Cream of Chicken Soup

Learn how to make versatile cream of chicken soup from scratch. It’s great in comfort food dishes or eaten alone with a little bit of parsley.

Cream of chicken soup is so easy and economical to make, there’s no reason to buy the store-bought stuff. I love to have it on hand during the cold months to add to comfort food meals or serve alone with a piece of crusty bread and some fresh parsley sprinkled on top. It’s a really cozy dish.

I like to make my own condensed cream of chicken soup and cream of mushroom soup for casseroles, but regular cream of chicken soup is just as versatile. My favorite thing to use it in is chicken pot pie. It’s delicious.

What Ingredients Do I Need?

• Butter
• Onion
• Garlic
• Flour
• Salt & pepper
• Chicken stock
• Cream
• Chicken

I always have these ingredients on hand. I like to use a little leftover chicken that I always seem to have laying around in the fridge, but you can omit this if you like. You’ll still get a strong chicken flavor from the stock. You’ll see that I use chicken stock not broth, it just has a richer, stronger flavor. Both would work fine texturally, but I prefer the full flavor of the stock.

Making Homemade Cream Of Chicken Soup

Melt butter in a large saucepan and then sauté the onion and garlic. Add the flour along with some salt and pepper and cook a few minutes more.

Pour in the chicken stock and whisk into the flour until smooth. Bring to a boil and then turn the heat down to low. Add cream and cooked chicken. You can use leftovers or part of a rotisserie chicken, or simply skip adding the chicken. Simmer for 10 minutes, stirring frequently. Then, serve and enjoy or use in a recipe like Chicken Pot Pie.

The best part about this recipe is that it makes 8 cups. I like to keep half in the fridge for eating when I make it, and I add the other half to freezer-safe bags or containers and store them the freezer until I need them. This is always helpful to prepare for the cold months.

However you choose to use it, homemade cream of chicken soup can’t be beaten. And if you’re looking for more classic comfort in a short amount of time, try my quick Chicken Noodle Soup recipe. It’s ready in as little as 15 minutes!

Cream of Chicken Soup

• Author: Christine Pittman
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 8 cups 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

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Learn how to make versatile cream of chicken soup from scratch. It’s great in comfort food dishes or eaten alone with a little bit of parsley.

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Ingredients

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• 4 Tbsp. butter
• 1 small onion, very finely minced or pureed
• 2 garlic cloves, very finely minced or pureed
• ⅓ cup all-purpose flour
• 1 tsp. salt
• 1 pinch black pepper
• 6 cups chicken stock
• 1 cup heavy cream
• ¾ cup finely diced cooked chicken (leftovers work great)

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Instructions

1. Add the butter to a large saucepan and heat over medium heat until melted and bubbly.
2. Add the onion and garlic and saute for 3 minutes.
3. Then, add the flour, salt, and pepper and cook for an additional 3 minutes.
4. Pour in the chicken stock and whisk it into the flour.
5. Bring to a boil, reduce the heat to low, add the cream and chicken, and simmer for 10 minutes, stirring frequently.
6. Remove from the heat and serve.
7. To store the soup, pour it into glass jars with a lid and keep in the fridge for up to 3 days, or freeze in feezer safe bags in 2 cups portions to thaw and use later.