Homemade Cream of Chicken Soup Recipe

A jar of jar of creamy homemade cream chicken soup.

4.84 from 12 votes

Homemade Cream of Chicken Soup Recipe

Skip the cans and make your Homemade Cream of Chicken Soup with simple ingredients. It’s rich, creamy, and perfect for casseroles, soups, or as a comforting bowl on its own.

Prep Time10

Cook Time15

Total Time25

Course: Recipes

Cuisine: American

Servings: cups

Calories: 295kcal

Author: Andrea

Ingredients

3 tbsp unsalted butter
3 tbsp all-purpose flour
1 1/4 cup low-sodium chicken broth
3/4 cup whole milk
1 tsp garlic powder
1/2 teaspoon salt
1/2 tsp ground black pepper
1/2 tsp onion powder
1/4 tsp dried parsley
dash paprika
2 tablespoons chicken breasts OR thighs, finely diced, (optional)

Instructions

In a medium saucepan over medium heat, add the butter. Once melted, add the flour and whisk to combine, creating a roux. Cook for about 1 minute, then slowly pour in the chicken broth, whisking as it thickens. The slower the better.
Slowly add the milk and continue whisking. Bring the mixture to a gentle boil.
Add the garlic powder, salt, pepper, onion powder, parsley, paprika, and chicken (if desired). Let simmer for 6-8 minutes until thickened.
Remove from the heat and let cool.

Notes

STORE Cream of Chicken Soup in an airtight container, such as a mason jar, and refrigerate for up to 1-2 weeks. For best results, let it come to room temperature before using in recipes, as store-bought versions aren’t typically refrigerated.

For longer storage, FREEZE the soup in individual portions or a freezer-safe container for up to 2 months. Leave some space at the top of the container to allow for expansion.

To REHEAT, thaw overnight in the refrigerator if frozen, or defrost in the microwave in 20-30 second intervals, stirring between each interval. Warm on the stovetop over medium heat, stirring occasionally until heated through. If the soup thickens too much, add a splash of milk or chicken broth to adjust the consistency.

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