Nothing beats curling up with a bowl of homemade cream of chicken soup when you need warmth and comfort. This recipe has been my go-to for years—it’s rich, creamy, and packed with flavor, just like my grandma used to make. The secret? A perfect roux and a splash of heavy cream that turns simple ingredients into something magical. Whether it’s a chilly evening or you’re feeling under the weather, this soup is like a cozy hug in a bowl. Trust me, once you try it, you’ll never go back to the canned stuff!
Why You’ll Love This Cream of Chicken Soup
This soup is pure comfort in a bowl, and here’s why:
- Creamy perfection: That silky texture from the roux and heavy cream makes every spoonful feel indulgent.
- Weeknight easy: Just 40 minutes start to finish—most of it hands-off simmering while you relax.
- Flavor bomb: The garlic powder and black pepper give it that “just-right” savory kick.
- Super versatile: Serve it as-is, pour over biscuits, or stir in extra veggies—it’s always delicious.
Seriously, it’s the kind of recipe you’ll scribble on a stained notecard because you’ll make it so often!
Ingredients for Cream of Chicken Soup
Gathering the right ingredients makes all the difference—here’s exactly what you’ll need for that dreamy, creamy texture:
- 2 cups cooked chicken, shredded (rotisserie chicken works beautifully)
- 4 cups chicken broth (homemade or good-quality store-bought)
- 1 cup heavy cream, cold straight from the fridge
- 1/2 cup (1 stick) butter, unsalted and at room temperature
- 1/2 cup all-purpose flour, spooned lightly into the measuring cup (no packing!)
- 1 medium onion, diced small (about 1 cup)
- 2 carrots, chopped into quarter-inch coins
- 2 celery stalks, sliced thin (leaves included for extra flavor)
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, freshly ground if possible
- 1 tsp garlic powder (not garlic salt—we’ve all made that mistake!)
Ingredient Substitutions
No heavy cream? No problem! Here are my tried-and-true swaps when I’m missing something:
- Cream: Half-and-half works in a pinch (though the soup will be slightly less rich), or mix 3/4 cup whole milk with 1/4 cup melted butter
- Broth: Use 4 cups water + 2 tablespoons better than bouillon (my emergency backup)
- Flour: For gluten-free, whisk 1/4 cup cornstarch with the butter instead—just skip the roux cooking step
- Chicken: Leftover roasted turkey makes a fantastic variation in autumn
Remember: substitutions change the texture slightly, but the soup will still taste amazing. My vegetarian friends love it with mushroom broth and roasted cauliflower instead of chicken!
How to Make Cream of Chicken Soup
Okay, let’s get cooking! This soup comes together fast, but follow these steps closely—that roux needs love and attention. Here’s exactly how I do it:
- Melt the butter in a large pot over medium heat. Swirl it around until it’s frothy but not browned—about 1 minute.
- Sauté the veggies: Add the onion, carrots, and celery. Stir occasionally until they soften (5-7 minutes). You’ll know they’re ready when the onions turn translucent and smell sweet.
- Make the roux: Sprinkle in the flour and stir constantly for 1-2 minutes. This cooks out the raw flour taste—look for a light golden color and a paste-like texture.
- Whisk in broth slowly: Pour the chicken broth in gradually, whisking nonstop to avoid lumps. Keep whisking until the mixture is smooth and slightly thickened (2-3 minutes).
- Simmer: Add the shredded chicken, salt, pepper, and garlic powder. Reduce heat to low and let it bubble gently for 15 minutes—this lets the flavors marry.
- Finish with cream: Remove from heat and stir in the cold heavy cream. Warm it through (do NOT boil, or the cream might separate). Taste and adjust salt if needed.
See? Easy peasy. Now grab a spoon—I dare you not to sneak a taste straight from the pot!
Pro Tips for the Best Cream of Chicken Soup
Three game-changing tricks I’ve learned over the years:
- Rotisserie shortcut: Store-bought rotisserie chicken saves time and adds great flavor. Just discard the skin and shred the meat while warm—it’s juicier!
- Roux watch: If the flour-butter mixture darkens too much, start over. A blonde roux = silky soup; a brown roux = grainy texture.
- Cream care: Always add the cream off the heat and never boil it afterward. Curdled cream soup is a sad sight.
Follow these, and your soup will be restaurant-quality every time.
Serving Suggestions for Cream of Chicken Soup
This soup is a star on its own, but oh, the ways you can dress it up! Try:
- With bread: A crusty baguette for dipping or flaky buttermilk biscuits to crumble right in
- Fresh toppings: Chopped parsley, chives, or a sprinkle of paprika for color and brightness
- On rice: Turns it into a hearty chicken-and-rice bowl—my kids’ favorite weeknight dinner
- Salad side: A simple arugula salad with lemon vinaigrette cuts through the richness perfectly
However you serve it, don’t skip the extra black pepper grind at the end—it makes all the difference!
Storage and Reheating Instructions
This soup keeps beautifully in the fridge—if it lasts that long! Here’s how to store it right:
- Fridge storage: Let it cool completely (about 30 minutes), then transfer to an airtight container. It’ll stay fresh for up to 3 days. The cream actually makes it taste richer the next day!
- Reheating: Warm it gently on the stove over low heat, stirring often. If it thickens too much, splash in a tablespoon of broth or milk. Whatever you do, don’t let it boil—that cream will separate faster than kids when veggies appear.
- Freezing? Nope: I’ve tried freezing this soup exactly once. The cream broke and turned grainy when thawed. Learn from my sad, soupy mistake!
Pro tip: Store any garnishes (like herbs or crackers) separately so they stay fresh and crunchy!
Nutritional Information
Here’s what you’re getting in each comforting bowl of this cream of chicken soup (based on a 1-cup serving):
- Calories: 320 – cozy fuel for chilly days
- Fat: 22g (12g saturated) – that’s where the rich mouthfeel comes from
- Protein: 18g – hello, satisfying chicken goodness
- Carbs: 15g (2g fiber) – just enough to balance the creaminess
- Sodium: 800mg – adjust the salt if you’re watching intake
Now, here’s my kitchen-truth disclaimer: These numbers can wiggle a bit depending on your exact ingredients. Did you use low-sodium broth? Swap in half-and-half? Those small changes tweak the nutrition profile. But whether you’re counting macros or just counting spoonfuls until you’re full, this soup delivers comfort in every bite!
Frequently Asked Questions
I’ve gotten so many questions about this cream of chicken soup over the years—here are the ones that pop up most often with my tried-and-true answers:
Can I freeze cream of chicken soup?
Nope, I don’t recommend it. The heavy cream separates when frozen and thawed, giving you a grainy texture instead of that lovely velvety smoothness. Trust me, I learned this the hard way after a freezer experiment gone wrong! It keeps perfectly in the fridge for 3 days though.
How do I thicken the soup if it’s too thin?
Easy fix! Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then whisk it into the simmering soup. Let it cook for 2 minutes—it’ll thicken right up. Or mash some of those soft carrots against the pot side to release their natural starch.
Can I make this cream of chicken soup in a slow cooker?
Absolutely! Sauté the veggies first (this step matters for flavor), then add everything except the cream to your slow cooker. Cook on low 4 hours. Stir in the cream just before serving—same no-boil rule applies.
Why does my soup taste bland?
Three likely culprits: 1) You didn’t use enough salt (soup NEEDS salt), 2) Your broth was weak (always taste it first), or 3) You skipped the garlic powder—that little teaspoon makes a big difference! My grandma always said “Taste as you go” and she was right.
What’s the best way to shred chicken for this recipe?
My favorite trick? Throw warm cooked chicken (rotisserie works great) into your stand mixer with the paddle attachment. Pulse it a few times—perfect shreds in seconds! No mixer? Two forks work too, just takes a bit longer.
Still got questions? Drop them in the comments—I check them daily and love helping troubleshoot!
Go ahead—try this cream of chicken soup tonight! I promise that first creamy, chicken-y spoonful will make you wonder why you ever settled for the canned stuff. And hey, come back and tell me how it turned out—did you stick to the classic recipe or throw in your own twist? Maybe some extra garlic (I won’t judge) or a dash of hot sauce for kick? However you make it, I just know your kitchen’s about to smell amazing. Now grab that wooden spoon and get cooking—comfort in a bowl is just 40 minutes away!
Print
Creamy 40-Minute Cream of Chicken Soup Comfort Bowl
- Total Time: 40 mins
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A rich and creamy chicken soup that’s perfect for any meal. It’s easy to make and packed with flavor.
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 medium onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
Instructions
- Melt butter in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until soft.
- Stir in flour to make a roux. Cook for 1-2 minutes.
- Slowly pour in chicken broth, stirring constantly.
- Add shredded chicken, salt, pepper, and garlic powder. Simmer for 15 minutes.
- Stir in heavy cream and heat through. Do not boil.
- Serve hot.
Notes
- Use rotisserie chicken for quicker prep.
- For a lighter version, replace heavy cream with half-and-half.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 90mg
Keywords: cream of chicken soup, homemade chicken soup, creamy soup recipe
