A bowl of cream of chicken soup with a spoonful of soup held above showing the pieces of chicken, pot of soup and an cutting board with onions and garlic in background

Cream of Chicken Soup Recipe

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 7 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


Learn how to make cream of chicken soup from scratch. It’s easy to make and tastes way better than store-bought. Just make sure you have some bread to dip into it, or some crackers to crack into there. Enjoy! –Christine


Units Scale
  • 2 Tbsp. butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 4 cups unsalted chicken stock*
  • 1/2 cup heavy cream**
  • 2 cups diced cooked chicken


  1. Add the butter to a large saucepan and heat over medium heat until melted and bubbly.
  2. Add the onion and sauté until softened, about 3-4 minutes. Add the garlic and cook for 30 seconds.
  3. Stir in the flour, salt, and pepper until well-combined. Slowly pour in the chicken stock while continuing to stir.
  4. Bring to a boil then reduce the heat to low.
  5. Add the cream and the chicken and allow to heat through. Simmer on low for 5 minutes to blend the flavors. Remove from heat and serve, or store in a covered container in the fridge for up to 3 days.

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*If you’re using salted stock or chicken broth, reduce the amount of salt in the recipe. The best thing to do would be to just add 1/4 teaspoon at the beginning and then taste it at the end and add more if needed.

**To make a lighter soup, use 1/2 cup of canned evaporated milk (fat-free or 2%) or you can use half-and-half or whole milk. Just note that if you use anything other than cream, it can curdle if it’s heated a lot, so keep it all at barely a simmer once you add it in.