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


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.


  • 4 Tbsp. butter
  • 1 small onion, very finely minced or pureed
  • 2 garlic cloves, very finely minced or pureed
  •  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)


  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.