I ditched the cans and made my own How To Make Homemade Cream Of Chicken Soup that doubles as a silky chicken gravy over mashed potatoes and I’m not looking back.

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I don’t fawn over most pantry hacks, but I’m obsessed with this creamy chicken soup. I love how real chunks of cooked chicken float in a velvet broth.

And the hint of unsalted butter makes it richer without being greasy. I grab this when I want something that actually tastes like dinner, not canned nostalgia.

I use it instead of canned stuff all the time, which is why people ask me How To Make Homemade Cream Of Chicken Soup and why I’ve tweaked my Homemade Cream Of Chicken Soup Condensed version until it sings. Messy spoon, zero regrets every time.

Ingredients

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Unsalted butter: adds silky richness and helps that roux come together, it’s cozy.
All purpose flour: thickens the soup, makes it creamy without being gluey.
Low sodium chicken broth: brings real chicken taste without drowning everything in salt.
Whole milk or half and half: makes it luxuriously creamy, not watery at all.
Cooked chicken: the protein and texture, bites of comfort in every spoonful.
Yellow onion: gives a sweet background note, softens as it simmers.
Garlic: little punch of savory, it’s what keeps it from tasting flat.
Kosher salt: season to taste, it actually lets other flavors pop.
Black pepper: mild heat and a bit of bite, keeps it interesting.
Dried or fresh thyme: herbaceous lift, subtle and homey, not overpowering.
Fresh parsley: bright finish, it makes the bowl feel fresher.
Optional chicken bouillon: boosts chicken flavor if you want it more pronounced.

Ingredient Quantities

4 tablespoons unsalted butter, plus extra if needed

4 tablespoons all purpose flour

2 cups low sodium chicken broth

1 cup whole milk or half and half

1 to 1 1/2 cups cooked chicken, shredded or finely chopped

1/4 cup small dice yellow onion (about half a small onion)

1 clove garlic, minced

1/2 teaspoon kosher salt, adjust to taste

1/4 teaspoon freshly ground black pepper

1/4 teaspoon dried thyme or 1/2 teaspoon fresh thyme leaves, chopped

1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)

Optional 1/2 teaspoon chicken bouillon powder or paste if you want more chicken flavor

How to Make this

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1. Melt 4 tablespoons unsalted butter in a medium saucepan over medium heat until it foams and the edges start to turn shiny, then add the 1/4 cup small dice yellow onion and sauté about 3 minutes until soft but not brown.

2. Add the minced garlic and cook 30 seconds so it smells good, being careful not to burn it.

3. Sprinkle in 4 tablespoons all purpose flour and stir constantly with a wooden spoon or whisk for 1 to 2 minutes to cook the raw flour taste; the mixture will be pasty and lightly golden.

4. Slowly whisk in 2 cups low sodium chicken broth, pouring a little at a time at first to keep it smooth, then whisk until no lumps remain.

5. Stir in 1 cup whole milk or half and half and bring the soup to a gentle simmer, whisking occasionally; simmer 4 to 6 minutes until it thickens to a creamy sauce consistency.

6. Add 1 to 1 1/2 cups cooked chicken (shredded or finely chopped), 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon kosher salt (taste and adjust), 1/4 teaspoon dried thyme or 1/2 teaspoon fresh thyme, and 1 tablespoon fresh parsley; stir and simmer another 3 to 5 minutes so the flavors marry.

7. If you want a stronger chicken punch, stir in 1/2 teaspoon chicken bouillon powder or paste now, taste, then adjust salt and pepper. If it gets too thick, loosen with a splash more broth or milk.

8. For an ultra-smooth finish, press the soup through a fine mesh sieve or use an immersion blender briefly, but keep some chicken pieces for texture if you like.

9. Serve hot. If using as a gravy over mashed potatoes, thin slightly with milk or broth and finish with a little extra butter for gloss. Store leftovers covered in the fridge for up to 4 days or freeze for longer.

Equipment Needed

1. Medium saucepan (about 2 to 3 quart)
2. Wooden spoon or whisk
3. Measuring cups and measuring spoons
4. Chef’s knife
5. Cutting board
6. Fine mesh sieve or immersion blender (your choice)
7. Ladle or large serving spoon
8. Mixing bowl (for shredded chicken or to rest ingredients)
9. Tongs or two forks (to shred chicken)

FAQ

Q: Can I use rotisserie chicken or leftover roast chicken?

A: Yes, rotisserie or leftover chicken works great. Shred or finely chop it so it warms evenly. If it's a bit dry add an extra splash of milk or broth.

Q: How do I make the soup thicker or thinner?

A: To thicken, simmer a bit longer uncovered or whisk in 1 more tablespoon of flour mixed with melted butter. To thin, stir in more chicken broth or milk a little at a time until you like the consistency.

Q: Can I make this dairy free or use lower fat milk?

A: Yes. Use unsweetened almond milk or oat milk for dairy free, but flavor will be milder. For lower fat, use 2% milk; it might be slightly less creamy so add a small pat of butter if you want richer taste.

Q: Can I freeze the soup?

A: You can freeze it without the milk for best texture. Cool, then freeze in airtight containers. When reheating, thaw and stir in milk or half and half, heat gently so it does not separate.

Q: What if my roux gets lumpy?

A: If lumps form, keep whisking over medium heat and they usually smooth out. If not, strain the hot mixture or blend quickly with an immersion blender for a silky soup.

Q: How do I boost chicken flavor without over salting?

A: Add the optional 1/2 teaspoon chicken bouillon powder or a little concentrated paste, taste, then adjust salt. Fresh thyme and a splash of worcestershire or a squeeze of lemon can also lift the flavor without just adding salt.

Cream Of Chicken Soup Recipe Substitutions and Variations

Unsalted butter: use light olive oil or avocado oil for a dairy free option, or stick margarine if you want similar behavior. Oil gives a different mouthfeel but still browns the flour fine.
All purpose flour: swap with 1 tablespoon cornstarch mixed with 1 tablespoon cold water per tablespoon of flour for a gluten free thickener, or use a 1:1 gluten free flour blend. Cornstarch thickens clearer and quicker, so add it near the end and simmer a minute.
Whole milk / half and half: try evaporated milk for a richer, slightly caramel note, or unsweetened almond milk for a lighter, dairy free soup. Evaporated milk is closest in creaminess, almond milk will thin it a bit so reduce broth slightly.
Low sodium chicken broth: use low sodium vegetable broth to keep it vegetarian, or water plus 1/2 teaspoon chicken bouillon paste or powder if you need more punch. Bouillon ramps up chicken flavor fast, so taste as you go.

Pro Tips

1. Cook the roux a little longer than you think, about 1 1/2 to 2 minutes, so it loses that raw flour flavor, but keep the heat medium so it doesnt brown. If it smells nutty youre golden.

2. Add the broth slowly while whisking, otherwise you get lumps. If lumps do happen, strain or blitz briefly with an immersion blender, but dont overblend or the chicken will turn mealy.

3. Use warm milk, not straight from the fridge, so the sauce doesnt seize or take longer to thicken. If it ends up too thick, thin with small splashes of hot broth or milk, not cold, otherwise it cools down too fast.

4. Taste and adjust at the end, especially if you add bouillon. Bouillon can easily overpower salt so add half, taste, then add more. Finish with a pat of butter for shine and a fresher hit of parsley right before serving.