This cream of chicken soup has been my familys goto cozy bowl for years and it always brings everyone to the table. I discovered this combination one chilly evening when I wanted something more substantial than boxed soup but still quick enough for a weeknight. The balance of softened vegetables, a light roux, tender pieces of chicken, and a finish of heavy cream creates a texture that is both silky and satisfying. Its the kind of soup that warms you from the inside out, and the aroma while it simmers will make your home smell like a restaurant.

I first served this at a small gathering and a friend asked for the recipe on the spot. What makes it special is the little technique adjustments I learned over time: cook the flour just enough to remove the raw taste, add broth slowly to prevent lumps, and finish with cream off the boil so the texture remains smooth. The soup is versatile enough to be a light lunch, a starter, or a main when served with crusty bread or a green salad. It stores well and even tastes better the next day when flavors have melded, making it an easy candidate for meal prep.

Ingredients

• Butter: 3 tablespoons unsalted butter. I use a European style butter when available for richer flavor. Butter is the flavor base and helps cook the vegetables without browning them.
• Onion: 1 medium onion, diced. Yellow or sweet onions work best because they become soft and mildly sweet as they cook, creating the savory backbone.
• Carrots: 2 medium carrots, diced. Choose firm carrots and dice uniformly so they soften at the same rate as the celery.
• Celery: 2 stalks, diced. Celery adds aromatic brightness and balances the creaminess with a subtle vegetal note.
• Garlic: 3 cloves, minced. Add at the end of the vegetables cooking so its fragrant but not bitter.
• All-purpose flour: 1/3 cup. This makes a light roux to thicken the soup. Measure carefully and cook briefly to avoid a raw flour taste.
• Chicken broth: 4 cups low-sodium chicken broth. Low-sodium allows you to control the final seasoning. Good quality boxed broth or homemade both work well.
• Chicken breasts: 1 pound boneless skinless, cut into bite-sized pieces. Use fresh or thawed chicken breasts and trim visible fat for a clean texture.
• Dried thyme: 1 teaspoon. Thyme brings a warm herb note that pairs beautifully with cream and chicken.
• Salt and pepper: 1 teaspoon salt, 1/2 teaspoon black pepper. Adjust to taste at the end after the cream is added.
• Heavy cream: 1 cup. Adds silkiness and mouthfeel. For a lighter version, use half and half or a combination of milk and a small butter slurry.

Instructions

Melt the butter: Place a large pot over medium heat and add 3 tablespoons unsalted butter. Let it melt until it foams slightly and the foam subsides, about 1 minute. This gentle start prevents the butter from browning and creates a glossy fat for the vegetables to sweat in. Sweat the aromatics: Add the diced onion, carrots, and celery. Stir and cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. Add the minced garlic in the last minute to avoid bitter, burnt garlic flavor. You are aiming for softened vegetables, not caramelized ones. Make the roux: Sprinkle the 1/3 cup all-purpose flour evenly over the softened vegetables and stir constantly for about 2 minutes. The mixture will become pasty and will coat the vegetables. Cooking the flour briefly removes the raw taste and creates a smoother final texture when liquid is added. Add the broth slowly: Pour in 1 cup of the low-sodium chicken broth while stirring to form a smooth base. Once that cup is fully incorporated, gradually add the remaining 3 cups, stirring constantly to prevent lumps. The liquid will thicken as it warms. Bring the mixture to a gentle simmer. Add the chicken and seasonings: Stir in the bite-sized chicken pieces, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Increase the heat just until the pot reaches a gentle boil, then lower to maintain a simmer. Simmer uncovered for 15 to 20 minutes, stirring occasionally so the chicken cooks evenly and the flavors meld. Check doneness: Check a piece of chicken by cutting into it. It should be white throughout with no pink and reach an internal temperature of 165 degrees Fahrenheit. If using a thermometer, insert it into the thickest piece for accuracy. Finish with cream: Turn the heat to low and pour in 1 cup heavy cream. Stir to combine and heat for 3 to 5 minutes without boiling. Boiling after cream is added can cause separation. Taste and adjust salt and pepper as needed, then remove from heat and serve hot.

Storage Tips

Cool the soup to room temperature before refrigerating. Transfer to airtight containers and refrigerate for up to three days. For freezing, portion into freezer-safe containers leaving 1 inch headspace to allow for expansion. Freeze for up to three months. To reheat from frozen, thaw overnight in the refrigerator then warm gently on the stove over low heat. Stir frequently and add up to 1/2 cup chicken broth per quart if the texture becomes too thick. Avoid microwaving on high as cream can separate; instead reheat slowly and stir to recombine fats and liquids.

Ingredient Substitutions

To make this lighter, replace heavy cream with half and half or evaporated milk; reduce the amount slightly to maintain creaminess. For a gluten-free option, substitute the all-purpose flour with a 1 to 1 gluten-free flour blend or use a cornstarch slurry: mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into warm broth until thickened. If you prefer more vegetables, add sliced mushrooms or diced potatoes, but increase cooking time until vegetables are tender. For a more herbaceous flavor, swap dried thyme for fresh thyme leaves at the end of cooking or add a bay leaf with the simmering broth and remove before serving.

Serving Suggestions

Serve the soup in wide bowls garnished with chopped fresh parsley or chives and a grinding of fresh black pepper. Pair with crusty bread, a warm baguette, or garlic toast to soak up the creamy broth. For a lighter meal, serve with a crisp green salad dressed with a lemon vinaigrette. This soup also makes an excellent base for a pot pie topping: spoon into a baking dish, top with puff pastry or biscuit dough, and bake until golden for a hearty main course.

Cultural Background

Crème style soups are a staple in American and European home cooking, evolving from classic French preparations where a light roux and cream are used to create silky textures. The idea of a cream of chicken is rooted in practicality: using leftover chicken and pantry staples to craft something nourishing. Over time, this method has been adapted into countless regional variations, some thicker with pureed vegetables, others lighter with more broth and herbs, reflecting local tastes and available ingredients.

Seasonal Adaptations

In winter, add root vegetables such as parsnips or turnips for an earthy note and heartiness. In spring, brighten the bowl with fresh peas and a squeeze of lemon just before serving. For autumn, stir in roasted butternut squash or a pinch of nutmeg to echo fall spices. The recipes base is versatile so that you can swap seasonal produce without changing the core technique of sweating aromatics, creating a roux, and finishing with cream.

Meal Prep Tips

Make the soup up to two days ahead and refrigerate. When planning weekly lunches, portion into individual containers and refrigerate or freeze. Reheat on the stovetop over low heat, adding a splash of broth to refresh the texture. If you plan to freeze, undercook the chicken by 2 to 3 minutes so it does not become dry after reheating. Label containers with the date and contents and consume refrigerated portions within three days for best flavor and safety.

This bowl of cream of chicken is comforting yet adaptable. Whether you need a quick weeknight dinner or a make-ahead meal for busy days, the recipes simple technique and reliable flavor will make it a favorite in your rotation. Serve it with bread, share it with friends, and adjust it to make it truly yours.