A homemade Cream of Chicken Soup is completely and utterly incomparable to the canned stuff. It’s silky and thick, with the subtle fragrance of thyme, and it tastes real.
Simple to make, this recipe is sure to become a favourite you’ll make over and over again!
Cream of Chicken Soup recipe
Growing up, I was “deprived” of canned soup. And such is the case when you’re a kid that you always want what you can’t have.
I got sent to school with bento boxes and eyed off my friends’ peanut butter sandwiches with jealousy. I looked forward to sleepovers, not only because of the excitement of staying at a friends’ place, but because I got to try food that my mother would never make.
Such as – soup from a can. I can’t believe how much I used to love that stuff!
(I also can’t believe that I used to be embarrassed being sent to school with bento boxes. It’s all the rage nowadays!)
At some point, I grew up, learned how to cook, found and made a homemade cream of chicken recipe.
And today, I shake my head, wondering how on earth I used to think canned soup was so delish.
Homemade cream of chicken soup is SO GOOD. If you like canned cream of chicken soup or those instant cup-a-soup packets, you are going to LOVE this!
This cream of chicken soup recipe is very straight forward. Thick, creamy, and it tastes real. The canned stuff is no comparison!
Homemade Condensed Cream of Chicken Soup
This recipe is an updated version of a recipe I posted way back when I started RecipeTin Eats. The previous recipe was written starting with a homemade condensed cream of chicken soup – thick and gloopy like Campbell’s soup in a can.
I went through a phase when I made homemade condensed soup which I would then keep for a few days then later use to make a soup or casserole. However, I found that I haven’t made condensed soup in years, mainly because it can only be kept for a few days so it kind of defeats the purpose of that recipe. But in case you want it, I’ve kept it – click here to get the recipe for the homemade Cream of Chicken Soup!
This is what it looks like. I told you – gloopy!!
With just 395 calories for a meal size bowl, this cream of chicken soup recipe is healthier than most creamy soups because it’s made without cream. It’s far healthier than canned – lower in sodium, preservative free and other artificial additives.
And you can tell the difference with just one spoonful. It tastes so much better than canned, it’s almost a joke!
I know I’ve included croutons here, but nobody would ever say no to a side of crusty bread for dunking! Here are some of my favourites.
Soup Dunkers
I use this cream of chicken soup recipe as a base for making more fully loaded soups, filled out with noodles or rice, and more veggies. Such as this Cream of Vegetable Soup with Noodles.
But for this one, I wanted to share the “classic” version, like what you get out of the can. So it’s light on the veggies and chicken – but what you do see is the real deal, nice and fresh!
I really think you’ll love this. The subtle fragrance from the thyme is really lovely, I think that’s what seals the deal for me. 🙂
Enjoy! – Nagi xx
Cream of Chicken Soup recipe
WATCH HOW TO MAKE IT
Homemade Cream of Chicken Soup recipe video! (Not my hands, I was just the “director”, videographer, editor, gofer, lighting person, stylist, script writer, recipe maker. 😉 The hands will be back on Friday for a weekend treat I’m super excited about! )
PS Also, I forgot celery when filming. Oops.
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Homemade Cream of Chicken Soup recipe
Ingredients
- 1 tbsp olive oil
- 50 g / 3.5 tbsp unsalted butter
- ½ cup / 75 g flour
- 1 garlic clove , minced
- ½ small brown onion , finely chopped
- 1 small carrot , diced
- 1/2 red capsicum/bell pepper , finely chopped
- 1 small celery stick , diced
- 2 cups / 500 ml chicken stock / broth , preferably low sodium
- 3 cups / 750 ml milk , any fat %
- ½ tsp salt
- ¼ tsp EACH garlic powder , onion powder, dried thyme, black pepper (“Spices”)
- 3/4 cup frozen peas
- 1 cup cooked chicken , diced or shredded
Croutons
- 2 slices white bread , cut into cubes
- Olive oil spray
- Salt
Instructions
- Heat oil in a large pot over medium high heat. Add onion and garlic and cook for 2 minutes until partly translucent but not browned.
- Add carrots, celery and capsicum, cook for 1 minute to soften.
- Add butter and melt. Then add flour and mix until incorporated, and stir constantly for 1 minute.
- Add broth, mix until flour is incorporated, then add milk. Mix to combine, then add salt, Spices, chicken and peas.
- Bring to simmer, mixing occasionally to stop bottom of sticking. As it heats, it will thicken – about 4 to 5 minutes. Don’t let it bubble.
- Once thickened to your taste, adjust salt and pepper. Ladle into bowls and serve garnished with croutons and fresh thyme if desired.
- Croutons: Spray croutons generously with oil, sprinkle with salt, then bake for 5 minutes at 180C/350F or until golden and crunchy.
Recipe Notes:
Nutrition Information:
And more creamy cream-less soups
Browse all Soups
LIFE OF DOZER
Dozer wants highlights too!
(Either that, or he’s crawling over me in a mad panic trying to escape 😈)
PS Yes, I live in a very dog friendly neighbourhood!
The silky texture of the broth and veggies was perfect. For some reason, the flavor of the creamy broth was not as robust –i.e., “chickeny” as I would have liked. I added more salt, pepper, onion powder and thyme but I couldn’t quite get it there. A few drops of lemon juice helped, but the chicken flavor was not quite there. I’m not sure how I missed the mark but welcome any thoughts on how to boost the chicken flavor up a notch if I find it a little bland. I’d really like to try again because I love the base.
So cold in SW Qld made this soup on Saturday and it was a ripper…I steamed cubed chicken breast in the stock and all in the pot…it was amazing
Hi Gigi, sorry you found it not as flavourful as you’d like – I imagine it’s done to the brand of chicken broth you used. Can I ask which one you used? N x
Yes, it was Swanson’s Chicken Broth.
Might you have a recommendation for a good broth (or two)? I’m located in the US and hopefully can find whatever you recommend.
I love trying out your recipes, Nagi! Yum yum!!
BTW, I just ordered my first container of Vegeta and am looking forward to using it. 🙂
This is my first cream of chicken soup ever, and I think I am going to stick with it. It is amazing 👍. Thank you!
You’re so welcome Gina! N x
Nagi I have been making this recipe for a few years and just love. I double up the receipt using a whole cooked chook, with its bones used to produce stock. I add a table spoon of dijon mustard and a tablespoon of cajun spice. As all ingredients are doubled it gives it a nice warm flavour. Just love your receipts.
I made this last night while we had a power outage due to storm related shenanigans. A nice sauvignon blanc and crusty bread made it a perfect meal.
Sounds great Mel!! N x
I tried it and it was delicious! My kids keep asking for more
That’s the best compliment Ayu!!
I used this recipe yesterday and would give it 10 stars if possible! DELICIOUS!! I used half of it in a casserole and froze the other half to test it’s freezability.
Perfect Mary!! N x
Hi there 🙂 I’m new to the soup making game! I actually do have a soup maker – so I believe I can literally add in all the ingredients uncooked? And it’ll do it for me?
If that’s the case, would I still add flour do you know?
Thanks for any advice
Megan
Hi Megan – I don’t own a soup maker sorry so I can’t give you directions here! Would love to know how it turns out though! N x
Hi Nagi
Okay thanks I plan on making this tomorrow 🙂
Different websites suggest different stock to milk ratios.. some also say double cream. Do I need to use single cream or double to make it creamier or is semi-skimmed milk okay?
Please tell me how it was with the soupmaker
Please explain how you calculated 45 calories per serving. Per nutrition facts: 395 calories divided by 4 is 98.75 calories per serving
Hi AEB! There’s 2 boxes at the bottom – one is just for the broth, which is the core recipe, and then the other includes the chicken, peas etc 🙂 That has more calories! The 45 calories is for the creamy broth only, per serve. N x
The best chicken soup ever. This recipe came just at the right time as we’d had a chicken the night before. So I made the soup and some crusty bread, you cant beat homemade bread. Only had one problem I didn’t make enough for seconds.
You and Dozer are looking good
Sounds divine Colin!! Double batch next time 😉
THIS SOUP IS KILLER by itself! But I have a question: can this soup be frozen? My family likes several dishes that include Cream of Chicken Soup, and I make outstanding chicken stock in large batches……would be nice to use “Cooking Day” to put a few canned sized Cream of Chicken Soup portions away! Would love to cut some corners, while NOT cutting corners LOL!
Hi Carol, I’m so glad you love it! I’ve frozen it successfully before – perfect to have as an emergency meal 🙂
This is an awesome recipe and my go-to for ready to eat cream of chicken soup I add wild rice and a ton of veggies and it’s fantastic! But Nagi, I gotta say, you’re WAY too critical of your condensed cream of chicken soup recipe. It’s perfect for casseroles requiring cream of chicken soup and is very tasty. Thanks to you, I can totally avoid processed condensed soup that is full of sodium and no nutritional value. You rock!
Thanks so much Shannon – that’s so great to know!
So good! I made this very spur of the moment, using leftover chicken and the chicken stock made from your roast chicken. I wish I’d made more!
Sounds delicious Beth!
Hi, just came across your great recipes, several of which I want to make straight away, yesterday I started with the cream of chicken soup as my youngest wasn’t feeling well. Anyway I wasn’t sure how much flour to use as the recipe says 1/2 cup/ 75g. As it’s an Australian cup I’m guessing that means 125g, or should it be the 75g measure. I went with 75g but did need to put less liquid in. It tasted fantastic and will be a favourite in our house but could you let me know which amount it should be so that I can pass it on to my twins who are at Uni as I think they will love it, many thanks
This soup really delivers!! Entire family extremely satisfied. I’m not a fan of having half leftovers of vegetables so I used the whole capsicum and onion and didn’t need to alter the seasoning, great result! The croutons added the perfect crunch. Oh btw I made this with skim milk….yummy. This recipe is definitely going on our recipe rotation. Thanks Nagi 🙂 keep ’em coming.
I’m so happy you loved it Sharon!
Could you add Barley to this?
You could Belle – you would need to cook it first so it doesn’t soak up all of the liquid! N x
I have to make a chicken dish tonight coz I want to use up the ingredients in the fridge by today, and I googled and found this recipe. I made this and everyone loves it. Thank you!
Perfect Audrey, I Loe using up all my fridge leftovers!
I’ve lost count of how many time’s I’ve made this soup… it’s seriously perfect, I could eat it every day for lunch at work
Awesome Gaetana, I’m so glad you love it!
TY for this wonderful recipe. Great 20 min base for tons of adaptations. Pimped it w New Mexico roasted green chili, a smidgen of cumin, oregano, and danced a bay leaf for a hot minute cuz depth…oh switched out cilantro for celery and cubed Asadero for croutons. The cheese held shape waiting to melt in your mouth…a most amazing bite.
Eileen, that sounds amazing!
Sounds absolutely AMAZING Eileen!
This was absolutely delicious!!! My husband couldn’t stop raving about how good it tasted!! Thank you! This one is for repeating.
Woot! Great stuff Linda!
I added an extra 1/2 or so of chicken. I was out of milk, so used up 2 cups of half & half & then added about 1 more cup of broth. It was so good, that even my very picky husband enjoyed it! I will definitely be making this one again! Cheers!
This soup was fabulous! I made with home made chicken broth and my family loved it!
Homemade broth sounds divine!! I’m so glad you loved it Charleen ❤️