Easy Homemade Cream of Chicken Soup

I make a lot of soups, but this Easy Homemade Cream of Chicken Soup is the one that somehow manages to be both cozy and accidentally fancy—silky, savory, and nothing like the canned stuff. It’s the kind of thing you want on a rainy day with crusty bread and a blanket. It also doubles as a secret weapon for casseroles and weeknight dinners when you need comfort fast.

My husband calls it “the magic soup” because it somehow turns everything into dinner. Once, I ladled leftover soup over roasted veggies and he literally clapped like a toddler. Our kid demands it on days she needs extra snuggles. It started as a “use-up-the-fridge” experiment and became a staple: simple, forgiving, and always better than I expect.

Kitchen Talk

I learned early that this soup loves tiny annoyances. Burn the roux and you’ll know it — the whole pot sulks. Overcook the chicken and you get sad shredded bits, but that’s fixable with a splash of cream and a prayer. I once tossed in frozen peas straight from the bag; they made a mess but added great color. Also, I accidentally once used olive oil in the roux instead of butter and the result? Not classic, but kind of addictive. Kitchen experiments are welcome; just don’t skimp on seasoning.

Shopping Tips

– Protein: Pick boneless, skinless chicken thighs if you want deeper flavor, or breasts if you prefer lean and quick. Rotisserie chicken is a glorious shortcut.
– Dairy: Use whole milk and a splash of cream for richness; half-and-half works in a pinch but it will be a touch lighter.
– Canned Goods: Low-sodium chicken stock makes it easier to control seasoning—avoid the high-sodium stuff unless you plan to dilute.
– Spices: Freshly ground black pepper and a bay leaf go miles; taste as you go rather than dumping in a bunch.
– Fresh Herbs: Parsley or thyme added at the end brightens the whole pot—buy small bunches if you won’t use them often.

Prep Ahead Ideas

– Poach and shred the chicken the day before and keep it refrigerated in an airtight container to cut evening time in half.
– Mix a dry roux (flour + butter bits) and keep it chilled; you can melt and whisk it into warm stock to finish quickly.
– Chop aromatics (onion, celery, carrot) and store them in a sealed container so you can just dump them into the pan when you get home.

✔Time-Saving Tricks

– Use rotisserie chicken or pre-cooked grilled chicken to skip the poaching step altogether.
– Swap half the fresh veggies for a cup of frozen mixed veggies—no chopping, still nutritious.
– Make the soup in one pot: sauté, add stock and chicken, thicken, finish with cream; less cleanup = more wine.

✔Common Mistakes

– Not cooking the flour long enough in the butter: you’ll taste raw flour. Cook the roux until it smells nutty.
– Adding cold cream straight to a hot pot can curdle—temper by whisking a ladle of hot soup into the cream first.
– Under-seasoning: this soup benefits from seasoning in layers (salt the chicken water, then the soup, then adjust at the end). I once served a very pale-tasting batch and we fixed it with a hit of lemon and extra salt.

What to Serve It With

– Crusty bread or garlic toast for dunking and wiping the bowl clean.
– A simple green salad with vinaigrette to cut the richness.
– Steamed rice or buttered noodles for a heartier meal.
– Roasted veggies on the side to add color and texture.

✔Tips & Mistakes

– Don’t rush the roux — low and slow makes it silky.
– If your soup gets too thick, thin with hot stock, not cold water.
– Taste at the end; sometimes all it needs is a splash of acid (lemon or vinegar) to wake up the flavor.

✔Storage Tips

Leftovers keep in the fridge for 3–4 days in an airtight container. When reheating, do it gently over low heat and add a splash of stock or milk because it thickens as it cools. Cold? Totally edible—some people spoon it over toast for a weird but satisfying breakfast. Freeze in meal-sized portions for up to 3 months; thaw overnight in the fridge before reheating.

✔Variations and Substitutions

– Dairy-free: swap coconut milk (full-fat) for cream for a different but tasty profile; add a touch of nutritional yeast for savory depth.
– Gluten-free: use a cornstarch slurry or arrowroot instead of flour to thicken—whisk into cold water before adding.
– Vegetarian: replace chicken with mushrooms and use veggie stock; it’s tasty but not the same nostalgic vibe.
– Make it herby: stir in chopped tarragon or dill at the end for a fresher finish.

Frequently Asked Questions

Easy Homemade Cream of Chicken Soup

This homemade cream of chicken soup is simple, creamy, and comforting.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups chicken broth
• ▢ 1 cup heavy cream
• ▢ 0.5 cup all-purpose flour for thickening
• ▢ 1 cup cooked chicken, shredded
• ▢ 1 cup carrots, diced
• ▢ 1 cup celery, diced
• ▢ 2 tablespoons butter
• ▢ 1 teaspoon salt
• ▢ 0.5 teaspoon black pepper

Instructions

Preparation Steps

• In a large pot, melt the butter over medium heat. Add the diced carrots and celery, and sauté until tender.
• Sprinkle in the flour and whisk until combined. Slowly add the chicken broth while continuing to whisk.
• Bring the mixture to a simmer and let it thicken for about 5 minutes.
• Stir in the heavy cream and shredded chicken. Season with salt and pepper to taste.
• Simmer for an additional 10-15 minutes. Serve warm.

Notes

This soup is perfect for chilly days!