If you’ve ever wished for a cozy, homemade version of that classic pantry staple, you’re going to adore this Homemade Cream of Chicken Soup Recipe. It’s rich, velvety, and packed with just the right balance of chicken, veggies, and comforting flavors that remind me of warmer days and family dinners. I absolutely love how this turns out so silky without any weird additives, and you’ll find that once you make it yourself, the canned stuff will never quite hit the same again!

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Why You’ll Love This Recipe

Fresh, wholesome ingredients: You know exactly what goes into every spoonful, no mystery chemicals.
Simple yet luxurious texture: That silky thickness without any canned-soup chalkiness.
Versatile base: Add extra veggies, noodles, or rice for whatever suits your mood.
Quick and satisfying: From prep to table in about 20 minutes, perfect for busy weeknights.

A bowl of creamy white soup fills a white bowl with a smooth texture. On top, there are small green peas and chunks of soft white meat mixed into the soup. Bright orange and red vegetable pieces add color, scattered among fresh green herbs. Golden brown croutons rest on the surface, giving a crispy contrast. The white bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Homemade Cream of Chicken Soup, homemade chicken soup, creamy chicken soup recipe, healthy homemade soup, silky chicken soup

Ingredients You’ll Need

What’s great about this Homemade Cream of Chicken Soup Recipe is that the ingredients are pretty straightforward, but they come together to create something magical. I always make sure to have good-quality chicken stock on hand—it makes all the difference in flavor.

Flat lay of a small bowl of olive oil, a generous pat of unsalted butter, a small heap of flour, one minced garlic clove, half a small brown onion finely chopped, a small diced carrot, half a finely chopped red bell pepper, a small diced celery stick, a rustic bowl of chicken stock, a large glass of milk, a few scattered dried herbs and spices in small dishes, a handful of frozen peas, a cup of cooked diced chicken, and two slices of white bread cut into cubes, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Homemade Cream of Chicken Soup, homemade chicken soup, creamy chicken soup recipe, healthy homemade soup, silky chicken soup

Olive oil: The base for sautéing, lending a subtle fruity touch.
Unsalted butter: Brings richness and helps build that luscious soup texture.
Flour: The classic thickener; make sure to cook it enough so the raw taste disappears.
Garlic clove: Freshly minced garlic brings bright, fragrant notes here.
Brown onion: Finely chopped to melt easily into the soup’s body.
Carrot: Adds a touch of sweetness and color.
Red capsicum/bell pepper: Slightly sweet and vibrant; I love how it lifts the soup.
Celery stick: That classic mirepoix flavor that rounds out the base.
Chicken stock/broth: Preferably low sodium so you can control saltiness precisely.
Milk: Any fat percentage works; I usually use whole milk for creaminess without heaviness.
Salt: For balance—remember to taste as you go.
Spices (garlic powder, onion powder, dried thyme, black pepper): Each brings depth, so don’t skip these pantry gems.
Frozen peas: A sweet pop of green that cooks quickly in the simmering soup.
Cooked chicken: Whatever leftover chicken you have—diced or shredded works great.
White bread: Cut into cubes; these become your croutons and add crunch.
Olive oil spray: For crisping up those croutons evenly.
Salt (again): To season croutons and finish the soup perfectly.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve played around with this Homemade Cream of Chicken Soup Recipe quite a bit, and honestly, it’s forgiving enough to welcome whatever personal twist you want to throw in. Customize it based on what you have or your dietary needs—the results are always delicious.

Extra Vegetables: When I have zucchini or mushrooms on hand, I dice them up and toss them in right after the celery for extra texture and nutrients.
Dairy-Free Version: I substitute the butter with coconut oil and use almond milk. It’s not quite as rich but still wonderfully comforting.
Add Noodles or Rice: For heartier meals, adding cooked small pasta or rice transforms it into a one-pot dinner everyone enjoys.
Spicy Kick: If you like a little heat, a pinch of cayenne or smoked paprika adds warmth and complexity.

How to Make Homemade Cream of Chicken Soup Recipe

Step 1: Sauté Your Aromatics Just Right

Heat the olive oil in a large pot over medium-high heat. When it’s shimmering, add the finely chopped onion and minced garlic. Cook them gently for about 2 minutes until they become translucent and fragrant but not browned—this is key to a mellow, well-rounded base flavor.

Step 2: Soften Your Veggies

Next, toss in the diced carrot, celery, and red capsicum. Cook them for just about a minute to soften slightly while keeping their structure and that fresh taste. This brief cooking also releases their sweetness, which pairs perfectly with the savory notes from the chicken.

Step 3: Build Your Roux for Creamy Goodness

Add the butter and let it melt completely. Then sprinkle in the flour and stir it constantly for about one minute. This little flour-and-butter dance is your roux, the secret to that silky soup texture. Make sure to stir well so it doesn’t stick or clump up—watch for a pale golden color popping up.

Step 4: Slowly Incorporate Liquids

Pour in the chicken stock first, stirring constantly to gradually combine it with the roux. It’ll look a little lumpy at first—that’s normal! Once the broth is fully mixed, add the milk, stirring to smooth everything out into a creamy consistency. Then add salt and your blend of garlic powder, onion powder, dried thyme, and black pepper to deepen the flavor.

Step 5: Add Chicken and Peas, Then Gently Simmer

Now it’s time for the star players—add the cooked chicken and frozen peas. Bring the mixture to a gentle simmer while stirring occasionally to prevent sticking or scorching on the bottom. It usually takes about 4 to 5 minutes for the soup to thicken—resist the urge to boil, as that can make the milk curdle or soup separate.

Step 6: Make Crispy Croutons and Serve

While the soup thickens, take your cubed white bread and spray generously with olive oil spray, then sprinkle lightly with salt. Pop these in a preheated oven at 180°C (350°F) for about 5 minutes, or until golden and crunchy. Ladle your soup into bowls, top with those irresistible croutons and, if you like, a few fresh thyme leaves for a beautiful aroma and touch of green.

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Pro Tips for Making Homemade Cream of Chicken Soup Recipe

Perfect Roux Timing: Stir the flour and butter just until they smell nutty and turn pale golden—overcooking can darken the color and flavor, undercooking leaves a floury taste.
Avoid Boiling: Keep the heat at a gentle simmer to prevent the milk from curdling and the soup from breaking.
Season Gradually: Add salt little by little and taste as you go to avoid over-salting, especially if using store-bought broth.
Croutons Crunch: Don’t skip tossing the bread cubes with olive oil spray and salt before baking — it makes all the difference for crispy, flavorful croutons.

How to Serve Homemade Cream of Chicken Soup Recipe

A black bowl sits on a brown textured cloth over a white marbled surface, filled with creamy white soup. The soup has visible green peas, small orange and red vegetable pieces, and white shredded pieces, possibly chicken. On top, there are golden croutons and fresh green herb sprigs scattered. A silver spoon lies to the left of the bowl, and in the blurred background, there are toasted bread triangles on a light wooden surface. photo taken with an iphone --ar 2:3 --v 7 - Homemade Cream of Chicken Soup, homemade chicken soup, creamy chicken soup recipe, healthy homemade soup, silky chicken soup

Garnishes

I usually keep garnish simple: those crunchy homemade croutons are a must, and fresh thyme or parsley adds a lovely pop of green and subtle herbal aroma. Sometimes, a small drizzle of good olive oil or a sprinkle of freshly cracked black pepper on top really elevates the experience.

Side Dishes

This soup pairs beautifully with a crisp green salad or a warm baguette for dipping. My family also loves it with a side of roasted vegetables or simple garlic bread, making it a perfectly balanced meal with minimal fuss.

Creative Ways to Present

For cozy dinner parties, I’ve served this soup in small mugs or teacups paired with mini crouton skewers on the side. You can also layer some shredded cheese and crushed crackers on top and briefly broil for a golden crust for a fun twist.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container in the fridge for up to 3 days. It tastes just as amazing the next day once reheated gently on the stove—just stir occasionally to keep the creaminess intact.

Freezing

Freezing works well too! I pour it into freezer-safe containers, leaving room for expansion. When thawed, the soup may separate slightly, but a quick gentle whisk while reheating fixes it nicely. It’s a great way to have homemade comfort food ready anytime.

Reheating

Always reheat on the stove over medium-low heat, stirring often to prevent sticking. If the soup seems too thick after chilling, add a splash of milk or broth to bring back that perfect creamy texture without diluting the flavor.

FAQs

Can I use store-bought rotisserie chicken for this recipe?

Absolutely! Using leftover rotisserie chicken is a fantastic shortcut that saves time and adds great flavor. Just shred or dice the chicken before adding it to the soup at the simmering stage.
Is it possible to make this soup vegan or vegetarian?

You can easily swap chicken stock for vegetable broth and replace chicken with mushrooms or tofu. For the dairy, use plant-based butter alternatives and unsweetened plant milk like oat or almond for a vegan-friendly soup.
Why does my soup sometimes get lumpy?

Lumps often happen if the roux isn’t mixed quickly enough with the liquids or if the liquid is added too fast. To avoid this, whisk steadily when adding broth and milk, and make sure the roux is smooth before adding liquids.
Can I skip the croutons?

You can definitely skip croutons if you want a lighter meal. Some toasted nuts or crispy fried onion bits also make lovely toppers that add texture without bread.

Final Thoughts

I used to rely on canned soup way too often, but once I nailed this Homemade Cream of Chicken Soup Recipe, it became a favorite in my kitchen. It’s quick, uses simple ingredients, and tastes like something made with real love. I hope you enjoy making it as much as I do—and that it brings a little bit of warm, comforting magic to your table, just like it does for my family.