This homemade cream of chicken soup has been a quiet hero in our family kitchen for years. I started making it one chilly autumn evening when my youngest came home with a cold and asked for something gentle, warm, and familiar. The canned version was convenient, but I wanted a bowl that tasted like care—real chicken, crisp carrots, and a broth thickened into a smooth, creamy base. The first batch was an immediate hit: it soothed sore throats, warmed chilled fingers, and filled the house with an aroma that made everyone gather around the stove. What makes this preparation special is the balance between the roux-driven creaminess and the bright, aromatic vegetables. The onion and celery build the savory base, the carrots add subtle sweetness and texture, and a splash of milk at the end softens the broth into a silky finish without overpowering the chicken. I almost always use a mix of butter and olive oil for sautéing because the butter gives richness and the oil raises the smoke point. This keeps the vegetables soft and slightly golden rather than bitter or burnt, which makes a huge difference in the final flavor. Over time I refined the method to be forgiving and straightforward so any home cook can produce consistent results. I share precise visual cues and timing so you know when the vegetables are properly soft, how the roux should look before adding liquid, and how to finish the soup to achieve a velvety texture. This bowl is perfect for weeknight comfort, ladled over mashed potatoes, or as a base in casseroles, and it always earns second helpings.

Ingredients

• Unsalted butter: 2 tablespoons. Use a good-quality butter, like Kerrygold or local farm butter, for a richer mouthfeel. The butter adds depth and helps carry flavor without overpowering the dish.
• Extra-virgin olive oil: 1 tablespoon. A mild, fruity oil raises the smoke point and prevents the butter from browning too quickly. Look for a fresh bottle labeled "mild" if you prefer a subtler olive note.
• Onion, celery, carrots, garlic: 1 medium onion, 2 stalks celery, 2 medium carrots, 2 cloves garlic. Dice uniformly so they soften at the same rate; these aromatics create the savory-sweet backbone of the broth.
• All-purpose flour: 1/4 cup. This creates the roux that thickens the broth. Spoon and level the flour for accuracy, and cook briefly to remove any raw flour taste.
• Chicken stock: 4 cups. Use low-sodium stock if possible so you can control seasoning. Homemade stock or a good-quality store brand like Swanson adds far more depth than plain water.
• Whole milk: 1 cup. Whole milk provides the creamiest texture; 2% will work if you prefer lower fat, though the mouthfeel will be slightly lighter.
• Cooked shredded chicken: 2 cups (about 10 to 12 ounces). Leftover roasted chicken or a rotisserie bird works beautifully; shredding by hand keeps tender strands that hold sauce well.
• Herbs, salt, pepper: 1 teaspoon dried thyme or 1 tablespoon fresh thyme, plus salt and freshly ground black pepper to taste. Fresh parsley for garnish brightens the finished bowl.

Instructions

Prepare the ingredients: Chop the onion, celery, and carrots into small, even dice so they cook evenly. Mince the garlic. Shred cooked chicken into bite-sized pieces and measure out the stock and milk. Having everything ready keeps the technique smooth and ensures the roux is whisked properly without lumps. Sauté the vegetables: Heat a large heavy-bottomed pot over medium heat. Add the butter and olive oil. When the butter foams and just begins to subside, add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened and the onion turns translucent, about 6 to 8 minutes. Add the garlic for the last 30 seconds to 1 minute to avoid burning. Make the roux: Sprinkle the 1/4 cup of flour over the softened vegetables and stir to coat. Continue cooking, stirring constantly, for 1.5 to 2 minutes to cook off the raw flour taste. The mixture should smell toasty and take on a pale golden hue; do not let it turn dark brown. Add the chicken stock: Slowly pour in 4 cups of chicken stock while whisking vigorously to break up any lumps. Bring the liquid to a gentle simmer; the mixture will begin to thicken as the roux activates. Scrape the pot bottom to release any fond for extra flavor. Simmer for 8 to 10 minutes to develop depth. Simmer with chicken and herbs: Stir in the shredded chicken and thyme. Reduce heat to low and simmer gently for 10 to 15 minutes so flavors meld and the chicken warms through. Taste and adjust seasoning with salt and pepper. The soup should be noticeably thicker than a broth but still pourable. Finish with milk and season: Stir in 1 cup of whole milk and heat gently—do not boil—to avoid curdling. Warm until the soup reaches serving temperature and the texture is silky, about 3 to 5 minutes. Re-check seasoning and add fresh parsley before serving. Serve: Ladle hot into bowls and garnish with chopped parsley. Serve with fresh bread or crackers. Leftovers will thicken in the refrigerator; stir in a splash of milk or stock when reheating to loosen the texture.

Storage Tips

Cool the soup to room temperature within two hours, then transfer to airtight containers. Refrigerate up to 3 days. For longer storage, freeze in single-serving containers or heavy-duty freezer bags and label with the date; it will keep well for about 3 months. When reheating from frozen, thaw overnight in the refrigerator, reheat gently over low heat, and stir in a splash of milk or stock to restore the silky consistency. Avoid high heat to prevent separation; a gentle simmer with frequent stirring yields the best texture.

Ingredient Substitutions

If you prefer a lighter broth, substitute 2% milk for whole milk, though the finish will be slightly less rich. For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend or use a cornstarch slurry: whisk 2 tablespoons cornstarch with 2 tablespoons cold water and add after the stock has simmered, cooking 2 to 3 minutes until thickened. Swap turkey or cooked white beans for chicken for a different protein profile, and use olive oil alone if you need to avoid dairy, though the flavor will be less buttery.

Serving Suggestions

Serve hot with crusty bread, buttery crackers, or over mashed potatoes for a hearty meal. For a lighter plate, pair with a crisp green salad dressed in lemon vinaigrette to cut the richness. Garnish with chopped fresh parsley or chives for color and a bright herbal note. For a family-style dinner, set out bowls of grated cheese, croutons, and lemon wedges so everyone can customize their bowl.

Seasonal Adaptations

In spring, add fresh peas and a squeeze of lemon to brighten the bowl. In autumn and winter, include diced parsnips or small cubes of sweet potato for an earthier flavor. For holiday leftovers, fold in chopped roasted turkey and sage instead of thyme for a festive twist. A few roasted mushrooms in late fall add umami and make the bowl more savory and substantial.

Meal Prep Tips

Make a double batch and portion into 2-cup containers for quick weekday meals. Freeze individual servings so you can thaw just what you need. When packing for lunches, keep the garnish separate and reheat gently on the stovetop, stirring periodically. If the soup thickens in storage, loosen with a tablespoon or two of stock or milk and whisk until smooth. Label containers with the date to track freshness.

This bowl of comfort is more than the sum of its parts: it’s a reliable, nourishing option for family dinners, sick days, and moments when you want food that feels like a hug. I hope it becomes one of your go-to preparations and that it brings warmth to your table as it has to mine.