This Cream of Chicken Soup is rich, creamy, and way better than store-bought. It comes together fast with simple ingredients, makes use of leftovers, and works great for lazy dinners or meal prep. No fuss — just solid, cozy food.

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Quick Summary

Prep time: 10 mins
Cook time: 10 mins
Flavor: creamy, savory, mellow
Great for: chill nights, sick days, fridge cleanouts

Why I Like This Recipe

Honestly? I had no plans to cook. Opened the fridge, saw some sad leftover chicken and milk, and kinda just… started stirring things. Didn’t expect much, but wow — it hit. Now I make it anytime I need food that feels like a weighted blanket.

Ingredients

For the Soup:

1 tbsp olive oil
3.5 tbsp (50g) unsalted butter
½ cup (75g) all-purpose flour
1 garlic clove, minced
½ small brown onion, chopped
1 small carrot, diced
½ red bell pepper, chopped
1 small celery stalk, diced
2 cups (500 ml) low-sodium chicken broth
3 cups (750 ml) milk (any kind — full fat is ideal)
½ tsp salt
¼ tsp each: garlic powder, onion powder, dried thyme, black pepper
¾ cup frozen peas
1 cup cooked chicken, shredded or diced

For Optional Croutons:

2 slices white bread, cubed
Olive oil spray
Salt (tiny pinch is enough)

How To Make Cream Of Chicken Soup

Sauté the aromatics: In a big pot, heat olive oil on medium. Add garlic and onion, cook for 2 mins. Toss in carrot, celery, and bell pepper — cook another minute. It’ll smell like something warm is happening.
Make the roux: Add butter and melt it down. Stir in the flour and whisk until thick and smooth — like paste, but good.
Add the liquids + flavor: Slowly pour in the broth while whisking. Then add the milk. Stir in all spices, the peas, and your cooked chicken. Keep it low and gentle — no boiling.
Simmer till creamy: Let it gently bubble (barely). Stir for 4–5 minutes until it thickens up. If it gets too thick, splash in more milk.
Crouton time (if you’re feeling it): Toss cubed bread with olive oil spray and a bit of salt. Bake at 350°F for 5–7 minutes until golden and crisp.
Serve it up: Ladle the soup into bowls, top with croutons if using. That’s it. Eat with a spoon and maybe your hoodie hood up.

Cream Of Chicken Soup – Easy Cheesecake Factory Copycat

Tips for Success

Stir slowly when adding milk — helps keep it smooth.
Leftover chicken works great, even if it’s a bit dry.
Don’t boil — it’ll mess with the texture.
Add more milk if it’s too thick. You can thin it later.

Storage and Reheating

Fridge: Keep it in a sealed container for up to 4 days.
Freezer: Let it cool completely, then freeze for up to 3 months.
Reheat: Use low heat on the stove. Add a splash of milk or broth to loosen it back up.

Frequently Asked Questions

Can I use rotisserie chicken?
Totally. It’s what I usually grab when I don’t wanna cook meat.
What milk works best?
Full-fat is ideal, but honestly, any kind works. Even unsweetened almond milk if you’re going dairy-free.
Can I skip the veggies?
Sure — but it might be a bit bland without ‘em. At least use onion or garlic.
Is this freezer-friendly?
Yep. Just don’t freeze it in a glass jar unless you like surprises.
Can I use gluten-free flour?
You can try. Use a 1:1 GF blend that’s made for thickening.

Common Mistakes and How to Dodge Them

Boiling the soup: It might split or curdle. Keep it at a simmer — barely bubbling. Low and slow.
Roux gets clumpy: Whisk constantly when adding liquids. If it clumps, blend it real quick or strain.
Forgetting to season: It needs salt and spice or it’ll taste like milk gravy. Taste it at the end and adjust.
Too thick, too fast: Happens. Just add more broth or milk until it loosens up.
Adding frozen peas too early: They go mushy if they sit too long. Toss them in near the end.

Nutrition Facts (Per Serving)

Calories: 395 kcal
Total Fat: 21g
Saturated Fat: 10g
Cholesterol: 80mg
Sodium: 580mg
Potassium: 460mg
Total Carbohydrate: 31g
Dietary Fiber: 3g
Sugars: 9g
Protein: 20g

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