If you’re craving a bowl of warmth that feels like a cozy hug, this Cream Of Chicken Soup Recipe is exactly what you need in your kitchen repertoire. It combines tender chicken, silky cream, and perfectly balanced herbs into a luscious, hearty soup that’s easy to make but tastes like it took hours of love and care. Whether you’re looking for comfort food on a chilly day or a quick weeknight dinner that pleases the whole family, this recipe checks all the boxes without any fuss.
Ingredients You’ll Need
The beauty of this Cream Of Chicken Soup Recipe lies in its humble, straightforward ingredients, each playing a vital role. These essentials bring together richness, body, flavor depth, and texture that make the soup irresistible from the first spoonful.
- Unsalted butter (2 tablespoons): Adds a creamy richness and helps sauté veggies evenly without burning.
- Olive oil (1 tablespoon): Brings a subtle fruity note and balances the butter’s richness with a lighter mouthfeel.
- Small onion, finely chopped (1): Offers foundational sweetness and aromatic depth when softened.
- Garlic cloves, minced (2): Infuses the soup with a gentle pungency that awakens the flavors.
- All-purpose flour (1/4 cup): Thickens the soup to silky perfection through a roux.
- Low-sodium chicken broth (3 cups): Provides the savory base without overpowering saltiness, letting other flavors shine.
- Whole milk (1 cup): Adds creaminess and rounds out the soup’s body.
- Heavy cream (1/2 cup): Elevates the texture to luxuriously smooth and indulgent.
- Cooked chicken, shredded or finely chopped (2 cups): The star protein that makes the soup hearty and satisfying.
- Salt (1/2 teaspoon): Enhances all the flavors beautifully when used just right.
- Black pepper (1/4 teaspoon): Adds a subtle, warming spice.
- Dried thyme (1/2 teaspoon): Lends an earthy herbal note to deepen the soup’s complexity.
- Onion powder (1/2 teaspoon): Boosts onion flavor without extra moisture.
- Garlic powder (1/2 teaspoon): Rounds out the garlic flavor profile with a gentle touch.
- Bay leaf (1): Infuses a gentle aromatic layer during simmering, then removed for a clean finish.
- Optional – finely chopped celery (1/2 cup): Adds fresh crunch and subtle bitterness that brightens the soup.
- Optional – finely chopped carrots (1/2 cup): Provides natural sweetness and color contrast.
- Chopped fresh parsley for garnish: Introduces a pop of color and fresh herbaceousness at serving.
How to Make Cream Of Chicken Soup Recipe
Step 1: Sauté the Vegetables
Begin by heating the butter and olive oil together in a large pot over medium heat. This combination prevents burning and adds an extra layer of flavor. Toss in the chopped onion, and if you’re using them, celery and carrots. Sauté for about five to six minutes until everything turns soft and fragrant—it’s that aroma that signals your soup is off to a fantastic start.
Step 2: Add Garlic and Flour
Next, stir in the minced garlic and cook for one minute more to release its flavor without browning it, which keeps it bright. Sprinkle the flour over the softened veggies and stir constantly for one to two minutes. This creates your roux, which is the magic thickening agent that will give the soup its creamy texture without floury lumps.
Step 3: Whisk in Broth and Dairy
Slowly pour in the chicken broth while whisking vigorously to keep the mixture smooth. Then add the whole milk and heavy cream, stirring well so everything combines beautifully. The gradual addition keeps the soup silky and keeps the heat gentle so nothing curdles.
Step 4: Season and Simmer
Toss in your salt, pepper, dried thyme, onion powder, garlic powder, and the bay leaf to infuse the broth with layers of flavor. Bring the soup to a gentle simmer, stirring frequently so the flavors meld and the textures develop. This step transforms simple ingredients into a soulful bowl of goodness.
Step 5: Add Chicken and Finish Cooking
Finally, stir in the cooked chicken and reduce the heat to low. Let the soup simmer for 10 to 15 minutes, stirring occasionally, until it thickens to your preferred consistency. Don’t forget to remove the bay leaf before serving! Adjust seasoning if needed—you’re almost there!
How to Serve Cream Of Chicken Soup Recipe
Garnishes
A sprinkle of fresh chopped parsley adds a burst of color and a lovely fresh, herbal contrast to the rich creaminess of the soup. If you want a little extra texture, a handful of crispy fried onions or a swirl of cream makes a beautiful finishing touch.
Side Dishes
This soup shines alongside crusty bread, warm dinner rolls, or buttery garlic toast. For a well-rounded meal, serve it with a simple side salad or roasted vegetables to balance the richness and add a refreshing crunch.
Creative Ways to Present
Serve the Cream Of Chicken Soup Recipe in rustic bread bowls for a charming, cozy presentation that also adds an edible component to your meal. Or, ladle it into decorative mugs for an inviting, soup-on-the-go feel. A sprinkle of grated Parmesan or a dash of smoked paprika can also add a fun twist and color pop.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious bowl, transfer any remaining soup into an airtight container and refrigerate. It will stay fresh and tasty for up to three days, so you can relish that comfort without cooking again too soon.
Freezing
This Cream Of Chicken Soup Recipe freezes wonderfully and keeps well for up to two months. Freeze it in portions for easy weeknight meals. Just be sure to cool it completely before freezing and use freezer-safe containers to maintain quality.
Reheating
When it’s time to enjoy the leftovers, thaw the soup overnight in the fridge if frozen. Reheat gently on the stovetop over medium-low heat, stirring occasionally until hot, to preserve the creamy texture and delicate flavors without breaking the soup.
FAQs
Can I use leftover chicken for this recipe?
Absolutely! Leftover cooked chicken is perfect for this soup and saves time in the kitchen. Just shred or chop it finely before adding so it blends seamlessly.
Is it possible to make this soup dairy-free?
Yes, swap out butter for plant-based alternatives, choose a dairy-free milk like almond or oat milk, and use a non-dairy cream substitute. The soup will still be creamy and delicious with these adjustments.
Can I make the soup ahead of time and reheat?
You can make this soup a day in advance; the flavors often deepen overnight. Reheat gently on low heat and stir occasionally to keep the cream from separating.
How thick will the soup be? Can I adjust the consistency?
The soup should be rich and creamy but pourable. If it’s too thick, add a splash of broth or milk when reheating. If it’s too thin, simmer a bit longer uncovered to reduce it.
Can I use fresh herbs instead of dried?
Yes! Use about three times the amount of fresh herbs compared to dried since fresh herbs are milder. Add fresh herbs toward the end of cooking for the best flavor.
Final Thoughts
This Cream Of Chicken Soup Recipe is one of those timeless dishes that never fails to comfort and delight. It’s straightforward to prepare, yet sophisticated in flavor and texture—a real crowd-pleaser anytime you want a hearty, soothing meal. I encourage you to give it a try and watch it become a favorite in your home, just like it is in mine!
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Cream Of Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A rich and creamy homemade Cream of Chicken Soup made with tender chicken, aromatic vegetables, and a velvety blend of milk and cream. This comforting soup is perfect for cozy meals and can be easily customized to be dairy-free or gluten-free.
Ingredients
Base Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
Liquids and Dairy
- 3 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
Chicken and Vegetables
- 2 cups cooked chicken, shredded or finely chopped
- 1/2 cup finely chopped celery (optional)
- 1/2 cup finely chopped carrots (optional)
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 bay leaf
- Chopped fresh parsley for garnish (optional)
Instructions
- Sauté vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the finely chopped onion, celery, and carrots if using. Sauté for 5–6 minutes until the vegetables are softened and fragrant.
- Cook garlic: Add the minced garlic to the pot and cook for an additional 1 minute, stirring constantly to avoid burning.
- Make roux: Sprinkle in the all-purpose flour and stir continuously for 1–2 minutes, allowing it to form a roux that will thicken the soup.
- Add liquids: Slowly whisk in the low-sodium chicken broth to the roux, stirring thoroughly to prevent lumps. Then add the whole milk and heavy cream, mixing well.
- Season soup: Add salt, black pepper, dried thyme, onion powder, garlic powder, and the bay leaf. Stir everything together and bring the mixture to a gentle simmer over medium heat.
- Add chicken & simmer: Stir in the cooked chicken, then reduce heat to low. Let the soup simmer for 10–15 minutes, stirring occasionally, until it thickens to your preferred consistency.
- Finish and serve: Remove the bay leaf, adjust seasonings to taste, and garnish with fresh chopped parsley if desired. Serve the soup hot for a comforting meal.
Notes
- For a smoother texture, blend the soup before adding the chicken.
- To make it dairy-free, substitute with plant-based butter, broth, and milk alternatives.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
