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4.4 from 21 votes

Homemade Cream of Chicken Soup

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 2 people
Calories: 518 kcal
Course: Soup
Cuisine: International

Ingredients

  • 1 cup shredded cooked chicken
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 1 red pepper
  • 2 ½ cups chicken stock (broth)
  • 1 ½ cups full-fat milk
  • 1 ½ tablespoon flour
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon chopped parsley
  • ⅛ teaspoon salt
  • Black pepper to taste
  • 2 cloves of garlic

Instructions

    Cup of Yum
  1. Peel and chop the onion, garlic, carrot and red pepper, and chop the celery stalk.
  2. In a large pan, heat up the olive oil over a low to medium heat, and the onion and fry until soft, then add the rest of the vegetables and cook for a further 2-3 minutes, stiring constantly.
  3. Add the butter and flour, and stir to combine.
  4. Pour in the chicken stock and whisk well. The stock will start to thicken slightly because of the flour.
  5. Leave to cook for 5 minutes, whisking from time to time, then add the milk and  stir well.
  6. Leave to cook for a further 10 minutes, until the vegetables are tender, and the soup is slightly thick and creamy.
  7. Add the cooked chicken, season with salt and pepper, and garnish with chopped parsley.
  8. Remove from the heat, and serve hot with cruttons. 

Notes

  • 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.

Nutrition Information

Calories 518kcal (26%) Carbohydrates 37g (12%) Protein 31g (62%) Fat 27g (42%) Saturated Fat 10g (50%) Cholesterol 96mg (32%) Sodium 943mg (39%) Potassium 1075mg (31%) Fiber 3g (12%) Sugar 20g (40%) Vitamin A 7680IU (154%) Vitamin C 86.5mg (96%) Calcium 260mg (26%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 518

% Daily Value*

Calories 518kcal 26%
Carbohydrates 37g 12%
Protein 31g 62%
Fat 27g 42%
Saturated Fat 10g 50%
Cholesterol 96mg 32%
Sodium 943mg 39%
Potassium 1075mg 23%
Fiber 3g 12%
Sugar 20g 40%
Vitamin A 7680IU 154%
Vitamin C 86.5mg 96%
Calcium 260mg 26%
Iron 1.8mg 10%

* Percent Daily Values are based on a 2,000 calorie diet.