Cream of Chicken Soup

5 from 1 vote
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Rich, creamy, and comforting, this easy cream of chicken soup recipe takes less than 15 minutes to make. It has a hearty chicken flavor and is perfect for eating or using in recipes. 

Close up of a bowl of cream of chicken soup garnished with parsley and pepper, with a pepper grinder in the background.

 

I always have cream of chicken soup in my house. Whether it’s cans of store-bought soup in the pantry or containers of homemade cream of chicken soup in the freezer, this is one of my kitchen staples. It’s soothing and rich on its own, and also an ingredient that I use in a ton of different recipes.

This cream of chicken soup recipe is one that I make all the time. It has everything I love about cream of chicken soup, from the savory chicken flavor, to the aromatic spices, to the decadent creaminess. And best of all? It’s so quick and easy to make.  

Why Make Homemade Cream of Chicken Soup? 

This is one of those recipes that you’ll be obsessed with once you make it. Here’s why you’ll love it. 

  • It’s so easy. This is truly one of the easiest recipes I know. It only has 8 common household ingredients, and the entire recipe takes just 11 minutes to make. 
  • One-pot. I love one-pot meals. There’s no better feeling than finishing a recipe and barely having any cleanup to do. All you need to make this recipe is a saucepan and a whisk. That’s it! 
  • Better than store-bought. There’s no way around it: homemade cream of chicken soup tastes so much better than anything you’ll find in a can at the grocery store. It has a much smoother consistency, tastes creamier and fresher, and has a more soothing chicken flavor. 
  • Easy to adjust. One of the best things about cooking at home is that you can control the flavors in your food. That’s especially true with this recipe. Store-bought cream of chicken soup is often lacking in flavor or is way too salty. With this recipe, you can adjust it as you see fit so that it’s the perfect cream of chicken soup for your tastebuds. 
  • Many uses. My favorite thing about cream of chicken soup is that you can use it for a lot of different things. It’s delicious on its own, but I also use it as an ingredient in other soups, or for a sauce in casseroles. The opportunities are endless! 
Overhead view of the ingredients needed for cream of chicken soup: a bowl of chicken broth, a bowl of cream, a bowl of flour, a bowl of butter, a bowl of onion powder, a bowl of celery salt, and a salt and pepper grinder.

What You’ll Need

You don’t need many ingredients to make this simple and comforting cream of chicken soup recipe. Make sure to check out the recipe card at the end of the page to see the exact amounts of each ingredient.

  • Butter – I recommend unsalted butter so that you can more easily control the seasoning.
  • All-purpose flour – This is what makes the soup thicken.
  • Chicken broth – It’s best to use low-sodium broth for this recipe.
  • Heavy cream – You can make this recipe healthier by diluting the cream with milk, but it will make the soup thinner and less rich.
  • Celery salt – This gives the soup that classic chicken soup flavor.
  • Onion powder – Onion powder is a great way to instantly get onion flavor without it altering the texture of the soup.
  • Salt and pepper – Make sure to use freshly cracked pepper.

How to Make Cream of Chicken Soup

It takes less than 15 minutes to make this versatile and smooth homemade cream of chicken soup. Check out how easy this recipe is! 

  • Melt the butter. Put a saucepan over medium heat, then add the butter.
  • Make a roux. Once the butter melts, add the all-purpose flour. Whisk the flour with the butter until a thick paste forms. 
  • Add the chicken broth. Slowly pour the chicken broth into the saucepan while whisking. Make sure that nothing is sticking to the pan, and keep whisking until there are no lumps. 
  • Season the soup. Add the celery salt, onion powder, salt, and pepper, and stir until combined.
  • Cook. Bring the soup to a simmer over medium heat, while stirring. Keep simmering until the bubbles are thick and slow to burst, and the soup holds its shape. This should take about 3-4 minutes. 
  • Add the heavy cream. Remove the soup from the heat, and slowly stir in the heavy cream until the soup is smooth and velvety. 
  • Finish. Taste the soup and adjust the seasonings if needed. Then serve or use immediately, or store the cream of chicken soup for later use. 

Tips for Success

Here are a few tricks that you can try out to help you make this hearty cream of chicken soup recipe.

  • Pour in the liquid slowly. When you add the chicken broth and heavy cream, it’s important to add it very slowly, while whisking constantly. This will keep the soup from getting lumps, or from breaking. 
  • Add more seasonings. This is a simple recipe, which is part of why I love it. But you can add more spices and herbs if you want to increase the seasoning. Feel free to add your favorite fresh or dried herbs, your go-to spice mixes, or some cayenne pepper for heat. 
  • Make it gluten-free. It’s really easy to make a gluten-free version of this soup. All you have to do is leave out the all-purpose flour, and instead whisk 3 tablespoons of cornstarch into the chicken broth before adding it. Cornstarch will thicken the soup.
  • Vegetarian options. If you want to make a vegetarian version of this soup, that’s easy too. Just replace the chicken broth with vegetable broth. You can also use mushroom broth if you want a heartier version of this soup. 
A saucepan filled with cream of chicken soup topped with parsley and pepper.

Ways to Use Cream of Chicken Soup

If you want a rich, velvety, and comforting bowl of soup on a cold day, this is a great recipe to make. But even though it’s delicious on its own, my favorite way to use homemade cream of chicken soup is as an ingredient in soups, sauces, and casseroles. Cream of chicken soup adds hearty flavors and a ton of creaminess to any recipe. Here are a few of my favorite foods to make with cream of chicken soup.

How to Store & Reheat Leftovers

Here’s what to do with this easy soup after making it.

  • Fridge. Store the cream of chicken soup in the fridge for up to 5 days. Make sure to keep it in an airtight container.
  • Reheating. If you’re using this soup as an ingredient in other recipes, you don’t need to reheat it. But if you’re eating it on its own, reheat it on the stove over medium heat, or in the microwave on 80% power in 20-second increments.
  • Freezer. Make sure the soup is completely cooled, then place it in an airtight container. It will last in the freezer for 3 months. Thaw or defrost entirely before using or reheating. 
Overhead view of a bowl of cream of chicken soup topped with a parsley leaf, next to a bunch of parsley.

More Homemade Soup Recipes

There’s nothing better than a steaming bowl of soup on a cold night. Here are some more of my favorite soup recipes for you to make. They’re all as easy to cook as they are delicious to eat.

Close up of a spoonful of cream of chicken soup over a bowl of it, with parsley and salt and pepper grinders in the background.
5 from 1 vote

Cream of Chicken Soup

By Erin
Cream of chicken soup is rich, soothing, creamy, and so easy to make. It's the perfect comfort food, or a great ingredient to add to sauces, soups, and casseroles.
Prep: 1 minute
Cook: 10 minutes
Total: 11 minutes
Servings: 8 (equivalent of 2 10oz cans)

Ingredients 

  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon celery salt
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Instructions 

  • Melt the butter in a saucepan over medium heat.
  • Add the flour to the melted butter, and whisk until it forms a thick paste.
  • Gradually pour in the chicken broth in small amounts at a time, while continuously whisking. Make sure to scrape the bottom and corners of the pan so that nothing is stuck, and whisk until no lumps remain.
  • Add the celery salt and onion powder, then season to taste with salt and pepper. Stir to combine.
  • Bring the soup to a simmer over medium heat while stirring often. Simmer for about 3-4 minutes, until the soup thickens to the point that it can hold its shape, and the bubbles become thick and slow to burst.
  • Remove the soup from the heat, and gradually whisk in the heavy cream until fully incorporated.
  • Adjust the seasonings, then serve or use immediately, or store for later use.

Notes

  • Store leftovers in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.
  • Reheat on the stove over medium heat, or in a microwave on 80% power in 20-second increments.
  • To make vegetarian, replace the chicken broth with vegetable or mushroom broth.
  • To make gluten-free, remove the flour from the recipe, and instead stir 3 tablespoons of cornstarch into the chicken broth before adding it.
  • Recipe makes the equivalent of 2 10oz cans of cream of chicken soup

Nutrition

Serving: 1g | Calories: 141kcal | Carbohydrates: 7g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 32mg | Sodium: 182mg | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 1 minute
Cook Time: 10 minutes
Total Time: 11 minutes
Course: Soup Recipes
Cuisine: American
Servings: 8 (equivalent of 2 10oz cans)
Calories: 141
Keyword: cream of chicken soup, cream of chicken soup recipe, homemade cream of chicken soup
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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5 Comments

  1. This is fantastic! It tastes so much better than anything storebought, and I can enjoy it in a bowl or in my recipes just like canned.

  2. Cream of chicken soup is now a staple in my winter menu! The homemade taste and the velvety consistency—it’s unmatched!