Cream of Chicken Soup

There’s nothing quite like a bowl of Cream of Chicken Soup on a chilly evening. The velvety broth, the tender chicken, and the subtle notes of herbs and vegetables come together in a way that feels like pure comfort. Each spoonful is warm and soothing, a gentle reminder of home, family kitchens, and the joy of slowing down with a nourishing meal. Whether enjoyed on its own or used as a base for casseroles, this classic soup is the ultimate comfort food.

Behind the Recipe

Growing up, Cream of Chicken Soup was one of those meals that meant love. My mom would whisk it together when someone was under the weather or when the day had been especially long. It was simple yet soulful—chicken simmered until tender, broth enriched with cream, and just enough herbs to make it aromatic. This version is inspired by those childhood bowls, elevated slightly for today’s kitchen, but still just as comforting and wholesome.

Recipe Origin or Trivia

While chicken soups of various kinds have existed for centuries, the cream-based variation became popular in America during the early 20th century, often served in restaurants and later popularized in canned form. It quickly became a kitchen staple not only as a cozy bowl of soup but also as a versatile ingredient in casseroles and baked dishes. What makes homemade Cream of Chicken Soup special is the depth of flavor that comes from fresh ingredients—something no can could ever replicate.

Why You’ll Love Cream of Chicken Soup

This soup is a blend of hearty, creamy, and satisfying flavors. Here’s why it will win you over:

Versatile: Enjoy it as a soup, a sauce base, or casserole ingredient.
Budget-Friendly: Uses simple, everyday pantry and fridge staples.
Quick and Easy: Ready in under an hour with minimal effort.
Customizable: Add veggies, herbs, or grains to suit your taste.
Crowd-Pleasing: Loved by kids and adults alike for its rich, mild flavor.
Make-Ahead Friendly: Tastes even better after a night in the fridge.
Great for Leftovers: Reheat easily and serve with fresh bread or rice.

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Chef’s Pro Tips for Perfect Results

Bring out the best in this soup with a few pro tricks:

• Use chicken thighs. They’re juicier and more flavorful than breast meat.
• Don’t rush the roux. Let flour and butter cook together a minute before adding broth for smooth texture.
• Add cream at the end. This prevents curdling and keeps it silky.
• Simmer gently. Boiling hard can make chicken tough and soup grainy.
• Season in layers. Taste as you go—broth, cream, and chicken all need a balance of salt and pepper.

Kitchen Tools You’ll Need

Keep these tools handy to make cooking smooth and efficient:

Large Pot or Dutch Oven: For simmering everything together.
Wooden Spoon or Spatula: For stirring the roux and soup.
Whisk: To blend cream and broth seamlessly.
Cutting Board and Knife: For chopping veggies and chicken.
Measuring Cups and Spoons: To keep ratios balanced.
Ladle: For serving piping hot bowls of soup.

Ingredients in Cream of Chicken Soup

This soup brings together simple, wholesome ingredients that create layers of creamy depth:

1. Chicken Thighs (boneless, skinless): 1 pound – juicy, flavorful protein.
2. Unsalted Butter: 4 tablespoons – creates a silky roux base.
3. All-Purpose Flour: 1/4 cup – thickens the broth into velvety smoothness.
4. Onion: 1 medium (finely chopped) – adds sweetness and aroma.
5. Carrots: 2 medium (diced) – bring color and gentle sweetness.
6. Celery: 2 stalks (diced) – classic soup vegetable with subtle bite.
7. Garlic: 3 cloves (minced) – boosts savory depth.
8. Chicken Broth: 4 cups – the savory backbone of the soup.
9. Heavy Cream: 1 cup – makes it luscious and rich.
10. Fresh Thyme: 1 teaspoon (chopped) – earthy, herbal lift.
11. Bay Leaf: 1 – infuses subtle aromatic flavor.
12. Salt: 1 teaspoon – enhances overall flavor.
13. Black Pepper: 1/2 teaspoon – adds balance and warmth.
14. Parsley (fresh, chopped): 2 tablespoons – garnish with fresh, bright notes.

Ingredient Substitutions

Easily adapt this soup with substitutions that fit your kitchen:

Chicken Thighs: Use chicken breast or rotisserie chicken for convenience.
Heavy Cream: Substitute with half-and-half or whole milk for lighter soup.
Butter: Use olive oil for a lighter base.
Flour: Swap with cornstarch for a gluten-free option.
Chicken Broth: Use vegetable broth for a milder flavor.
Thyme: Replace with rosemary or Italian seasoning.

Ingredient Spotlight

Chicken Thighs: Their natural richness keeps the soup moist and flavorful, making them ideal for creamy soups.

Heavy Cream: The luxurious element that ties everything together, giving the soup its signature velvety finish.

Instructions for Making Cream of Chicken Soup

Cooking this soup is all about layering flavors and building that creamy body. Let’s dive in:

1. Preheat Your Equipment:
Place a large pot over medium heat and melt butter until foamy.

2. Combine Ingredients:
Add onions, carrots, and celery. Sauté 5 minutes until softened, then stir in garlic. Sprinkle flour over veggies and cook 1–2 minutes to form a roux.

3. Prepare Your Cooking Vessel:
Slowly whisk in chicken broth to avoid lumps, then add chicken thighs, thyme, bay leaf, salt, and pepper.

4. Assemble the Dish:
Bring to a gentle simmer and cook 20 minutes until chicken is cooked through.

5. Cook to Perfection:
Remove chicken, shred into bite-sized pieces, and return to the pot. Simmer 5 more minutes for flavors to meld.

6. Finishing Touches:
Stir in cream, taste, and adjust seasoning. Discard bay leaf.

7. Serve and Enjoy:
Ladle into bowls, sprinkle with fresh parsley, and serve with warm bread.

Texture & Flavor Secrets

This soup is all about contrasts—velvety broth, tender chicken shreds, soft vegetables, and a whisper of herb fragrance. The flour-butter roux creates a silky base while the cream gives indulgence. Every bite balances savory depth with creamy comfort.

Cooking Tips & Tricks

Make your soup shine with these tips:

• Dice veggies evenly for uniform cooking.
• Use warm broth when possible for a smoother blend.
• Add a splash of lemon juice at the end for brightness.
• Make it heartier with rice or egg noodles.

What to Avoid

Avoid these pitfalls for a perfect soup:

• Overcooking chicken—it can dry out quickly.
• Adding cream too early—it may curdle with prolonged heat.
• Using low heat for the roux—flour must cook properly to avoid raw taste.
• Skipping fresh herbs—they bring essential freshness.

Nutrition Facts

Servings: 6
Calories per serving: 320
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

This soup is make-ahead friendly. Store cooled soup in airtight containers in the fridge for up to 4 days. It also freezes well—cool completely before freezing for up to 2 months. Reheat gently on the stove, adding a splash of broth or cream if needed.

How to Serve Cream of Chicken Soup

Pair with warm crusty bread, a crisp green salad, or grilled cheese for a cozy meal. Serve in small cups as a starter at dinner parties or use as a base for chicken casseroles or pot pies.

Creative Leftover Transformations

Give leftovers new life:

• Creamy Chicken Rice Bowl: Pour over rice for a quick meal.
• Pot Pie Base: Use as filling with puff pastry topping.
• Pasta Toss: Stir with cooked noodles for a creamy pasta dish.

Additional Tips

• Add mushrooms for earthy depth.
• Stir in peas or corn for extra sweetness.
• Make it lighter with half the cream and more broth.
• For extra richness, stir in a tablespoon of parmesan at the end.

Make It a Showstopper

Serve in rustic bread bowls for a wow-worthy presentation. Garnish with thyme sprigs and a swirl of cream for a restaurant-style finish. A sprinkle of paprika adds visual pop.

Variations to Try

• Cream of Chicken and Rice: Add 1 cup cooked rice.
• Cream of Chicken and Mushroom: Add 1 cup sautéed mushrooms.
• Spicy Cream of Chicken Soup: Stir in red pepper flakes or hot sauce.
• Cream of Chicken with Herbs: Use dill or tarragon for unique flavor.
• Dairy-Free Cream of Chicken: Use coconut milk for a different creamy spin.

FAQ’s

Q1. Can I make this gluten-free?
Yes, use cornstarch instead of flour as the thickener.

Q2. Can I use precooked chicken?
Definitely—just add shredded rotisserie chicken in the last 5 minutes.

Q3. Can I lighten this soup?
Swap heavy cream for milk or half-and-half.

Q4. How do I prevent curdling?
Add cream at the end over low heat.

Q5. Can I freeze this soup?
Yes, but thaw slowly and stir while reheating.

Q6. What herbs work best?
Thyme, parsley, and bay leaf bring balance, but rosemary or dill also shine.

Q7. Can I make it in a slow cooker?
Yes—cook everything except cream for 4 hours on low, then stir in cream before serving.

Q8. Is this soup kid-friendly?
Absolutely—it’s mild, creamy, and comforting.

Q9. Can I make it richer?
Add a splash of sherry vinegar or a tablespoon of parmesan.

Q10. What’s the best garnish?
Fresh parsley, thyme, or a swirl of cream.

Conclusion

Cream of Chicken Soup is the kind of meal that wraps you up in warmth and comfort. It’s simple, hearty, and endlessly versatile. Trust me, you’re going to love this—whether you serve it as a standalone bowl of coziness or as the base for a family favorite casserole, it’s worth every spoonful.

Watch How To Make Cream of Chicken Soup