Homemade Cream of Chicken Soup – rich, creamy, thick and completely made from scratch soup. This cream of chicken soup starts with a roux and doesn’t require cream to bring out all those wonderful flavors. Cozy, comforting, homemade soup that you will make over and over again!
As we’re now more or less in the winter season(depending on where you are located), I’ve got something that you would surely appreciate. Presenting *THE* soup of all creamy soups – Homemade Cream of Chicken Soup.
I grew up not appreciating most of those creamy-style soups, but ever since I moved here in the U.S., I’ve come to love it. The way it touches your palate and down to your throat seems like one hypnotic spell. But aside from that, what I do love about it is that it tastes waaaay more delicious than those you get in cans.
What is Cream of Chicken Soup?
This homemade chicken soup is just absolutely perfect for this time of the year. Our version is somewhat “healthier” since it doesn’t use any cream, but instead with evaporated milk, flour, and butter as a roux, carrots, peas, herbs, and spices. You can make this soup recipe as a base for loaded creamy soups or pasta bakes. Or serve it as it is for a warm and comforting lunch or dinner.
Homemade Cream of Chicken Soup Ingredients
While I really don’t have an issue with opening a canned soup due to the convenience it brings, I do like to know what goes into the food I prepare for my family. I like the fact that I can scale up a homemade recipe and customize it to suit my taste buds. Our chicken soup recipe for today is made up mostly with pantry staple ingredients.
Got some leftover Thanksgiving turkey? You can use it in place of cooked chicken. Here’s the list of ingredients you need for this made-from-scratch soup recipe:
- butter
- onion, garlic, celery, thyme
- carrots
- bay leaf
- flour
- evaporated milk
- chicken broth
- cooked chicken (leftover rotisserie chicken or turkey)
- Creole seasoning
- chicken bouillon
- Worcestershire sauce
- frozen peas
- salt and pepper
- parsley (for garnishing)
What Else Can I Add Into This?
Aside from what is listed above, you may also add the following into this creamy homemade soup:
- diced potatoes
- broccoli florets
- mushrooms
- corn kernels
- red bell pepper
Can You Make It Ahead of Time?
Sure! With the cold days ahead, you can absolutely make this homemade cream of chicken soup in advance and just enjoy it whenever you want. Just make sure to let it cool completely, store in an airtight container and into the fridge for 4-5 days. To reheat, simply heat it on the stovetop on medium-low heat while stirring occasionally.
As for freezing, I wouldn’t recommend doing so for dairy-based soups as the texture changes.
What Goes with Homemade Cream of Chicken Soup?
Isn’t that photo so inviting and screams nothing but good comfort food? Well, you may not need anything else when serving this homemade chicken soup as it tastes so good in every spoonful. But for an extra hearty dinner or lunch, you may serve the following below:
- French Baguette
- Homemade Croutons for toppings
- Fill it in with pre-cooked noodles and rice or more veggies (see “What Else Can I Add? FAQ above)
- Easy Dinner Rolls
- Twice Baked Potatoes
- Homemade Garlic Bread
- Garlic Knots Bread
More Comforting Soup Recipes to Explore
- Cream of Mushroom Soup
- French Onion Soup
- Lentil Soup
- Vegetable Soup
- Corn Chowder
- Slow Cooker Oxtail Soup
- Tomato Bisque
How to Make Cream of Chicken Soup
Heat butter in a medium pot over medium heat. Add onions, garlic, carrots, celery, thyme, and bay leaf. Saute for 5-6 minutes. Add the flour and stir until fully incorporated. Follow with adding, evaporated milk and chicken broth.
Bring everything to boil, constantly stirring, until slightly thickened. Add shredded chicken, creole seasoning, chicken bouillon, Worcestershire sauce, and peas. Add salt to taste and adjust the seasonings to suit your preference.
Garnish with parsley, if desired.
Watch How To Make It
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Homemade Cream of Chicken Soup
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Ingredients
- 3 tablespoons (42g) butter
- 1 cup (115g) onion , diced
- 2 teaspoons (10g) minced garlic
- 2 medium carrots , sliced in thick chunks (about 1-1 ½ cups)
- 2 stalks celery , diced (about ⅓ cup)
- 2 teaspoons (1.6g) fresh minced thyme
- 1 bay leaf
- 3 tablespoons (30g) flour
- 1 canned evaporated milk (12 oz)
- 1 cup (250ml) chicken broth
- 2-3 cups (135g) cooked chicken
- 1 teaspoon (4g) Creole seasoning
- 1 teaspoon (2g) chicken bouillon
- ½ tablespoon (8.5g) Worcestershire sauce
- 1 cup (150g) frozen peas
- ½ teaspoon (2.5g) salt
- ½ teaspoon (1g) freshly ground black pepper (more or less to taste)
- 2 tablespoons (8g) chopped flat-leaf parsley , for garnishing
Instructions
- Heat butter in a medium pot over medium heat. Add onions, garlic, carrots, celery, thyme, and bay leaf. Saute for 5-6 minutes.
- Add the flour and stir until fully incorporated. Follow with adding, evaporated milk and chicken broth.
- Bring everything to boil, constantly stirring, until slightly thickened.
- Add shredded chicken, creole seasoning, chicken bouillon, Worcestershire sauce, and peas. Add salt and pepper to taste and adjust the seasonings to suit your preference.
- Garnish with parsley, if desired.
Tips & Notes:
- To avoid any lumps in this soup, make sure to whisk your flour until thoroughly mixed and smooth.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Misty says
This recipe looks awesome! Going to get my ingredients now from Publix.
What kind of flour is used? AllPurpose or Self Rising.
Karen Lehoux says
Awesome soup
ImmaculateBites says
Thanks!
Natalie says
I made this for dinner tonight and my two very picky children ate their entire bowls quickly and without complaints. My youngest, who has cried every meal I have served for the last week, won’t stop asking if I will make this soup again. Thank you for sharing this!
Nancy Manion says
I was looking for something new for dinner and this popped up on my Pinterest. I immediately decided to make it for dinner and I’m so happy I did. This was very easy to cook and to make adjustments to if needed. I didn’t have canned milk so I used regular, added bell pepper, garlic and next time I’m going to toss in some fresh spinach from the garden. My family Loved this meal!! My husband is hard to cook for sometimes and he absolutely loved it as well. Thank you for such a delicious dinner and a very full belly.
ImmaculateBites says
Hi Nancy!! So great to have you here. I am thrilled this dish was a hit with your family. Thank you for taking the time to leave this feedback :)!
Laurie says
I forgot to add the peas but it was still very tasty. It was pretty thick but I just added milk until it reached the right consistency.
Tbam says
How much regular milk did you use? I don’t have canned milk…
ImmaculateBites says
1 1/2 cups milk. Adjust with more milk for desired thickness.
Betty Cawthra says
Hi, Imma. Thank you once again for creating a delicious and healthy recipe. I enjoy soup very much. This recipe is a keeper, for sure. I plan to make it tomorrow! I appreciate you and your recipes. Do you have a cookbook in print because I sure would like to purchase one?
ImmaculateBites says
Hi Betty! Thank you so much for the review. I am working on a cookbook now so stay tuned :)!
Betty says
Hi, Imma. Thank you once again for creating a delicious and healthy recipe. I enjoy soup very much. This recipe is a keeper, for sure. I plan to make it tomorrow! I appreciate you and your recipes. Do you have a cookbook in print because I sure would like to purchase one?
KATHRYN A HYDE says
Wow! Love this soup–it’s like chicken pot pie without the crust! So easy to put together and adapt and so delicious. Tonight I used a little white wine, 2% Evaporated milk and crimini mushrooms along with the basic ingreadients. Thanks you so much for sharing
ImmaculateBites says
“Chicken pot pie without the crust!” That is just spot on, Kathryn. This is my guilty pleasure :). So glad you enjoyed it. Thanks for stopping by!!
Robin says
P.S.
It looks just like like your photo, love it when that happens. Lol….
Robin says
OMG! Just made this recipe and it is so good. Looking forward to serving this to my family for dinner tonight. They are going to love it!!! Have a super duper day.
Robin says
Hi
Making this for dinner tomorrow… Just double checking about the liquid ingredients, only ONE cup of broth and 12 ounces of evaporated milk?????
ImmaculateBites says
Yes it is . 1 cup of chicken stock- adjust with more water or broth to desired soup consistency.
Lorraine says
Thank you for the recipe, about to try this but wondering if I can replace evaporated milk with regular 3% milk ?
ImmaculateBites says
Yes you can . It would work just fine.
Carrie Andrzejewski says
I haven’t made any of your recipes, but I will be really soon. My mother law of 35 years was born in Jamaica and from age 3 moved to Cuba and taught me many Cuban recipes and many of your African recipes use a lot of the same ingredients. I appreciate that you take time out of your day to post all of these delicious sounding recipes.
Thank you for starting up Africanbites.
Carrie
imma africanbites says
Thank you, too, for Carrie. I appreciate you sharing your thoughts here. Looking forward for you to try my recipes here on the blog. Happy weekend!
Stacie Perez says
Excellent soup and a great use for leftover turkey or chicken. Keep the recipes coming….we appreciate them!
imma africanbites says
Thank you for always dropping by.
SMO says
Great recipe once again Imma.
I have so much left over Turkey after Christmas and this recipe is a great one to use some of it up!
This soup turned out so delicious. Even though i didn’t have some of the ingredients at hand (celery and green peas) I subbed them in for a few of my own! I can confirm it tastes great with brocoli and sweetcorn….in case like me you’re missing some bits. Its such a versatile soup!
I also have another great tip. I thickened my leftovers up a bit to make it more of a sauce than a soup and mixed it in with some pasta. Omg. If you haven’t tried it please do! It taste SO good like that aswell.
Thanks for the consistently great recipes. Your blog is amazing and hard work doesn’t go unnoticed x
imma africanbites says
Thank you for sharing those tips. And I’m glad you like it. It sure pairs well with some pasta.
stephanie s. says
Please tell us what the serving size is, for reference. One cup?
imma africanbites says
Yes, for 1 cup.
Linda Storey says
Thank you…. I enjoy all of your recipes keep them coming I’ll be waiting for the next one
imma africanbites says
So happy you love them, Linda, as much as I do. Thank you!