10+ Cream of Chicken Soup Recipes to Warm Your Soul

Cream of chicken soup has always been a go-to for adding a creamy, rich flavor boost to recipes. It’s a flexible base, perfect for casseroles, soups, and even sauces.

You can whip up a batch at home pretty easily, which means you get to skip the preservatives and pick your favorite ingredients.

Sometimes you just want a shortcut, and other times, nothing beats homemade. Either way, cream of chicken soup recipes can totally transform a meal.

Making your own? You’ll get more flavor and can tweak it exactly how you like.

Ingredients

• Butter
• Flour
• Chicken broth
• Milk
• Cooked chicken (optional)
• Seasonings (salt, pepper, onion, garlic)

Cooking Instructions

1. Melt butter in a saucepan over medium heat.

2. Stir in flour and cook for 1-2 minutes until lightly golden.

3. Slowly whisk in chicken broth and milk until smooth.

4. Add seasonings and cook until thickened.

5. Mix in cooked chicken if you’re feeling it.

6. Remove from heat and use anywhere you want extra creaminess.

1) Classic Homemade Cream of Chicken Soup

Classic homemade cream of chicken soup—honestly, it’s not as tricky as people think. You start with a basic roux (just butter and flour) to thicken things up and make it silky.

Pour in chicken broth and milk, stirring the whole time so it stays smooth. Toss in some cooked, shredded chicken for that hearty touch.

Season with salt and pepper. This is one of those soups that’s good solo or as a base for something else.

You can check out a step-by-step recipe here.

Ingredients

• 4 tablespoons butter
• ¼ cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 1 cup cooked shredded chicken
• Salt and pepper to taste

Cooking Instructions

1. Melt butter in a saucepan over medium heat.

2. Whisk in flour and cook for 1-2 minutes until it’s just golden.

3. Pour in chicken broth and milk slowly, whisking to keep it lump-free.

4. Cook until thickened—usually 5-7 minutes.

5. Stir in chicken, salt, and pepper.

6. Warm it through and serve.

2) Creamy Chicken Noodle Soup

Creamy chicken noodle soup is the definition of comfort food. Start by simmering chicken broth with noodles and shredded chicken.

Add cream or condensed cream of chicken soup for that rich, dreamy texture. If you’re into veggies, carrots and celery are classics.

Potato? Sure, throw it in for extra thickness. This one’s perfect for a chilly night or when you just want something easy.

Ingredients

• 2 quarts chicken broth
• 2 cups shredded cooked chicken
• 6 cups wide egg noodles, uncooked
• 1 can (10.75 oz) condensed cream of chicken soup
• 1 potato, peeled and diced (optional)
• 1 cup cream or milk
• 2 carrots, sliced
• 2 celery stalks, sliced
• Salt and pepper to taste

Cooking Instructions

1. Bring chicken broth to a boil in a big pot.

2. Add noodles, carrots, celery, and potato if you’re using it. Cook about 5-7 minutes, until noodles are halfway done.

3. Stir in chicken, cream of chicken soup, and cream or milk.

4. Let it all simmer for 10 minutes, stirring here and there.

5. Season, serve hot, and enjoy.

Want more details? Check out Sally’s Baking Addiction for a deep dive.

3) Thickened Cream of Chicken Soup with Roux

Start by making a roux—just butter and flour cooked together. It’s the secret to thick, smooth soup.

Use equal parts butter and flour, cooking until bubbly but not brown. Add chicken broth a little at a time, whisking like mad to keep it creamy.

Once it’s smooth, toss in cooked chicken and veggies if you want. Simmer until it thickens up and the flavors come together.

You get to decide how thick you want it, which is pretty nice.

Ingredients

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup mixed vegetables (optional)
• Salt and pepper to taste

Cooking Instructions

1. Melt butter in a saucepan over medium heat (about 325°F / 160°C).

2. Whisk in flour and cook for 2 minutes, stirring often.

3. Add chicken broth slowly, whisking until it’s smooth.

4. Add chicken and veggies.

5. Simmer 10-15 minutes until it thickens.

6. Season and serve warm.

4) Easy Four-Ingredient Cream of Chicken Soup

You only need four ingredients for this one. Butter, flour, milk, and chicken stock.

It comes together fast and works as a soup or casserole base. Melt the butter, whisk in the flour, and cook until it’s pasty.

Add milk and stock slowly, stirring a lot—nobody likes lumps. Cook until it thickens, and you’re good to go.

Ingredients

• 1/2 cup butter (1 stick)
• 3/4 cup all-purpose flour
• 2 cups 2% milk
• 2 cups chicken stock

Cooking Instructions

1. Melt butter in a saucepan over medium heat.

2. Whisk in flour and cook for 2-3 minutes.

3. Slowly add milk and chicken stock, whisking constantly.

4. Keep stirring until it thickens, about 5-7 minutes.

5. Take it off the heat and use it however you like.

Grab the full recipe here.

5) Creamy Chicken and Vegetable Soup

This one’s packed with flavor and super easy to make. Use leftover chicken or cook up some fresh pieces—either way works.

Pick your favorite veggies: carrots, celery, potatoes, whatever you’ve got in the fridge. The soup feels hearty but not too heavy.

The creamy broth ties it all together. It’s a solid choice for a quick, filling meal.

Ingredients

• 2 cups cooked chicken, shredded
• 2 cups mixed vegetables (carrots, celery, potatoes)
• 4 cups chicken broth
• 1 cup heavy cream
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• Salt and pepper to taste

Cooking Instructions

1. Melt butter in a large pot over medium heat (about 350°F / 175°C).

2. Add onion and garlic, cook until soft.

3. Toss in veggies and cook for 5 minutes.

4. Pour in chicken broth and bring to a boil.

5. Lower the heat and simmer until veggies are tender, about 15 minutes.

6. Add chicken and heavy cream, heat through (don’t let it boil).

7. Season with salt and pepper.

Want more ideas? Try this recipe:
https://www.allrecipes.com/creamy-chicken-vegetable-soup-recipe-8594569

6) Low-Fat Cream of Chicken Soup

Looking for something lighter? Use low-fat milk or almond milk instead of heavy cream.

Swap some of the butter for olive oil. Go for low-sodium chicken broth and fresh herbs for flavor.

Thicken it up with flour or cornstarch. Stir slowly so it stays smooth, and cook until it’s as thick as you want.

Ingredients

• 2 tablespoons butter or olive oil
• 2 tablespoons all-purpose flour
• 1 ½ cups low-sodium chicken broth
• 1 ½ cups almond milk (or low-fat milk)
• 1 cup cooked chicken, shredded
• Salt and pepper to taste
• Fresh parsley or thyme (optional)

Cooking Instructions

1. Melt butter or heat oil in a pan over medium heat.

2. Whisk in flour and cook for 1-2 minutes.

3. Add chicken broth and almond milk slowly, stirring all the time.

4. Cook until thickened, about 5-7 minutes.

5. Toss in chicken and seasonings.

6. Heat through and serve.

7) Slow Cooker Cream of Chicken Soup

This one’s a lifesaver when you just want to dump everything in and walk away. Add your ingredients to the slow cooker and let it do its thing.

The chicken gets super tender and soaks up all the creamy flavor. It’s a solid meal on its own, or you can serve it with bread or noodles.

Ingredients

• 2 lbs boneless skinless chicken breasts
• 2 cans (10.5 oz each) cream of chicken soup
• 1 can (14.5 oz) chicken broth
• 2 tsp Italian seasoning
• 2 tsp minced garlic

Cooking Instructions

1. Put chicken breasts in the slow cooker.

2. Pour in the soup and broth.

3. Add Italian seasoning and garlic.

4. Stir everything together gently.

5. Cook on low for 6-7 hours or high for 3-4 hours.

6. Shred the chicken and stir before serving.

8) Gluten-Free Cream of Chicken Soup

Need a gluten-free option? You can totally make it at home—no weird ingredients, just regular stuff from your pantry.

Cornstarch thickens the soup instead of flour, so you skip the gluten but keep it creamy. Use chicken broth, milk, and some simple seasonings.

This one’s quick and honestly, it tastes fresher than anything from a can.

Ingredients

• 3/4 cup milk
• 3/4 cup chicken broth
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon poultry seasoning

Cooking Instructions

1. Whisk the cornstarch with a splash of milk in a small bowl until it’s smooth.

2. Pour the rest of the milk, chicken broth, salt, pepper, and a pinch of poultry seasoning into a saucepan.

3. Warm it over medium heat. Don’t let it boil—just get it nice and steamy.

4. Stir in your cornstarch mixture slowly.

5. Keep stirring as it cooks, and you’ll see it thicken up.

6. Once it’s thick, take it off the heat. Use it however you like.

Want to dig deeper? Check out this gluten-free cream of chicken soup recipe.

9) Cream of Chicken Soup with Fresh Herbs

Fresh herbs can really wake up a simple cream of chicken soup. Toss in some thyme, parsley, or rosemary, and suddenly you’ve got a bowl that smells and tastes like you put in a lot more effort than you actually did.

Start with a creamy base—chicken broth, a splash of cream, and some cooked chicken.

Stir in your herbs right at the end. They don’t need long to cook, and they keep their punchy flavor.

Ingredients

• 2 cups cooked chicken, shredded
• 3 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh parsley, chopped
• 1/2 teaspoon fresh rosemary, chopped
• Salt and pepper to taste

Cooking Instructions

1. Melt the butter in a saucepan over medium heat.

2. Stir in the flour and let it cook for a minute or two. You want a roux—nothing fancy, just a little thickener.

3. Whisk in the chicken broth slowly so you don’t get lumps.

4. Bring it to a boil, then turn the heat down and let it simmer for about 5 minutes.

5. Toss in the cooked chicken and cream. Stir until it all comes together.

6. Add the fresh herbs and let them cook for about 3 minutes.

7. Taste, then season with salt and pepper. Serve it up.

10) Spicy Cream of Chicken Soup

Spicy cream of chicken soup is for those days when you want a little kick. It’s got creamy chicken stock, a hit of cayenne or buffalo sauce, and just enough heat to wake up your taste buds without setting your mouth on fire.

I like to toss in bell peppers and onions for some crunch.

The cream keeps things smooth and rich, so the spice doesn’t get out of hand.

Ingredients

• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup cooked chicken, shredded
• 1/4 cup buffalo-style cream of chicken soup or cayenne pepper sauce
• 1/2 cup diced bell peppers
• 1/4 cup diced onions
• Salt and pepper to taste

Cooking Instructions

1. Toss bell peppers and onions into a pot. Sauté them until they’re soft and smell amazing.

2. Pour in chicken broth. Let it come to a gentle simmer.

3. Stir in cream and buffalo-style cream of chicken soup, or just use cayenne sauce if you’re feeling bold.

4. Add shredded chicken. Heat everything through until it’s nice and hot.

5. Sprinkle in salt and pepper. Serve it up while it’s warm.

Honestly, if you’re curious about more spicy cream of chicken soup ideas, check out Campbell’s site.