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.
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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!
Dogs are the best Nagi! Mine share bed and table with me and I’m not ashamed to say so. I say Yes, let’s keep on loving them!
There is no shame in that! N x ❤️
Hi there Nagi, I happen to stumble on your site a few weeks ago, and by goly am I ever happy I did, I’ve tried a few of your recipies and they were DELICIOUS, and Easy. Thank you so much for sharing your recipies with us along with your very helpful tips. keep up your good work, and please Keep on smiling! 🙂
Cream of Chicken soup is honestly one of my favouritest things in the whole entire world and I honestly did not know it could be make like this.. I thought it was just one of those instant soup flavour things. I feel so silly now! I really must try this recipe you made it look so easy! Does that mean cream of vegetable soup is the same thing but with vegetable broth? (that’s my second fave)… I too asian household was deprived of western ‘soup’. It’s still something I dont make all that often because we usually have asian broth (canh) which is fantastic but it doesn’t stop me from stocking all the flavours of ‘cuppa soup’ whenever woolys has a sale 🙂
Don’t feel silly Mezzle! I understand what you mean. 🙂 And yes I make cream of veggie soup just like this with veg broth, no chicken, more veggies! N xx
Ηey Nagi the weather is still pretty warm here in Corfu . Your soup looks so delish I’m afraid I’m gonna have to wait to try it a little while longer until the weather cools down a little. I think Dozer got little jealous and probably wanted a hair cut too.Cuteeeeeeeeee.Have a great week.
Does it ever get cool in Corfu??? I did a whole heap of research on Corfu when I planned to travel there a few years back! PS Really had to resist asking for pink streaks in his tail…..
I’m sort of new to your blog and I’m so impressed with your recipes, how easy and tasty they are, and how thorough your instructions are. This soup was too yummy–I overate a bit. But I needed some serious comfort food today, so I’m glad I made it. Do you think it would freeze well? Thanks for your Down Under down-to-earth blog and fabulous recipes and gorgeous photos!!
Hi Marsha, I’m so pleased you’re enjoying my recipes, thank you! Yes this will freeze well. 🙂 Just defrost and reheat!
Hi Nagi, made this soup today and have to say it’s delicious. Did add a bit more onion salt to taste but otherwise superb! I have to tell you I have a book where I only put my all time favourites, I already have quite a few of your recipes in it.😊 My husband said today after eating this soup it’s definitely book worthy 👍👍Thank s Nagi
This made The Book? 😂 I’m glad to hear you enjoyed the recipe! Thanks for the great review Carol! N xx
Forgot to say I LOVE Dozer, he’s such a character 😊
And he knows it too 🙄
Hi Nagi, I made this for my flu ridden family and it went down a treat. They all enjoyed it thoroughly and went back for seconds. Perfect winter comfort food. Thanks heaps for yet another great recipe.
Sorry to hear the family is not well, but I’m glad they found some comfort in this soup! Hope everyone gets better soon – N xx
I don’t usually comment, but this time I have to.
It looks absolutely amazing! And as the biggest fan of chicken, I will definitely try this next week, as I come back from trip.
Keep up the awesome work and see ya! 🙂
Hi Marta! Hope you do try it, it’s SO GOOD! Enjoy your trip, safe travels! N xx
Remember my older daughter at her first luncheon in a rather posh Rome restaurant at age of about seven asking the head waiter whether the tomato soup she fancied was made with ‘real tomatoes’: she was tomato soup crazy at the time. I got a rather ‘dirty look’ from the gentleman before he bowed to her and said ‘Signorina, it certainly does not come from a Heinz tin’ !!! And she and her sister got a handheld trip into the kitchen to see her soup prepared 🙂 !! Lovely recipe, Nagi . . . I’ll use more onion and garlic . . . Oh, Dozer – no hairdresser will be able to put the glorious highlights his coat already sports into your hair I am afraid :_) !!
Ohhhhh! I love hearing that Eha, I can just imagine the haughty attitude, ha ha ha!!! ❤️
Actually, no – Italians are much ‘softer’ than the French and Germans in such latters. Just everyone, very much including my husband dear, had a laugh at my expense: true enough, on busy social nights back home, the occasional tinned soup had slipped thru’ the net 🙂 !!
Ha ha!!!! I love the vision! 🙂 N xx
A classic that I love, especially when its homemade.
AGREED! N x
Hi nagi,
Just wondering if you think coconut or almond milk would be ok in this recipe?
Hi Jac! Almond would be terrific, or soy 🙂 Coconut would change the flavour too much I think. N xx
I love soup homemade that is. And this is going on my fall and winter list for soups. I love your recipes and your pictures and videos. And Dozer.
Still warm where you are Beth? 🙂 I think winter just arrived in Sydney, it’s been so crazy warm lately but a cold snap is here!
Dozer has gorgeous highlights! If only we humans could have hair like that. And your soup:::: super yummy looking. I’ve stopped buygin canned soups — a few years back. Hubby was cleaning the pantry and noticed several cream of . . . soups going back 10 years ☹️Needless to say they got tossed out. Your cream of version is so much better. It sounds like a thickened bechamel — yum. Now, I can’t wait to try the soup and a sprinkle of bacon on top is a must.xoxo
10YO cans of soup??? EEEK!!! My skin is crawling t the thought! 😂
Nagi I just yesterday made your condensed cream of chicken soup (from your 15 minute meals ebook)!! I LOVE it as a replacement for recipes that call for the canned stuff. My husband’s favorite meal is poppyseed chicken (your condensed cream of chicken soup, plain yogurt, diced chicken, topped with buttery crackers and poppyseeds.) Such a simple meal that we make at least once a month! Canned cannot even compare to the homemade stuff!
I completely agree! it’s amazing how different it is, isn’t it? I’m so glad you find that recipe useful! N xx
It’s hot here, however this will be on the table tonight. We love your recipes so delicous and down to earth.
Now THAT is a high praise! 😂 N xx
hey nagi, is the white creamy colour just from the milk?? thanks alot!!
Yep, it sure is! 🙂 N x
Not too many recipies I follow to the “T” but I do so with yours.
The image of you and Dozer is delightful.
My printer just ran out of ink….I print all of your recipes,… have to get more ink to print this one.
Peace and Love!
BA HA HA! That’s quite a compliment Beth! 🙂 So pleased you are enjoying my recipes, thanks for trying them! N xx
Love this photo of Dozer!
Can’t wait to try the soup! Yumm…
And it shows how BIG he is!!! 😂
Hi Nagi. This soup is pure comfort food! I haven’t had canned soup in decades, it is way too salty. Even soups in most restaurants is too salty for me. I like that it is made with simple ingredients that I always have on hand.
This is definitely one of those pantry soup recipes! I bet you do killer chowders 🙂 What’s your signature soup? N xx
I guess that to have to be my seafood chowder, I usually only make it around Christmas because 1) it makes a lot so I like to share it with friends, and 2) it is loaded with expensive seafood. It has crab, shrimp, oysters, clams and scallops, plus bacon and a generous amount of saffron. It’s a recipe G and I came up with after he returned from a trip to Spain where he’d had some very tasty chowder.
It’s so funny you mention that, I’m in the early stages of creating a lobster bisque, a replica of one I had in San Francisco. I’m determined to do LOTS of research because it’s an expensive one to make, can’t afford to stuff up! Thinking of going to Costco – when I went last year, they had frozen lobster for crazy cheap and they were GREAT! N xx
Yummy and easy. What else can you ask? This is real comfort food!
You said it. 👍🏻 N x