Curling up with a warm bowl of soup is the perfect remedy for feeling under the weather or having a bad day. Chicken noodle soup is a classic comfort food, but sometimes it's even more satisfying to have a creamy chicken soup. Homemade cream of chicken soup provides the comforting flavor of chicken noodle soup while bringing a delicious creaminess to the table as well.

The Perfect Comfort Food

Homemade cream of chicken soup is exactly what it sounds like- a creamy blend of chicken, veggies and flavoring. This is essentially a homemade version of Campbell's can of cream of chicken soup. Canned cream of chicken soup is delicious in its own right, the perfect creaminess to put into chicken pot pie and rice casserole recipes. However, this homemade cream of chicken soup recipe is as scrumptious as the canned version while also being freshly made and full of veggies.

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This tasty cream of chicken soup recipe provides vitamin a, vitamin c, calcium and potassium, so it's as good for you as it is tasty. For extra flavor, you can add poultry seasoning, garlic powder and onion powder. This easy recipe is also a great choice for the crockpot or slow cooker, as you can cook it quickly and easily without having to watch it. A bowl of this creamy goodness on a cold winter night will warm you right up!

How to Make Homemade Cream of Chicken Soup

Start by melting the butter in a large saucepan over medium heat. Add in the onion, carrots and celery and sauté covered until soft, about 12 minutes. Once they have reached the desired softness, add in the flour and cook for another 2 minutes, stirring occasionally.

Add in the chicken broth or stock and bring mixture to a boil, whisking continuously. Tie the thyme, bay leaf and parsley sprigs together with kitchen twine, and add into the soup. Lower the heat until mixture is at a simmer. Continue simmering for about 15 minutes, allowing mixture to thicken.

Add in the chicken and bring soup back to a boil, then remove from heat. Pour in the heavy cream, sherry and salt, whisking together until combined. Remove the herb bundle, and season with pepper to taste. Ladle into bowls, garnish with chopped parsley, and enjoy!

Watch: How to make chicken tortilla soup | Elissa the Mom


Cream of Chicken Soup 

Prep Time: 20 minutes | Cook Time: 40 minutes

servings

INGREDIENTS

  • 1/2 cup unsalted butter
  • 1 medium Spanish onion, chopped
  • 2 stalks celery (with leaves), chopped
  • 3 medium carrots, chopped
  • 1/2 cup plus 1 tbsp all-purpose flour
  • 7 cups chicken broth or chicken stock
  • 3 sprigs parsley
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 2 3/4 cups cooked, diced chicken
  • 1/2 cup heavy cream
  • 2 1/2 tsp dry sherry
  • 1 tbsp kosher salt
  • ground black pepper
  • 2 tbsp chopped flat-leaf parsley

Instructions

Start by melting the butter in a large saucepan over medium heat.

Add in the onion, carrots and celery and sauté covered until soft, about 12 minutes.

Add in the flour and cook for another 2 minutes, stirring occasionally.

Add in the chicken broth or stock and bring mixture to a boil, whisking continuously.

Tie the thyme, bay leaf and parsley sprigs together with kitchen twine, and add into the soup.

Lower the heat until mixture is at a simmer. Continue simmering for about 15 minutes, allowing mixture to thicken.

Add in the chicken and bring soup back to a boil, then remove from heat.

Pour in the heavy cream, sherry and salt, whisking together until combined. Remove the herb bundle, and season with pepper to taste. Ladle into bowls, garnish with chopped parsley, and enjoy!

Notes

Store your soup in an airtight container, where it will keep in the fridge for about a week.