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If you’re looking for a healthier alternative to canned cream of chicken soup, this homemade version is just the recipe. It’s rich and creamy, but instead of relying on heavy cream or processed ingredients, it’s made with tender chicken, fresh vegetables, and a simple milk-based broth for a comforting meal the whole family will love.
A can of condensed cream of chicken soup is the starting place for many a cozy meal. While it’s super convenient to just grab a can from the store, once you’ve tried the homemade version you’ll be amazed how fresh and delicious the flavors are (plus just how easy it is to make!). This is the perfect thing to make a big batch of and freeze some for an easy, comforting meal when you’re too busy to cook.
Recipe Overview
A Few Key Ingredients
Below are the key ingredients you’ll need to make healthy Cream of Chicken Soup. The full quantities are in the recipe card further down the post.
Chicken breast and thighs: I use a combination of breast and thigh meat for a perfect balance between rich flavor and lean protein. If you prefer, you can do all breast or all thigh meat.
Mixed veggies: Diced carrots, parsnips, and onions add savory depth of flavor and a hint of sweetness to the soup. If you’re not a fan of parsnips, try using diced celery instead.
Potatoes: Chunks of potato add texture to the soup and help to thicken the broth. I like Yukon Golds for this, as they have a good balance of waxiness to starchiness, which means they hold up well when simmered and create a creamy texture when blended.
Chicken broth: I like to use a low-sodium broth so I can control the soup’s salt level. Vegetable broth also works well.
Whole milk brings some rich creaminess while keeping the soup light. You can use 2% milk for a lower-fat result, but it won’t be as creamy.
Cornstarch slurry: A slurry of cornstarch and water helps to thicken the soup, giving it body.
Quick tip!
Never add cornstarch directly to hot liquid, as it will clump up and won’t mix in properly. You must always mix it with a bit of cold water first before stirring it into a hot soup to prevent this from happening.
Creaminess Without Using Cream
Many homemade cream of chicken soups add heavy cream to bring an irresistible richness. For a healthier take, I have three tricks to create a velvety, rich soup that’s still light:
- Add some whole milk to the soup to bring that classic dairy richness without it being too heavy.
- Blend part of the vegetables and add them back to the soup. The potatoes, in particular, help add body and a creamy mouthfeel.
- Thicken with a cornstarch slurry which also enhances that creaminess.
These all combine to make the perfect, familiar texture without overloading the soup with excess fat.
How to Make Cream of Chicken Soup
Step 1. In a large pot, heat the olive oil over medium heat. Add the chicken and sear for 3-4 minutes per side. Set aside.
Step 2. To the pot, add the onion, carrots, and parsnip. Cook for 5 to 6 minutes until softened. Stir in garlic and cook for 30 seconds.
Step 3. Next, add: diced potato, seared chicken breast, seared chicken thighs, chicken broth and seasonings. Bring to a gentle boil.
Step 4. Reduce heat and simmer for 20 to 25 minutes, until the chicken is cooked through and the potato is very tender. During the first 5 to 10 minutes, you’ll notice some foam collecting on the surface. Use a spoon or small fine-mesh skimmer to remove it and discard.
Step 5. When done, transfer the chicken breast and thighs to a plate. Once cool enough to handle, shred with two forks. Set aside.
Step 6. Using a slotted spoon, transfer about 2 cups of the vegetables and broth to a blender. Add the milk and blend until completely smooth. (NOTE: Temper the milk by microwaving it for 45 seconds. This prevents curdling but also prevents lumps from forming when it’s added).
Step 7. Return the blended mixture to the pot together with the shredded chicken.
Step 8. In a small bowl, whisk together the cornstarch and cold water. Stir the slurry into the soup and simmer for 2–3 minutes until slightly thickened.
Step 9. Stir in parsley, taste and adjust seasoning if needed.
Recipe Notes
Speed it up: Use shredded rotisserie chicken in place of the chicken breasts and thighs.
Make it dairy-free: Use an unflavored, unsweetened non-dairy milk in place of the whole milk. Something creamy and neutral like cashew or almond milk work well.
Blend safely: Blending hot liquids can create enough pressure in the blender to pop the lid off, sending hot liquid flying! To prevent this, take the middle cap off the blender and cover it with a thick kitchen towel. Start by blending on low, then gradually increase the speed.
Make it more filling: Add some boiled egg noodles or steamed rice for a heartier bowl.
Add extra veggies: Stir in some frozen peas or corn at the end of cooking and let simmer for a couple of minutes to defrost.
Topping ideas: Try sprinkling with a handful of crunchy croutons, some grated Parmesan, or finely chopped chives.
Storage: Store cooled soup in an airtight container in the fridge for up to 3 days. Alternatively, freeze for up to 3 months (thaw overnight in the fridge before reheating).
Reheating: Warm the soup in a pot over a medium-low heat, stirring occasionally, until warmed through. Alternatively, microwave individual portions in a microwave-safe bowl until piping hot throughout.
Questions I Get Asked a Lot
Yes, you can use the soup as a filling for a chicken pot pie. Pour the cooked soup into a casserole dish and top with a layer of pie crust or puff pastry, cutting a few slits in the middle to let steam escape. Bake at 375F for 40-45 minutes until golden.
Many canned cream of chicken soups contain gluten. However this recipe is gluten-free, as written. Just make sure you check the ingredients on the chicken broth as some aren’t certified gluten-free.
This is usually down to not adding enough salt. Soups (especially ones containing potatoes) need a surprising amount of salt to taste properly flavorful. It’s also worth using a high-quality (or homemade) chicken broth in this recipe since it’s contributing a lot to the flavor of the finished dish.
Yes! To save time, stir in about 3 to 4 cups of shredded cooked rotisserie chicken during the last few minutes of cooking, just long enough to heat it through.
Yes. Half-and-half will make the soup even creamier, while 2% milk also works. I don’t recommend fat-free milk because it won’t provide the same rich texture.
This soup pairs well with crusty bread, dinner rolls, biscuits, garlic bread, or a simple green salad for a complete meal.
More Cozy Soups
- Chicken Lemon Rice Soup
- Carrot Ginger Soup
- Cream of Mushroom Soup
- Hearty Beef Vegetable Soup
- Italian Wedding Soup
- Chicken Enchilada Soup
- Leftover Turkey Soup
- Red Lentil Soup
Made this? Leave a comment below and let me know how it went. And tag me on Instagram so I can see your creations!
Homemade Cream Of Chicken Soup
Ingredients
- 2 tablespoons olive oil
- 3-4 boneless, skinless chicken thighs , about 8 oz in total
- 1-2 chicken breasts, about 8 oz in total
- 1 cup sweet onion, diced
- 1 cup carrots, diced
- 1 cup parsnip, diced
- 3-4 cloves garlic, minced
- 2 medium Yukon Gold potato, peeled and diced
- 5 cups chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 cup whole milk, at room temp
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons chopped fresh parsley, optional
Instructions
- In a large pot, heat the 2 tablespoons olive oil over medium heat. Add the 3-4 boneless, skinless chicken thighs and 1-2 chicken breasts and sear for 3-4 minutes per side. Set aside.
- To the pot, add 1 cup sweet onion (diced), 1 cup carrots (diced), and 1 cup parsnip (diced). Cook for 5 to 6 minutes until softened. Stir in 3-4 cloves garlic (minced) and cook for 30 seconds.
- Next, add: 2 medium Yukon Gold potato (peeled, diced), seared chicken breast, seared chicken thighs, 5 cups chicken brothand seasonings (1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon dried oregano, and ½ teaspoon dried basil). Bring to a gentle boil.
- Reduce heat and simmer for 20 to 25 minutes, until the chicken is cooked through and the potato is very tender. During the first 5 to 10 minutes, you'll notice some foam collecting on the surface. Use a spoon or small fine-mesh skimmer to remove it and discard.
- When done, transfer the chicken breast and thighs to a plate. Once cool enough to handle, shred with two forks. Set aside.
- Using a slotted spoon, transfer about 2 cups of the vegetables and broth to a blender. Add the 1 cup whole milk and blend until completely smooth.
- Return the blended mixture to the pot together with the shredded chicken.
- In a small bowl, whisk together the 2 tablespoons cornstarch and 2 tablespoons cold water. Stir the slurry into the soup and simmer for 2 to 3 minutes until slightly thickened.
- Stir in 2 tablespoons chopped fresh parsley (if using), taste and adjust seasoning if needed.
Notes
- Chicken thighs add extra richness and flavor, while the chicken breast keeps the soup lean and hearty. You can use all chicken thighs or all chicken breasts if you prefer.
- Dice the vegetables into similar-sized pieces so they cook evenly.
- Be sure the milk is at room temperature before adding it to the soup to help prevent curdling.
- Whisk the cornstarch with the cold water until completely smooth before stirring it into the soup to avoid lumps.
- Simmer the soup until the potatoes are fork-tender before adding the cornstarch slurry.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, stirring occasionally.
- I don’t recommend freezing this soup since the milk and potatoes can change in texture after thawing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
