Homemade Cream of Chicken Soup – rich, creamy, thick and completely made from scratch soup. This cream of chicken soup starts with a roux and doesn’t require cream to bring out all those wonderful flavors. Cozy, comforting, homemade soup that you will make over and over again!
As we’re now more or less in the winter season(depending on where you are located), I’ve got something that you would surely appreciate. Presenting *THE* soup of all creamy soups – Homemade Cream of Chicken Soup.
I grew up not appreciating most of those creamy-style soups, but ever since I moved here in the U.S., I’ve come to love it. The way it touches your palate and down to your throat seems like one hypnotic spell. But aside from that, what I do love about it is that it tastes waaaay more delicious than those you get in cans.
What is Cream of Chicken Soup?
This homemade chicken soup is just absolutely perfect for this time of the year. Our version is somewhat “healthier” since it doesn’t use any cream, but instead with evaporated milk, flour, and butter as a roux, carrots, peas, herbs, and spices. You can make this soup recipe as a base for loaded creamy soups or pasta bakes. Or serve it as it is for a warm and comforting lunch or dinner.
Homemade Cream of Chicken Soup Ingredients
While I really don’t have an issue with opening a canned soup due to the convenience it brings, I do like to know what goes into the food I prepare for my family. I like the fact that I can scale up a homemade recipe and customize it to suit my taste buds. Our chicken soup recipe for today is made up mostly with pantry staple ingredients.
Got some leftover Thanksgiving turkey? You can use it in place of cooked chicken. Here’s the list of ingredients you need for this made-from-scratch soup recipe:
- onion, garlic, celery, thyme
- bay leaf
- evaporated milk
- chicken broth
- cooked chicken (leftover rotisserie chicken or turkey)
- Creole seasoning
- chicken bouillon
- Worcestershire sauce
- frozen peas
- salt and pepper
- parsley (for garnishing)
What Else Can I Add Into This?
Aside from what is listed above, you may also add the following into this creamy homemade soup:
- diced potatoes
- broccoli florets
- corn kernels
- red bell pepper
Can You Make It Ahead of Time?
Sure! With the cold days ahead, you can absolutely make this homemade cream of chicken soup in advance and just enjoy it whenever you want. Just make sure to let it cool completely, store in an airtight container and into the fridge for 4-5 days. To reheat, simply heat it on the stovetop on medium-low heat while stirring occasionally.
As for freezing, I wouldn’t recommend doing so for dairy-based soups as the texture changes.
What Goes with Homemade Cream of Chicken Soup?
Isn’t that photo so inviting and screams nothing but good comfort food? Well, you may not need anything else when serving this homemade chicken soup as it tastes so good in every spoonful. But for an extra hearty dinner or lunch, you may serve the following below:
- French Baguette
- Homemade Croutons for toppings
- Fill it in with pre-cooked noodles and rice or more veggies (see “What Else Can I Add? FAQ above)
- Easy Dinner Rolls
- Twice Baked Potatoes
- Homemade Garlic Bread
- Garlic Knots Bread
More Comforting Soup Recipes to Explore
- Cream of Mushroom Soup
- French Onion Soup
- Lentil Soup
- Vegetable Soup
- Corn Chowder
- Slow Cooker Oxtail Soup
- Tomato Bisque
How to Make Cream of Chicken Soup
Heat butter in a medium pot over medium heat. Add onions, garlic, carrots, celery, thyme, and bay leaf. Saute for 5-6 minutes. Add the flour and stir until fully incorporated. Follow with adding, evaporated milk and chicken broth.
Bring everything to boil, constantly stirring, until slightly thickened. Add shredded chicken, creole seasoning, chicken bouillon, Worcestershire sauce, and peas. Add salt to taste and adjust the seasonings to suit your preference.
Garnish with parsley, if desired.
Watch How To Make It
Homemade Cream of Chicken Soup
- 3 tablespoons (42g) butter
- 1 cup (115g) onion , diced
- 2 teaspoons (10g) minced garlic
- 2 medium carrots , sliced in thick chunks (about 1-1 ½ cups)
- 2 stalks celery , diced (about ⅓ cup)
- 2 teaspoons (1.6g) fresh minced thyme
- 1 bay leaf
- 3 tablespoons (30g) flour
- 1 canned evaporated milk (12 oz)
- 1 cup (250ml) chicken broth
- 2-3 cups (135g) cooked chicken
- 1 teaspoon (4g) Creole seasoning
- 1 teaspoon (2g) chicken bouillon
- ½ tablespoon (8.5g) Worcestershire sauce
- 1 cup (150g) frozen peas
- ½ teaspoon (2.5g) salt
- ½ teaspoon (1g) freshly ground black pepper (more or less to taste)
- 2 tablespoons (8g) chopped flat-leaf parsley , for garnishing
- Heat butter in a medium pot over medium heat. Add onions, garlic, carrots, celery, thyme, and bay leaf. Saute for 5-6 minutes.
- Add the flour and stir until fully incorporated. Follow with adding, evaporated milk and chicken broth.
- Bring everything to boil, constantly stirring, until slightly thickened.
- Add shredded chicken, creole seasoning, chicken bouillon, Worcestershire sauce, and peas. Add salt and pepper to taste and adjust the seasonings to suit your preference.
- Garnish with parsley, if desired.
Tips & Notes:
- To avoid any lumps in this soup, make sure to whisk your flour until thoroughly mixed and smooth.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.