This homemade Cream of Chicken is a comforting classic that’s simple to make and packed with flavor. With a creamy base, tender vegetables, and savory chicken broth, it’s perfect as a standalone soup or as an ingredient in your favorite casseroles and dishes. Ready in just minutes, this recipe gives you a rich, delicious soup without any of the preservatives found in canned versions. Enjoy the warmth and flavor of a homemade classic!
What You’ll Need
Ingredients
- 6 tbsp of butter
- 1/4 cup celery, diced
- 1/4 cup onion, diced
- 1 tsp garlic, minced
- 1/4 cup green onions, sliced
- 1/3 cup flour
- 1/2 cup milk
- 1/2 cup cream
- 3 cups chicken broth
- salt & pepper
Equipment I Used
How to Make It
Melt the Butter
In a large, heavy saucepan, melt 6 tbsp of butter over medium heat. The butter provides a rich base for the soup and enhances the flavor of the vegetables.
Sauté the Vegetables
Add 1/4 cup of diced celery, 1/4 cup of diced onion, 1/4 cup of sliced green onions, and 1 tsp of minced garlic to the saucepan. Sauté the vegetables for about 3-5 minutes, stirring frequently, until they become soft and fragrant.
Add the Flour
Sprinkle 1/3 cup of flour over the vegetables. Stir well to combine, ensuring the flour evenly coats the vegetables. This step helps create a roux that will thicken the soup. Cook the flour mixture for 1-2 minutes to remove any raw flour taste.
Incorporate the Liquid Ingredients
Gradually add 1/2 cup of milk, 1/2 cup of cream, and 3 cups of chicken broth to the saucepan, stirring continuously to ensure a smooth, lump-free consistency. The liquid will gradually thicken as it heats, creating a creamy texture. Note: I like to add the milk, cream, and chicken broth to a large measuring cup beforehand, so I can pour all three at once into the saucepan.
Cook Until Thickened
Continue cooking the mixture over medium heat, stirring frequently, until the soup begins to thicken and comes to a gentle boil. This may take about 5-7 minutes.
Reduce the Heat and Add Chicken (Optional):
Once the soup has thickened, reduce the heat to low. If desired, add shredded or diced cooked chicken pieces for extra heartiness. Stir well to incorporate the chicken into the soup.
Taste the soup and adjust the seasonings as desired, adding salt and pepper to taste.
Simmer and Serve
Allow the soup to cook over low heat for an additional 2-3 minutes to let the flavors meld together.
This homemade Cream of Chicken is a comforting, versatile recipe that’s perfect for everything from soups to casseroles. With its rich flavor and creamy texture, it’s a delicious upgrade from canned versions and brings a fresh, homemade taste to any dish. Whether you enjoy it on its own or use it as a base, this recipe is sure to become a favorite. If you try it, I’d love to hear your thoughts—let me know in the comments below!
Cream of Chicken
Ingredients
- 6 tbsp of butter
- 1/4 cup celery, diced
- 1/4 cup onion, diced
- 1 tsp garlic, minced
- 1/4 cup green onions, sliced
- 1/3 cup flour
- 1/2 cup milk
- 1/2 cup cream
- 3 cups chicken broth
- salt & pepper
Directions
- Melt butter in a large saucepan over medium heat.
- Sauté celery, onion, green onions, and garlic until softened.
- Stir in flour and cook for 1-2 minutes.
- Gradually add milk, cream, and chicken broth, stirring until smooth. (Tip: Combine all three in a measuring cup to add at once.)
- Cook, stirring, until the mixture thickens and reaches a gentle boil.
- Reduce heat, add chicken pieces if desired, and season with salt and pepper.
- Simmer on low for 2-3 minutes and serve.
LITTLE MESSY KITCHEN 
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