If you’ve ever craved a warm, comforting bowl that feels like a cozy hug in a spoon, this Cream of Chicken Soup Recipe will absolutely hit the spot. Rich and velvety, it combines tender shredded chicken with a luscious, creamy broth that’s flavored with garlic, thyme, and a touch of parsley for that perfect home-cooked taste. Whether you’re making it for a chilly evening or as a base for casseroles, this soup is incredibly simple to prepare yet wonderfully satisfying. Every ingredient plays a starring role, making this Cream of Chicken Soup Recipe a beloved classic you’ll want on repeat.
Ingredients You’ll Need
Don’t be fooled by this Cream of Chicken Soup Recipe’s simplicity—each ingredient here is essential to building layers of flavor and that signature creamy texture. From aromatic onions to rich cream, these elements come together effortlessly to create magic in your pot.
- 2 tablespoons butter: Adds a silky richness and helps sauté the veggies to perfection.
- 1 tablespoon olive oil: Balances the butter with a subtle fruity note and prevents sticking.
- 1 small onion, finely chopped: Brings a natural sweetness and depth to the soup base.
- 2 cloves garlic, minced: Infuses a gentle pungency that lifts the entire flavor profile.
- 2 tablespoons all-purpose flour: Creates the roux that thickens the soup beautifully.
- 3 cups chicken broth: The flavorful foundation that defines this classic soup.
- 1 cup milk or half-and-half: Contributes to creaminess and smooth texture.
- 1 cup cooked shredded chicken: Provides hearty protein and satisfying meatiness.
- 1/2 teaspoon salt: Enhances all the other flavors without overshadowing them.
- 1/4 teaspoon black pepper: Adds a subtle warmth and slight kick.
- 1/2 teaspoon dried thyme: Offers a delicate herbal note complementary to chicken.
- 1/2 teaspoon dried parsley: Brightens the soup with a fresh, earthy touch.
- 1/4 cup heavy cream (optional): For extra luxury and luscious texture.
How to Make Cream of Chicken Soup Recipe
Step 1: Sauté the Aromatics
Start by melting the butter together with olive oil in a large pot over medium heat. Once shimmering, add your finely chopped onion and cook it gently for 4 to 5 minutes until it turns soft and translucent—this step is key to unlocking that natural sweetness. Then toss in the minced garlic, letting it cook just 30 seconds more to release its fragrance without burning.
Step 2: Create the Roux
Sprinkle in the flour and stir continuously for 1 to 2 minutes. This process cooks out the raw flour taste and begins to thicken your soup base. The roux will act as the magic thickening agent, ensuring your soup has that perfectly velvety texture we all love in a cream soup.
Step 3: Add the Liquids and Seasonings
Slooooowly pour in the chicken broth while whisking constantly to prevent any pesky lumps from forming. Then add the milk (or half-and-half, if you prefer a bit richer creaminess), along with salt, black pepper, thyme, and parsley. Bring everything to a gentle simmer and let it cook for 5 to 7 minutes, stirring occasionally, until the soup thickens just right.
Step 4: Stir in the Chicken and Finish
Finally, stir in your cooked shredded chicken and let the soup simmer for an additional 5 minutes so the flavors meld together beautifully. If you’re feeling indulgent, swirl in the heavy cream at the end for a silky, extra creamy finish. Serve it piping hot and savor every comforting spoonful!
How to Serve Cream of Chicken Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley brightens up the look and adds a pop of herbal freshness. For some crunch, consider toasted croutons or crispy fried onions on top—they add terrific texture contrast that makes each bite more exciting. A dash of cracked black pepper right before serving also enhances the aroma beautifully.
Side Dishes
Nothing pairs better with this Cream of Chicken Soup Recipe than some crusty bread or warm buttery crackers, perfect for dunking and soaking up that creamy goodness. For a more wholesome meal, a crisp green salad or roasted vegetables complement the rich soup without overpowering it.
Creative Ways to Present
Want to impress your guests or family? Serve the soup in hollowed-out bread bowls for a rustic charm that’s sure to wow. You could also ladle it over mashed potatoes or cooked rice for a cozy casserole twist. Blending half the soup smooth and mixing with whole chunks of chicken creates a lovely texture variation that keeps things interesting.
Make Ahead and Storage
Storing Leftovers
Leftover Cream of Chicken Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain its freshness and flavor, and give it a good stir before reheating since it may thicken as it cools.
Freezing
This soup freezes well, making it perfect for meal prep or busy nights. Cool it completely before transferring to freezer-safe containers or bags. For best texture, consume within 2 months. Thaw in the fridge overnight before warming it gently on the stove or microwave.
Reheating
Gently reheat your soup over low to medium heat on the stovetop, stirring often to prevent scorching. If it thickens too much, add a splash of milk or broth to bring back that lovely creamy flow. Avoid boiling as it can cause the dairy to separate.
FAQs
Can I use leftover chicken for this soup?
Absolutely! In fact, leftover or rotisserie chicken works wonderfully here and saves you time. Just shred it finely and stir it in during the final simmer.
Is there a dairy-free version of this Cream of Chicken Soup Recipe?
You can swap out the milk and cream for coconut milk or a nut-based milk like cashew for a dairy-free alternative, though the flavor and texture will vary slightly.
Can I make this soup thicker or thinner?
Definitely. For thicker soup, use a bit more flour or reduce the liquids slightly. For a thinner broth, simply add extra chicken broth to loosen it up to your liking.
Can I add vegetables to this recipe?
Yes! Chopped carrots, celery, or peas make lovely additions and boost the nutrition while keeping it classic.
How long does this soup take to make from start to finish?
This Cream of Chicken Soup Recipe takes about 30 minutes total, including prep and cooking, making it a great quick meal option.
Final Thoughts
This Cream of Chicken Soup Recipe is one of those dishes that feels like a warm hug on a chilly day. It’s easy enough for a weeknight dinner but elegant enough to serve to company. Give it a try—you might just find yourself reaching for this recipe time and again whenever you want comfort and creamy deliciousness in a bowl.
Print
Cream of Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This classic Cream of Chicken Soup combines savory chicken, aromatic herbs, and a creamy base for a comforting and satisfying meal. Made with simple ingredients and cooked on the stovetop, it is perfect for a cozy lunch or dinner and pairs wonderfully with crusty bread or crackers.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 cup milk or half-and-half
Chicken and Seasonings
- 1 cup cooked shredded chicken
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
Optional
- 1/4 cup heavy cream (for extra richness)
Instructions
- Prepare the Base: In a large pot, melt the butter with olive oil over medium heat. Add the finely chopped onion and sauté for 4–5 minutes until it becomes soft and translucent, enhancing the soup’s flavor.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma and deepen the flavor profile.
- Make the Roux: Sprinkle the all-purpose flour over the onion and garlic mixture, stirring constantly for 1–2 minutes to form a light roux that will thicken the soup.
- Add Liquids: Slowly whisk in the chicken broth to avoid lumps, followed by the milk. This creates a creamy base essential to the soup’s texture.
- Season and Simmer: Add salt, black pepper, dried thyme, and dried parsley. Bring the mixture to a gentle simmer and cook for 5–7 minutes, stirring occasionally until it slightly thickens.
- Add Chicken: Stir in the cooked shredded chicken and let the soup simmer for another 5 minutes to allow the flavors to meld and the chicken to heat through.
- Finish with Cream: For extra creaminess, stir in the heavy cream just before serving to enrich the soup’s texture and taste.
- Serve: Ladle the warm soup into bowls and enjoy it with crusty bread or crackers for a complete comforting meal.
Notes
- Using rotisserie or leftover chicken saves time and adds flavor.
- Partially blending the soup results in a smoother texture.
- This soup can be used as a flavorful base for casseroles or pot pies.
