I’ve always found that homemade versions of pantry staples just make all the difference in your cooking, and this Homemade Cream of Chicken Soup Recipe is no exception. It’s rich, comforting, and so much better than that canned stuff you’re used to grabbing. When I first made this, I was amazed at how the fresh veggies and herbs bring such depth of flavor without any complicated steps.

This soup works like a charm on cooler evenings or when you want something cozy without turning your kitchen into a mess. Plus, making the whole thing from scratch means you can control the salt, seasoning, and ingredients — so it’s a little healthier and a whole lot tastier. Trust me, once you try this Homemade Cream of Chicken Soup Recipe, you’ll keep coming back for it.

Ingredients You’ll Need

All the ingredients here work together to create a creamy, flavorful base with just the right amount of chicken and veggies. Here’s the scoop on what you’ll want to look out for when you shop.

Olive oil: Helps sauté the veggies and adds a subtle fruity note.
Unsalted butter: For richness without extra salt — so you control seasoning.
All-purpose flour: The secret to thickening your soup into that dreamy texture.
Garlic clove: Minced fresh garlic packs a punch of flavor.
Brown onion: Finely chopped, it forms a sweet, savory backbone for the soup.
Carrot: Adds natural sweetness and body when diced small.
Red capsicum (bell pepper): Finely chopped for a slight tang and color.
Celery stick: Diced for a classic aromatic crunch.
Chicken stock/broth: Low sodium preferred — makes flavor layering easier.
Milk: Any fat percentage works; whole milk makes it creamier.
Salt, garlic powder, onion powder, dried thyme, black pepper: The perfect seasoning combo for depth and balance.
Frozen peas: Toss in for bursts of sweetness and color at the end.
Cooked chicken: Diced or shredded, it’s the star protein of the soup.
White bread (for croutons): Cubed and toasted for that irresistible crunch.
Olive oil spray: To lightly crisp croutons without frying.

Variations

I love adapting this Homemade Cream of Chicken Soup Recipe depending on what’s in my fridge or my mood. Feel free to tweak it to your taste — it’s surprisingly flexible!

Dairy-Free Variation: Swap the milk with almond or oat milk and replace butter with a dairy-free spread. I tried this once for a friend, and it was just as creamy without the dairy.
Spicy Kick: Add a pinch of cayenne or some diced jalapeño. It really wakes up the flavors if you like a little heat.
Herb Boost: Fresh parsley or rosemary added just before serving brightens the whole soup.
Vegetarian Version: Skip the chicken and use vegetable broth, then add mushrooms for extra umami — your non-meat eaters will thank you.
Chunky or Smooth: For a silky texture, blend part of the soup before adding chicken and peas.

How to Make Homemade Cream of Chicken Soup Recipe

Step 1: Sauté the Aromatics

Start by heating olive oil and butter in a large pot over medium heat. Toss in your finely chopped onion, garlic, carrot, red bell pepper, and celery. Cook them gently for around 5 minutes until they’re soft and fragrant — don’t rush this, because those veggies build the base flavor you’ll taste in every spoonful.

Step 2: Whisk in Flour to Create a Roux

Sprinkle in the all-purpose flour and stir well to coat the veggies. Keep stirring constantly for 2 to 3 minutes — this helps cook the raw flour taste out and thickens your soup later. I always find this part a bit therapeutic because you can see the soup starting to come together.

Step 3: Add Liquids and Seasonings

Slowly pour in the chicken broth and milk while whisking to avoid lumps. Add salt, garlic powder, onion powder, dried thyme, and black pepper now. Bring everything to a gentle simmer, stirring occasionally, until the soup thickens, about 8 to 10 minutes. The aroma during this step always makes me smile — it just feels like home.

Step 4: Stir in Chicken and Peas

Add your cooked, shredded chicken and frozen peas to the pot. Let it simmer for another 3 to 5 minutes until heated through. Taste and adjust seasoning if needed — a pinch more salt or pepper can really lift it. This last simmer is when everything melds perfectly.

Step 5: Make Croutons (Optional but Highly Recommended!)

While the soup is finishing up, spray the cubed white bread lightly with olive oil spray and sprinkle a pinch of salt. Toast in a 375°F (190°C) oven for about 10 minutes until crispy and golden. These croutons add a lovely crunch and are my favorite part — I always make extra to snack on!

How to Serve Homemade Cream of Chicken Soup Recipe

The image shows a flat top view of various white bowls arranged neatly on a white marbled surface, each containing different ingredients. One bowl holds small cubes of pale yellow butter, another contains a golden yellow liquid, likely oil. There are three brown eggs placed directly on the surface, alongside a whole bulb of garlic. A small bowl contains a mix of black and white powder, possibly salt and pepper. Bright orange and red diced vegetables fill another bowl, while a separate bowl is filled with a white powder, probably flour. A larger bowl is piled high with white crumbly cheese, slightly fluffy in texture. A small dish holds a few toasted bread cubes, and sprigs of fresh green thyme are laid out around the bowls. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this soup with a sprinkle of freshly chopped parsley or chives for a pop of color and freshness. Sometimes, I add a dollop of sour cream or a grating of sharp cheddar if I want it extra indulgent. And of course, those homemade croutons on top — they’re the perfect contrast to the creamy soup.

Side Dishes

This soup pairs beautifully with a simple green salad dressed lightly with lemon vinaigrette, or some crusty bread to soak up every last bit of that delicious broth. On chillier days, I like serving it alongside roasted vegetables or a baked potato.

Creative Ways to Present

For a special occasion, I’ve served this Homemade Cream of Chicken Soup Recipe in little bread bowls — it gets great reactions and feels extra cozy. I’ve also tried layering the soup in clear glass mugs for a pretty presentation at brunch, topped with fresh herbs and a few croutons for visual appeal.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 3 days. I find this recipe holds its flavor really well overnight, and sometimes the soup even tastes better the next day after the flavors meld. Just give it a good stir before reheating.

Freezing

Freezing homemade cream of chicken soup works fine, but keep in mind the milk can separate a bit after thawing. I’ve had the best results freezing it without the peas, adding those fresh when reheating to keep them bright and tender.

Reheating

When reheating, I warm the soup gently on the stove over low to medium heat, stirring regularly. To bring back that creamy texture, a splash of milk or a pat of butter stirred in as it warms can work wonders. Avoid microwaving for long periods as it might curdle the milk slightly.

FAQs

Can I make this Homemade Cream of Chicken Soup Recipe without flour?

Yes, you can substitute the flour with cornstarch or arrowroot powder as a thickener. Just mix it with a little cold liquid before adding to prevent lumps. However, the texture might be slightly different, more glossy than creamy.
How long does homemade cream of chicken soup last in the fridge?

Stored in an airtight container, the soup will stay good for about 3 to 4 days. Always give it a sniff and check for any signs of spoilage before reheating.
Can I use leftover rotisserie chicken for this soup?

Absolutely! Rotisserie chicken is perfect since it’s already cooked and flavorful, saving you prep time. Just shred or dice it and add it in during the final simmer step.
Is this Homemade Cream of Chicken Soup Recipe suitable for freezing?

Yes, but keep in mind freezing may affect the texture slightly due to the milk. To keep the best quality, freeze without peas and add fresh peas when reheating.
Can I make this soup vegan?

By substituting chicken with plant-based protein, using vegetable broth, and dairy-free milk and butter alternatives, you can definitely make a vegan version. Just adjust seasoning to taste.

Final Thoughts

This Homemade Cream of Chicken Soup Recipe holds a special place in my kitchen because it’s straightforward, filled with wholesome ingredients, and offers that comforting hug in a bowl. Whether you’re feeding family or just treating yourself, it’s a recipe I’m always happy to share. Give it a try — I know you’ll enjoy the process as much as the delicious results!

Homemade Cream of Chicken Soup Recipe

★★★★★ 4.8 from 75 reviews

Author: Isabella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Print Recipe

Description

This Homemade Cream of Chicken Soup recipe delivers a rich, comforting bowl of creamy goodness made from scratch using fresh vegetables, tender chicken, and a flavorful blend of herbs and spices. Perfect as a hearty meal on its own or a delicious base for casseroles, this soup is enhanced with crunchy homemade croutons for added texture.

Ingredients

Scale

Soup

1 tbsp olive oil
50 g / 3.5 tbsp unsalted butter
½ cup / 75 g all-purpose flour
1 garlic clove, minced
½ small brown onion, finely chopped
1 small carrot, diced
½ 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 garlic powder
¼ tsp onion powder
¼ tsp dried thyme
¼ tsp black pepper
¾ cup frozen peas
1 cup cooked chicken, diced or shredded

Croutons

2 slices white bread, cut into cubes
Olive oil spray
Salt

Instructions

Prepare the Vegetable Base: Heat the olive oil and butter together in a large saucepan over medium heat until melted and hot. Add the minced garlic, finely chopped onion, diced carrot, red capsicum, and celery. Sauté gently until the vegetables are soft and the onions are translucent, about 5-7 minutes, stirring often to prevent burning.
Create the Roux: Sprinkle the all-purpose flour over the cooked vegetables in the saucepan, stirring continuously with a wooden spoon or whisk to fully incorporate the flour. Cook this mixture for 2-3 minutes to eliminate the raw flour taste, forming a smooth roux that will thicken the soup.
Add Liquids and Seasonings: Gradually pour in the chicken stock while whisking constantly to avoid lumps. Then add the milk slowly, continuing to whisk until the mixture is smooth. Stir in the salt, garlic powder, onion powder, dried thyme, and black pepper. Bring the mixture to a gentle simmer, stirring frequently until the soup thickens, about 8-10 minutes.
Add Peas and Chicken: Stir in the frozen peas and cooked diced or shredded chicken. Allow the soup to heat through fully for 3-5 minutes, ensuring the chicken is warmed and the peas are tender but still vibrant green.
Prepare Croutons: While the soup simmers, preheat a skillet over medium heat. Spray the cubed white bread lightly with olive oil spray and sprinkle with salt. Toast the bread cubes in the dry skillet, tossing frequently until golden brown and crisp, about 5-7 minutes. Set aside for garnish.
Serve: Ladle the creamy chicken soup into bowls and top with the freshly made croutons. Enjoy the comforting warmth and texture contrast provided by the crispy croutons.

Notes

Use low sodium chicken broth to control the saltiness of the soup.
Feel free to substitute milk with a dairy alternative like almond or oat milk for a lighter version.
For thicker soup, reduce the amount of milk or increase the flour slightly in the roux stage.
Leftover cooked chicken from a roast works perfectly for this recipe.
Croutons can be baked in the oven at 350°F (175°C) for 10 minutes instead of pan-toasting.
This soup freezes well; reheat gently on the stove before serving.

Keywords: Cream of Chicken Soup, Homemade Chicken Soup, Comfort Food, Creamy Soup, Chicken Soup with Croutons