soup into mini bread bowls or serve in a coffee mug for a whimsical touch. Or, try drizzling a swirl of cream or add tiny cubes of sautéed veggies for a pop of color—that’s the beauty of Homemade Cream of Chicken Soup: it’s endlessly adaptable.
Make Ahead and Storage
Storing Leftovers
Leftover Homemade Cream of Chicken Soup keeps beautifully in an airtight container in the fridge for up to 3 days. Just let it cool completely before sealing it up. If it thickens upon standing, don’t worry—a splash of broth or milk will loosen it right back up when reheating.
Freezing
This soup can absolutely be frozen! Let it cool, then transfer to a freezer-safe container or even zipper-top bags for easy storage. Homemade Cream of Chicken Soup will keep in the freezer for up to three months. Just thaw in the fridge overnight before reheating.
Reheating
Gently reheat on the stovetop over medium-low heat, stirring often for the smoothest result. If your soup thickens up too much after storing or freezing, add a splash of broth or milk as you heat. Give it a good stir, and it will return right to its original creamy glory.
FAQs
Can I use leftover rotisserie chicken?
Absolutely! Leftover rotisserie chicken makes this recipe even easier and adds fantastic flavor. Just shred or chop it and stir in as directed.
How do I make this gluten-free?
To make Homemade Cream of Chicken Soup gluten-free, simply swap in your favorite all-purpose gluten-free flour blend instead of regular flour. The results will be just as creamy and satisfying.
Can I use low-fat milk?
Yes, you can use low-fat or even skim milk, but keep in mind the texture will be a bit less creamy. For the richest soup, stick with whole milk or half-and-half, but adjust to your needs.
Is this the same as condensed soup?
This recipe is the perfect homemade version of condensed cream of chicken soup. If you want to use it as a direct substitute in casseroles or recipes, use the same quantity as you would a 10.5-ounce can.
Can I double or triple the recipe?
Definitely! This recipe multiplies easily. Just increase all the ingredients proportionally, and you’ll have plenty of Homemade Cream of Chicken Soup ready for recipes, freezing, or sharing with friends.
Final Thoughts
Once you’ve tried Homemade Cream of Chicken Soup, you’ll wonder how you ever settled for anything less flavorful and fresh. I hope you’ll treat yourself to a batch soon, whether you’re sipping it from a mug or stirring it into your favorite family casserole. Happy cooking and even happier eating!
Print
Homemade Cream of Chicken Soup Recipe
- Total Time: 15 minutes
- Yield: 1½ cups (about 1 can equivalent) 1x
- Diet: Non-Vegetarian
Description
Learn how to make a delicious homemade cream of chicken soup that is perfect as a standalone dish or as a versatile ingredient for casseroles and recipes requiring a creamy base.
Ingredients
Main Ingredients:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- ½ cup cooked, shredded chicken
Seasonings:
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon celery salt
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Melt Butter: In a medium saucepan over medium heat, melt the butter.
- Make Roux: Whisk in the flour and cook for 1-2 minutes to form a roux.
- Add Broth and Milk: Slowly whisk in the chicken broth and milk, stirring constantly to avoid lumps.
- Season: Add onion powder, garlic powder, celery salt, salt, and black pepper.
- Simmer: Bring the mixture to a gentle simmer and cook for 4-5 minutes, stirring frequently, until thickened.
- Add Chicken: Stir in the shredded chicken and cook for another 1-2 minutes to heat through.
- Finish: Remove from heat and use immediately or let cool and store.
Notes
- For a smoother texture, blend the soup before adding chicken.
- You can substitute whole milk with half-and-half for a richer soup, or use low-fat milk for a lighter version.
- This recipe is equivalent to one can of condensed soup and can be used in casseroles.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 160
- Sugar: 2g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 40mg
