Have you ever opened a can of cream of chicken soup and wondered what's really inside? Most store-bought versions are packed with sodium, preservatives, and unpronounceable ingredients that don't belong in your family's meals. Making a cream of chicken soup recipe at home transforms this pantry staple into a fresh, flavorful, and healthier option you can feel good about serving. 

Ingredients List

    • 2 tablespoons unsalted butter
    • 1 small onion, finely diced
    • 2 cloves garlic, minced
    • 1/3 cup all-purpose flour (or gluten-free flour blend)
    • 2 cups chicken broth (low-sodium preferred)
    • 1 cup whole milk or half-and-half
    • 1 cup cooked chicken breast, shredded or diced
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon sea salt (adjust to taste)
    • Optional: 1/2 cup frozen peas or carrots for added vegetables
    • Optional: 1/4 teaspoon paprika for depth

For Extra Creaminess:

    • 1/4 cup heavy cream
    • 2 tablespoons cream cheese, softened

Timing / Cooking Schedule

Prep time: 10 minutes

Cooking time: 18 minutes

Total time: 28 minutes

This recipe is faster than a grocery store run and yields fresher results than any canned alternative. Perfect for busy weeknights when you need comfort food fast.

Step-by-Step Instructions

Step 1: Sauté the aromatics Melt butter in a large saucepan over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Stir in minced garlic and cook for another 30 seconds until fragrant. This foundation builds deep flavor that canned soups simply can't match.

Step 2: Create the roux Sprinkle flour over the butter-onion mixture and whisk continuously for 2 minutes. This cream of chicken soup recipe relies on a proper roux to achieve its signature thick texture without cornstarch or other thickeners. The flour should turn golden but not brown.

Step 3: Add liquids gradually Slowly pour in chicken broth while whisking to prevent lumps. Once smooth, add milk and continue stirring. Bring the mixture to a gentle simmer, reducing heat as needed. This homemade cream of chicken soup recipe thickens naturally as it cooks.

Step 4: Season and add chicken Stir in thyme, black pepper, salt, and cooked chicken. Let simmer for 8-10 minutes, stirring occasionally. The soup should coat the back of a spoon. For ultra-creamy results, whisk in cream cheese and heavy cream during the last 2 minutes.

Step 5: Adjust consistency If too thick, thin with additional broth. If too thin, simmer uncovered for 3-5 more minutes. Taste and adjust seasoning before serving.

Nutritional Information

Per serving (serves 4):

    • Calories: 245
    • Protein: 18g
    • Carbohydrates: 14g
    • Fat: 13g
    • Fiber: 1g
    • Vitamin A: 8% DV
    • Calcium: 12% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: - Gluten-free: Use rice flour or gluten-free all-purpose blend in equal amounts. - Dairy-free: Substitute coconut cream and cashew milk; use vegan butter. - Keto-friendly: Replace flour with almond flour (use slightly less) and opt for heavy cream.

Flavor Variations: Add 1/2 cup sautéed mushrooms for an earthy twist, or stir in fresh herbs like parsley or rosemary. For a spicy kick, include a pinch of cayenne pepper.

Meal Prep Magic: Double the batch and use half as a soup, half as a casserole base. This versatile recipe works beautifully in chicken pot pie, green bean casserole, or poured over biscuits.

Common Mistakes to Avoid

Mistake 1: Adding liquid too quickly Pouring broth all at once creates lumps. Always add gradually while whisking constantly to maintain a smooth texture.

Mistake 2: Using high heat Boiling causes dairy to separate and creates a grainy texture. Keep heat at medium or medium-low for a silky finish.

Mistake 3: Skipping the roux cooking time Raw flour tastes pasty. Cook the flour-butter mixture for a full 2 minutes to eliminate that starchy flavor.

Mistake 4: Over-salting early Chicken broth varies in sodium content. Season lightly at first, then adjust after the soup has simmered and reduced.

Storage / Leftovers Tips

Store cooled soup in airtight containers in the refrigerator for up to 4 days. The soup may thicken when chilled—simply reheat on the stovetop over low heat, adding a splash of broth or milk to restore the desired consistency. For freezing, this cream of chicken soup recipe keeps well for up to 3 months in freezer-safe containers; leave 1 inch of headspace to allow for expansion. Thaw overnight in the refrigerator before reheating. Avoid microwaving from frozen, as dairy-based soups can separate. Instead, reheat gently on the stovetop, stirring frequently. This homemade cream of chicken soup recipe maintains its creamy texture best when stored properly and reheated with care. For meal prep, portion into individual servings for quick grab-and-go lunches throughout the week.