This homemade cream of chicken soup is a thick, silky pot of tender chicken, peas, and soft vegetables in a milk based sauce, finished with crunchy bread croutons.
It cooks in one pot in about 35 minutes, uses simple ingredients from the fridge and pantry, and skips the cans, so you control the salt and the texture. The roux base also gives you a creamy result without any heavy cream.
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Why This Homemade Cream of Chicken Soup Recipe Works
A short roux of butter and flour thickens the milk and broth into a smooth base. Cooking the flour for a full minute removes the raw taste and keeps the soup silky instead of pasty.
Small diced carrot, celery, onion, and red bell pepper melt into the sauce, so every spoonful has flavor and a little sweetness. Frozen peas go in last so they stay bright and tender.
Low sodium broth lets you season the pot yourself. A pinch of thyme, garlic powder, and onion powder rounds out the savory side without hiding the chicken.
Ingredients for Homemade Cream of Chicken Soup
- 1 tablespoon olive oil
- 3 1/2 tablespoons unsalted butter
- 1/2 cup all purpose flour
- 1 clove garlic, minced
- 1/2 small onion, finely chopped
- 1 small carrot, diced
- 1/2 medium red bell pepper, finely chopped
- 1 small celery stalk, diced
- 2 cups low sodium chicken broth
- 3 cups whole milk
- 1/2 tsp salt, plus 1/4 tsp each garlic powder, onion powder, dried thyme, and black pepper
- 3/4 cup frozen peas
- 1 cup cooked chicken, diced or shredded
- 2 slices white bread, cut into small cubes, with 2 tsp olive oil and a pinch of salt for the croutons
Butter and flour. Together they make the roux that thickens the whole pot, so measure the flour level and stir it well.
Milk and broth. Whole milk gives the creamiest body, and low sodium broth keeps the salt in your hands. Skim milk works, but the soup will be thinner.
Vegetables. Dice them about the size of a pea so they soften quickly and blend into the sauce.
Chicken. Leftover roast chicken, rotisserie meat, or poached breast all work. Shred it finely so it spreads through each bowl.
Bread. Day old white bread crisps up fastest. Cut it into small cubes for even browning.
How to Make Homemade Cream of Chicken Soup
1. Soften the vegetables Heat the olive oil in a large pot over medium heat. Cook the onion and garlic for 2 minutes, then add the carrot, celery, and bell pepper and cook 1 minute more.
2. Make the roux Add the butter and let it melt, then sprinkle in the flour. Stir constantly for 1 minute so the flour cooks without browning.
3. Add the liquids Pour in the broth a little at a time, stirring until smooth. Add the milk, then the salt, garlic powder, onion powder, thyme, and pepper.
4. Add the chicken and peas Stir in the chicken and frozen peas. Bring the pot to a gentle simmer, stirring often so nothing sticks to the bottom.
5. Simmer until thick Cook for 4 to 5 minutes, until the soup coats the back of a spoon. Taste and adjust the salt and pepper, and make sure the chicken is steaming hot at 165 degrees F.
6. Bake the croutons While the soup simmers, toss the bread cubes with the oil and salt. Bake on a sheet pan at 350 degrees F for 5 minutes, until golden and crunchy.
How to Serve Homemade Cream of Chicken Soup
Ladle the soup into warm bowls and top with the croutons and a few fresh thyme leaves. It pairs well with soft dinner rolls for dunking, or crisp garlic bread slices on the side. For a fresh contrast, add a bright Italian house salad, or go all in with cheesy garlic bread.
How to Store and Reheat Homemade Cream of Chicken Soup
Cool the soup within 2 hours, then store it in an airtight container in the fridge for up to 3 days. Because the soup is milk based, freezing is not recommended, since it can separate. Reheat gently on the stove over medium low heat, stirring often, until it reaches 165 degrees F, adding a splash of milk if it has thickened. Keep the croutons in a separate container at room temperature.
Tips and Variations for Homemade Cream of Chicken Soup
Use warm broth. Warm broth blends into the roux faster and lowers the chance of lumps.
Whisk out lumps. If lumps form, whisk hard until smooth before adding more liquid.
Thicken or thin. Simmer a few minutes longer for a thicker soup, or stir in a splash of milk to loosen it.
Blend for smooth. Use an immersion blender for a few pulses if you prefer a smoother texture, leaving some chicken whole.
Try chicken thighs. Cooked thigh meat adds extra richness and stays juicy when reheated.
Add vegetables. Corn or chopped green beans can replace part of the peas.
Use it as a base. Stir the soup into casseroles or over rice in place of canned cream soup.
Handle leftovers safely. Chill leftovers quickly and reheat them until steaming hot; the University of Nebraska guide to serving soup safely has general advice.
Frequently Asked Questions About Homemade Cream of Chicken Soup
Can I make homemade cream of chicken soup ahead of time?
Yes. Make it a day ahead, cool it quickly, and keep it in the fridge. Reheat on the stove with a splash of milk and stir often.
How do I keep homemade cream of chicken soup from getting lumpy?
Add the broth slowly to the roux while stirring, and use a whisk if lumps appear. Keep the heat at medium so the flour does not scorch.
Can I use this homemade cream of chicken soup in casseroles?
Yes. Cook it a little thicker, cool it, and use it in place of a can of condensed soup.
Does this soup freeze well?
Milk based soups tend to separate after freezing, so it is ideal to keep this one in the fridge and eat it within 3 days.
What can I use instead of flour?
Whisk a small amount of cornstarch into cold milk, stir it in, and simmer until the soup thickens.
Homemade Cream of Chicken Soup
Equipment
- Large pot
- Baking sheet
- Whisk
- Wooden spoon
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 3 ½ tbsp unsalted butter
- ½ cup all purpose flour
- 1 cloves garlic minced
- ½ small onion finely chopped
- 1 small carrot diced
- ½ medium red bell pepper finely chopped
- 1 small celery stalk diced
- 2 cup low sodium chicken broth
- 3 cup whole milk
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dried thyme
- ¼ tsp black pepper
- ¾ cup frozen peas
- 1 cup cooked chicken diced or shredded
- 2 white bread slices cut into small cubes, for the croutons
- 2 tsp olive oil for the croutons
- 1 pinch salt for the croutons
Instructions
Cooking
- Saute the vegetables. Warm the oil in a large pot over medium heat and cook the onion, garlic, carrot, celery, and bell pepper for 3 minutes, until the onion turns translucent.
- Cook the roux. Melt the butter into the pot, stir in the flour, and cook for 1 minute until it smells lightly toasty.
- Stir in the liquids. Whisk in the broth, then the milk and the seasonings, until the sauce is smooth with no lumps.
- Simmer. Add the chicken and peas, bring to a gentle simmer, and cook 4 to 5 minutes until thick and steaming hot at 165 degrees F.
- Crisp the croutons. Toss the bread with oil and salt and bake at 350 degrees F for 5 minutes until golden, then spoon over each bowl.
