There are few things as genuinely comforting as a bowl of homemade cream of chicken soup. Not the tinned version from our childhoods, but a truly rich, savoury, and velvety soup made from scratch. It’s the kind of meal that feels like a warm hug, full of tender shredded chicken, aromatic vegetables, and a luxurious creamy broth. I used to think homemade cream soup was too complicated, but I’ve found a method that is both straightforward and deeply flavourful, delivering a result that’s worlds away from anything you can buy.

What makes this particular recipe for cream of chicken soup stand out is its depth. We build layers of flavour right from the start, gently sautéing the vegetables until they’re sweet and soft, creating a rich chicken-infused broth, and finishing it all with a touch of double cream for that wonderfully silky texture. It’s a soup that doesn’t rely on shortcuts, and you can taste the difference in every single spoonful. This is the recipe I turn to on a chilly autumn evening or when someone in the family is feeling a bit under the weather. It’s nourishing, satisfying, and always gets rave reviews.

Recipe Overview

This recipe guides you through creating a classic cream of chicken soup with a robust, savoury base and a velvety finish. Expect tender pieces of poached chicken and finely diced vegetables suspended in a rich, creamy broth, seasoned with thyme and a bay leaf. The key is building flavour in stages, starting with a good quality stock and finishing with double cream. When I first tested this, I realised that letting the soup simmer very gently, without boiling, after adding the cream was the secret to its perfect texture.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6 people
• Difficulty: Medium

Why You’ll Love This Cream of Chicken Soup Recipe

• Genuine Flavour: This soup has a deeply savoury chicken flavour that comes from poaching the chicken directly in the broth, enriched with the sweetness of sautéed carrots, celery, and onion. It’s properly seasoned and tastes wholesome.
• Ready in Under an Hour: From chopping the veg to ladling into bowls, the whole process comes together in about 50 minutes, making it achievable for a weeknight dinner.
• Flexible Recipe: You can easily adapt this. Add a handful of frozen sweetcorn or peas in the last few minutes of cooking, or stir in some chopped spinach for extra greens. Leftover roast chicken works wonderfully here too.
• Great for Cosy Nights In: This soup works beautifully for a restorative lunch or a light, comforting supper. It’s the meal I make when I want something nourishing and satisfying without being too heavy.
• Family Tested: My husband, who’s usually picky about soups, asked for seconds the first time I made it this way! It’s one of those recipes that everyone seems to love.

Cream of Chicken Soup Recipes

⏱️ 15 min prep  •  🍳 35 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, I always recommend using a good quality, low-sodium chicken stock, as it forms the backbone of the soup’s flavour. I often use Kallo organic chicken stock cubes if I don’t have homemade stock on hand. The double cream at the end is essential for that luxurious texture.

• 50g unsalted butter
• 1 large onion, finely chopped (about 150g)
• 2 medium carrots, finely chopped (about 150g)
• 2 celery stalks, finely chopped (about 120g)
• 50g plain flour
• 1.2 litres good quality chicken stock
• 500g skinless, boneless chicken breasts
• 1 bay leaf
• 1 tsp dried thyme
• 150ml double cream
• Small bunch of fresh parsley, finely chopped
• Salt and freshly ground black pepper to taste

Sara’s Tip: Make sure your vegetables are chopped to a similar, small size. This ensures they cook evenly and you get a little bit of everything in each spoonful without any one vegetable overpowering the others.

How to Make Cream of Chicken Soup

The process involves three main stages: creating the flavour base with the vegetables, poaching the chicken to keep it tender, and then combining everything to create that signature creamy finish. Follow these steps for a perfect result every time.

1. Sauté the Vegetables: Melt the butter in a large stockpot or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery. Cook gently for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Don’t let them brown.
2. Create the Roux: Sprinkle the plain flour over the softened vegetables. Stir continuously for 2 minutes. This step cooks out the raw flour taste and is crucial for thickening the soup. I find that using a whisk at this stage helps prevent any lumps from forming.
3. Build the Broth: Gradually pour in the chicken stock, about 200ml at a time, stirring or whisking constantly after each addition to ensure the flour mixture dissolves smoothly. Once all the stock is incorporated, the mixture should be smooth.
4. Poach the Chicken: Add the whole chicken breasts, bay leaf, and dried thyme to the pot. Bring the liquid to a gentle simmer, then reduce the heat to low, cover with a lid, and let it cook for 15-20 minutes, or until the chicken is cooked through and no longer pink inside.
5. Shred the Chicken: Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Set aside. Remove and discard the bay leaf from the soup.
6. Blend for Smoothness (Optional): For an extra smooth, velvety consistency, you can use an immersion blender to partially or fully blend the soup base. I like to pulse it just a few times to break down some of the vegetables while still leaving some texture.
7. Finish the Soup: Return the shredded chicken to the pot. Stir in the double cream and the chopped fresh parsley. Gently heat the soup through for another 2-3 minutes, but do not let it boil, as this can cause the cream to split.
8. Season and Serve: Taste the soup and season generously with salt and freshly ground black pepper. Ladle into warm bowls and garnish with a little extra parsley if you wish.

Tips From My Kitchen

• Temperature Control: The most important rule after adding the double cream is to avoid boiling the soup. A gentle simmer is all you need to heat it through. High heat can cause the cream to curdle, ruining the texture. Keep the heat on low.
• The Secret Step: Don’t skip cooking the flour in the butter for a full two minutes. This technique, which creates a simple roux, is what gives the soup its body and prevents it from tasting starchy. I learned that this step makes all the difference between a good soup and a great one.
• Make-Ahead: You can prepare the soup up to the point before adding the cream and chicken (Step 5). Cool and store the soup base in the fridge. When ready to serve, gently reheat the base, add the shredded chicken and cream, and continue from Step 7.
• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the hob over a low heat, stirring occasionally. I don’t recommend freezing this soup, as the cream can separate upon thawing.

Equipment You’ll Need

You don’t need any highly specialised equipment for this recipe, just a few kitchen basics.

• Large stockpot or Dutch oven
• Immersion blender (optional, for a smoother texture)
• Ladle
• Sharp knife and cutting board

Common Mistakes to Avoid

• Boiling After Adding Cream: This is the number one mistake. Boiling a cream-based soup can cause it to split or curdle. Always reheat or finish the soup over a gentle, low heat.
• Under-seasoning: A soup like this needs a good amount of salt and pepper to bring out all the flavours. Be sure to taste at the very end and adjust the seasoning as needed. It often needs more salt than you think.
• Rushing the Vegetables: Don’t be tempted to crank up the heat to cook the vegetables faster. Sautéing them slowly over medium-low heat allows them to release their sugars and build a much deeper, sweeter flavour base for your soup.

What to Serve With Cream of Chicken Soup

This soup is hearty enough to be a meal on its own, but it pairs beautifully with a few simple accompaniments.

• Crusty Bread: A thick slice of warm, crusty bread or a sourdough roll is ideal for dipping into the creamy broth and mopping up every last drop.
• Simple Green Salad: A light salad with a sharp vinaigrette offers a fresh, acidic contrast that cuts through the richness of the soup.
• Drink Pairing: A lightly oaked Chardonnay complements the creamy texture of the soup, while a simple glass of sparkling water with a squeeze of lemon is a refreshing non-alcoholic option. For another great dinner idea, try our Lemon Garlic Chicken.

Frequently Asked Questions

Cream of Chicken Soup

A rich and comforting homemade soup featuring tender shredded chicken and a velvety, creamy broth with finely chopped vegetables. Perfect for a cozy meal.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 530

Ingredients Method Notes

Ingredients

  

• 50 g unsalted butter
• 1 large onion finely chopped (about 150g)
• 2 medium carrots finely chopped (about 150g)
• 2 celery stalks finely chopped (about 120g)
• 50 g plain flour
• 1.2 litres good quality chicken stock
• 500 g skinless boneless chicken breasts
• 1 bay leaf
• 1 tsp dried thyme
• 150 ml double cream
• Small bunch of fresh parsley finely chopped
• Salt and freshly ground black pepper to taste

Method

 

1. Sauté the Vegetables: Melt the butter in a large stockpot or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery. Cook gently for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Don't let them brown.
2. Create the Roux: Sprinkle the plain flour over the softened vegetables. Stir continuously for 2 minutes. This step cooks out the raw flour taste and is crucial for thickening the soup. I find that using a whisk at this stage helps prevent any lumps from forming.
3. Build the Broth: Gradually pour in the chicken stock, about 200ml at a time, stirring or whisking constantly after each addition to ensure the flour mixture dissolves smoothly. Once all the stock is incorporated, the mixture should be smooth.
4. Poach the Chicken: Add the whole chicken breasts, bay leaf, and dried thyme to the pot. Bring the liquid to a gentle simmer, then reduce the heat to low, cover with a lid, and let it cook for 15-20 minutes, or until the chicken is cooked through and no longer pink inside.
5. Shred the Chicken: Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Set aside. Remove and discard the bay leaf from the soup.
6. Blend for Smoothness (Optional): For an extra smooth, velvety consistency, you can use an immersion blender to partially or fully blend the soup base. I like to pulse it just a few times to break down some of the vegetables while still leaving some texture.
7. Finish the Soup: Return the shredded chicken to the pot. Stir in the double cream and the chopped fresh parsley. Gently heat the soup through for another 2-3 minutes, but do not let it boil, as this can cause the cream to split.
8. Season and Serve: Taste the soup and season generously with salt and freshly ground black pepper. Ladle into warm bowls and garnish with a little extra parsley if you wish.

Notes

Serve hot with a side of crusty bread for dipping. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

I really hope you enjoy making this cream of chicken soup. It’s a recipe that has brought so much warmth to my own family table, and I’m thrilled to be able to share it. It proves that a few simple ingredients, handled with a bit of care, can create something truly special. If you try it, please let me know how it turned out in the comments below!

Happy cooking,
Sara Gomez