Cream of Chicken Soup Recipe (with Video)

Cream of Chicken Soup Recipe: Cream of Chicken Soup is a comforting, rich, and creamy dish that’s perfect for chilly days, sick days, or when you just need a cozy meal. It’s a classic recipe that can be enjoyed on its own or used as a base for other dishes like casseroles and pot pies.

This homemade version is far superior to store-bought canned soup—fresh, flavorful, and free from preservatives. Plus, it’s incredibly easy to make with just a few simple ingredients.

Ingredients Required

Main Ingredients:

• 2 cups cooked, shredded chicken (or raw chicken breast)
• 4 cups chicken broth
• 1 cup heavy cream (or milk for a lighter version)
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour (for thickening)
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon paprika

Optional Add-ins for More Flavor:

• ½ cup diced carrots or celery
• ½ teaspoon garlic powder for extra depth
• ¼ teaspoon nutmeg for a subtle warmth
• Fresh parsley for garnish

Step-by-Step Guide to Making Cream of Chicken Soup

Step 1: Preparing the Ingredients

Start by gathering all the ingredients. If you’re using raw chicken breast, dice it into small pieces. If you have leftover or rotisserie chicken, shred it and set it aside.

Chop the onion finely, mince the garlic, and if you’re adding carrots or celery, dice them into small pieces.

Step 2: Cooking the Base

1. Heat a large pot over medium heat and melt the butter.
2. Add the chopped onion and cook until soft and translucent (about 3-4 minutes).
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Sprinkle in the flour and stir constantly for 1-2 minutes. This creates a roux that will help thicken the soup.

Step 3: Adding the Chicken and Simmering

1. Slowly pour in the chicken broth while stirring to prevent lumps.
2. Add the dried thyme, paprika, salt, and black pepper.
3. Bring the mixture to a simmer and let it cook for about 10 minutes.
4. Add the shredded chicken and any optional vegetables (like carrots or celery). Simmer for another 10 minutes, stirring occasionally.

Step 4: Blending and Final Touches

1. Reduce the heat and slowly stir in the heavy cream.
2. If you want an extra smooth texture, use an immersion blender to blend a portion of the soup.
3. Let the soup cook for 5 more minutes, then remove from heat.
4. Taste and adjust seasoning as needed.

Serving Suggestions

What to Serve with Cream of Chicken Soup

• Crusty bread or garlic bread
• Crackers for dipping
• A light side salad
• Grilled cheese sandwich

Garnishing Ideas

• Fresh parsley or chives
• A sprinkle of grated cheese
• Crushed croutons for extra crunch

Tips and Tricks for the Perfect Cream of Chicken Soup

How to Make it Thicker or Thinner

• If you prefer a thicker soup, let it simmer longer, or mix 1 tablespoon of cornstarch with water and stir it in.
• If it’s too thick, add a little more chicken broth or milk to thin it out.

Storing and Reheating Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat on the stove over low heat, adding a splash of broth or milk if needed.

Variations of Cream of Chicken Soup

Dairy-Free Version

• Swap heavy cream for coconut milk or a dairy-free alternative like almond milk.
• Use olive oil instead of butter.

Low-Carb/Keto Option

• Use xanthan gum instead of flour for thickening.
• Skip the flour and blend a portion of the soup for a naturally creamy texture.

FAQs about Cream of Chicken Soup Recipe

1. What ingredients do I need for cream of chicken soup?

To make cream of chicken soup, you’ll need chicken breasts or thighs, butter, flour, chicken broth, milk or cream, and seasonings like salt, pepper, and herbs of your choice.

2. Can I make this soup with leftover chicken?

Absolutely! Using leftover chicken is a great way to save time and add flavor. Simply add it in place of fresh chicken and reduce the cooking time since the chicken is already cooked.

3. Is cream of chicken soup gluten-free?

Traditional recipes include flour as a thickener, making them not gluten-free. However, you can substitute the flour with a gluten-free alternative like cornstarch or a gluten-free flour blend.

4. Can I make cream of chicken soup in a slow cooker?

Yes, you can easily adapt this recipe for a slow cooker. Combine all ingredients except the dairy in the slow cooker and cook on low for 6-8 hours. Add milk or cream in the last 30 minutes of cooking.

5. How can I make my cream of chicken soup thicker?

If your soup is too thin, you can thicken it by making a roux with equal parts butter and flour, then slowly incorporating some of the hot soup into the roux before adding the mixture back into the pot.

6. What can I serve with cream of chicken soup?

This soup pairs wonderfully with crusty bread, a light salad, or steamed vegetables. For a heartier meal, consider serving it over rice or mixed with cooked pasta.

7. How long does cream of chicken soup last in the fridge?

Properly stored in an airtight container, cream of chicken soup can last for 3-4 days in the refrigerator.

8. Can cream of chicken soup be frozen?

Yes, this soup freezes well. Cool it completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months.

Conclusion

This homemade cream of chicken soup is easy to make, full of flavor, and much healthier than canned versions. Whether you enjoy it on its own or use it as a base for other dishes, it’s a must-have recipe in your collection.