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A bowl of Cream of Chicken 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.
Course Chicken Dinner, Soup
Cuisine American
Keyword Cream Of Chicken Soup, Cream Of Chicken Soup Recipe, How Do I Make Cream Of Chicken Soup, How To Make Cream Of Chicken Soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 - 6 servings
Calories 564kcal
Author Kathleen


  • 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


  • 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.
    How to make Cream of Chicken Soup, sauteing veggies
  • Sprinkle vegetables with flour and cook over medium heat, stirring often, for 1-2 minutes.
    How to make Cream of Chicken Soup, adding flour to the veggies
  • 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.
    How to make Cream of Chicken Soup, add broth
  • 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.
    How to make Cream of Chicken Soup, add heavy cream


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