Introduction
Homemade cream of chicken soup is one of those kitchen staples that works both as a comforting meal on its own and as a base for other recipes. While the canned version is convenient, making it from scratch gives you full control over the flavor, texture, and ingredients. You can adjust the seasoning, keep it light or rich, and make it as smooth or chunky as you like. It doesn’t take much equipment, and the ingredients are basic enough that most home cooks probably already have them in the kitchen. This recipe is straightforward, easy to follow, and designed for anyone who wants a good homemade soup without complicated techniques.
Required Equipment
- Large soup pot or Dutch oven
- Wooden spoon or heat-safe spatula
- Whisk
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Ladle
- Medium bowl (optional, for separating chicken or whisking roux)
Prep and Cook Time
- Preparation Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients (with US and Metric Measurements)
| Ingredient | US Measurement | Metric Measurement |
|---|---|---|
| Chicken breast or thighs | 1 lb | 450 g |
| Chicken stock | 4 cups | 950 ml |
| Whole milk | 2 cups | 475 ml |
| Heavy cream (optional) | ½ cup | 120 ml |
| Unsalted butter | 4 tbsp | 60 g |
| All-purpose flour | 4 tbsp | 30 g |
| Yellow onion (chopped) | 1 medium | 150 g |
| Celery (chopped) | 2 stalks | 100 g |
| Carrot (chopped) | 1 medium | 75 g |
| Garlic (minced) | 2 cloves | 6 g |
| Bay leaf | 1 | 1 |
| Dried thyme | 1 tsp | 1 g |
| Salt | 1 ½ tsp (to taste) | 8 g |
| Black pepper | ½ tsp | 2 g |
Servings
This recipe makes 4 servings of cream of chicken soup.
Preparation Instructions
- Cook the Chicken: Place chicken breasts or thighs in the soup pot with 4 cups of chicken stock. Bring to a gentle simmer, cover, and cook until the chicken is cooked through—about 12–15 minutes. Remove the chicken and set it aside to cool slightly. Shred it with two forks.
- Prepare the Roux Base: In the same pot, melt the butter over medium heat. Add the onion, carrot, celery, and garlic. Cook until the vegetables soften, about 5 minutes. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook off the raw flour taste.
- Build the Soup: Slowly whisk in the milk, one cup at a time, making sure the mixture stays smooth. Add the chicken stock back in, then stir until the soup begins to thicken slightly.
- Season and Simmer: Add the shredded chicken back to the pot, along with the bay leaf, thyme, salt, and black pepper. Reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally.
- Finish with Cream: For a richer soup, stir in the heavy cream. Taste and adjust the seasoning with more salt or pepper if needed. Remove the bay leaf before serving.
Nutritional Information (Per Serving, Approximate)
- Calories: 325
- Protein: 25 g
- Fat: 18 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Sugar: 6 g
- Sodium: 620 mg
Closing Thoughts
Homemade cream of chicken soup doesn’t require fancy skills or ingredients, just a bit of patience. The base can be kept simple or made more luxurious with cream, and you can always add mushrooms, rice, or even noodles if you want something heartier. Leftovers store well in the fridge for about 3 days, and the soup can also be frozen in portions for later use. It’s a practical recipe that makes a solid foundation for many dishes or a warm, filling bowl all on its own.
