When comfort food comes to mind, homemade cream of chicken soup is likely at the top of the list. Its warm, creamy texture and rich, savory flavor make it the perfect dish for chilly nights or when you just need something soothing. If you’ve ever wanted to make this classic from scratch, you’re in the right place. In this article, we’ll show you how easy it is to create a homemade version that’s not only delicious but also healthier and customizable to fit your preferences.
Why We Love This
Homemade cream of chicken soup isn’t just any soup. It’s the perfect combination of creamy, savory, and satisfying, and there are plenty of reasons why it’s such a beloved dish:
Healthier Alternative to Canned Versions
When you make your own cream of chicken soup at home, you control exactly what goes in it. Unlike store-bought versions, which often contain preservatives, excess sodium, and artificial flavors, homemade soup is fresh, wholesome, and full of real ingredients. You can skip the additives and enjoy a comforting meal that’s as nutritious as it is tasty.
It’s Customizable
One of the best things about homemade cream of chicken soup is that you can adjust it to your personal tastes. Want it richer? Add more cream. Prefer it a bit lighter? Use low-fat milk. The flavor options are endless, from adding fresh herbs like thyme and rosemary to throwing in extra vegetables. You’re the chef, so it’s entirely up to you.
A Bowl of Comfort
There’s something about homemade soup that instantly feels like a hug in a bowl. Whether you’re sick, tired, or just craving something warm, cream of chicken soup is a soothing, nurturing dish that comforts you from the inside out.
Versatility in Your Kitchen
This soup isn’t just for enjoying in a bowl on its own. It’s a fantastic base for casseroles, pot pies, or even sauces for pasta and rice. Once you master the art of making homemade cream of chicken soup, you’ll find it’s a great ingredient to have on hand for a variety of meals.
Ingredients for Homemade Cream of Chicken Soup
Boneless skinless chicken breast – The chicken breast is the main protein in this homemade cream of chicken soup, giving it a tender, juicy texture. Avoid using dark meat, as it can alter the flavor and texture of the soup.
Butter – Butter adds richness and depth of flavor to your homemade cream of chicken soup. While you can use margarine as a substitute, butter provides a better flavor profile.
Flour – Flour is used to create a roux, which thickens the homemade cream of chicken soup. Do not substitute with cornstarch, as it may create a less creamy texture.
Chicken broth – Chicken broth is essential for the base of the homemade cream of chicken soup, giving it a savory depth. Opt for low-sodium broth if you are watching your salt intake.
Heavy cream – Heavy cream gives the homemade cream of chicken soup its signature creamy texture. Substituting with milk will result in a less rich consistency.
Whole milk – Whole milk complements the cream, making the soup smooth and velvety. For a lighter option, you could use 2% milk, but the soup will be less creamy.
How to Make Homemade Cream of Chicken Soup
Now that you have all the ingredients, let’s walk through the steps of making this homemade cream of chicken soup. Don’t worry—it’s easier than it sounds!
Step 1: Prepare the Chicken
Start by cutting the chicken into small, bite-sized cubes. In a large pot, melt the butter over medium heat. Add the chicken, season with salt and pepper, and cook until the chicken is golden brown on all sides (about 6-8 minutes). Once cooked, remove the chicken from the pot and set it aside.
Step 2: Sauté the Vegetables
In the same pot, add the diced onions, garlic, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
Step 3: Make the Roux
To thicken the soup, add the flour to the vegetables and stir constantly for about 1-2 minutes. The flour will absorb the butter and create a thick paste, known as a roux. Be sure to cook it for a couple of minutes to avoid a raw flour taste.
Step 4: Add the Liquids
Slowly pour in the chicken broth, stirring constantly to prevent any lumps from forming. Once the broth is fully incorporated, add the heavy cream and milk. Bring the mixture to a gentle simmer. Let it cook for about 5 minutes to allow the flavors to blend together.
Step 5: Add the Chicken and Simmer
Return the cooked chicken to the pot, and add the thyme. Let the soup simmer for about 15-20 minutes, stirring occasionally, until it thickens to your desired consistency.
Step 6: Blend (Optional)
For a smoother, creamier texture, use an immersion blender to blend part of the soup. If you prefer a chunkier texture, skip this step and enjoy the soup as is.
Step 7: Season and Serve
Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley for a touch of color and flavor.
Expert Tips for Perfect Homemade Cream of Chicken Soup
Use Homemade Broth: While store-bought broth is convenient, homemade chicken broth makes a world of difference in the flavor of your soup. If you have the time, it’s worth the extra effort.
Thicken the Soup to Your Liking: If your soup is too thin, you can let it simmer for a bit longer to reduce and thicken. Alternatively, you can blend some of the vegetables for a creamier texture.
For Extra Creaminess: Stir in a bit of cream cheese or sour cream toward the end of cooking to make your soup even richer and more indulgent.
Make Ahead: This soup is perfect for meal prep. You can store it in the fridge for up to 3 days or freeze it for up to 2 months. Just be sure to let it cool completely before storing.
Fresh Herbs: If you don’t have thyme, you can try other herbs like rosemary or sage for a unique flavor profile. Just be sure to remove any stems before serving.
Variations of Homemade Cream of Chicken Soup
This soup is incredibly versatile, and you can make it your own by adding or substituting different ingredients. Here are some variations to consider:
Vegetable Cream of Chicken Soup
Add more vegetables like peas, corn, or green beans to make the soup heartier. This version is perfect if you want to incorporate more veggies into your diet.
Spicy Cream of Chicken Soup
For a little heat, add a teaspoon of chili powder or a chopped jalapeño pepper. It adds a nice kick that pairs well with the creamy base.
Herb-Infused Soup
Experiment with different herbs such as rosemary, sage, or bay leaves. They’ll add a fresh, aromatic touch that complements the creamy chicken soup.
Low-Carb Cream of Chicken Soup
If you’re watching your carbs, you can replace the flour with a low-carb thickening agent like xanthan gum. You can also reduce the number of carrots and use cauliflower as a substitute for some of the vegetables.
How to Serve Homemade Cream of Chicken Soup
This soup is delicious on its own, but it can also be served in various ways to elevate your meal:
Classic Comfort: Pair your soup with freshly baked bread or crackers for the perfect meal. The bread will soak up the creamy soup, making each bite even better.
As a Base: Use the soup as a base for other dishes like chicken pot pie or casseroles. It’s an easy way to make a more substantial meal.
Garnishes: Top with shredded cheese, fresh herbs, or a dollop of sour cream for extra richness and flavor.
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FAQ: Everything You Need to Know About Homemade Cream of Chicken Soup
What is the difference between homemade cream of chicken soup and store-bought?
Homemade cream of chicken soup is fresher, healthier, and free from preservatives, artificial flavors, and excess sodium. Making it yourself allows you to control the ingredients and make it to your taste.
How do I make homemade cream of chicken soup thicker?
To thicken your soup, you can simmer it longer, blend part of the soup, or add a thickening agent like cornstarch or xanthan gum.
Can I make this recipe dairy-free?
Yes, you can substitute the heavy cream and milk with coconut milk or another dairy-free cream alternative.
What goes well with homemade cream of chicken soup?
This soup pairs wonderfully with crusty bread, a fresh salad, or roasted vegetables for a complete meal.
Homemade Cream of Chicken Soup
Equipment
- Large Pot
Ingredients
- 1 lb boneless skinless chicken breast cubed
- 2 tbsp butter
- 3 tbsp flour
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 medium carrot diced
- 2 stalks celery diced
- salt to taste
- pepper to taste
- 1 tsp thyme dried or fresh
- parsley for garnish (optional)
Instructions
- Cut the chicken into small, bite-sized cubes. Melt the butter over medium heat in a large pot. Add the chicken, season with salt and pepper, and cook until golden brown on all sides (about 6-8 minutes). Remove from the pot and set aside.
- In the same pot, add the diced onions, garlic, carrots, and celery. Cook for about 5 minutes, until the vegetables begin to soften and become fragrant.
- Add the flour to the vegetables and stir constantly for 1-2 minutes to create a roux. Be sure to cook it long enough to avoid a raw flour taste.
- Slowly add the chicken broth while stirring constantly. Once incorporated, add the heavy cream and milk, then bring the mixture to a simmer for 5 minutes.
- Return the cooked chicken to the pot and add the thyme. Simmer for 15-20 minutes, stirring occasionally, until the soup thickens to your desired consistency.
- For a smoother texture, blend part of the soup using an immersion blender (optional). Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh parsley if desired.