Homemade Cream of Chicken Soup Recipe | Cozy Comfort Food
Make homemade cream of chicken soup for a rich, comforting dish. Tender chicken simmered in savory broth with cream and herbs — perfect for cozy dinners or as a base for casseroles.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Measuring Cups and Spoons
- Whisk
Ingredients
- 2 cups cooked chicken (breast, thigh, or rotisserie), shredded
- 4 cups chicken broth (homemade or low-sodium store-bought)
- 1 cup heavy cream or half-and-half (or dairy-free alternative)
- 3 tbsp butter
- 3 tbsp flour (or cornstarch for gluten-free)
- 1 onion, diced
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 1 bay leaf
- 1 tsp thyme
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Optional: 1 cup mushrooms, diced carrots, or cooked rice
Instructions
- Cook aromatics: Melt butter in pot. Add onion, garlic, and celery. Sauté until softened.
- Make roux: Stir in flour and cook for 1–2 minutes.
- Add broth: Slowly whisk in chicken broth. Simmer gently.
- Add chicken: Stir in shredded chicken. Simmer 10 minutes.
- Add cream: Pour in heavy cream. Stir until smooth.
- Season: Add thyme, bay leaf, salt, and pepper. Simmer 5–10 minutes.
- Finish: Remove bay leaf. Stir in parsley.
- Serve: Ladle into bowls and enjoy warm.
Notes
- Tip: Use a roux for a smoother, richer consistency.
- Make-ahead: Store in fridge for 3–4 days or freeze up to 2 months.
- Variations: Add mushrooms, carrots, or rice for heartiness. Use coconut milk for dairy-free.
- Serving idea: Pair with crusty bread, biscuits, or use as a base for casseroles and pot pies.