Cream Of Chicken Soup Recipes

A creamy and savory chicken broth is filled with tender chunks of chicken and a handful of veggies for a simple and cozy soup recipe.

This easy recipe comes together in no time at all for a savory soup that will be on the menu rotation all year long!

Cream of chicken soup is one of those cozy recipes that feel like a hug in a bowl. Simple homemade goodness.

Note: This is a creamy soup for eating, not a condensed cream of chicken soup substitute for casseroles. Find our from-scratch condensed soup here to use in recipes.

Chicken – Adding cooked chicken to this soup makes it so easy (check the notes if you don’t have cooked chicken)! Use chicken from a leftover rotisserie chicken or use turkey if that’s what you have on hand!

Vegetables – Onions, carrots, and celery are simmered until tender. Try adding bell peppers, zucchini, or mushrooms!

Broth – Chicken broth or chicken stock is the base of this soup. A splash of cream a creamy, flavorful texture!

Seasonings – Poultry seasoning, thyme, bay leaves, salt, and pepper are all added to the soup.

If you don’t have cooked chicken, add 2 medium (5-7 oz each) boneless skinless chicken breasts to 4 cups of chicken broth in a small saucepan (add a sprinkle of herbs if you’d like).

Bring it to a boil, reduce heat to a gentle simmer for 10-12 minutes and remove from the broth. Cool and shred or chop. This also adds extra flavor to the broth!

A thick and creamy soup starts with a really good roux! After that, it’s as easy as 1-2-3!

Did you enjoy this Cream of Chicken Soup? Be sure to leave a comment and a rating below!

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Cream of Chicken Soup Recipe

This homemade Cream of Chicken Soup recipe is a direct substitute for condensed soup and adds comforting home cooked flavor to your favorite casseroles and soups. It’s also freezer-friendly and easy to make!

Prep: 5min

Total: 15min

Yield: 2

Serving Size: 1 serving

Nutrition Facts: calories 434 kcal, Carbohydrate 38 g, Protein 9 g, Fat 28 g, Saturated Fat 17 g, Cholesterol 72 mg, Sodium 2008 mg, Fiber 1 g, Sugar 6 g, servingSize 1 serving

Ingredients:

• 4 Tablespoons Butter
• ½ cup + 2 Tablespoons Flour
• 2 cups Chicken Broth
• 1 chicken bouillon cube ( or 1 teaspoon Better Than Bouillon. (Optional- see notes.))
• 1 cup milk (preferably whole but any kind works)
• 1/3 teaspoon celery salt
• 1/3 teaspoon onion powder
• 1/3 teaspoon garlic powder
• 1/3 teaspoon salt
• 1/3 teaspoon pepper

Instruction:

1. Note: It’s important to whisk continuously throughout this process to ensure the smoothest possible consistency.
2. Temper the milk by microwaving it for 45 seconds. This prevents curdling but also prevents lumps from forming when it’s added. Set aside.
3. Melt the butter in a saucepan over medium heat. Let it fully melt and wait until it starts to foam, about 3 minutes.
4. Gradually add the flour, whisk continuously for 3-5 minutes, until it’s the consistency of wet sand. Remove from the heat.
5. Add 1/3 of the chicken broth and whisk well. Add 1/3 more, whisk well.
6. Add the remaining chicken broth, chicken bouillon, warm milk, and seasonings, whisk continuously.
7. Turn up to medium-high heat, continue to whisk until it begins to get very thick. Immediately remove from heat.
8. Soup will continue to thicken upon standing.
9. If possible, run the mixture through a fine mesh strainer for a super-smooth consistency.
10. Use as a direct substitute for condensed cream of chicken soup, this recipe makes enough for two (10.5 oz.) cans.

Cream of Chicken Soup

Prep: 0 20min0

Total: 0 1 0

Yield: 4 to 6 first-course servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 517, Fat 36g, Saturated Fat 18g, Carbohydrate 26g, Fiber 2g, Sugar 7g, Protein 22g, Cholesterol 124mg, Sodium 1078mg

Ingredients:

• 1/2 cup unsalted butter
• 1 medium Spanish onion, chopped
• 2 stalks celery (with leaves), chopped
• 3 medium carrots, chopped
• 1/2 cup plus 1 tablespoon flour
• 7 cups chicken broth, homemade or low-sodium canned
• 3 sprigs parsley
• 3 sprigs fresh thyme
• 1 bay leaf
• 2 3/4 cups cooked, diced chicken
• 1/2 cup heavy cream
• 2 1/2 teaspoons dry sherry
• 1 tablespoon kosher salt
• Freshly ground black pepper to taste
• 2 tablespoons chopped flat-leaf parsley

Instruction:

1. Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
2. Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
3. Stir in the chicken and bring to a boil. Remove from the heat.
4. Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.

Homemade Cream of Chicken Soup

Fresh and flavorful soup loaded with veggies and chicken in a creamy, seasoned broth!

Prep: 15min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 499 kcal, Carbohydrate 16 g, Protein 26 g, Fat 37 g, Saturated Fat 22 g, Cholesterol 172 mg, Sodium 1060 mg, Fiber 2 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• ¼ cup butter
• 1 onion (finely diced)
• ⅓ cup flour
• ½ teaspoon poultry seasoning
• ⅛ teaspoon dried thyme leaves
• 4 cups chicken broth
• 2 teaspoons dry sherry
• 1 bay leaf
• 2 carrots (finely chopped)
• 2 ribs celery (finely chopped)
• 2 cups cooked chicken (chopped)
• 1 cup heavy cream (cream)
• salt & pepper to taste

Instruction:

1. In a large pot, cook onion in butter over medium heat until softened, about 4 minutes.
2. Add flour and seasonings and cook 1 minute more.
3. Stir in broth a bit at a time, whisking until smooth after each addition.
4. Add sherry, bay leaf, carrot, and celery, simmer 12-14 minutes or until vegetables are soft.
5. Add chicken and cream. Simmer 5 minutes more.
6. Discard bay leaf, season with salt and pepper to taste.
7. Garnish with parsley if desired and serve.

Creamy Chicken Soup Recipe

Chicken Soup is a classic. This creamy chicken soup recipe is one of my Mom’s that I’ll never get tired of. By far the best chicken soup recipe you’ll ever taste!

Prep: 15min

Total: 60min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 444 kcal, Carbohydrate 14 g, Protein 26 g, Fat 31 g, Saturated Fat 13 g, Trans Fat 0.3 g, Cholesterol 118 mg, Sodium 166 mg, Fiber 2 g, Sugar 7 g, unSaturated Fat 16 g, servingSize 1 serving

Ingredients:

• 2 tablespoons oil
• 2 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 1 cup reduced-salt chicken stock
• 2 tablespoons unsalted butter
• 2 tablespoons oil
• 6 carrots (peeled and cut into 1/8” slices)
• 2 celery stalks (cut into 1/8” slices)
• 1 medium yellow onion (diced)
• 1 garlic clove (minced)
• 3 cups reduced-salt chicken broth
• ¼ cup dry or semi-dry white wine
• 3½ cups half and half
• 2 tablespoons chicken base granules
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley (minced)
• 3 dried bay leaves
• 1½ teaspoon Herbs de Provence
• 1/2 teaspoon turmeric (optional)
• ½ teaspoon paprika (optional)
• ¼ teaspoon red pepper flakes (optional)
• 5 cups cooked chicken (cubed or shredded – rotisserie chicken works well (see note))
• Shredded Gruyere cheese and chopped parsley

Instruction:

1. Heat 2 tablespoons oil and 2 tablespoons butter in a medium saucepan then sprinkle the flour on top. Whisk quickly until well combined. Cook, whisking occasionally, until the roux turns light golden brown. Slowly, while whisking, add 1-cup chicken broth to the roux and whisk vigorously until smooth. Remove the roux from the heat and set it aside while combining other ingredients.
2. Serve with crusty bread.

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FAQ

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