Dinner

Cream of Chicken Soup Recipe

Bylina moretti February 6, 2026February 6, 2026

Introduction

This Cream of Chicken Soup is a warm, comforting classic that’s perfect for chilly days or whenever you crave a hearty, homemade soup. With tender chicken, fresh vegetables, and a creamy base, it’s easy to make and delicious to enjoy.

A purple pot filled with creamy, light yellow soup speckled with small green herb pieces. A wooden spoon is lifting some soup, showing its smooth, thick texture as it drips back into the pot. The pot rests on a dark red cloth with some green herbs placed around it, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cooked chicken, shredded (Use leftover rotisserie chicken for convenience.)
1/4 cup butter
1/4 cup all-purpose flour (Can be substituted with whole wheat flour for a healthier version.)
1 cup chicken broth (Vegetable broth can be used for a vegetarian option.)
1 cup milk (For a creamier texture, replace with heavy cream.)
1/2 cup onion, chopped
1/2 cup carrots, diced (You can also add peas or celery.)
1/2 teaspoon garlic powder
Salt and pepper, to taste (Adjust to preference.)
Fresh parsley, to garnish (Optional, for serving.)

Instructions

Step 1: In a large pot, melt the butter over medium heat.
Step 2: Add the chopped onions and diced carrots. Cook until the onions are soft, about 5 minutes.
Step 3: Stir in the flour and cook for another minute to form a roux.
Step 4: Gradually whisk in the chicken broth and milk, keeping the mixture smooth.
Step 5: Add the shredded chicken, garlic powder, salt, and pepper.
Step 6: Simmer for about 15 minutes, stirring occasionally, until the soup thickens.
Step 7: Remove from heat and add fresh parsley if desired.
Step 8: Serve hot.

Tips & Variations

For extra flavor, sauté the vegetables in a bit of olive oil before adding butter for the roux.
Add peas or celery along with the carrots for more texture and color.
Use heavy cream instead of milk for a richer, creamier soup.
Substitute whole wheat flour to increase the fiber content without altering the taste much.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth texture. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up image of a wooden spoon lifting creamy, yellow soup from a round purple pot resting on a white marbled surface with a purple cloth underneath. The soup is smooth and thick, speckled with small green herb pieces scattered on top. The pot has a shiny finish and two small handles on its sides. The wooden spoon is held above the pot, dripping some soup back into it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken with extra vegetables and use vegetable broth instead of chicken broth. You can add beans or tofu for protein.

How can I thicken the soup if it’s too thin?

If your soup is too thin, create a slurry by mixing 1 tablespoon flour or cornstarch with cold water and stir it into the soup. Heat gently until it thickens.