Homemade cream of chicken soup is a satisfying comfort food made with tender chicken breast, vegetables, chicken broth, and half-and-half. The vegetables are blended into the creamy broth, then the chicken is added back in for a hearty soup that's perfect for lunch or dinner.
What's great about this recipe
- It's a classic soup that's easy to make at home with straightforward steps.
- It's a budget-friendly comfort food made with simple ingredients.
- With plenty of chicken, it's hearty enough to serve for lunch or dinner.
- Leftovers reheat really well, making this soup great for meal prep.
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Budget Check
- The full recipe is about $11-$13
- Per serving (6 servings): about $1.85-$2.15
Uses conventional ingredients. Based on recent U.S. national averages. Actual prices will vary by store and region.
Ingredients you'll need
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- Chicken - Boneless, skinless chicken breasts are gently poached, then cut or shredded and added back to the finished soup.
- Chicken broth - Used to poach the chicken and make the base of the soup.
- Vegetables - Onion, carrot, celery, and garlic add flavor to the soup.
- Thyme - Fresh thyme adds flavor to the broth used to poach the chicken.
- Butter and flour - These are cooked together to thicken the soup and give it a creamy consistency.
- Half-and-half - Added at the end for a creamy finish.
- Seasoning - Salt and black pepper are all that's needed.
- Garnish - Chopped parsley adds a little color to the finished soup, optional. (Not pictured)
📖 See the recipe card for quantities and preparation.
How to make homemade cream of chicken soup
- Place the chicken breasts in a large saucepan or pot, large enough for them to fit side by side without overlapping. Cover the chicken with chicken broth, about 2 cups. Add the thyme and a pinch of salt. Bring the broth to a boil over high heat. As soon as it starts boiling, lower the heat to medium-low and cover. Simmer gently for 20-25 minutes. Make sure the internal temperature of the thickest part of the chicken breast is at least 165°F.
- Remove the chicken breasts from the poaching liquid and place them on a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve into a bowl or large measuring cup and reserve. When the chicken has cooled enough to handle, shred, slice, or cut it into bite-sized cubes.
- Return the saucepan to medium heat (no need to wash or wipe it) and add 4 tablespoons of butter. When the butter has melted and starts to foam, add the onion, carrot, and celery. Cook gently for 4-5 minutes, stirring frequently, until the onions start to soften.
- Add the garlic and cook for 1 minute, stirring frequently.
- Add the remaining 4 tablespoons of butter. When the butter melts, stir in the flour a little at a time, stirring constantly until well incorporated. Cook the mixture for 2-3 minutes, stirring almost constantly.
- Slowly add the remaining chicken broth, including the reserved broth used to poach the chicken, stirring constantly until well incorporated.
- Raise the heat to medium-high and bring the soup to a gentle simmer. Lower the heat to medium-low, half-cover, and simmer for 20 minutes, or until the carrots are tender. Stir occasionally and adjust the heat as needed to maintain a gentle simmer.
- Remove the saucepan from the heat. Let the soup stop simmering and cool slightly. Process the soup directly in the saucepan with an immersion blender until smooth. If you don't have an immersion blender, use a regular blender (see Recipe tips and notes).
- Return the soup to medium-low to low heat. Add the half-and-half and reserved chicken. Stir well. Add salt and pepper to taste. Heat for a few minutes until warmed through, stirring often. Don't let it come to a simmer.
- Serve and garnish with chopped parsley, if desired.
Recipe tips and notes
- Stick with a small to medium carrot, about ⅓ cup diced. Using a larger one can give the finished soup a more orange color.
- Half-covering allows some steam to escape while the soup simmers, letting some of the liquid reduce and helping the soup thicken.
- If you're using a countertop blender, let the soup cool before processing. Don't fill the blender more than halfway. Remove the center cap from the lid to allow steam to escape, cover the opening loosely with a folded kitchen towel, and start on low speed. Work in batches if necessary.
- Use reduced-sodium chicken broth and unsalted butter if you're sensitive to salt. Taste the finished soup before adding extra.
Can I use already cooked chicken?
Yes. You can use already cooked chicken, but the broth won't have the extra flavor it gets from poaching the chicken in the recipe. To make up for some of that flavor, add 1-2 teaspoons of chicken base to the broth, to taste. Then add the cooked chicken at the end with the half-and-half as directed.
Serving suggestions
Serve the soup with crusty bread or crackers for dipping.
Pair it with half a sandwich or a simple green salad for an easy restaurant-style lunch or dinner. Try the salad with our Parmesan peppercorn dressing.
You can also serve smaller portions as a starter for a comfort food dinner.
Storing and reheating
Let the soup cool, then store leftovers in an airtight container in the refrigerator for 3-4 days.
To freeze, place cooled leftovers in freezer-safe containers, leaving a little room for expansion. Label and date the containers and freeze for 2-3 months for the best quality. Thaw overnight in the refrigerator before reheating.
Reheat the soup gently in a saucepan over medium-low to low heat, stirring frequently until hot. Individual portions can also be reheated in the microwave. Reheat leftovers to an internal temperature of at least 165°F.
For food safety, refrigerate leftovers within 2 hours, or within 1 hour if the ambient temperature is above 90°F.
If you enjoyed this homemade cream of chicken soup, try our creamy chicken and wild rice soup, or this simple chicken and rice soup that's perfect for lunch. For a hearty comfort food dinner, make chicken and dumplings soup. Our version is made with canned biscuits, so it's easy and delicious.
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📖 Recipe
Homemade Cream of Chicken Soup
Ingredients
- 2 large Chicken Breast, boneless, skinless (about 1¼ to 1½ pounds)
- 6 cups Chicken Broth divided
- Pinch Salt plus extra at the end, if needed
- 2-3 Thyme Sprigs
- 8 tablespoons Butter divided
- 1 medium Onion diced
- 1 small Carrot diced (about ⅓ cup)
- 1 Celery Rib diced
- 1-2 Garlic Cloves minced
- ½ cup All-Purpose Flour
- ½ cup Half-and-Half
- Black Pepper to taste
- Chopped parsley for garnish optional
Instructions
- Place the chicken breasts in a large saucepan or pot, large enough for them to fit side by side without overlapping. We use a 3½-quart saucepan. Cover the chicken with chicken broth, about 2 cups. Add the thyme and a pinch of salt. Start the chicken over high heat and bring the broth to a boil. As soon as it starts boiling, lower the heat to medium-low and cover. Simmer gently for 20-25 minutes. Make sure the internal temperature of the thickest part of the chicken breast is at least 165°F.
- Remove the chicken breasts from the poaching liquid and place them on a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve into a bowl or large measuring cup and reserve. When the chicken has cooled enough to handle, shred, slice, or cut it into bite-sized cubes.
- Return the saucepan to medium heat (no need to wash or wipe it) and add 4 tablespoons of butter. When the butter has melted and starts to foam, add the onion, carrot, and celery. Cook gently for 4-5 minutes, stirring frequently, until the onions start to soften.
- Add the garlic and cook for 1 minute, stirring frequently.
- Add the remaining 4 tablespoons of butter. When the butter melts, stir in the flour a little at a time, stirring constantly until well incorporated. Cook the mixture for 2-3 minutes, stirring almost constantly.
- Slowly add the remaining chicken broth, including the reserved broth used to poach the chicken, stirring constantly until well incorporated.
- Raise the heat to medium-high and bring the soup to a gentle simmer. Lower the heat to medium-low, half-cover the saucepan, and simmer for 20 minutes, or until the carrots are tender. Stir occasionally and keep the soup at a gentle simmer; adjust the heat as needed.
- Remove the saucepan from the heat. Let the soup stop simmering and cool slightly before processing. Process the soup directly in the saucepan with an immersion blender until smooth. If you don't have an immersion blender, use a regular blender (see Recipe tips and notes).
- Return the soup to medium-low to low heat. Add the half-and-half and reserved chicken. Stir well.
- Taste and add salt and black pepper, if needed. As a reference, we added a pinch of black pepper and a pinch of salt to ours.
- Heat the soup for a few minutes until warmed through, stirring often. Don't let it come to a simmer.
- Serve and garnish with chopped parsley, if desired.
Notes
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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