Homemade Cream of Chicken Soup

Why You’ll Love This Recipe

I love this recipe because it’s simple, nourishing, and ready in just 20 minutes. The combination of butter, flour, and milk creates that silky, creamy base I crave in a classic soup, while the chicken stock adds depth and warmth. It’s the kind of soup that makes me feel instantly comforted — perfect for a cold day or when I want something soothing but easy to prepare. Plus, it freezes beautifully, so I can always have a batch on hand for quick lunches or dinners.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tbsp olive oil
50 g (3.5 tbsp) unsalted butter
½ cup (75 g) flour
1 garlic clove, minced
½ small brown onion, finely chopped
1 small carrot, diced
½ red capsicum (bell pepper), finely chopped
1 small celery stick, diced
2 cups (500 ml) chicken stock or broth, preferably low sodium
3 cups (750 ml) milk, any fat percentage
½ tsp salt
¼ tsp each garlic powder, onion powder, dried thyme, and black pepper
¾ cup frozen peas
1 cup cooked chicken, diced or shredded

Croutons:
2 slices white bread, cut into cubes
Olive oil spray
Salt

Directions

1. I heat olive oil in a large pot over medium-high heat. I add the onion and garlic, cooking for about 2 minutes until softened but not browned.

2. I add the carrot, celery, and capsicum and cook for another minute to start softening the vegetables.

3. I add the butter and stir until melted, then sprinkle in the flour. I mix constantly for 1 minute until it forms a smooth paste.

4. I slowly pour in the chicken stock, stirring to dissolve the flour completely. Then I add the milk and continue stirring until smooth.

5. I season the soup with salt, garlic powder, onion powder, thyme, and black pepper. I add the chicken and peas, stirring to combine.

6. I bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. After about 4–5 minutes, the soup thickens into a creamy consistency.

7. I taste and adjust the seasoning, then ladle the soup into bowls.

8. For the croutons, I spray the bread cubes with olive oil, sprinkle with salt, and bake at 180°C (350°F) for 5 minutes until golden and crisp. I serve them on top of the soup for that perfect crunch.

Servings and Timing

This recipe serves 4 people generously, with each serving about 1¾ cups. It takes around 10 minutes to prepare and 10 minutes to cook, for a total of 20 minutes — perfect for a quick homemade meal any day of the week.

Variations

Sometimes I like to bulk it up by adding pre-cooked noodles or rice directly into the soup. I also switch up the vegetables depending on what I have — sweetcorn, mushrooms, or spinach work wonderfully. For a richer version, I replace some of the milk with cream. If I want a bit of a twist, I stir in a pinch of curry powder or paprika for warmth and extra flavor depth.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the soup gently on the stove over low heat, stirring occasionally. If it thickens too much, I add a splash of milk or water to loosen it. It also freezes well for up to 3 months — I thaw it overnight in the fridge before reheating.

FAQs

Can I make this soup gluten-free?

Yes, I can replace the flour with a gluten-free flour blend or cornstarch slurry (2 tbsp cornstarch mixed with 3 tbsp water).

Can I use rotisserie chicken?

Absolutely, using leftover or rotisserie chicken saves time and adds great flavor.

Can I make it vegetarian?

Yes, I replace the chicken and chicken stock with vegetable stock and add more veggies or tofu.

What milk works best?

Any milk works — full-fat gives the richest texture, while low-fat keeps it lighter.

Can I use cream instead of milk?

Yes, replacing part of the milk with cream makes the soup extra luxurious.

How can I make it thicker?

I let it simmer a few extra minutes or add an extra tablespoon of flour when making the roux.

Can I add noodles or rice?

Yes, I add pre-cooked noodles or rice toward the end to make it a full meal.

Why shouldn’t it boil?

Boiling can cause the milk to separate and make the texture grainy, so I keep it at a gentle simmer.

Can I use canned vegetables?

Yes, but I prefer fresh or frozen for the best texture and flavor.

What can I serve with this soup?

I love pairing it with crusty bread, a green salad, or a grilled cheese sandwich.

Conclusion

This Homemade Cream of Chicken Soup is pure comfort in a bowl — creamy, hearty, and full of wholesome goodness. I love how quickly it comes together and how easy it is to customize with whatever I have in my kitchen. Forget the canned version — once I’ve tasted this homemade soup, there’s no going back. It’s a cozy classic that’s always satisfying, whether for lunch, dinner, or a comforting meal on a chilly day.