A store-bought can of soup doesn’t hold a candle to this homemade version!
It’s quick and easy to pick up a can of soup in the grocery store. But if you want more of a personal connection to a truly delicious bowl of soup, making it from scratch in your own kitchen is the way to go. I was blown away when I first made this soup at home! As a fun test, I got a canned version of cream of chicken soup from the store so I could compare them. There was no doubt that the homemade version was far superior.
Not only does it taste better, but the homemade version is also easy and fairly quick to make. If you have some leftover chicken and a few vegetables, you can make this soup in under 35 minutes. It delivers that sense of comfort that many of us associate with homemade soups. Plus, it’s bursting with far more flavor than the canned version. I also like how easy it is to customize the recipe to your personal tastes, which is definitely more difficult with the store-bought cans. This soup is also great for freezing or repurposing in a casserole. If you have the choice between making cream of chicken soup from scratch or buying a can from the store, give this recipe a try! I am certain you’ll agree that homemade is better.
Is This Cream Of Chicken Soup Healthy?
Cream of chicken soup is a moderately healthy choice. The homemade version could be considered healthier than the store-bought version because canned soups include extra preservatives that aren’t in this recipe. Also, you have more control over the ingredients, such as using low-sodium chicken broth to help reduce your sodium intake compared to canned soups. The vegetables, like carrots and celery, provide some vitamins and minerals, while the chicken is a good source of protein. The butter and whole milk in this recipe bring in a fair amount of fat, but those looking for lower-fat options could replace the whole milk with skim milk to reduce the fat content.
Stir And Season Your Soup To Perfection
My favorite tips for making this soup concern stirring and seasoning. It’s important to stir or whisk the soup constantly when adding the flour and broth. This is a critical part of making this soup—not just to create a smooth texture but also to eliminate any lingering taste of raw flour. After all, you want to taste the chicken and the veggies, not flour! My other advice is to season generously to fit your taste preferences before serving. In addition to salt and pepper, I like to season with onion powder and garlic powder to expand the flavor profile of the soup. Depending on your personal taste, you could also consider paprika, parsley, and lemon pepper.
How do I store leftovers?
After the soup has cooled, leftovers can be placed in an airtight container and stored in the fridge for up to 1 week. You can also freeze leftovers for 2-3 months—but creamy soups have a tendency to separate during the freeze-thaw process. This will alter the texture of the soup, but it won’t make it unsafe to consume. Constant stirring while it reheats can restore the creaminess.
Serving Suggestions
Cream of chicken soup can be a meal all by itself, although having a side dish or two is often a good idea. This can be as simple as having a piece of Garlic Toast or Air-Fryer Biscuits to soak up the last drops. I also like to pair this soup with a simple Tossed Salad for a light yet satisfying lunch. Of course, sometimes I go the extra mile and make an Easy Mediterranean Low-Carb Broccoli Salad. If you are feeling particularly hungry, you might complement a bowl of soup with a sandwich that’s also easy to make, like a Gluten-Free Grilled Cheese Hummus Sandwich. And you can’t go wrong with Cucumber Sandwiches or an Air-Fryer Grilled Cheese rounding out your soup-based meal.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion finely chopped
- 1 medium carrot diced
- 1 celery rib diced
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup cooked chicken breast shredded or diced
- 1 cup whole milk
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion, diced carrot, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Stir in the flour to coat the vegetables, cooking and stirring constantly for about 2 minutes.
- Slowly pour in the chicken broth while stirring continuously to prevent lumps. Alternatively, you can whisk the broth well with a whisk to ensure there are no flour lumps.
- Add the dried thyme and bay leaf to the pot.
- Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 10 minutes, covered, stirring occasionally.
- Stir in the shredded cooked chicken and milk.
- Simmer the soup for another 5 minutes until heated through and slightly thickened.
- Remove the bay leaf and season with salt and pepper to taste. Serve warm. Enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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