Perfect Chicken & Cream of Chicken Soup Recipes

The best chicken soup recipes start with a rich homemade broth and tender chicken pieces, while cream of chicken soup requires a velvety roux-based sauce with carefully balanced seasonings. Both soups need precise cooking techniques to achieve perfect texture and flavor—chicken soup benefits from gentle simmering to extract maximum flavor from bones, while cream of chicken soup requires careful thickening to avoid lumps and separation.

Understanding Chicken Soup vs. Cream of Chicken Soup

While both soups feature chicken as the star ingredient, they represent distinctly different culinary traditions with unique preparation methods. Traditional chicken soup is a clear broth-based soup that showcases the natural flavors of simmered chicken bones and vegetables. Cream of chicken soup, by contrast, is a thickened, velvety soup that uses a roux (butter and flour mixture) as its base, creating a smooth, rich texture.

Essential Ingredients Comparison

Component	Chicken Soup	Cream of Chicken Soup
Base	Homemade chicken broth	Roux (butter + flour) + chicken stock
Chicken	Whole pieces (bone-in preferred)	Shredded cooked chicken
Thickener	Natural gelatin from bones	Flour roux + dairy
Dairy	None (traditional)	Heavy cream or milk
Texture	Clear, light broth	Smooth, velvety consistency

Classic Homemade Chicken Soup Recipe

This authentic chicken soup recipe delivers the comforting flavor you remember from childhood. The secret lies in simmering bone-in chicken pieces for several hours to extract maximum collagen and flavor.

Ingredients

• 3-4 pounds chicken bones or bone-in pieces (backs, necks, wings)
• 2 large onions, quartered
• 3 carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 4 garlic cloves, smashed
• 1 bay leaf
• 1 tablespoon whole black peppercorns
• Small bunch fresh parsley
• Salt to taste
• 8 cups cold water

Step-by-Step Instructions

1. Place chicken bones in a large stockpot and cover with cold water. Bring to a gentle simmer over medium heat.
2. Add all vegetables and seasonings except salt. Skim any foam that rises to the surface during the first 20 minutes.
3. Reduce heat to low and simmer uncovered for 3-4 hours. Do not boil vigorously, as this will make the broth cloudy.
4. Strain the broth through a fine-mesh sieve, pressing gently on solids to extract liquid.
5. Season with salt to taste. Chill the broth to easily remove solidified fat from the surface.
6. For chicken noodle soup, return strained broth to heat, add cooked egg noodles and shredded chicken meat, and simmer 10 minutes.

Cream of Chicken Soup From Scratch

Creating authentic cream of chicken soup without canned products yields superior flavor and texture. This homemade version avoids the metallic taste of canned soups while providing a rich, velvety consistency.

Ingredients

• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 4 cups quality chicken broth
• 1 cup heavy cream or whole milk
• 2 cups shredded cooked chicken
• 1 small onion, finely diced
• 2 celery stalks, finely diced
• 1 carrot, finely diced
• 1 teaspoon dried thyme
• Salt and white pepper to taste

Step-by-Step Instructions

1. Melt butter in a medium saucepan over medium heat. Add onion, celery, and carrot; cook until softened (about 5 minutes).
2. Stir in flour to create a roux, cooking for 2 minutes without browning.
3. Gradually whisk in chicken broth, ensuring no lumps form. Bring to a gentle simmer.
4. Add thyme and shredded chicken. Simmer for 15 minutes to allow flavors to meld.
5. Reduce heat to low and stir in cream. Do not boil after adding dairy to prevent curdling.
6. Season with salt and white pepper. For a smoother texture, blend half the soup then return to pot.

Popular Variations for Both Soups

Adapt these classic recipes to suit dietary needs or flavor preferences with these tested variations:

Healthy Chicken Soup Modifications

• Low-sodium version: Use homemade broth without added salt and enhance flavor with extra herbs
• Extra vegetable boost: Add zucchini, spinach, or kale during the last 10 minutes of cooking
• Gluten-free cream of chicken: Substitute cornstarch or arrowroot for flour in the roux (1 tablespoon cornstarch per 2 tablespoons flour)
• Dairy-free cream alternative: Use coconut milk instead of dairy cream for a rich, velvety texture

Troubleshooting Common Soup Problems

Even experienced cooks encounter issues with soup preparation. Here's how to fix the most common problems:

Cloudy Chicken Broth

If your broth appears cloudy, it likely boiled too vigorously. For crystal-clear broth, maintain a gentle simmer (small bubbles barely breaking the surface) throughout cooking. If already cloudy, clarify by whisking in beaten egg whites, then straining through cheesecloth.

Thin or Watery Cream of Chicken Soup

When your cream of chicken soup lacks proper thickness, create a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Whisk this into the simmering soup and cook for 2 minutes until thickened. Avoid adding dry cornstarch directly to prevent lumps.

Bland Flavor

Revive underseasoned soup by adding umami boosters: a splash of soy sauce, Parmesan rind, or dried mushrooms. For cream of chicken soup, a squeeze of lemon juice brightens flavors without making the soup acidic.

Storage and Reheating Guidelines

Proper storage maintains soup quality for future meals:

• Cool soups completely before refrigerating (within 2 hours of cooking)
• Store in airtight containers for up to 4 days in the refrigerator
• Freeze in portion-sized containers for up to 3 months
• Reheat gently over medium-low heat, stirring occasionally
• For cream-based soups, add a splash of broth or milk when reheating to restore consistency

Frequently Asked Questions

Can I make cream of chicken soup without condensed soup?

Yes, you can easily make cream of chicken soup from scratch using a roux (butter and flour mixture) as the base, combined with quality chicken broth, shredded chicken, and cream. This homemade version avoids the preservatives and artificial flavors found in canned condensed soups while providing superior texture and flavor.

How do I prevent my cream of chicken soup from curdling?

To prevent curdling, never boil cream-based soups after adding dairy. Maintain a gentle simmer below 180°F (82°C). Add dairy ingredients gradually while whisking constantly, and consider tempering the cream by slowly adding hot soup to the cream before incorporating it into the main pot.

What's the best cut of chicken for homemade chicken soup?

Bone-in, skin-on chicken pieces provide the best flavor and texture for homemade chicken soup. Chicken backs, necks, wings, and thighs contain abundant collagen that creates a rich, gelatinous broth. For the meat portion, bone-in thighs remain tender during long cooking, while breasts can become dry if overcooked.

How can I make my chicken soup more flavorful?

Enhance chicken soup flavor by roasting bones first, using a combination of fresh and dried herbs, adding umami boosters like tomato paste or Parmesan rind, and finishing with fresh herbs and a splash of acid (lemon juice or vinegar). Proper seasoning at multiple stages of cooking also builds complex flavors.

Can I use a slow cooker for these chicken soup recipes?

Yes, slow cookers work exceptionally well for both chicken soup and cream of chicken soup. For traditional chicken soup, cook on low for 8-10 hours to extract maximum flavor from bones. For cream of chicken soup, prepare the roux separately, then add to the slow cooker during the last hour of cooking to prevent separation. Avoid cooking dairy-based soups on high heat in slow cookers.