If you’ve ever wondered how to make a comforting, cozy soup from scratch that rivals your favorite canned version, you’re going to love this Homemade Cream of Chicken Soup Recipe. I absolutely love how this turns out—rich, creamy, and loaded with subtle veggies and tender chicken. It’s genuinely a game-changer when you want that classic soup taste without all the additives or mystery ingredients found in store-bought cans. Stick with me and I’ll show you the simple, no-fuss steps to create this fan-freaking-tastic homemade version that your family will ask for again and again.

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Why You’ll Love This Recipe

Real Ingredients, Real Flavor: You’re in control, so no weird preservatives—just honest-to-goodness goodness.
Super Easy & Quick: Takes about 20 minutes from start to finish, perfect for weeknights.
Customizable to Your Taste: Whether you like it veggie-heavy or extra creamy, this recipe is a great base.
Perfect for Comfort Food Classics: This soup is a fantastic base for casseroles, pot pies, or just a warm bowl solo.

A bowl of creamy white soup fills a white bowl with a smooth texture. On top, there are small green peas and chunks of soft white meat mixed into the soup. Bright orange and red vegetable pieces add color, scattered among fresh green herbs. Golden brown croutons rest on the surface, giving a crispy contrast. The white bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Homemade Cream of Chicken Soup, homemade chicken soup, easy cream of chicken, homemade soup recipes, comforting chicken soup

Ingredients You’ll Need

Every ingredient here works magic together—creating a smooth, luscious texture with flavors that pop without being overwhelming. Grab fresh veggies for the best aroma, and use good quality chicken stock to give the soup that deep homemade flavor.

Flat lay of a small bowl of olive oil, a generous pat of unsalted butter, a small heap of flour, one minced garlic clove, half a small brown onion finely chopped, a small diced carrot, half a finely chopped red bell pepper, a small diced celery stick, a rustic bowl of chicken stock, a large glass of milk, a few scattered dried herbs and spices in small dishes, a handful of frozen peas, a cup of cooked diced chicken, and two slices of white bread cut into cubes, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Homemade Cream of Chicken Soup, homemade chicken soup, easy cream of chicken, homemade soup recipes, comforting chicken soup

Olive oil: Adds a subtle fruitiness to start your sauté and helps soften the veggies.
Unsalted butter: Gives your base a rich, silky smoothness that’s key for the creaminess.
Flour: The thickening agent that’s just right—not too gluey, just perfectly creamy.
Garlic clove: Minced fresh garlic elevates the flavor over dried powder every time.
Brown onion: Adds a gentle sweetness crucial for rounding out the savory notes.
Carrot: Diced small for subtle sweetness and texture without being chunky.
Red capsicum/bell pepper: A mild pepper flavor that sings through softly.
Celery stalk: The classic soup veggie for that earthy crunch.
Chicken stock/broth: Low sodium is best—you control the salt and keep flavors clean.
Milk: Any milk fat works. I love using whole milk for creaminess, but 2% is great too.
Salt and spices mix (garlic powder, onion powder, thyme, black pepper): Adds depth and balances the fresh flavors.
Frozen peas: Stirred in last for a pop of color and sweet burst.
Cooked chicken: Diced or shredded, your choice for that hearty protein punch.
White bread cubes (for croutons): Spritzed with olive oil and baked crunchy—trust me, they take the soup up a notch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how this homemade cream of chicken soup recipe is so adaptable—you can tweak it endlessly to make it your own. When I want to add a twist, I usually play with the veggies or the thickness. Feel free to adjust to your family’s preferences!

Loaded Veggie Style: Sometimes I throw in mushrooms, corn, or spinach to bulk it up for a heartier meal.
Dairy-Free Version: Swap the milk for a creamy coconut or almond milk, and use olive oil instead of butter—it still turns out surprisingly good.
Extra Creamy: Adding a splash of heavy cream towards the end amps up the richness if you want that indulgent feel.
Hearty Grain Addition: Stir in cooked rice or small pasta shapes for a filling touch.

How to Make Homemade Cream of Chicken Soup Recipe

Step 1: Sauté Your Base Veggies and Aromatics

Start by heating olive oil in a large pot over medium-high heat. Toss in finely chopped onion and minced garlic. Cook these for about 2 minutes until the onions turn translucent but don’t let them brown—that’s a key tip I learned the hard way! You want that gentle sweetness without bitterness. Then, add diced carrot, celery, and red capsicum, cooking just another minute so they begin softening and releasing their flavors.

Step 2: Build the Roux and Incorporate Your Flour

Next, melt the butter right into those softened veggies. Once melted, sprinkle in the flour and stir constantly with a wooden spoon or whisk for a full minute. This cooks out the raw flour taste and starts creating that beautiful thickening base for your soup. This is where you’re laying down the creamy foundation, so don’t rush it.

Step 3: Add Liquids and Seasonings

Slowly pour in the chicken stock, stirring continuously to avoid lumps. Once the broth is well mixed in, add the milk and stir to combine everything nicely. Toss in your salt, garlic powder, onion powder, dried thyme, and black pepper next, along with the cooked chicken and frozen peas. Stir it all together—these spices give that classic comforting flavor you want from cream of chicken soup.

Step 4: Simmer Gently Until Perfectly Thickened

Bring the pot to a gentle simmer on medium-low heat. Keep stirring occasionally to prevent the soup from sticking to the bottom. It will thicken gradually over about 4 to 5 minutes. This simmering window is crucial—too hot or you let it boil, and things can separate or curdle. Once it’s thickened to your liking, taste and adjust salt or pepper. Ladle into bowls and top with crunchy homemade croutons—you’ll find they add that irresistible crunch contrast.

Step 5: Make the Croutons

Cut white bread into cubes, spray them generously with olive oil, and sprinkle with a pinch of salt. Bake at 180°C (350°F) for about 5 minutes, or until golden and crunchy. These little croutons are my favorite finishing touch—trust me, don’t skip them!

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Pro Tips for Making Homemade Cream of Chicken Soup Recipe

Constant Stirring: I’ve found stirring constantly after adding the flour and liquids prevents lumps and scorching.
Don’t Boil It: Letting the soup simmer gently keeps it silky; boiling can cause the milk to separate.
Use Fresh Aromatics: Fresh garlic and onion make such a difference in flavor depth—and the aroma while cooking is heavenly!
Adjust Thickness Easily: If soup feels too thick, a splash of milk or broth loosens it without diluting the flavor.

How to Serve Homemade Cream of Chicken Soup Recipe

A black bowl sits on a brown textured cloth over a white marbled surface, filled with creamy white soup. The soup has visible green peas, small orange and red vegetable pieces, and white shredded pieces, possibly chicken. On top, there are golden croutons and fresh green herb sprigs scattered. A silver spoon lies to the left of the bowl, and in the blurred background, there are toasted bread triangles on a light wooden surface. photo taken with an iphone --ar 2:3 --v 7 - Homemade Cream of Chicken Soup, homemade chicken soup, easy cream of chicken, homemade soup recipes, comforting chicken soup

Garnishes

I love garnishing this soup with homemade croutons and a sprinkling of fresh thyme or parsley—it adds a fresh herbal brightness. Sometimes I add a swirl of cream or a pinch of smoked paprika for an extra touch of elegance and depth.

Side Dishes

This soup pairs beautifully with a simple green salad or crusty bread. On cold days, I’ll serve it alongside buttery dinner rolls or even a grilled cheese sandwich, which my family literally goes crazy for.

Creative Ways to Present

For special occasions, I like serving the soup in mini bread bowls, which looks impressive and adds an edible vessel element. Another favorite is topping with crispy bacon bits and a sprinkle of sharp cheddar—it turns it into a comforting fancy party appetizer.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm on the stove over low heat while stirring frequently to avoid separation or burning.

Freezing

I’ve frozen this soup successfully several times—just let it cool completely, then freeze in a sealed container. When thawing, defrost overnight in the fridge, then warm slowly on the stove, adding a bit of broth or milk to refresh the texture.

Reheating

The key to reheating this creamy soup without curdling is to go low and slow on the stove. Stir often, and if it seems too thick, add a splash of milk or broth. I never microwave because it can heat unevenly and mess with the texture.

FAQs

Can I use leftover rotisserie chicken for this soup?

Absolutely! Leftover rotisserie chicken works perfectly and adds great flavor. Just dice or shred it before adding to the soup near the end of cooking.
Is this Homemade Cream of Chicken Soup Recipe dairy-free friendly?

It can be! Swap the butter for olive oil and use a plant-based milk like almond or coconut milk. Keep in mind this will alter the flavor slightly, but it’s still delicious.
How do I prevent lumps when adding flour?

Cooking the flour in butter first (making a roux) and then slowly adding the liquids while stirring constantly will keep lumps at bay. Patience here makes all the difference!
Can I add noodles or rice to this soup?

Yes! Adding cooked noodles or rice turns the soup into a more filling meal. Just stir them in at the end before serving to heat through.
How thick should the soup be?

The soup should be creamy and coat the back of a spoon without being gluey. If it’s too thick after cooling, thin with a splash of milk or broth when reheating.

Final Thoughts

This Homemade Cream of Chicken Soup Recipe is more than just a soup; it’s a little ritual of comfort I enjoy anytime I want a meal that feels like a warm hug. The fresh ingredients, the creamy texture, and the ease of making it come together quickly—I guarantee you’ll be hooked after your first bowl. Whether you’re making an easy weeknight dinner or a base for your next casserole, this recipe is a keeper and one I’m so happy to share like I’m passing along a secret from my kitchen straight to yours.