If you want a healthier, homemade alternative to canned cream of chicken soup, this recipe is for you. It delivers a rich, comforting bowl without heavy cream or processed ingredients—just tender chicken, fresh vegetables, and a milk-based broth that the whole family will enjoy.
A can of condensed cream of chicken soup is a shortcut many cooks reach for, but once you make this homemade version you’ll be surprised by the fresh flavor and ease of preparation. It’s great to make in a large batch and freeze portions for busy nights when you need a quick, cozy meal.
Recipe Overview
A Few Key Ingredients
Below are the main ingredients you’ll need to make a healthier Cream of Chicken Soup. Exact quantities are listed in the recipe card further down.
Chicken breast and thighs: A mix of breast and thigh meat gives a balance of lean protein and extra flavor. Use all breast or all thigh if you prefer.
Mixed vegetables: Diced carrots, parsnips, and onions add depth and a hint of sweetness. If you don’t like parsnips, substitute diced celery.
Potatoes: Potato adds texture and helps thicken the broth. Yukon Golds are a good choice because they hold their shape and blend to a creamy texture.
Chicken broth: Use low-sodium chicken broth so you can control the salt level. Vegetable broth works as an alternative.
Whole milk: Whole milk provides creaminess while keeping the soup lighter than using heavy cream. You can use 2% for a lower-fat option, though it will be slightly less rich.
Cornstarch slurry: A mix of cornstarch and cold water thickens the soup and gives body without added fat.
Quick tip!
Never add cornstarch directly to hot liquid; it will clump. Mix it with cold water first, then stir the slurry into hot soup to thicken evenly.
Creaminess Without Using Cream
To achieve a velvety texture without heavy cream, use these three techniques:
- Add whole milk for dairy richness without excessive fat.
- Blend a portion of the cooked vegetables and broth and return them to the pot; potatoes in particular give a natural creaminess.
- Use a cornstarch slurry to thicken the soup and enhance mouthfeel.
Combined, these steps create a familiar, satisfying texture while keeping the recipe lighter than traditional versions that rely on cream.
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 until lightly browned. Remove and set aside.
Step 2. Add the onion, carrots, and parsnip to the pot and cook 5–6 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
Step 3. Add the diced potato, seared chicken, chicken broth, and seasonings. Bring the mixture to a gentle boil.
Step 4. Reduce the heat and simmer 20–25 minutes, until the chicken is cooked through and the potatoes are very tender. Skim any foam from the surface during the first 5–10 minutes and discard.
Step 5. Transfer the cooked chicken to a plate. When cool enough to handle, shred with two forks and set aside.
Step 6. Use a slotted spoon to transfer about 2 cups of vegetables and some broth to a blender. Add the milk and blend until smooth. (Temper the milk by warming it slightly to reduce the chance of curdling.)
Step 7. Return the blended mixture to the pot with the shredded chicken.
Step 8. Whisk the cornstarch and cold water together until smooth, then stir the slurry into the soup. Simmer 2–3 minutes until the soup thickens slightly.
Step 9. Stir in chopped parsley if using, taste, and adjust seasoning before serving.
Recipe Notes
Speed it up: Use shredded rotisserie chicken instead of raw chicken to save time.
Dairy-free option: Substitute an unflavored, unsweetened non-dairy milk such as cashew or almond milk for a dairy-free version.
Blend safely: When blending hot liquids, remove the center cap and cover the blender opening with a towel. Start on low speed and increase gradually to avoid splatters.
Make it heartier: Stir in cooked egg noodles or steamed rice for a more filling meal.
Add extra veg: Stir in frozen peas or corn at the end and simmer briefly to heat through.
Toppings: Serve with croutons, grated Parmesan, or chopped chives for texture and flavor.
Storage: Cool the soup and store it in an airtight container in the refrigerator for up to 3–4 days. Reheat gently over medium-low heat, stirring occasionally. If you prefer to freeze, note that milk and potatoes can change texture after thawing.
Reheating: Warm on the stove over medium-low heat until heated through, or microwave individual portions until piping hot.
Questions I Get Asked a Lot
Yes. Use the soup as a filling for chicken pot pie. Pour into a casserole dish, top with pie crust or puff pastry, cut a few slits for steam, and bake at 375°F (190°C) until golden and bubbling, about 40–45 minutes.
As written, this recipe is gluten-free. Check the label on your chicken broth to ensure it is certified gluten-free if you have a strict sensitivity.
A common cause is insufficient salt. Potatoes and other vegetables can mute flavor, so season gradually and taste before serving. High-quality or homemade chicken broth also improves the final flavor.
Yes. Stir in 3–4 cups of shredded cooked rotisserie chicken during the last few minutes of cooking just to heat through.
Yes. Half-and-half will make the soup richer; 2% milk will work but be less creamy. Avoid fat-free milk if you want a richer texture.
This soup pairs nicely 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 share how it turned out. Tag any photos you share so others can find the recipe and enjoy it too.
Homemade Cream Of Chicken Soup
By: Rena Awada
Skill Level: Intermediate
Servings: 6 (around 8 cups)
Prep: 15 mins | Cook: 45 mins | Total: 1 hr
Ingredients
- 2 tablespoons olive oil
- 3–4 boneless, skinless chicken thighs (about 8 oz total)
- 1–2 chicken breasts (about 8 oz total)
- 1 cup sweet onion, diced
- 1 cup carrots, diced
- 1 cup parsnip, diced
- 3–4 cloves garlic, minced
- 2 medium Yukon Gold potatoes, peeled and diced
- 5 cups chicken broth (low sodium preferred)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 cup whole milk, at room temperature
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Heat oil in a large pot over medium heat. Add chicken and sear 3–4 minutes per side. Remove and set aside.
- Add onion, carrots, and parsnip to the pot and cook 5–6 minutes until softened. Stir in garlic and cook 30 seconds.
- Add diced potatoes, seared chicken, chicken broth, salt, pepper, oregano, and basil. Bring to a gentle boil.
- Reduce heat and simmer 20–25 minutes until chicken is cooked through and potatoes are very tender. Skim foam from the surface and discard.
- Transfer the chicken to a plate, let cool slightly, then shred with two forks.
- Using a slotted spoon, transfer about 2 cups of vegetables and some broth to a blender. Add the milk and puree until smooth. (Warm the milk slightly first to prevent curdling.)
- Return the blended mixture to the pot and add the shredded chicken.
- Whisk cornstarch and cold water until smooth. Stir the slurry into the soup and simmer 2–3 minutes until slightly thickened.
- Stir in parsley if using. Taste and adjust seasoning, then serve warm.
Notes
- Thighs add richness; breasts keep the soup lean. Use either type alone if preferred.
- Dice vegetables into similar sizes so they cook evenly.
- Make sure milk is at room temperature before adding to help prevent curdling.
- Whisk the cornstarch with cold water until completely smooth to avoid lumps.
- Simmer until potatoes are fork-tender before adding the cornstarch slurry.
- Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently.
- Freezing may change the texture of the milk and potatoes, so do so with caution.
Nutrition
Calories: 278 kcal | Carbohydrates: 26 g | Protein: 23 g | Fat: 10 g
Saturated Fat: 2 g | Sodium: 566 mg | Fiber: 4 g | Sugar: 6 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Main Course, Soup
Cuisine: American