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!
I can’t wait to make this later on today; battling flu, and all I can think of is SOUP😷🤧 Love your recipes and blog, and Dozer always makes me smile!
I hope this makes you feel better Trish! ❤️
Love this recipe! Always looking for new soup recipes so this one is a keeper. The only changes I made was left out the red pepper as I didn’t have any and added some premade gnocchi…
Great soup! The entire family loved it.
It was a last minute meal as my daughter had a sore mouth from getting her braces on. I just used the veggies I had on hand including mushrooms. I cooked them longer to ensure some proper kid mushiness and added egg noodles. Win! Win!
Made this for dinner tonight. A great way to use up veggies in the fridge, including zucchini and the last bit of bbq chicken. I chopped up small pieces of sweet potato, roasted it and added to the finish. Garnished with freshly chopped parsley pickled from the garden. They all loved the soup and there wasn’t a drop left in the pot. Thank you Nagi for another winner!!!!
That’s terrific to hear Valerie! Glad you enjoyed this! N x
Delicious! Was my first time making a “cream” soup and I was quite impressed with how it turned out! I love that it’s all real food!
FANTASTIC!!! So glad you enjoyed this Vicky, thanks for letting me know! N x
Very good and comforting. One thing….add just a SMIDGEN of soy sauce. Trust me. mmmmmm
ooh. It’s the secret ingredient in so many things!
This was increadible!! Thank you, Nagi. Your Mexican rice was just as great..
Hi, I want to try this recipe, however, if I use chicken stock instead of chicken broth, do I use 1 whole piece and add 250ml of water?
Hi Wei! The packet should say but the standard is 1 cube dissolved in 250ml of hot water = 1 cup of broth. N x
I tried this recipe today n it turned out yummy. Thanks alot..my husband enjoyed it.
Terrific to hear Natasha! Thanks for letting me know you enjoyed it – N x
Hello Nagi. Big fan of your recipes. They’re simple, easy, and delicious! For this soup, any creative ideas what to do with leftover?
I bet It would be a wonderful filling for a chicken pot pie. You could even top it with a puff pastry.
Hi Magda! Hmm, nothing other than freezing! 🙂
Wonderful! Should have made double the portion though, only got 5 lunches in the freezer, we ate too much before I got it in the freezer containers.
I did add more carrot and celery but will add more next time, I cannot eat capsicum so omitted that.
I made the chicken stock from scratch so used both broth and chicken for the soup. The stock had such a good taste so decided to use 3 cups of stock and 2 cups of milk. Still got a wonderful creamy soup.
So will see which soup to make for next week 🙂
I absolutely love hearing that!!! I’m so pleased, thanks for letting me know Rose! N x
I would like to include this in my little dog’s meal. Will it taste good if I eliminate the onion and garlic?
For your dog? YES!!!!
Just made your soup. OMG!!!!! Delicious
Thank you
I love hearing that Fran, thank you so much for letting me know you enjoyed it! N x
I used your homemade Cream of Chicken Soup recipe to make my family’s favorite, “Chicken and Noodles.” They loved it! Tastes much better than canned soup.
I love hearing that Darice, thank you so much for letting me know you enjoyed it! N x
That looks yummy! I am drooling. Will have to cook it this weekend. Thank you for the recipe.
Hope you love it James!
Great recipe! I marinated the chicken with curry and skipped on the powdered onion and garlic (just chopped more in the beginning). Amazing!!!!
Love hearing that Vana! Thanks for letting me know – N x ❤️
Hi. Can you use this recipe in making casseroles?
Absolutely!
I made this tonight for dinner. It is such an easy recipe and so delicious!
That’s great to hear Toston, thanks for sharing your feedback! N x ❤️
I made this today and it is awesome! My question is can it be frozen?
Yes it can! Mix well once you reheat it so it comes together again 🙂 N x
Just made this for dinner, it turned out delicious! I love the simple crouton topping too.
That’s terrific to hear Alexis! Thank you for sharing your feedback! N x ❤️