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Cream of Chicken Soup Recipe

Cream of Chicken Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 86 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Side-dishes
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

This homemade Cream of Chicken Soup recipe delivers comforting, velvety soup in just 30 minutes using simple ingredients you likely have on hand. Enjoy it as a cozy meal, or use it as a flavorful base for casseroles and pot pies.


Ingredients

Units Scale

For the Soup Base

  • 3 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 3 cups chicken broth (preferably low sodium)
  • 2 cups cooked chicken, shredded or diced
  • 1 cup whole milk
  • 1/2 cup heavy cream

Seasonings

  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon black pepper (more to taste)
  • 1/2 teaspoon salt (or to taste)
  • Optional: 1/4 teaspoon paprika

For Serving (Optional)

  • Fresh parsley, chopped
  • Crusty bread

Instructions

  1. Sauté the Aromatics: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
  2. Make the Roux: Sprinkle the flour over the onions and garlic. Stir continuously for 1-2 minutes, allowing the flour to cook but not brown. This step helps thicken the soup and eliminates any raw flour taste.
  3. Add the Liquids: Gradually pour in the chicken broth while whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes, until it thickens slightly.
  4. Stir in Chicken & Dairy: Add the shredded or diced cooked chicken, then pour in the milk and heavy cream. Stir well to blend, and continue to simmer over low heat for 10-15 minutes, stirring occasionally.
  5. Season the Soup: Mix in the thyme, parsley, black pepper, salt, and optional paprika. Taste and adjust the seasonings as needed.
  6. Finish and Serve: Once the soup is hot and thickened to your liking (it should coat the back of a spoon), ladle into bowls. Garnish with fresh parsley if desired, and serve with crusty bread.

Notes

  • Use rotisserie chicken for a quick shortcut, or poach chicken breasts just for this recipe.
  • For a thinner soup, reduce the amount of flour or increase the broth.
  • Leftovers keep well in the fridge for up to 3 days; reheat gently and add a splash of broth if needed.
  • You can freeze the soup, but the texture may change slightly upon reheating due to the dairy.
  • Add vegetables like carrots, celery, or peas for extra flavor and nutrition.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 4g
  • Sodium: 680mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 21g
  • Cholesterol: 90mg