Homemade Cream of Chicken Soup - My Gorgeous Recipes (2024)

Homemade Cream of Chicken Soup, or comfort in a bowl of soup. Healthy, nutritious and delicious, ready in well under 30 minutes, this soup makes a lovely dinner anytime of the year. Why settle for the store-bought version, when the homemade one is healthier, more delicious, and so easy to make.

Winter is usually the best season for comfort food. It's cold outside, pretty dark and dull, and all you need is a nice hot soup to cheer you up. Sounds familiar? I certainly get sunshine withdrawal symptoms in winter time. And pretty much all year round, given that we moved to the Isle of Man, where it can get pretty rainy.

This homemade cream of chicken soup can certainly help, and it is a brilliant way to use any leftover chicken, in case you had a rather big chicken roast.During important celebrations we tend to go crazy on cooking proper feasts, and leftovers are usually unavoidable. And what a better way than a fantastic soup to use up that cooked chicken?

With Thanksgiving and Christmas coming up, there will be for sure some turkey left too, so feel free to replace the cooked chicken with leftover turkey for a delicious Cream of Turkey Soup, it's as easy and nutritious, and can be made in exactly the same way.

How to make cream of chicken soup at home

Buying the canned cream of chicken soup might be cheap, but you'll also get a cheap-tasting soup, so why not make it at home? It's super easy, and it won't cost you more than what you'd spend on the canned stuff.

• sautee the onion, then add the vegetables and stir
• add the butter and flour, and mix to avoid lumps
• in go the chicken stock and milk, and leave to simmer until the veggies are cooked, and the soup is slightly thick from the flour
• add the shredded chicken, and season to taste

And that's that, a lovely soup ready in less than 30 minutes. You can use any vegetables you like, not just the ones I used, they certainly give more flavour and up the nutritional value. Serve with crutons and fresh parsley, it will taste amazing!

Expert tips

Using flour to thicken the soup, plus the milk added later will make the soup have that creamy consistency that makes this soup special. Cream of vegetable soups don't usually need flour, since the vegetables are usually either mashed or blended and that thickens the soup.

For a gluten free version, the flour can be replaced with cornflour, just mix about a tablespoon with 2-3 tablespoons of cold eater and stir well then add it to the soup when it's nearly ready.

You will notice that no actual cream has been added, and to be true, it's not really needed, the milk does a brilliant job, if you use a full-fat one. I would wholeheartedly recommend you go for full-fat dairy products when you cook, the low-fat/0-fat ones can't possibly add the flavour we want.

Or at least, choose the semi-skimmed milk, but not he skimmed one. I usually joke that the skimmed milk is nothing but coloured water, since it tastes nothing like milk. But that's entirely my opinion anyway.

If you want this soup extra rich, feel free to add cooked rice too at the same time you add the cooked chicken. I wouldn't go for more than half a cup though, especially that there are plenty of veggies in there anyway.

So, get a bowl ready, and enjoy this Cream of Chicken Soup, it's sheer goodness, and absolutely fantastic after a long day, be it working day, shopping day, or even just lazy day. A treat is a treat regardless.

Other chicken soup recipes

Slow Cooker Chicken Soup with Vegetables

Chicken Soup with Garlic and Sour Cream

Leftover Roast Chicken and Noodle Soup

Hearty Chicken and Barley Soup with Vegetables

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