Homemade Cream of Chicken Soup

There’s something incredibly cozy about a warm bowl of cream of chicken soup that just feels like home. I remember the first time I made this from scratch—it was a spontaneous midweek dinner rescue that wound up being my favorite go-to base for so many family meals. The charm of this homemade cream of chicken soup is in how rich and velvety it turns out, with tender bits of chicken and that unmistakable (but gentle) depth of flavor you just don’t get from cans. Plus, it’s a secret weapon in soups, casseroles, and even sauces. Trust me, once you make this, paying for canned soup won’t even cross your mind.

Homemade Cream of Chicken Soup: The “Why” & Ingredients

• 3 tablespoons unsalted butter
• 1/4 cup finely chopped onion
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken broth
• 1 cup whole milk (or heavy cream for richness)
• 1 cup cooked chicken, shredded or finely chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• Optional: Pinch of dried thyme or parsley for freshness

So why these ingredients? Butter lays the perfect buttery foundation—cream of chicken soup gets its wonderful silky mouthfeel from that fat, and butter provides flavor complexity that oil simply can’t match. Onions chopped finely add a subtle sweetness and aroma, which cook down until nearly melting into the base. The flour acts as a thickening agent to give the soup that signature luscious texture that clings to your spoon. Using low-sodium chicken broth lets you control the salt level, so you’re not ending up with an overly salty soup. Milk softens and balances the flavors while lending a creamy body; whole milk is just right, but for a more decadent approach, heavy cream shines.

For my chicken part, I always use something cooked lovingly myself—roasted, poached, or even leftovers. It’s the taste and texture that count, and trust me, real chicken is far better than anything canned. The spices—garlic and onion powders—bring warmth and depth without overpowering, and a touch of thyme or parsley wakes up the palate. This simple but purposeful list is what makes homemade cream of chicken soup so comforting and versatile.

Homemade Cream of Chicken Soup

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Learn how to make creamy comforting Homemade Cream of Chicken Soup that warms your heart and satisfies every craving with easy steps

• Author: molly
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Soup
• Cuisine: American

Ingredients

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3 tablespoons unsalted butter

1/4 cup finely chopped onion

1/4 cup all-purpose flour

3 cups low-sodium chicken broth

1 cup whole milk

1 cup cooked chicken, shredded or finely chopped

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt to taste

Black pepper to taste

Optional: Pinch of dried thyme or parsley

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Instructions

Start by melting the butter over medium heat in a large saucepan. Once it’s foaming but not browned, toss in the finely chopped onion. Stir and sauté for about 4-5 minutes until the onion becomes translucent and sweet-smelling.

Sprinkle the flour evenly over the butter-onion mixture, stirring constantly with a whisk. Keep stirring for about 2 minutes to cook off the raw flour taste while making a golden roux.

Slowly pour in the chicken broth in small amounts while whisking constantly to avoid lumps. Once all the broth is added, the mixture will start to thicken.

Lower the heat a bit and stir in the whole milk. Continue stirring as the soup warms.

Add the cooked chicken pieces, garlic powder, onion powder, and a pinch of salt and pepper. Stir gently to combine.

Simmer the soup on low heat for 10-15 minutes, stirring occasionally to let the flavors meld and the soup thicken.

Taste the soup and adjust seasoning if needed. Optionally, stir in fresh thyme or parsley now for added aroma.

Serve hot or use as a base for other dishes.

Notes

A rich and velvety homemade cream of chicken soup with tender bits of chicken and depth of flavor, perfect as a comforting meal or used as a base for soups, casseroles, and sauces.

Homemade Cream of Chicken Soup: Step-by-Step Instructions

1. Start by melting the butter over medium heat in a large saucepan. Once it’s foaming but not browned, toss in the finely chopped onion. Stir and sauté for about 4-5 minutes until the onion becomes translucent and sweet-smelling. This is your flavor base, so don’t rush it!
2. Sprinkle the flour evenly over the butter-onion mixture, stirring constantly with a whisk. Keep stirring for about 2 minutes to cook off the raw flour taste while making a golden roux. It will look dry and clumpy at first—don’t panic; just keep mixing until it smooths out.
3. Slowly pour in the chicken broth in small amounts while whisking constantly. This step is key to avoiding lumps, so patience is your friend here. Once all the broth is added, the mixture will start to thicken.
4. Lower the heat a bit and stir in the whole milk. Continue stirring as the soup warms. It will look a little thin at this stage, but don’t worry, it will thicken more as it cooks.
5. Add the cooked chicken pieces, garlic powder, onion powder, and a pinch of salt and pepper. Stir gently to combine everything.
6. Simmer the soup on low heat for 10-15 minutes, stirring occasionally. This lets the flavors marry and the soup to thicken to that perfect creamy consistency you want. If it gets too thick, a splash of broth or milk will loosen it right up.
7. Taste the soup and adjust seasoning if needed. If you’re feeling adventurous, a little fresh thyme or parsley stirred in now adds a lovely fresh aroma.
8. Serve hot or use as a base for other dishes.

Homemade Cream of Chicken Soup: Tips for Success

• Don’t skip the roux step: Cooking the flour in butter first is what gives the soup its silky, thick texture without tasting floury.
• Whisk while adding liquids: Adding broth and milk carefully while whisking prevents lumps and keeps your soup smooth.
• Use homemade or quality chicken broth: This makes a huge difference in the final flavor—broth is your soup’s backbone.
• Cook the soup low and slow: Let it simmer gently to develop flavors without scorching the bottom.
• Don’t over-salt early: Chicken broth can be salty already, so add salt gradually and taste before more.

Homemade Cream of Chicken Soup: Storage & Reheating

If you get leftovers, this soup stores beautifully in the fridge for up to 3 days in an airtight container. When reheating, gentle warmth on the stove is best. Heat slowly over low to medium heat while stirring frequently to stop the milk from separating or curdling. If the soup thickens too much while resting, just add a splash of broth or milk to bring back that creamy flow.

For longer storage, Homemade Cream of Chicken Soup also freezes well for up to 3 months. Freeze it in neat portions for easy thawing. When ready to enjoy, thaw overnight in the refrigerator before warming gently on the stove.

Homemade Cream of Chicken Soup: FAQ

Can I use cooked turkey or leftover rotisserie chicken for this soup?

Absolutely! This recipe works great with any cooked poultry you have on hand. Turkey or rotisserie chicken add great flavor and convenience, making it a perfect way to use leftovers creatively.

What can I do if my soup turns out too thick?

Just stir in a little more chicken broth or milk a tablespoon at a time until you get the texture you love. It’s always easier to add more liquid than fix a soup that’s too thin.

Is there a dairy-free option for this cream of chicken soup?

You can swap the butter for a neutral oil or dairy-free margarine, and replace the milk with unsweetened almond milk or another plant-based milk. Use gluten-free flour or cornstarch if needed to keep the thickening effect.

Can I make this soup ahead of time?

Yes! It’s even better the next day once the flavors have mingled. Just cool it down quickly after cooking, refrigerate, and gently rewarm when needed.

Why do you use both garlic powder and onion powder instead of fresh garlic?

Using the powdered versions adds a smooth, mellow flavor without overpowering the delicate creaminess, and they blend seamlessly into the soup without texture changes. Fresh garlic can sometimes give a sharper, more pungent note that might overpower.

Nutritional Information

Here’s a rough guide for one serving (about 1 cup) of Homemade Cream of Chicken Soup:

• Calories: 220
• Total Fat: 13g
• Protein: 12g
• Carbohydrates: 12g
• Fiber: Less than 1g
• Sodium: 450mg (varies with broth)

These values are estimates and can vary depending on the exact ingredients and brands you use. Be sure to adjust portions or ingredients to fit your dietary needs.

Homemade Cream of Chicken Soup: Final Thoughts

Making cream of chicken soup from scratch might seem a bit intimidating at first, but it’s actually quite straightforward and incredibly rewarding. I love how this recipe lets me control every flavor and texture element. It’s rich without feeling heavy and utterly comforting on any chilly day or whenever you need a bowl of warm, homemade goodness. I hope you’ll give it a try and discover how lovely this simple soup can be in your kitchen. Don’t forget to leave a comment or rate the recipe—I’m always excited to hear how your version turns out!