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

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

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Instructions

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.
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.
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.
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.
Season the Soup: Mix in the thyme, parsley, black pepper, salt, and optional paprika. Taste and adjust the seasonings as needed.
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.