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A bowl of cream of chicken soup served in a patterned green bowl on a white table, surrounded by a small spice container with dried herbs, a plate of pepper powder, a blue towel, and a decorative leaf.

Cream of Chicken Soup

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Enjoy the creamy, rich flavors of this homemade cream of chicken soup. Made with simple, fresh ingredients and seasonings, it’s perfect for enhancing casseroles, soups, or as a comforting dish on its own. Pair it with bread, roasted veggies, or a fresh salad for a satisfying lunch or dinner.
Course Soups
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 servings
Calories 271
Author Sangeetha Vel

Ingredients

  • 4 tbsp Butter unsalted
  • 2 cups Chicken Broth low sodium
  • ½ cup All-Purpose Flour
  • 1 cup Whole Milk
  • ½ tsp Onion Powder
  • ½ tsp Garlic Powder
  • ½ tsp Celery Salt
  • ½ tsp Black Pepper Powder
  • Salt to taste
US Customary - Metric

Instructions

Making Cream of Chicken Soup

  • In a pan over medium heat, add the butter and let it melt completely. Be sure not to brown the butter, as this can give it a nutty flavor that might overpower the soup's creamy profile.
    A pan with butter melting over medium heat.
  • Add the flour to the melted butter and stir continuously for about 1-2 minutes, or until it smells aromatic. This step is crucial for removing the raw flour taste and forming a roux, which thickens the soup and creates a smooth texture. Avoid rushing this step, as an undercooked roux can affect the soup’s flavor.
    A pan with melted butter and all-purpose flour added to make a roux. A pan with melted butter and all-purpose flour being mixed to make a roux.
  • Slowly pour in the chicken broth while whisking constantly. Adding the broth gradually helps the roux dissolve evenly and prevents lumps. This step is key to creating a creamy, lump-free base for your soup.
    A pan with roux and chicken broth combined, ready to be whisked.
  • Keep whisking as the mixture cooks and thickens slightly. This is the foundation of your soup, so take a moment to make sure it’s smooth and well-combined.
    A pan with a smooth mixture of whisked roux and chicken broth.
  • Lower the heat and add the milk gradually, continuing to whisk. Cooking on low heat prevents the milk from curdling and helps create a rich, creamy texture. Whisking consistently helps the milk blend seamlessly with the broth mixture.
    A pan with the roux and chicken broth mixture, with milk about to be added for creamy texture.
  • Season the soup with onion powder, garlic powder, black pepper, celery salt, and salt. These seasonings enhance the soup’s flavor with savory depth and a light earthy note. Feel free to taste and adjust the seasonings to suit your preferences or add more if needed.
    Cream of Chicken soup mixture seasoned with garlic powder, onion powder, celery salt, black pepper, and salt.
  • Let the soup simmer gently for 3-5 minutes, giving the flavors time to meld and the soup to thicken slightly. Keep in mind that the soup will continue to thicken as it cools, so stop simmering just before it reaches your ideal consistency. Once done, remove it from the heat. Now your homemade cream of chicken soup is ready to enjoy!
    Cream of Chicken soup simmering gently over low heat.

Serving

  • Enjoy this Cream of Chicken Soup on its own with your favorite sides, or use it as a base for casseroles or other soups for a hearty meal. For more pairing ideas, check out the serving suggestions section below!
    A bowl of creamy, rich homemade Cream of Chicken soup, ready to be served.

Notes

Here are some of the essential tips to make a perfect Cream of Chicken Soup every time:
  • Use Fresh Ingredients: Fresh butter, milk, and low-sodium chicken broth make a big difference in the flavor and texture of your soup. If you want to make it heartier, try adding shredded chicken—it’s optional but a great way to turn it into a filling meal.
  • Cook Over Low Heat: I always recommend using medium-low heat to keep the soup creamy and smooth. It prevents curdling and burning while allowing the flavors to come together beautifully. Patience really pays off here!
  • For Extra Smoothness: If you prefer an extra-smooth texture, strain the soup through a fine mesh sieve. This simple step removes any chunks, giving you a velvety finish to the soup.
  • Customize the Flavor: The seasonings in this recipe create a balanced soup, but you can make it your own. Add herbs like thyme, parsley, or bay leaves for extra depth, or toss in minced garlic or sautéed onions for added richness. Get creative with your favorite seasonings or whatever you have on hand!
  • Adjust the Thickness: For a thicker soup, let it simmer a little longer to reduce naturally. If it gets too thick, simply add more broth or water to adjust the consistency. It’s easy to tweak as it cooks to match your preference.
  • Choose the Right Pot: Use a heavy-bottomed pot to distribute heat evenly and avoid scorching the soup. This is especially helpful when cooking with milk.
  • Dairy Alternatives: If you’re lactose-intolerant or need a dairy-free version, use unsweetened almond milk or coconut milk instead of whole milk. It changes the flavor slightly but still creates a creamy texture.

Nutrition

Serving: 1serving | Calories: 271kcal | Carbohydrates: 21g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 1121mg | Potassium: 186mg | Fiber: 1g | Sugar: 5g | Vitamin A: 601IU | Vitamin C: 0.1mg | Calcium: 116mg | Iron: 1mg

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