Homemade Cream of Chicken Soup recipe
Prep
10m
Cook
10m
Total
20m
This homemade cream of chicken soup recipe is a comforting and hearty dish. It combines tender pieces of chicken, a savory broth, and a mix of fresh vegetables. Creamy and flavorful, it's the perfect way to warm up on a chilly day. Top with homemade croutons for the perfect finishing touch!
Ingredients
4 servingsCroutons
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 648kcal 32%
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Fat 30g 46%
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Saturated Fat 13g 65%
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Carbohydrates 58g 19%
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Fiber 4g 16%
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Sugar 13g 26%
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Protein 33g 66%
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Cholesterol 118mg 39%
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Sodium 1,270mg 52%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. This recipe was originally published in August 2014 and has been updated. The original recipe was written starting with a homemade condensed cream of chicken soup (that gloopy stuff that comes in cans), but because that only keeps for a few days, Ihaven’t made it in years because it kind of defeats the purpose of having it on hand.
I don’t make casseroles or pasta bakes using condensed soup so I don’t use it for that purpose either. So I removed that recipe and instead recreated thiscream of chicken soup recipe to be made from scratch. However, in case you want the Condensed Cream of Chicken Soup recipe,click here to get the recipe.
2. Fill it out – This is terrific filled out with noodles / rice (pre cooked then added into the soup) and more veggies.
3. Storage – leftovers will keep for 4 days in the fridge, or freezer for 3 months (thaw then reheat). Use a touch of water if needed to loosen the soup.
4. Nutrition per serving, assuming 4 servings excluding croutons. Each serving is about 1 3/4 cups.
I don’t make casseroles or pasta bakes using condensed soup so I don’t use it for that purpose either. So I removed that recipe and instead recreated thiscream of chicken soup recipe to be made from scratch. However, in case you want the Condensed Cream of Chicken Soup recipe,click here to get the recipe.
2. Fill it out – This is terrific filled out with noodles / rice (pre cooked then added into the soup) and more veggies.
3. Storage – leftovers will keep for 4 days in the fridge, or freezer for 3 months (thaw then reheat). Use a touch of water if needed to loosen the soup.
4. Nutrition per serving, assuming 4 servings excluding croutons. Each serving is about 1 3/4 cups.
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