Overhead horizontal closeup closely cropped shot of a white ceramic bowl of cream of mushroom soup, with carrots and celery, and a chopped fresh herb garnish, on a burlap and dark brown wood background.

Homemade Cream of Chicken Soup

  • Author: Meghan Yager
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 cups 1x


When you’re craving a spoonful of comfort, a bowl of the best homemade cream of chicken soup is all you need to warm up.



  • 4 Tbsp unsalted butter
  • 1/2 medium onion, chopped
  • 1 medium stalk celery, chopped
  • 2 medium carrots, peeled and chopped
  • 1/2 cup all purpose flour (or a gluten-free blend)
  • 5 cups homemade or low-sodium chicken stock
  • 1 tsp salt, plus more to taste
  • 1 tsp freshly ground black pepper, plus more to taste
  • 3/4 tsp dried parsley, or ½ tsp finely chopped fresh
  • 3/4 tsp dried oregano, or ½ tsp finely chopped fresh
  • 1 1/2 cups cooked white rice
  • 1 cup heavy cream
  • 2 cups diced or shredded cooked chicken breast


  1. Heat a saucepan over medium heat and melt butter. Saute onion, celery, and carrots until softened, for about 10-12 minutes, stirring occasionally.
  2. Whisk in flour and continue cooking while whisking constantly until thick and golden brown, about 1-2 minutes. Do not overcook.
  3. Slowly pour in chicken stock, whisking as you pour to combine well. Cook for 2-3 minutes, stirring constantly, until flour has been incorporated and mixture is bubbling lightly.
  4. Add salt, pepper, parsley, oregano, and rice. Stir, then reduce heat to medium-low and cook until thickened for about 10-15 minutes.
  5. Stir in cream and chicken, and continue to cook for a few minutes, to heat through. Season with salt and pepper to taste, as desired.
  6. Store in an airtight container in the refrigerator for up to 5 days.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Comfort Food

Keywords: chicken soup, cream of chicken soup, cream of chicken, winter