Hey y'all! Is there anything more comforting on a chilly winter night than a bowl of homemade cream of chicken soup? This recipe delivers rich, creamy goodness packed with tender chicken and savory herbs in just 30 minutes—ideal for busy weeknights or a lazy Sunday dinner. You'll ditch the canned stuff forever after one taste! Let's get cooking!

Save

Why You'll Love This

Ready in just 30 minutes—perfect for weeknights.
Ultra-creamy and loaded with tender chicken pieces.
Easy to customize with your favorite veggies or herbs.
Fantastic as a main course or a warming starter.
No mystery ingredients—just simple pantry staples!

Ingredients

2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups cooked, shredded chicken breast (about 1 large breast)
4 cups low-sodium chicken broth
1 cup whole milk
½ cup heavy cream
½ cup diced carrots
½ cup frozen peas
½ teaspoon dried thyme
½ teaspoon dried parsley
½ teaspoon salt (or to taste)
¼ teaspoon black pepper

Directions

Step 1: Sauté the Aromatics

Melt the butter in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent, then stir in the garlic and cook for 1 minute until fragrant.

Step 2: Make the Roux

Sprinkle the flour into the pot, whisking constantly for about 1-2 minutes until the mixture is golden and bubbling (but not browned).

Step 3: Add the Liquids

Slowly pour in the chicken broth, whisking continuously to avoid lumps. Add the milk and heavy cream, whisk until smooth and combined.

Step 4: Add Chicken & Vegetables

Stir in the shredded chicken, diced carrots, peas, thyme, parsley, salt, and pepper. Bring the soup to a simmer.

Step 5: Simmer & Finish

Reduce the heat to low and let the soup simmer gently for 15 minutes, stirring occasionally, until the veggies are tender and the soup is thickened. Taste and adjust seasoning if needed. Serve hot with your favorite bread!

Notes

Use rotisserie chicken for an even quicker meal.
Swap milk for evaporated milk for extra creaminess.
Double the batch and freeze leftovers for a fast future dinner.

Variations

Gluten-Free: Use gluten-free all-purpose flour instead of regular flour.
Dairy-Free: Substitute unsweetened almond milk and canned coconut milk for the milk and cream.
Veggie-Loaded: Add diced celery, corn, or mushrooms for even more flavor and nutrition.

Required Equipment

Large soup pot or Dutch oven
Wooden spoon or spatula
Measuring cups and spoons
Sharp knife and cutting board

Storage Instructions

Let leftover soup cool completely, then store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 2 months. To reheat, warm gently on the stove, adding a splash of milk or broth if needed to adjust consistency.

Suggested Pairings / Serving Recommendations

Crusty French bread or homemade biscuits
Classic grilled cheese sandwich
Simple green salad with vinaigrette

Pro Tips

Whisk liquids in slowly to prevent lumps and ensure a silky texture.
Taste as you go—add more salt, pepper, or herbs to fit your preference.
For an extra rich soup, stir in a little shredded cheese just before serving.

FAQ

Can I use raw chicken?: Yes, simply dice raw chicken, sauté it in the pot after the onions, and proceed as directed—just ensure it's fully cooked before adding liquids.
Can I freeze cream of chicken soup?: Absolutely! Cool completely, pour into freezer-safe containers, and freeze for up to 2 months. Thaw overnight and reheat gently.
How can I make this soup thicker?: Let it simmer uncovered for 5 more minutes, or add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold milk.