Master the ultimate Classic Cream of Chicken Soup with this cozy, one-pot recipe. Packed with tender chicken and fresh veggies, it's the only cream of chicken soup you'll ever need.
Classic Cream of Chicken Soup
There is nothing quite like a warm bowl of classic cream of chicken soup to pick you up on a chilly day. This isn't the canned stuff from the grocery aisle—this is a true, authentic cream of chicken soup made from scratch with real ingredients, rich heavy cream, and a perfectly seasoned broth.
Whether you're making this classic cream of chicken soup for a quick weeknight dinner or meal-prepping comfort food for the week, it's bound to become a staple in your kitchen.
Prep time: 15 mins | Cook time: 25 mins | Servings: 4-6
Ingredients
2 tbsp unsalted butter
1 tbsp olive oil
1 large yellow onion, diced
3 large carrots, sliced into rounds
2 stalks celery, sliced
3 cloves garlic, minced
1/3 cup all-purpose flour (for that signature thickness)
4 cups low-sodium chicken broth
1 cup heavy cream (or half-and-half)
2 cups shredded cooked chicken (rotisserie chicken works perfectly!)
1 cup frozen peas
1 tsp dried thyme
Salt and freshly cracked black pepper to taste
Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Sauté the Aromatics: Melt the butter and olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 6–8 minutes until the veggies start to soften. Stir in the minced garlic and cook for another minute until fragrant.
Build the Base: Sprinkle the flour evenly over the vegetables. Stir constantly for about 1–2 minutes to cook out the raw flour taste.
Simmer: Slowly pour in the chicken broth, whisking continuously to prevent any flour lumps from forming. Bring the liquid to a gentle boil, then reduce the heat to low. Let it simmer for 10 minutes until the carrots are fork-tender and the broth has slightly thickened.
Make it Creamy: Stir in the shredded chicken, frozen peas, dried thyme, salt, and pepper. Pour in the heavy cream, stirring gently to combine all the ingredients. Let everything simmer together for another 5 minutes until heated through.
Serve: Taste and adjust the seasoning with extra salt and pepper if needed. Ladle your hot, homemade cream of chicken soup into bowls, top with fresh parsley, and serve alongside some crusty bread.
Chef's Tips for Success
Keep it Thick: If you prefer an even thicker classic cream of chicken soup, you can let it simmer a bit longer before adding the cream, or create a small cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) and stir it in at the very end.
Leftovers: Store any extra cream of chicken soup in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stove over low heat, adding a splash of broth or milk if it thickened up too much overnight.
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