Name: Cream of Chicken Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 tbsp olive oil; 50 g / 3.5 tbsp unsalted butter; ½ cup / 75 g flour; 1 garlic clove, minced; ½ small brown onion, finely chopped; 1 small carrot, diced; 1/2 red capsicum/bell pepper, finely chopped; 1 small celery stick, diced; 2 cups / 500 ml chicken stock / broth, preferably low sodium; 3 cups / 750 ml milk, any fat %; ½ tsp salt; ¼ tsp EACH garlic powder, onion powder, dried thyme, black pepper (“Spices”); 3/4 cup frozen peas; 1 cup cooked chicken, diced or shredded; 2 slices white bread, cut into cubes; Olive oil spray; Salt

There’s just something about a bowl of creamy chicken soup that feels like a warm hug on a chilly day. This Homemade Cream of Chicken Soup is silky, cozy, and bursting with real flavor—miles away from the gloopy canned stuff I used to think was a treat.

Once you make this from scratch, you’ll wonder why you ever reached for the store-bought version. No preservatives. No mystery ingredients. Just simple pantry staples, chicken, and a gentle hint of thyme. This is comfort food at its absolute best.

Why You’ll Love This Soup

If you’ve grown up with canned cream of chicken, this homemade version is going to surprise you—in the best way:

Full-bodied flavor – Made with real chicken and aromatics, every spoonful tastes like it was simmered with love.
Creamy without cream – This recipe gets its luscious texture from a classic roux, not heavy cream.
Simple pantry ingredients – No fancy tools or hard-to-find items required.
Healthier than canned – Lower in sodium and no additives.
Versatile base – Use it as a cozy bowl of soup or as the starter for casseroles and pot pies.

My Kitchen Notes

Growing up, I never had the chance to try canned soups—my family leaned into homemade meals, especially rice bowls and stir-fries. But I did get a taste of the iconic can at sleepovers… and wow, I thought it was amazing back then. Now, with years of cooking under my belt, I see how far a few fresh ingredients can take a dish like this.

You don’t need cream to make this thick and silky—just a good roux (butter + flour), flavorful broth, and a bit of milk. It’s perfect as-is or bulked up with shredded rotisserie chicken if you want something heartier.

Ingredients You’ll Need

Here’s what goes into this comforting bowl:

Chicken – Cooked and shredded, or use leftover roast chicken. For extra richness, try poached thighs or a store-bought rotisserie chicken.
Butter and flour – The base for a creamy roux that thickens the soup beautifully.
Garlic and onion – Aromatics to build flavor from the ground up.
Chicken broth – Homemade is gold, but store-bought works great too. Use low sodium if possible.
Milk – Adds creaminess without needing heavy cream.
Thyme – Fresh or dried thyme gives that signature cozy note.
Salt and pepper – Season generously to bring it all together.

How to Make Cream of Chicken Soup

This is a simple soup, but layering the flavors is key:

Sauté aromatics:
Melt butter in a pot, then cook the onion and garlic until soft and fragrant.

Make a roux:
Sprinkle in the flour and stir until you have a thick paste. This will give the soup its signature velvety texture.

Add broth and milk:
Slowly pour in the broth while whisking to avoid lumps. Add the milk and bring it all to a gentle simmer.

Stir in the chicken and thyme:
Add your cooked chicken and thyme. Simmer until the soup thickens and everything is heated through.

Taste and adjust:
Add salt and pepper to taste. I always recommend a generous crack of black pepper right before serving.

Tips & Variations

Make it ahead: This soup keeps beautifully for 3-4 days in the fridge. It even tastes better the next day.
Freeze it: Freeze in individual containers for up to 3 months. Just thaw and reheat gently.
Go veggie: Swap the chicken for mushrooms and add vegetable broth for a creamy mushroom soup twist.
Add grains: Stir in some cooked rice, farro, or orzo to bulk it up into a more filling meal.
Creamy shortcut: If you want an even silkier finish, blend a small portion of the soup and stir it back in.

Serving Ideas

This homemade soup is fantastic all on its own, but here are a few cozy ways to serve it:

With a warm crusty sourdough slice or garlic bread
Over rice or egg noodles for a satisfying lunch
As the base for chicken and wild rice casserole or chicken pot pie
With a side of roasted vegetables or a crisp green salad

Final Thoughts

If you’ve only ever known cream of chicken soup from a can, this homemade version will be a game changer. It’s rich but not heavy, simple but incredibly comforting, and flexible enough to use as both a standalone meal or a building block for other dishes.

It’s the kind of soup that makes you slow down, take a breath, and savor the moment. Keep a batch in the freezer and you’ll always have a cozy dinner ready when you need it most.

Yield: 4