If you’ve only ever tasted cream of chicken soup from a can, I can hardly wait for you to experience the cozy, soul-warming magic of Homemade Cream of Chicken Soup. Rich, velvety, and packed with savory chicken flavor, this version feels like a comforting hug in a bowl. It’s easy to make from scratch with just a handful of everyday staples, yet it tastes infinitely fresher and heartier than anything store-bought. Whether you sip it steaming from a mug or use it as a shortcut in creamy casseroles, you’re about to find out why this recipe is such a beloved classic in my kitchen!

Homemade Cream of Chicken Soup Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this soup has a purpose—you’ll love how this short list builds layers of flavor and a lusciously creamy texture without fuss. With only pantry staples and a bit of leftover chicken, you can have homemade comfort in half an hour.

Unsalted Butter: Forms the base for a silky roux and adds a subtle richness.
Onion, finely chopped: Sautéed onion gives the soup a sweet, aromatic depth.
Garlic, minced: Just a couple of cloves infuse warmth and complexity—don’t skip it!
All-purpose Flour: This is key for thickening the soup to that classic creamy consistency.
Low-sodium Chicken Broth: The main source of savory flavor; low-sodium lets you control the salt.
Whole Milk: Brings a mellow, creamy profile without being too heavy.
Heavy Cream: Just a splash gives irresistible silkiness and luxurious texture.
Cooked, Shredded Chicken: Use leftover or rotisserie chicken for ease and extra flavor.
Salt and Black Pepper: Essential for seasoning; always taste and adjust!
Dried Thyme: A tiny bit goes a long way—adds an herby, comforting note.
Celery Seed (optional): Try this for a subtle, almost nostalgic flavor reminiscent of classic cream soups.

How to Make Homemade Cream of Chicken Soup

Step 1: Sauté the Aromatics

Start by melting your unsalted butter in a sturdy saucepan over medium heat. Toss in the finely chopped onion and let it cook, stirring occasionally, until the onion turns soft and translucent—about 4 to 5 minutes. Add the minced garlic and cook for just 30 seconds more, until fragrant. This base builds that classic, inviting aroma that tells everyone something delicious is coming.

Step 2: Build the Roux

With your onions and garlic golden and tender, it’s time to sprinkle the flour over the mix. Stir continuously, letting the flour coat the onions and absorb the buttery goodness. Let it cook for a minute or two until you see a hint of pale gold. This step develops flavor and ensures a lump-free, creamy soup later.

Step 3: Add Broth and Dairy for Luxurious Texture

Gradually whisk in the chicken broth, pouring slowly while stirring constantly to keep things smooth. This motion is the secret to a lump-free soup. Then, add the milk and heavy cream, whisking again, until the mixture looks silky and combined. Keep the heat on medium and cook for about 4 to 6 minutes, whisking occasionally, as the soup thickens up beautifully.

Step 4: Stir in the Chicken and Seasonings

Add the shredded chicken right into the pot, along with salt, black pepper, dried thyme, and celery seed if you want an extra boost of flavor. Reduce the heat to low. Let it all simmer gently for another 5 to 10 minutes, stirring here and there to make sure nothing sticks. The flavors meld together, and the soup reaches its perfect creamy consistency.

Step 5: Serve or Store

Now your Homemade Cream of Chicken Soup is ready! Ladle it steaming into bowls for a comforting meal, or use it in place of canned soup for all your favorite casseroles and recipes. For a smoother consistency, you can blend it before serving—totally up to you.

How to Serve Homemade Cream of Chicken Soup

Garnishes

A sprinkle of fresh parsley or chives wakes up every spoonful with color and a pop of herbal brightness. Try a dusting of freshly cracked black pepper, or even a few crisp croutons for extra crunch. If you like a hint of tang, a squeeze of lemon juice or a swirl of sour cream also works wonders with Homemade Cream of Chicken Soup.

Side Dishes

This soup is heavenly alongside a warm slice of buttered baguette or homemade biscuits. Pair it with a crisp green salad tossed in a bright vinaigrette, or keep things cozy with grilled cheese sandwiches for dunking. There’s no wrong way to round out this nourishing bowl!

Creative Ways to Present

For special occasions, serve the soup in small mugs as an appetizer, or hollowed-out bread bowls for a fun twist. You can even pour it into mini ramekins and top with a flaky piece of pastry for a quick pot pie effect. However you present it, Homemade Cream of Chicken Soup adds warmth and a touch of homemade love to the table.

Make Ahead and Storage

Storing Leftovers

Leftover Homemade Cream of Chicken Soup keeps beautifully in the fridge. Simply let the soup cool to room temperature, then transfer to an airtight container. It will stay fresh for up to 4 days, making it ideal for meal prep or next-day lunches.

Freezing

If you want to make a big batch, this soup freezes well. Pour cooled soup into freezer-safe containers, leaving a little room for expansion. You can freeze it for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Gently reheat your soup on the stovetop over low-to-medium heat, stirring now and then to keep it silky-smooth. If it looks too thick, add an extra splash of broth or milk until it’s just right. Microwaving also works—just give it a good stir halfway through to distribute the heat evenly.

FAQs

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

Absolutely! Just substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. The results are just as creamy and delicious, perfect for anyone managing a gluten intolerance.

What kind of chicken works best?

This is the perfect use for leftover roast chicken or even a store-bought rotisserie chicken. You can poach a chicken breast or thigh if you like, but any well-cooked, tender chicken will do the trick.

Can I use milk alternatives for a dairy-free version?

You can try it with unsweetened, plain plant-based milk (such as oat or almond milk) and use olive oil instead of butter. It won’t be quite as rich, but it still works in a pinch!

How can I make the soup thicker or thinner?

For a thicker, condensed-style soup (like the canned version), simply reduce the chicken broth to 1 cup. For a thinner, sippable version, add more milk or broth until you reach your ideal consistency.

Does Homemade Cream of Chicken Soup freeze well?

Yes! Cool the soup completely and freeze in a tightly sealed container. When ready to reheat, thaw overnight in the fridge, then warm gently, adding a splash of broth if needed to restore its creamy texture.

Final Thoughts

There’s just something about a bowl of Homemade Cream of Chicken Soup that makes any day a little bit cozier. I can’t wait for you to try this recipe and taste just how simple and satisfying truly homemade comfort food can be. Give it a spin—your kitchen will smell amazing, and you’ll never look at canned soup the same way again!