Soups & Salads

How to Make Homemade Cream of Chicken Soup

You may never buy cream of chicken soup at the grocery store again!

I love nothing more than a comforting soup, especially when snow is falling outside. I’m also all about cooking with simplicity. As a busy mother of two—and with one on the way—I need quick, easy recipes that are also delicious.

Now, what comes to mind when you think of cream of chicken soup? Is it a can of glop? What if I told you that this substitute for canned cream of chicken soup will change your life? You can whip it up in 30 minutes, including prep. It’s true!

How to Make Homemade Cream of Chicken Soup

Kathleen Rappleye, from Mesa, Arizona likes to serve this soothing cream cheese chicken soup on a chilly winter night with a crusty French bread.


  • 1 small onion, chopped
  • 1 tablespoon butter or margarine
  • 3 cups chicken broth
  • 3 medium carrots, cut into 1/4-inch slices
  • 2 medium potatoes, peeled and cubed
  • 2 cups cubed cooked chicken (Use rotisserie chicken!)
  • 2 tablespoons minced fresh parsley
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 package (8 oz.) cream cheese (This is the trick!)


Step 1: Saute

Get out your favorite large saucepan and heat the butter on medium heat, then toss in the onion and saute. Now add your broth, carrots and potatoes. Hike up the heat and bring to a boil.

Reduce the heat; cover and simmer for about 15 minutes, until veggies are tender. The beauty of this stage is that you can leave it to simmer while you go break up the fight over Legos in the next room!

Step 2: Add the chicken

Now you’re going to add the chicken, parsley, salt and pepper until heated through.

Step 3: Cream cheese it

OK, here’s where the real magic happens. In a bowl, whisk the flour and milk until smooth, then stir it into your pan of vegetables. Bring the mixture to a boil, cook and stir for about 2 minutes (until soup has thickened). Reduce the heat to a simmer and add the entire block of cream cheese (psst…here’s more ways to use cream cheese in recipes). Stir until melted and heated through. Ladle into eight of your favorite soup bowls—or save some for later—and sprinkle on any fresh herbs you like.