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This easy homemade cream of chicken soup is rich, velvety, and packed with flavor. Made with simple pantry ingredients like butter, broth, milk, and aromatics, it’s a delicious upgrade from the canned version. Whether you serve it as a cozy bowl of soup or use it in casseroles and comfort food recipes, this homemade version is fresher, creamier, and far more flavorful. Once you learn how easy it is to make, you may never go back to canned soup again!
For more family-friendly soup recipes, try my Cheesy Potato Soup or Leftover Turkey Soup!
Why you’ll love this homemade cream of chicken soup!
My homemade cream of chicken soup recipe is easy to whip up for eating as-is or using in dishes that call for canned soup. It’s rich, velvety and made with simple ingredients for unbeatable flavor—and yes, that means it’s MUCH tastier than the canned version!
- Simple pantry ingredients: No preservatives or mystery ingredients.
- Versatile: Use it as soup or in recipes that call for canned cream of chicken soup.
- Customizable: Easily adjust flavors or add chicken and vegetables.
- Freezer-friendly: Make a batch and store it for later.
Table of Contents
Ingredient Notes
The complete ingredient list with measurements is in the recipe card below.
- Butter – Creates a rich base and helps sauté the vegetables.
- Onion, celery and garlic – Adds savory depth and flavor.
- All-purpose flour – Thickens the soup to a creamy consistency without needing heavy cream.
- Chicken broth – Forms the flavorful liquid base.
- Milk – Makes the soup creamy and smooth.
- Bay leaves – Adds subtle herbal flavor.
- Dry sherry – Enhances depth and richness.
Variations
- Add mushrooms. Add sautéed mushrooms for an earthy, hearty flavor that pairs perfectly with other flavors in this soup.
- Jazz it up with herbs and lemon. Stir in fresh thyme, parsley, and a splash of lemon juice for a zesty, aromatic version.
- Give it a Southwest twist. Add diced green chilies, smoked paprika, and a pinch of cayenne for a bold, smoky kick.
- Stir in more chicken. Add cooked, shredded chicken at the end to make this creamy chicken soup extra satisfying.
How to Make Easy Homemade Cream of Chicken Soup
- Sauté the Vegetables: Melt the butter in a large soup pot over medium heat. Add the onion, celery, and garlic and cook for about 5 minutes, stirring occasionally, until softened.
- Add the Broth: Whisk the flour into the vegetables, stirring well to break up any clumps. Slowly pour in the chicken broth while stirring. Add the bay leaves and bring the mixture to a gentle simmer.
- Simmer: Reduce the heat and let the soup simmer for 15 minutes so the flavors develop.
- Finish the Soup: Remove the bay leaves and stir in the milk, dry sherry, salt, and black pepper. Serve warm, or blend the soup if you prefer a smoother texture.
Serving Suggestions
- Serve with some crusty homemade French bread or warm rolls.
- Add some cooked rice to your soup for a heartier meal.
- Serve some roasted veggies on the side.
- Use as the sauce for a homemade casserole.
- Make a batch of creamy chicken and noodles.
How to Store
- Refrigerator: Store the soup in an airtight container for 3–4 days.
- Freezer: Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Frequently Asked Questions
Yes! This recipe works perfectly as a substitute in recipes that call for canned cream of chicken soup.
Let it simmer longer or add a small slurry of flour and milk.
Yes. Substitute unsweetened plant milk or coconut milk for the dairy milk.
Absolutely. Stir in shredded chicken at the end for a heartier meal.
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Easy Homemade Cream of Chicken Soup
Equipment
- Measuring cup
- whisk
- Rubber spatula
- Large pot
- blender
Ingredients
- ½ cup butter
- 1 cup chopped onion
- ½ cup chopped celery
- 2 cloves garlic chopped
- ½ cup flour
- 6 cups chicken broth
- 2 cups milk
- 2 bay leaves
- 2 teaspoons dry sherry
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Add the butter to a large soup pot and melt over medium heat. Add the chopped onion, celery and garlic to the pot and stir. Cook the veggies for 5 minutes, stirring occasionally, to soften.
- Whisk the flour into the pot, breaking up any clumps.
- Pour the broth into the pot, stirring as you pour. Stir in the bay leaves.
- Lower the heat and let the soup simmer for 15 minutes.
- Remove the bay leaf and discard. Stir in the milk, sherry, salt and pepper.
- Puree the soup if you would like it creamy and smooth or serve it right away while warm!
Video
Notes
- Use an immersion blender for a smooth, creamy texture.
- Stir frequently while adding broth to prevent lumps.
- Remove bay leaves before blending the soup.
- Simmer longer if you prefer a thicker soup.
- Add cooked chicken at the end for extra protein.
I needed to make cream of chicken soup and this recipe was perfect. Will definitely use it again!