A homemade Cream of Chicken Soup is completely and utterly incomparable to the canned stuff. It’s silky and thick, with the subtle fragrance of thyme, and it tastes real.
Simple to make, this recipe is sure to become a favourite you’ll make over and over again!
Cream of Chicken Soup recipe
Growing up, I was “deprived” of canned soup. And such is the case when you’re a kid that you always want what you can’t have.
I got sent to school with bento boxes and eyed off my friends’ peanut butter sandwiches with jealousy. I looked forward to sleepovers, not only because of the excitement of staying at a friends’ place, but because I got to try food that my mother would never make.
Such as – soup from a can. I can’t believe how much I used to love that stuff!
(I also can’t believe that I used to be embarrassed being sent to school with bento boxes. It’s all the rage nowadays!)
At some point, I grew up, learned how to cook, found and made a homemade cream of chicken recipe.
And today, I shake my head, wondering how on earth I used to think canned soup was so delish.
Homemade cream of chicken soup is SO GOOD. If you like canned cream of chicken soup or those instant cup-a-soup packets, you are going to LOVE this!
This cream of chicken soup recipe is very straight forward. Thick, creamy, and it tastes real. The canned stuff is no comparison!
Homemade Condensed Cream of Chicken Soup
This recipe is an updated version of a recipe I posted way back when I started RecipeTin Eats. The previous recipe was written starting with a homemade condensed cream of chicken soup – thick and gloopy like Campbell’s soup in a can.
I went through a phase when I made homemade condensed soup which I would then keep for a few days then later use to make a soup or casserole. However, I found that I haven’t made condensed soup in years, mainly because it can only be kept for a few days so it kind of defeats the purpose of that recipe. But in case you want it, I’ve kept it – click here to get the recipe for the homemade Cream of Chicken Soup!
This is what it looks like. I told you – gloopy!!
With just 395 calories for a meal size bowl, this cream of chicken soup recipe is healthier than most creamy soups because it’s made without cream. It’s far healthier than canned – lower in sodium, preservative free and other artificial additives.
And you can tell the difference with just one spoonful. It tastes so much better than canned, it’s almost a joke!
I know I’ve included croutons here, but nobody would ever say no to a side of crusty bread for dunking! Here are some of my favourites.
Soup Dunkers
I use this cream of chicken soup recipe as a base for making more fully loaded soups, filled out with noodles or rice, and more veggies. Such as this Cream of Vegetable Soup with Noodles.
But for this one, I wanted to share the “classic” version, like what you get out of the can. So it’s light on the veggies and chicken – but what you do see is the real deal, nice and fresh!
I really think you’ll love this. The subtle fragrance from the thyme is really lovely, I think that’s what seals the deal for me. 🙂
Enjoy! – Nagi xx
Cream of Chicken Soup recipe
WATCH HOW TO MAKE IT
Homemade Cream of Chicken Soup recipe video! (Not my hands, I was just the “director”, videographer, editor, gofer, lighting person, stylist, script writer, recipe maker. 😉 The hands will be back on Friday for a weekend treat I’m super excited about! )
PS Also, I forgot celery when filming. Oops.
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Homemade Cream of Chicken Soup recipe
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
Croutons
- 2 slices white bread , cut into cubes
- Olive oil spray
- Salt
Instructions
- Heat oil in a large pot over medium high heat. Add onion and garlic and cook for 2 minutes until partly translucent but not browned.
- Add carrots, celery and capsicum, cook for 1 minute to soften.
- Add butter and melt. Then add flour and mix until incorporated, and stir constantly for 1 minute.
- Add broth, mix until flour is incorporated, then add milk. Mix to combine, then add salt, Spices, chicken and peas.
- Bring to simmer, mixing occasionally to stop bottom of sticking. As it heats, it will thicken – about 4 to 5 minutes. Don’t let it bubble.
- Once thickened to your taste, adjust salt and pepper. Ladle into bowls and serve garnished with croutons and fresh thyme if desired.
- Croutons: Spray croutons generously with oil, sprinkle with salt, then bake for 5 minutes at 180C/350F or until golden and crunchy.
Recipe Notes:
Nutrition Information:
And more creamy cream-less soups
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I just found this recipe recently and it’s now my favourite homemade soup. It gets better and better each day! Thank you Nagi!
Delicious! My 24 yr old son, who is a very picky eater, gobbled this down. That’s a win for me!
Superb recipie! Have made this soup then made some variations to our tastes…. Its so tasty, packed full of flavour. Thanks Nagi.
Love this soup.
But I’m dairy and wheat free so didn’t make a roux. But still incredibly tasty with chopped Kumara, and corn. A touch of cream on top and it was yum.
Yet another delicious recipe from Nagi! I made this for my daughter who recently had 4 wisdom teeth removed. I poached a whole chicken and used the breasts and the broth to make this soup. I added a few teaspoons of stick powder to round out the flavour, omitted the capsicum and used frozen corn instead. I had some fresh thyme so threw in a few sprigs and used both white and black pepper. I double the quantity so there’s be some leftovers
Loved it! I did double the roux & added a bunch of veg.
I will never tire of eating this.
This is a hearty soup perfect for cold weather. Made it with the Easy artisan bread. Love your recipes.
Has anyone tried this with gluten-free ingredients?
This is SOOO delicious! I used a tsp of vegeta for a bit of an msg kick and I made a cheese and bacon loaf of bread for the croutons. It was next level!
Amazing soup, paired it with the chicken stock recipe from this website. Switched out the capsicum in favour of corn and added a chicken stock cube, veggie stock cube, and some kashmiri chilli powder for some kick.
Super simple to make and extra delicious. Our family also found it very filling for a soup – perfect for winter dinners or weekend lunch.
Winner winner..I.. added frozen corn to the recipe…I initially made my own hm made chicken stock to this recipe but wldn’t bother with time involved…so 10/10 🙂
The best chicken soup to be made. My husband tells everyone it’s the best. It’s so tasty & very filling. Thanks Nagi
Love your soup recipes this is another favourite of mine!
Another excellent recipe! I added kale instead of peas and it was delicious.
Excellent recipe for homemade cream of chicken soup. I’ve made it twice today – once for use in a casserole recipe requiring canned coup and a second time to eat as cream of chicken soup chicken. It’s the best. Thank you for the post.
Thanks 🙏🏿 for your amazing talent. Everything I have made is a winner 🏆
I love you, Nagi 😍😍. Made this for my son and it was so tasty!!! I add corn and mini sausages. Much love from Jakarta ❤❤❤
Yummo. Used frozen peas corn and capsicum as I didn’t have any capsicum. Definitely a keeper.