Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Homemade Cream of Chicken Soup Recipe
A home made Cream of Chicken Soup is totally and totally incomparable to the canned stuff. It’s silky and thick, with the delicate perfume of thyme, and it tastes actual.
Easy to make, this recipe is certain to grow to be a favorite you’ll make time and again!
Rising up, I used to be “disadvantaged” of canned soup. And such is the case whenever you’re a child that you all the time need what you may’t have.
I acquired despatched to high school with bento bins and eyed off my associates’ peanut butter sandwiches with jealousy. I regarded ahead to sleepovers, not solely due to the joy of staying at a associates’ place, however as a result of I acquired to attempt meals that my mom would by no means make.
Similar to – soup from a can. I can’t imagine how a lot I used to like that stuff!
(I can also’t imagine that I was embarrassed being despatched to high school with bento bins. It’s all the trend these days!)
Sooner or later, I grew up, discovered the best way to prepare dinner, discovered and made a home made cream of chicken recipe.
And at present, I shake my head, questioning how on earth I used to assume canned soup was so delish.
Do-it-yourself cream of chicken soup is SO GOOD. Should you like canned cream of chicken soup or these on the spot cup-a-soup packets, you’ll LOVE this!
This cream of chicken soup recipe could be very straight ahead. Thick, creamy, and it tastes actual. The canned stuff is not any comparability!
This recipe is an up to date model of a recipe I posted manner again once I began RecipeTin Eats. The earlier recipe was written beginning with a home made condensed cream of chicken soup – thick and gloopy like Campbell’s soup in a can.
I went by means of a section once I made home made condensed soup which I’d then preserve for a number of days then later use to make a soup or casserole. Nevertheless, I discovered that I haven’t made condensed soup in years, primarily as a result of it might solely be saved for a number of days so it form of defeats the aim of that recipe. However in case you need it, I’ve saved it – click on right here to get the recipe for the home made Cream of Chicken Soup!
That is what it appears to be like like. I advised you – gloopy!!
With simply 395 energy for a meal dimension bowl, this cream of chicken soup recipe is more healthy than most creamy soups as a result of it’s made with out cream. It’s far more healthy than canned – decrease in sodium, preservative free and different synthetic components.
And you’ll inform the distinction with only one spoonful. It tastes so significantly better than canned, it’s virtually a joke!
I do know I’ve included croutons right here, however no person would ever say no to a aspect of crusty bread for dunking! Listed here are a few of my favourites.
I exploit this cream of chicken soup recipe as a base for making extra absolutely loaded soups, stuffed out with noodles or rice, and extra veggies. Similar to this Cream of Vegetable Soup with Noodles.
However for this one, I wished to share the “basic” model, like what you get out of the can. So it’s mild on the veggies and chicken – however what you do see is the actual deal, good and recent!
I actually assume you’ll love this. The delicate perfume from the thyme is actually beautiful, I feel that’s what seals the deal for me. 🙂
Get pleasure from! – Johnsat xx
PS Additionally, I forgot celery when filming. Oops.
Ingredients
- 1 tbsp olive oil
- 50 g / 3.5 tbsp unsalted butter
- ½ cup / 75 g flour
- 1 garlic clove , minced
- ½ small brown onion , finely chopped
- 1 small carrot , diced
- 1/2 red capsicum/bell pepper , finely chopped
- 1 small celery stick , diced
- 2 cups / 500 ml chicken stock / broth , preferably low sodium
- 3 cups / 750 ml milk , any fat %
- ½ tsp salt
- ¼ tsp EACH garlic powder , onion powder, dried thyme, black pepper (“Spices”)
- 3/4 cup frozen peas
- 1 cup cooked chicken , diced or shredded
- 2 slices white bread , cut into cubes
- Olive oil spray
- Salt
Instructions
- Heat oil in a large pot over medium high heat. Add onion and garlic and cook for 2 minutes until partly translucent but not browned.
- Add carrots, celery and capsicum, cook for 1 minute to soften.
- Add butter and melt. Then add flour and mix until incorporated, and stir constantly for 1 minute.
- Add broth, mix until flour is incorporated, then add milk. Mix to combine, then add salt, Spices, chicken and peas.
- Bring to simmer, mixing occasionally to stop bottom of sticking. As it heats, it will thicken – about 4 to 5 minutes. Don’t let it bubble.
- Once thickened to your taste, adjust salt and pepper. Ladle into bowls and serve garnished with croutons and fresh thyme if desired.
- Croutons: Spray croutons generously with oil, sprinkle with salt, then bake for 5 minutes at 180C/350F or until golden and crunchy.
Notes
1. This recipe was originally published in August 2014 and has been updated. The original recipe was written starting with a homemade condensed cream of chicken soup (that gloopy stuff that comes in cans), but because that only keeps for a few days, I haven’t made it in years because it kind of defeats the purpose of having it on hand.
I don’t make casseroles or pasta bakes using condensed soup so I don’t use it for that purpose either. So I removed that recipe and instead recreated this cream of chicken soup recipe to be made from scratch. However, in case you want the Condensed Cream of Chicken Soup recipe, click here to get the recipe.
2. Fill it out – This is terrific filled out with noodles / rice (pre cooked then added into the soup) and more veggies.
3. Storage – leftovers will keep for 4 days in the fridge, or freezer for 3 months (thaw then reheat). Use a touch of water if needed to loosen the soup.
4. Nutrition per serving, assuming 4 servings excluding croutons. Each serving is about 1 3/4 cups.
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