Cream of Chicken Soup Recipe: Cream of chicken soup is a comforting, creamy dish loved for its rich flavor and smooth texture. Whether you’re enjoying it on a cold day or using it as a base for casseroles and other recipes, homemade cream of chicken soup is far superior to the canned version. Not only does it taste better, but you also control the ingredients—no preservatives, artificial flavors, or excess sodium.
In this guide, I’ll walk you through each step of making this soup from scratch. Trust me, once you try this, you’ll never go back to store-bought again.
Ingredients Needed
For a successful cream of chicken soup, you’ll need these core ingredients:
- Chicken (2 cups, cooked and shredded)
- Chicken stock (4 cups)
- Butter (4 tablespoons)
- All-purpose flour (4 tablespoons)
- Heavy cream (1 cup)
- Garlic (2 cloves, minced)
- Onion (1 small, finely diced)
- Salt and pepper (to taste)
- Herbs (such as parsley, thyme, or bay leaves)
Feel free to customize based on what you have on hand. For example, you can use rotisserie chicken for convenience or swap heavy cream with half-and-half for a lighter version.
Tools and Equipment Required
Before diving in, gather the following tools:
- Large pot or Dutch oven
- Whisk (essential for a smooth base)
- Ladle (for serving)
- Sharp knife and cutting board
- Wooden spoon
Having all your equipment ready beforehand makes the cooking process smoother and stress-free.
Step 1: Preparing the Chicken
You can’t have cream of chicken soup without, well, chicken! Here’s how to prepare it:
- Choose your chicken: Boneless, skinless chicken breasts or thighs work best.
- Cook the chicken: Boil, bake, or pan-fry until fully cooked.
- Shred or dice: Once the chicken cools slightly, shred it with two forks or dice it into bite-sized pieces.
If you’re short on time, pre-cooked rotisserie chicken can be a lifesaver.
Step 2: Making the Soup Base
The base is the foundation of your soup’s creamy texture.
- Start with a roux: Melt the butter over medium heat in your pot. Add the flour and whisk continuously for 2-3 minutes until it forms a golden paste.
- Whisk, whisk, whisk: Slowly add 1 cup of chicken stock while whisking to prevent lumps.
- Create a smooth consistency: Keep stirring as the mixture thickens. This will ensure your soup has a velvety texture.
Patience is key here. If you rush this step, you might end up with a lumpy mess.
Step 3: Adding the Chicken Stock
Once your roux is smooth, it’s time to add the rest of the stock.
- Slowly pour in stock: Add it gradually, stirring constantly.
- Incorporate flavors: Toss in minced garlic, diced onion, and your choice of herbs.
- Simmer: Let everything cook together for about 10 minutes to blend the flavors.
Homemade chicken stock will elevate the taste, but high-quality store-bought options can work just as well.
Step 4: Flavoring the Soup
The secret to an unforgettable cream of chicken soup is in the seasoning.
- Start with basics: Add salt and pepper to taste.
- Enhance with aromatics: Garlic and onion provide depth, while herbs like thyme and parsley offer freshness.
- Taste as you go: Adjust seasoning to your liking—don’t be afraid to experiment!
If you prefer a hint of spice, a pinch of cayenne pepper can add subtle heat.
Step 5: Adding the Chicken and Other Ingredients
With your base seasoned to perfection, it’s time to add the star ingredient—chicken.
- Incorporate chicken: Stir in the shredded chicken and any optional ingredients like peas, carrots, or mushrooms.
- Add cream: Slowly pour in the heavy cream, stirring continuously to blend.
- Simmer: Let the soup simmer on low heat for another 10-15 minutes.
Want to make it heartier? Add cooked pasta or rice for extra substance.
Step 6: Simmering the Soup
Simmering is where all the flavors come together to create a rich, comforting cream of chicken soup.
- Maintain low heat: Keep the soup at a gentle simmer to avoid boiling, which can cause the cream to curdle.
- Check consistency: If the soup is too thick, you can add more chicken stock. If it’s too thin, let it simmer uncovered for a few minutes to reduce.
- Stir occasionally: Prevent the soup from sticking to the bottom of the pot by stirring every few minutes.
Letting the soup simmer allows the chicken, stock, and cream to blend beautifully into a unified, flavorful dish.
Step 7: Final Touches and Serving
Your cream of chicken soup is almost ready! Now, let’s make it irresistible with a few finishing touches.
- Garnish: Sprinkle fresh parsley or thyme on top for a pop of color and flavor. You could also add a pinch of grated Parmesan cheese for extra richness.
- Serve: Ladle the soup into bowls and pair it with warm bread, buttery crackers, or a side salad.
- Enjoy immediately: Cream-based soups taste best when served fresh and warm.
For an extra flair, you can top it with homemade croutons or a drizzle of truffle oil.
Tips for Customizing Your Cream of Chicken Soup
Want to personalize your soup? Here are some ways to make it your own:
- Gluten-free option: Use cornstarch or a gluten-free flour blend instead of regular flour to make the roux.
- Dairy-free option: Substitute heavy cream with coconut milk or almond milk for a non-dairy version.
- Low-sodium option: Use low-sodium chicken stock and adjust the salt to your taste.
You can also add other ingredients like corn, spinach, or wild rice for unique variations.
Storage and Reheating Instructions
Made too much soup? No worries—it stores and reheats well!
- Refrigeration: Let the soup cool completely and transfer it to an airtight container. It will keep in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze the soup in portions. Cream-based soups can be frozen for up to 3 months but may need stirring after thawing.
- Reheating: Warm the soup on the stovetop over low heat, stirring frequently. Avoid boiling to prevent curdling. Add a splash of chicken stock or cream if needed to restore the texture.
Proper storage and reheating ensure your soup stays just as delicious as the first time you made it.
Nutritional Information
Here’s an estimate of the nutritional breakdown per serving (based on a 1-cup portion):
| Nutrient | Amount |
|---|---|
| Calories | ~250-300 kcal |
| Protein | ~15-20 grams |
| Carbohydrates | ~15 grams |
| Fat | ~15 grams |
To reduce calories, you can substitute heavy cream with a lighter alternative like whole milk or evaporated milk.
Common Mistakes to Avoid
Even seasoned cooks can run into issues when making cream-based soups. Avoid these common pitfalls:
- Overcooking the chicken: Overcooked chicken becomes dry and tough. Cook it just until done and shred it while still moist.
- Not whisking the roux: A poorly whisked roux can result in a lumpy soup. Whisk constantly until the mixture is smooth and thickened.
- Over-seasoning: It’s easy to add too much salt, especially if you’re using store-bought stock. Always taste your soup before adding more seasoning.
Keeping these tips in mind will ensure your cream of chicken soup is perfectly smooth and flavorful.
FAQs about Cream of Chicken Soup Recipe
1. What ingredients do I need for a cream of chicken soup?
For a basic cream of chicken soup, you will need chicken breasts or thighs, butter, flour, chicken broth, milk or cream, and seasonings like salt, pepper, and thyme. Some recipes might also include vegetables like carrots, celery, and onions for added flavor.
2. Can I make this soup in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Start by sautéing your vegetables and then add them to the slow cooker with the chicken, broth, and seasonings. Cook on low for 6-8 hours. Add the milk or cream in the last hour of cooking.
3. Is cream of chicken soup gluten-free?
Traditional cream of chicken soup is not gluten-free because it uses flour as a thickener. However, you can make it gluten-free by substituting the flour with a gluten-free alternative like cornstarch or a gluten-free flour blend.
4. How can I thicken my cream of chicken soup?
If your soup is too thin, you can thicken it by mixing a little flour or cornstarch with cold water to make a slurry and then gradually stirring it into the simmering soup. Allow the soup to cook for a few additional minutes to thicken.
5. Can I freeze cream of chicken soup?
Cream of chicken soup can be frozen, although the cream or milk might separate slightly when thawed. To minimize this, you could freeze the soup without the dairy and add it when reheating. Always cool the soup completely before freezing and use within 3-4 months for best quality.
6. What are some variations I can try with this soup?
There are numerous ways to vary your cream of chicken soup. You can add different vegetables, such as mushrooms or spinach, switch the cream for coconut milk for a dairy-free version, or add herbs like parsley or dill for a fresh twist.
Conclusion
There you have it—a simple, delicious recipe for homemade cream of chicken soup! With its creamy texture and rich flavors, this dish is perfect for any occasion. Plus, the versatility of the recipe allows you to customize it to your liking. Whether you’re making it as a comforting meal on a cold day or using it as a base for another recipe, this soup is sure to become a family favorite.
