I can’t tell you how many times this Homemade Cream of Chicken Soup Recipe has saved the day in my kitchen. It’s that cozy, velvety soup that feels like a warm hug in a bowl—perfect for chilly evenings or when you just crave a comforting classic. Unlike the canned stuff that’s often loaded with preservatives and weird additives, making this from scratch is pure magic, and honestly, way easier than you might think.

This recipe works beautifully on its own as a light lunch or doubles as a rich base for casseroles and baked dishes. Plus, once you’ve made it, you’ll find yourself reaching for it again and again because it’s packed with real flavors and healthy ingredients that just make you feel good.

Ingredients You’ll Need

Each ingredient in this Homemade Cream of Chicken Soup Recipe plays a crucial role in building that signature creamy, savory profile. I always recommend using fresh veggies and good-quality chicken stock because these truly elevate the flavor.

Olive oil: Helps sauté the veggies gently and adds a subtle richness.
Unsalted butter: Using unsalted allows you to control the salt level better in the soup.
All-purpose flour: This is the thickening agent, giving the soup that luscious creaminess.
Garlic clove: Fresh garlic lends a mild, aromatic kick that canned soups lack.
Brown onion: Adds natural sweetness and depth when softened properly.
Carrot: Brings color and a touch of earthy sweetness.
Red capsicum/bell pepper: Adds a slight sweetness and texture contrast.
Celery stick: Offers subtle herbal notes and crunch.
Chicken stock/broth: Go for low sodium to keep the flavor balanced and avoid over-salting.
Milk: Any fat percentage works—the higher the fat, the creamier the soup.
Salt: Enhances all the flavors; adjust to taste.
Garlic powder: Boosts the garlic flavor subtly without overpowering it.
Onion powder: Adds a concentrated onion flavor to complement the fresh onion.
Dried thyme: Brings a light herbal earthiness.
Black pepper: Freshly ground is best for a little heat and complexity.
Frozen peas: Freeze the freshness—these add pops of sweetness and color.
Cooked chicken: Use leftover roasted chicken or poached; shredded or diced both work great.
White bread (for croutons): Cubed and toasted for that perfect crunchy garnish.
Olive oil spray: Keeps the croutons crisp without extra grease.
Salt (for croutons): Just a pinch to season and bring out flavor.

Variations

One of the best parts about this Homemade Cream of Chicken Soup Recipe is how adaptable it is—you can easily tailor it to suit your preferences or what you have on hand. I love experimenting by switching up the add-ins or making it a bit lighter or heartier depending on the occasion.

Dairy-free version: I’ve swapped regular milk for almond or oat milk and substituted butter with olive oil. It still comes out creamy and delicious, perfect for friends with dairy sensitivities.
Loaded veggie variation: Feel free to toss in mushrooms, corn, or spinach to amp up the veggie content. It’s a great way to sneak in extra nutrition!
Spicy twist: Adding a pinch of cayenne or red pepper flakes gives the soup a nice warmth that the family really enjoyed one chilly night.
Chunky vs. smooth: If textures aren’t your thing, I sometimes puree half the soup before adding the chicken and peas for a smoother finish.

How to Make Homemade Cream of Chicken Soup Recipe

Step 1: Sauté the Aromatics and Veggies

Heat the olive oil and butter together in a large saucepan over medium heat until melted and shimmering. Toss in the minced garlic, chopped onion, carrot, bell pepper, and celery. Sauté gently for about 5-7 minutes until the veggies are tender and the onion is translucent. This step builds your soup’s flavor foundation, so don’t rush it—soft and fragrant is the goal here!

Step 2: Make the Roux

Sprinkle the all-purpose flour over the softened vegetables and stir well to coat everything evenly. Cook this mixture for 2-3 minutes, stirring constantly, so that the roux loses its raw flour taste but doesn’t brown. This little technique will thicken your soup beautifully without any lumps.

Step 3: Gradually Add Liquids and Season

Slowly pour in the chicken stock while whisking continuously to avoid lumps. Once that’s combined and slightly thickened, add the milk, continuing to stir. Bring everything to a gentle simmer, then season with salt, garlic powder, onion powder, dried thyme, and black pepper. Keep stirring occasionally to prevent sticking and cooking out all the flavor. Simmer for about 10 minutes until the soup thickens to your liking.

Step 4: Add Peas and Chicken

Stir in the frozen peas and cooked chicken. Continue cooking for another 5 minutes just until the peas are tender and the chicken is warmed through. Taste and adjust seasoning if needed. Just like that, you have that rich, comforting cream of chicken soup that’s miles ahead of store-bought versions.

Step 5: Prepare the Croutons

While your soup simmers, preheat your oven to 350°F (175°C). Spray the cubed bread with olive oil spray and sprinkle with a little salt. Spread them evenly on a baking sheet and toast for 10-12 minutes or until golden and crisp. These croutons add a lovely crunch and little bursts of buttery goodness when served over your creamy soup.

How to Serve Homemade Cream of Chicken Soup Recipe

The image shows a flat lay of various cooking ingredients arranged neatly on a white marbled surface. There are three brown eggs positioned on the left side near a garlic bulb and fresh green thyme sprigs. In white bowls, from top left going clockwise, there are chunks of butter, clear golden olive oil, a white powdery substance, and a bowl filled with white crumbly cheese. A small white bowl holds a mix of black pepper and salt, while another white bowl contains diced red and orange bell peppers. Near the bottom left, small cubes of bread sit in a white bowl. The colors are warm and natural with a fresh and clean layout. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I almost always top my bowl with those homemade croutons—they add the perfect texture contrast. Sometimes, if I have fresh herbs like parsley or chives on hand, I sprinkle a bit on top for color and freshness. A tiny drizzle of olive oil or a swirl of cream can also elevate your presentation instantly.

Side Dishes

This soup pairs wonderfully with a simple green salad or crusty artisan bread for dunking. For a heartier meal, I like serving it alongside roasted veggies or a baked potato. It’s versatile enough to go from light lunch to satisfying dinner effortlessly.

Creative Ways to Present

For special occasions, I’ve ladled this soup into mini bread bowls—kids loved that! Another fun idea is to make individual servings in pretty ramekins and sprinkle different garnishes like crispy bacon bits, shaved cheese, or even a pinch of smoked paprika. Presentation can make a simple soup feel quite festive.

Make Ahead and Storage

Storing Leftovers

I store leftover Homemade Cream of Chicken Soup Recipe in airtight containers in the fridge for up to 3 days. If the soup thickens too much upon chilling, just stir in a splash of milk or stock when reheating to loosen it back up to that perfect creamy texture.

Freezing

Freezing this soup works well, though I usually freeze it without the peas or cooked chicken and add them fresh when reheating. That way, the texture of veggies and chicken stays nice and fresh rather than getting mushy. Use freezer-safe containers and it keeps for around 2 months.

Reheating

I gently reheat leftovers over low heat on the stove, stirring often to avoid scorching the milk. If it’s too thick, a splash of milk or broth helps smooth it out perfectly. Avoid microwaving without stirring halfway through to prevent uneven heating and maintain that creamy goodness.

FAQs

Can I make this Homemade Cream of Chicken Soup Recipe vegetarian?

Absolutely! Simply substitute the chicken stock with vegetable stock and skip the cooked chicken or use plant-based chicken substitutes. You can also boost the protein with beans or tofu for a filling vegetarian option.
How thick should the soup be?

Your Homemade Cream of Chicken Soup Recipe should be thick enough to coat the back of a spoon but still easily ladled. If it gets too thick, add milk or stock until you reach your desired consistency.
Can I use leftover chicken?

Yes! This soup is a great way to use up leftover cooked chicken. Just dice or shred it and add it near the end so it warms through without drying out.
What can I use instead of all-purpose flour?

You can substitute with gluten-free flour blends or cornstarch to thicken the soup, but remember to mix cornstarch with a little cold liquid before adding it to avoid lumps.
How long does the soup keep in the fridge?

Stored properly in an airtight container, this Homemade Cream of Chicken Soup Recipe stays fresh for about 3 days. Always reheat thoroughly before eating.

Final Thoughts

This Homemade Cream of Chicken Soup Recipe is one of those kitchen treasures I love sharing with friends because it’s genuinely comforting, fresh, and adaptable. It’s perfect for when you want something homemade but don’t want to fuss too much. Give it a try—you’ll enjoy how satisfying and simple it is to make, turning everyday ingredients into something truly special. Trust me, once you go homemade, you won’t want to go back to canned!