When it comes to dreamy chicken soup, this homemade cream of chicken soup rises to the top like a shining star. As cooler weather sets in, you’ll want to put this soup in your regular dinner rotation! With its luscious velvety texture and chicken soup goodness, your family will feel like they’re being spoiled, even on a weeknight.
Anyone for more chicken soup recipes? For those dreary days when you’re chilled to the bone, nothing beats a bowl of homemade soup!
Let’s make this soup!
What I Love About This Cream Of Chicken Soup Recipe
- Wholesome recipe with intense flavor
- Can be ready in about an hour
- Full of nutritious veggies
- The luscious, velvety texture
Cream Of Chicken Soup Recipe Notes
- Aromatics: Do you have to sauté the vegetables before adding them to the soup? That’s an emphatic, YES!
- When the onion and garlic are raw, they contain compounds that are pungent and sulfurous. When those same vegetables are sauteed, the compounds actually change in flavor profile, becoming less harsh and less intense… actually evolving into something sweet and, in my ever so humble opinion, wonderful.
- In this recipe, the celery and carrots are sautéed with the aromatics
- Flour – All-purpose flour helps build the roux and thickens this cream of chicken soup recipe. Make sure you toast the flour by cooking it for 1-2 minutes after adding it to the vegetables. Stir frequently so it doesn’t burn. This will remove the raw flour taste.
- Better Than Bouillon – Better Than Bouillon is a concentrated paste made of cooked meat or vegetables that you dilute with boiling water. It lends a depth of flavor to the stock. I generally use it combined with a stock or broth to fortify the broth or stocks flavor.
- It’s so much better than cubed bouillon and I find it to be quite a bit less salty. It’s available in a reduced-sodium chicken version for those with dietary restrictions. I use the regular version and have never had a problem with recipes tasting too salty. Don’t take just my word for it.
- I first discovered it in articles written by Cook’s Illustrated and you know they research everything. Check out this article from Food52.
- Chicken – Here’s the easy part. Rotisserie is fantastic but any cooked chicken will work just fine. I love the extra flavor rotisserie chicken adds, not to mention the convenience. If you’d like to use some home-cooked chicken, I would suggest poaching it.
How To Poach Chicken
- Place 4 boneless chicken breasts in a single layer in a 4-quart saucepan and cover chicken with water.
- Add salt (I add about 2 teaspoons to really flavor the chicken. With that much salt, the broth will likely need to be discarded after poaching.)
- Optional- add aromatics like smashed garlic, thinly sliced onion, or fresh herbs.
- Bring to a boil over medium-high heat.
- Turn the heat down immediately after the water boils and gently simmer on low heat, covered, about 8 minutes or until chicken is cooked through and an instant-read thermometer inserted in the thickest part of chicken reads 165 degrees.
- White foam will collect on the surface as the water comes to a boil — if you are going to use the broth after, skim the foam with a large spoon and discard. If you’re discarding the broth you can leave the foam.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Your soup will stay good in the fridge for up to 4 days.
- Can You Freeze This? I know there’s a lot of mixed advice about freezing cream soups. I do not freeze cream soups. They have a tendency to separate and the texture changes.
- Make-Ahead Tips: My best suggestion to get a head start is to prep the veggies and store them in a container or Ziploc until you’re ready for them. That will save you the most time.
Serving Recommendations
Aside from salad, I like pairing this soup with bread like no-knead bread, beer bread, or my copycat Olive Garden bread sticks! Curb your bread-sanity and gobble up some crusty, fluffy treat to balance the soup’s creaminess.
My Bisquick biscuit recipe is always a great, quick and easy to make, choice.
How To Make Cream Of Chicken Soup
- Sauté the onions, garlic, celery, and carrots until onions are translucent about 10-12 minutes.
- Sprinkle vegetables with flour and cook over medium heat, stirring often, for 1-2 minutes.
-
Remove pot from heat and slowly whisk in broth until smooth.
- Return pot to heat, add chicken broth, Better Than Bouillon, thyme, bay leaf, salt, black pepper and simmer 20 minutes.
- Mix in peas and chicken and simmer until heated through about 7-8 minutes
- Garnish and serve in individual bowls.
****See full instructions on recipe card below.
More Chicken Soup Recipes
- Lemon Chicken Soup
- Italian Chicken Soup
- Chicken Florentine Soup
- Chicken Taco Soup
- Chicken Vegetable Soup
- Crack Chicken Noodle Soup
Cream Of Chicken Soup
Homemade cream of chicken soup has layers of intensely yummy flavor and a creamy velvety texture that’ll fill you with a warm fervent glow.
Servings: 4 - 6 servings
Ingredients
- 1/2 cup unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 stocks celery, diced
- 4 carrots, peeled and diced
- 1/2 cup all-purpose flour
- 6-8 cups low sodium chicken broth
- 1 heaping tablespoon chicken flavor Better Than Bouillon
- 4 sprigs fresh thyme
- 1 dried bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- frozen peas, thawed
- 3 cups cooked chicken, cut into 1/2 inch cubes
- 1-2 cups heavy cream
- 2 teaspoons dry sherry
Garnish (optional);
- oyster crackers
- fresh parsley, chopped
- fresh thyme, chopped
Instructions
- In a large pot, over medium-low heat, add butter and saute the onions, garlic, celery, and carrots stirring often, until onions are translucent about 10-12 minutes.
- Sprinkle vegetables with flour and cook over medium heat, stirring often, for 1-2 minutes.
- Remove pot from heat and slowly whisk in broth until smooth.
- Return pot to heat, add chicken broth, Better Than Bouillon, thyme, bay leaf, salt, black pepper bring to a boil, then immediately reduce heat and simmer, uncovered, for 15-20 minutes.
- Mix in peas and chicken and simmer until heated through about 7-8 minutes. Remove and discard thyme stems and bay leaf. Whisk in heavy cream and sherry. Adjust seasoning. Ladle into individual bowls. Garnish with oyster crackers, chopped parsley, and chopped thyme. Serve.
Fans Also Made:
Nutrition
Serving: 1/4 of the recipe | Calories: 564kcal | Carbohydrates: 27g | Protein: 11g | Fat: 48g | Saturated Fat: 29g | Cholesterol: 143mg | Sodium: 468mg | Potassium: 601mg | Fiber: 3g | Sugar: 5g | Vitamin A: 11822IU | Vitamin C: 8mg | Calcium: 93mg | Iron: 2mg
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Can you add potatoes to this soup to make creamy chicken and potato soup ?
Hi, Maggie! Of course! Just check out my chicken potato soup recipe and follow the instructions. Happy cooking!
I would like to know if you suggest using one cup or 2 cups of the heavy cream. I would like to make that this soup this weekend and I want to buy a sufficient amount. Thank yoU
Hi, Donn! It can be either 1-2 cups depending on your preference. 😀 Happy cooking!
I don’t have heavy cream. Can I use milk instead?
Yes but it won’t be as thick or creamy.